ArticleHeliyon2024
Temperature impact on microbial and metabolic profiles in kimchi fermentation.
Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods.Comprehensive reviews in food science and food safety · 2026Review
- Fermentation of Youlk, an Australian Native Root Vegetable, Using Defined Lactic Acid Bacterial Strains.Foods (Basel, Switzerland) · 2026Article
- Cold-Adapted Uric Acid-DegradingMolecules (Basel, Switzerland) · 2026Article
- Lactiplantibacillus plantarum-mediated modulation of volatile flavor and quality in low-salt spontaneously fermented yellow capsicum sauce.NPJ science of food · 2026Article
- Comparative Microbiome Profiles of Korean Fermented Foods Based on Production Type and Additive Use.Foods (Basel, Switzerland) · 2026Article
- Kimchi Fermentation-Driven Detoxification of Flaxseed: Impact on Physicochemical Quality and Antioxidant Potential.Foods (Basel, Switzerland) · 2026Article
- Analysis of Microbial Interactions During the Production of Chinese Ethnic Fermented Foods.Foods (Basel, Switzerland) · 2026Review
- The synergistic effect between sodium selenite and Pediococcus acidilactici on fermentation quality and aerobic stability of alfalfa silage.International microbiology : the official journal of the Spanish Society for Microbiology · 2025Article
- Quality attributes, metabolomics and microbial community dynamics of naturally fermented Xiaohuang ginger (Food chemistry: X · 2025Article
- Microbial interactions and ecology in fermented food ecosystems.Nature reviews. Microbiology · 2025Review
- Effect of Fermentation Conditions on Functional Quality of Napa Cabbage Kimchi.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kimchi is a traditional Korean fermented food and harbors diverse bacteria. Therefore, proper temperature management contributes to the fermentation and preservation of kimchi. In this study, we explored fermentation temperature influences the bacterial composition and metabolite variations in kimchi, employing pyrosequencing for bacterial community analysis and mass spectrometry for metabolite profiling. Elevated temperatures within the range of 10-15 °C had a significant impact on the community of lactic acid bacteria (LAB) compared to 4 °C, leading to increased bacterial diversity and richness. We observed a significant increase in
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