Strategy to regulate fermentation rate of commercial cut cabbage kimchi by supercooling storage

Abstract

Kimchi products are often discarded by burst package due to the excessive fermentation during long-term distribution. In this study, supercooling storage was approached to prevent deterioration during distribution by regulating fermentation rate and maintaining quality of products by lowering storage temperature. Herein, cut cabbage kimchi (CCK) products were stored in the supercooling condition by stepwise temperature control algorithm for 12 weeks. During storage, the temperature of CCK was strictly followed the algorithm, maintaining −3.5 °C at the lowest step without ice nucleation. The supercooled CCK were reduced in the LAB growth comparing to the refrigerated CCK, presenting superior quality. Further, heterofermentative LABs were dominant in supercooled CCK after 12 weeks, maintaining the earlier stage of fermentation. Reversely, homofermentative LABs were dominant in refrigerated CCK, meaning the latter stage of fermentation. Freezing suppressed the growth of aerobic bacteria and LAB in CCK and lost the physicochemical qualities by damages from freezing and thawing. Thus, supercooling storage could help maintain the original qualities of CCK to control fermentation rate at −3.5 °C for long-term storage in the static condition. Further studies can be conducted at −3.5 °C reflecting practical conditions.