title: Starter cultures for kimchi fermentation.
abstract: Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the taste and quality of kimchi, which may make it difficult to produce industrial-scale kimchi with consistent quality. The use of starter cultures has been considered as an alternative for the industrial production of standardized kimchi, and recent trends suggest that the demand for starter cultures is on the rise. However, several factors should be carefully considered for the successful application of starter cultures for kimchi fermentation. In this review, we summarize recent studies on kimchi starter cultures, describe practical problems in the application of industrial-scale kimchi production, and discuss the directions for further studies.
authors: Research Department, World Institute of Kimchi, Gwangju 503-360, Republic of Korea.
authors: Mo-Eun
authors: ME
authors: Lee
authors: Research Department, World Institute of Kimchi, Gwangju 503-360, Republic of Korea.
authors: Ja-Young
authors: JY
authors: Jang
authors: Research Department, World Institute of Kimchi, Gwangju 503-360, Republic of Korea.
authors: Jong-Hee
authors: JH
authors: Lee
authors: Research Department, World Institute of Kimchi, Gwangju 503-360, Republic of Korea.
authors: Hae-Woong
authors: HW
authors: Park
authors: Research Department, World Institute of Kimchi, Gwangju 503-360, Republic of Korea.
authors: Hak-Jong
authors: HJ
authors: Choi
authors: Research Department, World Institute of Kimchi, Gwangju 503-360, Republic of Korea.
authors: Tae-Woon
authors: TW
authors: Kim
mesh_terms: D001937:Brassica; D005285:Fermentation; D005516:Food Microbiology; D007777:Lactobacillaceae