References
-
Lee JH, Lee H, Kim SH, Eun JB, Ha JH. 2017. Recovery of intact human norovirus from cabbage Kimchi stored at
$4^{\circ}C$ and$10^{\circ}C$ during fermentation. LWT Food Sci. Technol. 78: 258-264. https://doi.org/10.1016/j.lwt.2016.12.028 - Kim M, Chun J. 2005. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. Int. J. Food Microbiol. 103: 91-96. https://doi.org/10.1016/j.ijfoodmicro.2004.11.030
- Cho J, Lee D, Yang C, Jeon J, Kim J, Han H. 2006. Microbial population dynamics of kimchi, a fermented cabbage product. FEMS Microbiol. Lett. 257: 262-267. https://doi.org/10.1111/j.1574-6968.2006.00186.x
- Cha ng HW, Kim KH, Nam YD, Roh SW, Kim MS, Jeon CO, et al. 2008. Analysis of yeast and archeal population dynamics in kimchi using denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 126: 159-166. https://doi.org/10.1016/j.ijfoodmicro.2008.05.013
- Pa rk JM, Shin JH, Lee DW, Song JC, Suh HJ, Chang UJ, et al. 2010. Identification of the lactic acid bacteria in kimchi according to initial and over-ripened fermentation using PCR and 16S rRNA gene sequence analysis. Food Sci. Biotechnol. 19: 541-546. https://doi.org/10.1007/s10068-010-0075-1
- J ung JY, Lee SH, Kim JM, Park MS, Bae JW, Hahn Y, et al. 2011. Metagenomic analysis of kimchi, a traditional Korean fermented food. Appl. Environ. Microbiol. 77: 2264-2274. https://doi.org/10.1128/AEM.02157-10
- P ark EJ, Chun JS, Cha CJ, Park WS, Jeon CO, Bae JW. 2012. Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing. Food Microbiol. 30: 197-204. https://doi.org/10.1016/j.fm.2011.10.011
- B ae JW, Rhee SK, Park JR, Chung WH, Nam YD, Lee I, et al. 2005. Development and evaluation of genome-probing microarrays for monitoring lactic acid bacteria. Appl. Environ. Microbiol. 71: 8825-8835. https://doi.org/10.1128/AEM.71.12.8825-8835.2005
- Kim J, Chun J, Han HU. 2000. Leuconostoc kimchii sp. nov., a new species from kimchi. Int. J. Syst. Evol. Microbiol. 50: 1915-1919. https://doi.org/10.1099/00207713-50-5-1915
- L ee JS, Heo GY, Lee JW, Oh YJ, Park JA, Park YH, et al. 2005. Analysis of kimchi microflora using denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 102: 143-150. https://doi.org/10.1016/j.ijfoodmicro.2004.12.010
- P ark EJ, Chang HW, Kim KH, Nam YD, Roh SW, Bae JW. 2009. Application of quantitative real-time PCR for enumeration of total bacterial, archaeal, and yeast populations in kimchi. J. Microbiol. 47: 682-685. https://doi.org/10.1007/s12275-009-0297-1
- J ung MY, Kim TW, Lee C, Kim JY, Son HS, Kim YB, et al. 2018. Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation. Food Chem. 265: 135-143. https://doi.org/10.1016/j.foodchem.2018.05.093
- Jung JY, Lee HJ, Chun BH, Jeon CO. 2016. Effects of temperature on bacterial communities and metabolites during fermentation of Myeolchi-Aekjeot, a traditional korean fermented anchovy sauce. PLoS One 11: e0151351. https://doi.org/10.1371/journal.pone.0151351
- Lee SH, Jung JY, Jeon CO. 2015. Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation. Int. J. Food Microbiol. 203: 15-22. https://doi.org/10.1016/j.ijfoodmicro.2015.02.031
- Jeong SH, Lee HJ, Jung JY, Lee SH, Seo HY, Park WS, J. et al. 2013. Effects o f red pepper powder on m icrobial communities and metabolites during kimchi fermentation, Int. J. Food Microbiol. 160: 252-259. https://doi.org/10.1016/j.ijfoodmicro.2012.10.015
- Narukawa M, Sasaki S, Watanabe T. 2011. Effect of capsaicin on salt taste sensitivity in humans. Food Sci Technol. Res. 17: 167-170. https://doi.org/10.3136/fstr.17.167
- Chung Y, Jeong Y, Kim M, Lee Y. 2017. Effect of capsaicin on the threshold of sweet, sour, salty, and umami tastes. J. Korean Soc. Food Sci. Nutr. 46: 1510-1516. https://doi.org/10.3746/jkfn.2017.46.12.1510
- Cowan MM. 1999. Plant products as a ntimicrobial a gents. Clin. Microbiol. Rev. 12: 564-582. https://doi.org/10.1128/CMR.12.4.564
- Omolo MA, Wong ZZ, Mergen AK, Hastings JC, Le NC, Reiland HA, et al. 2014. Antimicrobial p roperties of chilipeppers. J. Infect. Dis. Ther. 2: 1-8.
