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Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review
- Source :
- Frontiers in Microbiology, Frontiers in Microbiology, Vol 7 (2016)
- Publication Year :
- 2016
- Publisher :
- Frontiers Media SA, 2016.
-
Abstract
- Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang and kimchi are plentifully available and widely consumed in north eastern Asian countries including Korea. Among them, kimchi is one of the most popular Korean traditional food. It is prepared by fermenting the baechu cabbage together with other vegetables and lactic acid bacteria with functional potential. Many types of ingredients are added to kimchi to enhance its taste, flavor, nutritional value, texture etc. A number of bacteria are involved in the fermentation of kimchi, but lactic acid bacteria are the dominant species in the fermentation process. The addition of other sub ingredients and formation of different by-products during fermentation eventually leads to eradication of putrefactive and pathogenic bacteria, and also increase the functionalities, nutritional and nutraceutical potential of kimchi. Kimchi possesses anti-inflammatory, antibacterial, antioxidant, anticancer, antiobesity, probiotic properties, cholesterol reduction, and antiaging properties. In the present review an attempt has been made to review the different types of fermented foods found in the Korean peninsula with detailed scientific research regarding preparation, processing, structure of the microecosystem and health benefits of kimchi.
- Subjects :
- 0301 basic medicine
Microbiology (medical)
lcsh:QR1-502
chongkukjang
Review
Microbiology
lcsh:Microbiology
gochujang
law.invention
03 medical and health sciences
chemistry.chemical_compound
Probiotic
0404 agricultural biotechnology
Nutraceutical
law
Lactobacillus
kimchi
Asian country
Food science
fermentation
Fermentation in food processing
Flavor
ganjang
030109 nutrition & dietetics
biology
food and beverages
04 agricultural and veterinary sciences
biology.organism_classification
040401 food science
Lactic acid
lactobacillus
chemistry
Fermentation
doenjang
Subjects
Details
- ISSN :
- 1664302X
- Volume :
- 7
- Database :
- OpenAIRE
- Journal :
- Frontiers in Microbiology
- Accession number :
- edsair.doi.dedup.....326e55af2d4fc1f169c399753035c505