2019 ; Vol.29-10: 1580~1590
|Author||Boyeon Park, Ji-Su Yang, Eun Woo Moon, Hye-Young Seo, Ji-Hyoung Ha|
|Place of duty||Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea|
|Title||Influence of Capsaicinoids Content on the Microbial Community during Kimchi Fermentation|
J. Microbiol. Biotechnol.2019 ;
|Abstract||Capsaicinoids in red pepper powder are known to show anti-bacterial effects; however, their
effects during kimchi fermentation are not known. This study aimed to investigate the effects
of various concentrations of capsaicinoids on kimchi fermentation. Five sets of kimchi samples
were prepared using 0 mg/kg (control), 98.34 ± 5.34 mg/kg (mild), 243.47 ± 3.71 mg/kg
(medium), 428.63 ± 30.78 mg/kg (hot), and 1,320.49 ± 28.27 mg/kg (extreme) capsaicinoid.
The characteristics of each kimchi sample, including pH, acidity, organic acid, sugars, sugar
alcohol, capsaicinoid content, and microbial community were periodically investigated during
fermentation. Kimchi with red pepper powder shows significantly higher acidity than control
kimchi, whereas pH values were the same. Organic acid in kimchi with red pepper powder
was higher than in control kimchi, probably caused by higher lactic acid bacteria (LAB) counts
in kimchi samples with red pepper powder. Our results show that addition of red pepper
powder decreased Leuconostoc spp. counts in the bacterial community. In particular,
Lactobacillus sakei and Leuconostoc gelidum counts increased and decreased, respectively, with
increasing capsaicinoid content of red pepper powder added to kimchi. Overall, the results of
this study indicate that physicochemical properties and LAB such as L. sakei and L. gelidum are
influenced by capsaicinoid content. However, further studies are necessary to investigate the
effects of the percentage of red pepper powder in kimchi on fermentation to provide practical
guidelines for producing standardized kimchi.|
|Key_word||Capsaicinoids, Kimchi, fermentation, microbial community|
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