- Zh ou Y, Guan X, Zhu W, Liu Z, Wang X, Yu H, et al. 2014. Capsaicin inhibits Porphyromonas gingivalis growth, biofilm formation, gingivomucosal inflammatory cytokine secretion, and in vitro osteoclastogenesis. Eur. J. Clin. Microbiol. Infect. Dis. 33: 211-219. https://doi.org/10.1007/s10096-013-1947-0
- C ichewicz RH, Thorpe PA. 1996. The antimicrobial properties of chile peppers (Capsicum species) and their uses in Mayan medicine. J. Ethnopharmacol. 52: 61-70. https://doi.org/10.1016/0378-8741(96)01384-0
- Ku suda M, Inada K, Ogawa TO, Yoshida T, Shiota S, Tsuchiya T, et al. 2006. Polyphenolic constituent structures of Zanthoxylum piperitum fruit and the antibacterial effects of its polymeric procyanidin on methicillin-resistant Staphylococcus aureus. Biosci. Biotechnol. Biochem. 70: 1423-1431. https://doi.org/10.1271/bbb.50669
- D ang YM, Hong YS Lee, CM. Khan N, Park S, Jeong SW, Kim KS. 2018. Determination of capsaicinoids in red pepper products from South Korea by high-performance liquid chromatography with fluorescence detection. Anal. Ytical Lett. 51: 1291-1303. https://doi.org/10.1080/00032719.2017.1376679
- Jeon g SH, Lee SH, Jung JY, Choi EJ, Jeon CO. 2013. Microbial succession and metabolite changes during longterm storage of Kimchi. J. Food Sci. 78: M763-769. https://doi.org/10.1111/1750-3841.12095
- Park SK, Cho YS, Park JR, Moon JS, L ee YS. 1995. Changes in the contents of sugar, organic acid, free amino acid and nucleic acid-related compounds during fermentation of leaf mustard-Kimchi. J. Korean Soc. Food Sci. Nutr. 24: 48-53.
- Lee YH, Yang IW. 1970. Studies on the packaging and preservation of kimchi. Appl. Biol. Chem. 13: 207-218.
- Kim DC, In MJ. 2018. Quality characteristics of Mul-kimchi added with chlorella water extract. J. Appl. Biol. Chem. 61: 125-130. https://doi.org/10.3839/jabc.2018.018
- Ju ng JY, Lee SH, Lee HJ, Seo HY, Park WS, Jeon CO. 2012. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation. Int. J. Food Microbiol. 153: 378-387. https://doi.org/10.1016/j.ijfoodmicro.2011.11.030
- Y oo MJ, Kim HR, Chung HJ. 2001. Changes in physicochemical and microbiological properties in low-temperature and long-term fermented kimchi during fermentation. J. Korean Soc. Food Cult. 16: 431-441.
- Kang BK, Cho MS, Ahn TY, Lee ES, Park DS. 2015. The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation. Sci. Rep. 5: 15445. https://doi.org/10.1038/srep15445
- Kang BK, Cho MS, Park DS. 2016. Red pepper powder is a crucial factor that influences the ontogeny of Weissella cibaria during kimchi fermentation. Sci. Rep. 6: 28232. https://doi.org/10.1038/srep28232
- Ha JH, Hawer WS, Kim YJ, Nam YJ. 1989. Changes of free sugars in Kimchi during fermentation. Korean J. Food Sci. Technol. 21: 633-638.
- Yun JW, Kang SC, Song SK. 1996. Mannitol accumulation during fermentation of kimchi. J. Biosci. Bioeng. 81: 279-280.
- Park YH, Jung LH, Lee SS. 2001. Physicochemical characteristics of Toha-Jeot added cabbage Kimchi during fermentation. J. Korean Soc. Food Sci. Nutr. 30: 426-431.
Cited by
- Microbial community analysis of viable cells and genomes in kyejang, a traditional Korean fermented beverage vol.141, 2019, https://doi.org/10.1016/j.lwt.2021.110956
- Effect of capsaicinoids in hot pepper powder on microbial community and free sugar during kimchi fermentation vol.86, pp.7, 2019, https://doi.org/10.1111/1750-3841.15785
- Influence of visual appearance on consumer perception of spiciness in kimchi vol.36, pp.4, 2019, https://doi.org/10.1111/joss.12659
- Comparison of Quality Characteristics of Commercial Kimchi Manufactured in Korea, China, and the United States vol.10, pp.10, 2021, https://doi.org/10.3390/foods10102488
- Influences of product PH and salinity on the retronasal threshold values of capsaicin vol.36, pp.6, 2019, https://doi.org/10.1111/joss.12701
- Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi vol.7, pp.4, 2019, https://doi.org/10.3390/fermentation7040308