Bacteria compositions and metabolites of kimchi as affected by salted shrimp (saeujeot)
2022
Ju-Young Lim | Yun-Jeong Choi | Seong Youl Lee | Min Jung Lee | Hae-Il Yang | Eun-Hae Kim | Sung Jin Park | Ji-Hee Yang | Young Bae Chung | Sung-Hee Park | Sung Gi Min | Mi-Ai Lee
This study aimed to investigate the effects of salted shrimp on kimchi fermentation. Four types of kimchi (KWD, KWR, KWC, and KWY), based on the variety of salted shrimp (Detteugijeot, Red shrimp jeot, Chujeot, and Yukjeot, respectively), were prepared and stored at 4°C for 6 weeks. Amino nitrogen content in KWD was significantly higher after 4 weeks (P < .05). Arginine content decreased during the fermentation process. Red shrimp had the highest hypoxanthine content among the salted shrimp. However, there was no difference in kimchi hypoxanthine levels based upon the variety of shrimp. Hypoxanthine levels tended to increase during the fermentation process. The main metabolites were converted from sugars to amino acids as the fermentation progressed. The distribution of the microbial community differed with the variety of salted shrimp. In the sixth week, KWY was associated with an umami taste, possibly because the hypoxanthine content increased the most in KWY.
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