ArticleFoods (Basel, Switzerland)2021
Analysis of Cultivable Microbial Community during Kimchi Fermentation Using MALDI-TOF MS.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Shipped and shifted: modeling collection-induced bias in microbiome multi-omics using a tractable fermentation system.NPJ biofilms and microbiomes · 2026Article
- Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation.Journal of food science and technology · 2023Article
- TheFrontiers in microbiology · 2023Review
- Differentiating betweenFoods (Basel, Switzerland) · 2022Article
- Effect of EnterotoxigenicJournal of microbiology and biotechnology · 2021Article
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3 authors.
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Abstract
Kimchi, a traditional Korean fermented vegetable, has received considerable attention for its health-promoting effects. This study analyzes the cultivable microbial community in kimchi fermented at different temperatures using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) to comprehensively understand the factors affecting the quality of kimchi. Of the 5204 strains isolated from kimchi, aligned with the in-house database, 4467 (85.8%) were correctly identified at the species level. The fermentation temperature affected the microbial community by varying the pH and acidity, which was mainly caused by temperature-dependent competition between the different lactic acid bacteria (LAB) species in kimchi. LAB, such as
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