ArticleFoods (Basel, Switzerland)2025
Effect of Fermentation Conditions on Functional Quality of Napa Cabbage Kimchi.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Fermentation of Youlk, an Australian Native Root Vegetable, Using Defined Lactic Acid Bacterial Strains.Foods (Basel, Switzerland) · 2026Article
- ProbioticJournal of microbiology and biotechnology · 2026Article
- Kimchi Fermentation-Driven Detoxification of Flaxseed: Impact on Physicochemical Quality and Antioxidant Potential.Foods (Basel, Switzerland) · 2026Article
- Soil environment effects on the occurrence of black sesame spot and clubroot disease in Chinese Cabbage.PloS one · 2026Article
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Authors and funding
4 authors.
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Abstract
This study investigated the effects of storage temperature on the functional quality of kimchi during short- and long-term fermentation. Pretreated napa cabbage (NC) quality was analyzed, and kimchi was prepared using pretreated NC and stored at either 4 °C or 15 °C until reaching optimal and excessive fermentation stages. Fermented kimchi samples were analyzed for pH, lactic acid bacteria (LAB) counts, total polyphenol content (TPC), DPPH and ABTS radical scavenging activities, and glucosinolates and their breakdown products. Fermentation at 15 °C progressed rapidly, reaching the optimal pH range (4.0-4.5) within 3 days, and resulted in significantly higher LAB counts and TPC compared to samples stored at 4 °C (
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