Document Detail


Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products).
MedLine Citation:
PMID:  8011144     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Kimchi is a traditional, fermented Korean food that is prepared through a series of processes, including pretreatment of oriental cabbage (or radish), brining, blending with various spices and other ingredients, and fermentation. The characteristics of kimchi differ depending on the kimchi varieties, raw materials used, process, fermentation, and preservation methods. However, kimchi has typical biochemical, nutritional, and organoleptic properties and health-related functions. Kimchi fermentation is initiated by various microorganisms originally present in the raw materials, but the fermentation is gradually dominated by lactic acid bacteria. Numerous physicochemical and biological factors influence the fermentation, growth, and sequential appearance of principal microorganisms involved in the fermentation. Complex biochemical changes occur depending on the environmental conditions before, during, and after fermentation. The most important characteristics are the compositional changes of sugars and vitamins (especially ascorbic acid), formation and accumulation of organic acids, and texture degradation and softening. Nutritionally, kimchi is an important source of vitamins, minerals, dietary fiber, and other nutrients. This review covers in some detail the biochemical, microbiological, and nutritional characteristics of kimchi.
Authors:
H S Cheigh; K Y Park
Related Documents :
24828374 - Suvanine sesterterpenes and deacyl irciniasulfonic acids from a tropical coscinoderma s...
24954994 - Modification of microbial polymalic acid with hydrophobic amino acids for drug-releasin...
24279814 - Genotoxic potential of two herbicides and their active ingredients assessed with comet ...
19254834 - Efficient, high-speed methane fermentation for sewage sludge using subcritical water hy...
3281674 - The infusion of trieicosapentaenoyl-glycerol into humans and the in vivo formation of p...
18980224 - Triggered release of small molecules from proteinoid microspheres.
Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  34     ISSN:  1040-8398     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  1994  
Date Detail:
Created Date:  1994-07-22     Completed Date:  1994-07-22     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  175-203     Citation Subset:  IM    
Affiliation:
Department of Food Science and Nutrition, Pusan National University, Korea.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Amino Acids / analysis
Ascorbic Acid / metabolism
Fermentation
Food Handling / methods*
Food Microbiology
Food Preservation
Humans
Korea
Nutritive Value
Taste
Vegetables* / classification,  metabolism,  microbiology
Vitamins / metabolism
Chemical
Reg. No./Substance:
0/Amino Acids; 0/Vitamins; 50-81-7/Ascorbic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Enzymatic browning reactions in apple and apple products.
Next Document:  The regulatory environment past and future--incentive or impediment to developments in food science ...