Abstract
Kimchi, a popular traditional Korean fermented food, is produced by fermenting vegetables with various spices and salt. Salt plays an important role in the preparation of kimchi and affects its taste and flavor. This study aimed to investigate the effects of salinity on kimchi fermentation. The salinities of five sets of kimchi samples were adjusted to 1.4%, 1.7%, 2.0%, 2.2%, and 2.5%. The characteristics of each kimchi sample, including its pH, acidity, free sugar content, free amino acid content, organic acid content, and microbial community composition, were evaluated during kimchi fermentation. The low-salinity kimchi sample showed a rapid decline in the pH at the beginning of the fermentation process, a relatively high abundance of Leuconostoc mesenteroides, and high mannitol production. In the late fermentation period, Latilactobacillus sakei had a higher abundance in the kimchi sample with high salinity than in other samples. In the initial stage of fermentation, the metabolite composition did not differ based on salinity, whereas the composition was considerably altered from the third week of fermentation. The findings showed variations in the characteristics and standardized manufacturing processes of kimchi at various salt concentrations. Therefore, salinity significantly affected the types and concentrations of fermentation metabolites in kimchi.
Highlights
Kimchi is one of the most popular traditional fermented foods in Korea that is prepared using lactic acid bacteria (LAB) fermentation [1]
In the initial stage of fermentation, the microbial communities in the five kimchi samples were similar at the species levels; Aerosakkonema funiforme and Weisella confusa were the predominant microorganisms in all samples
In the first week of fermentation, L. gelidum was the predominant microorganism, and its ratio was high in SK-A with low salinity
Summary
Kimchi is one of the most popular traditional fermented foods in Korea that is prepared using lactic acid bacteria (LAB) fermentation [1]. The type and concentration of various components and the fermentation temperature affect the flavor, taste, and characteristics of kimchi [2,3,4]. Several studies have suggested that fermentation can affect the bioactive compounds of kimchi and LAB profiles, which can significantly alter the sensory and nutritional qualities of kimchi [5,6,7]. Salt helps maintain the quality of kimchi by eliminating harmful bacteria and promoting LAB colonization, which is the most important process in kimchi fermentation [15]. The type and concentration of salt affect the changes in the microbial community composition and metabolite profile during kimchi fermentation [16,17].
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