著者

Mheen Tae Ick

出版者

Japan Society for Lactic Acid Bacteria

雑誌

日本乳酸菌学会誌 (ISSN:1343327X)

巻号頁・発行日

vol.14, no.2, pp.56-71, 2003-12-01 (Released:2012-09-24)

参考文献数

75

被引用文献数

8 9

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Kimchi is a Korean fermented food that is prepared through a series of processes including pretreatment of Chinese cabbage, salting, blending with various spices and other ingredients, and fermentation. The characteristics of kimchi differ depending on the kimchi variety, raw materials, processing methods, and fermentation conditions. Kimchi fermentation is initiated by the various lactic acid bacteria (LAB) present in the raw materials. Sugars in raw materials are converted to lactic acid, acetic acid, carbon dioxide, and ethanol by hetero and homo fermentative LAB during kimchi fermentation, along with other chemical changes. Many physicochemical and biological factors influence kimchi fermentation. This review covers in some detail the factors affecting kimchi fermentation.