Min Sung-Gi, Kim Mi-Ju, Jeon Jun-Young, Kim Hae-Yeong, Han Eung Soo
Research and Development Division, World Institute of Kimchi, Gwangju, 61775 Korea.
Institute of Life Science & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea.
Food Sci Biotechnol. 2022 Jan 25;31(2):221-229. doi: 10.1007/s10068-021-01019-2. eCollection 2022 Feb.
Kimchi cabbage, the main ingredient of kimchi, is often stored to cater for supply issues. However, kimchi made using stored cabbage show different fermentation characteristics from those using fresh cabbage (control kimchi). Herein, sensory evaluation and analysis of viable LAB, microbial communities, and metabolites in two types of kimchi were performed. The fermentation of kimchi made with stored cabbage proceeded slightly faster in the early and mid-fermentation stages than that of control kimchi. And, storage of kimchi cabbage affected the microbial community structure of kimchi, which caused differences in metabolites. In the early stage of kimchi fermentation, fructose and mannitol contents were higher in control kimchi than in kimchi made with stored cabbage, but in the late stage, mannitol and lactic acid contents were higher in kimchi made with stored cabbage. Control kimchi had higher levels of sweetness and texture than kimchi made with stored cabbage. Overall, kimchi made with stored cabbage had different fermentation characteristics compared with control kimchi.
泡菜的主要原料——白菜，常被储存起来以应对供应问题。然而，用储存的白菜制作的泡菜与用新鲜白菜制作的泡菜（对照泡菜）相比，表现出不同的发酵特性。在此，对两种泡菜进行了感官评价，并分析了其中活乳酸菌、微生物群落和代谢产物。用储存的白菜制作的泡菜在发酵前期和中期的发酵速度比对照泡菜略快。而且，白菜的储存影响了泡菜的微生物群落结构，这导致了代谢产物的差异。在泡菜发酵初期，对照泡菜中的果糖和甘露醇含量高于用储存白菜制作的泡菜，但在后期，用储存白菜制作的泡菜中甘露醇和乳酸含量更高。对照泡菜的甜度和质地水平高于用储存白菜制作的泡菜。总体而言，与对照泡菜相比，用储存白菜制作的泡菜具有不同的发酵特性。
