Results 31 to 40 of about 11,096 (207)
Heliyon, 2023 Kimchi cabbage is a well-known glucosinolate (GLS)-containing vegetable, but its by-products are discarded despite the presence of GLS. The aim of this study was the optimization of the extraction and nanoencapsulation of GLS from kimchi cabbage by ...
Sung Jin Park +8 more
doaj +1 more source
Food Bioengineering, EarlyView.Metabolic shifts from growth to stress adaptation in Shanxi aged vinegar fermentation link flavor maturation and microbial cooperation, and Lactobacillus and Acetobacter form a self‐organizing metabolic network through division of labor. ABSTRACT Acetic acid fermentation (AAF) is a vital stage in the production of Shanxi aged vinegar (SAV), during ...
Yanfang Wu +6 more
wiley +1 more source
HeliyonThis study was conducted to confirm the effectiveness of kimchi starters (KSs) by investigating their growth characteristics. First, we assessed the growth characteristics of five lactic acid bacteria (LAB) strains (Lactococcus lactis WiKim0124; Companilactobacillus allii WiKim39; and Leuconostoc mesenteroides WiKim0121, WiKim33, and WiKim32) and ...
Jin Yong Kang +9 more
openaire +3 more sources
Effect of a kimchi-derived combined starter on the fermentation process of kimchi
Korean Journal of Food Preservation, 2021 In this study, we compared the changes in the quality of kimchi fermented with a complex starter and a single starter. Lactic acid bacteria strains isolated from kimchi were used as starters, and fermention was performed at 10°C for 26 days.
openaire +2 more sources
HeliyonGarlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities
Yun-Jeong Choi +8 more
doaj +1 more source
Food Chemistry International, EarlyView.Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal +4 more
wiley +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Interview of Judith Kimchi-Woods by Diane Sheets
, 2020 Interview conducted at The Ohio State University Medical Heritage Center, Columbus, Ohio.Born in Haifa, Israel, Judith Kimchi-Woods attended the University of Haifa and was trained as a nurse at Rambam Hospital.
Kimchi-Woods, Judith
core +1 more source
Unravelling the key factors for the dominance of Leuconostoc starters during kimchi fermentation
npj Science of FoodRecent studies aim to prevent kimchi spoilage and enhance the sensory and nutritional qualities using lactic acid bacteria, particularly Leuconostoc species, as kimchi starters.
Jisu Lee +9 more
doaj +1 more source
Selection of Kimchi Starters Based on the Microbial Composition of Kimchi and Their Effects
Journal of the Korean Society of Food Science and Nutrition, 2008 Dept. of Food and Nutrition, Jeonju Kijeon College, Jeonju 560-701, Korea AbstractBased on information about the major microbial composition of kimchi and its relation to the taste, Leuconostoc mesenteroides K2M5 and Lactobacillus sakei K5M3 were selected as kimchi starter candidates.
Hyo-Sang Jin +3 more
openaire +1 more source