Journal of Microbiology and Biotechnology

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Table. 3.

Table. 3. Table 3

Changes in free sugar content of the four kimchi groups at 4°C for 70 days during fermentation.

Free sugars (mg/100 g)	Fermentation time (days)	Kimchi samples
Free sugars (mg/100 g)	Fermentation time (days)	CK	CK-S	DK	DK-S
Fructose	0	4,030 ± 23^Aba1)	3,975 ± 34^Aa	3,589 ± 52^Bb	4,063 ± 49^ABa
	7	4,017 ± 53^Aa	4,107 ± 8^Aa	3,694 ± 89^Ca	3,830 ± 47^Bb
	14	2,989 ± 26^Bb	2,604 ± 88^Db	3,539 ± 43^Ab	2,830 ± 37^Cc
	28	2,120 ± 141^Ac	578 ± 41^Dc	1,229 ± 22^Bc	768 ± 28^Cd
	56	339 ± 19^Cd	332 ± 24^Ccd	700 ± 20^Ad	490 ± 21^Be
	70	340 ± 13^Bd	35 ± 3^Cd	687 ± 16^Ad	342 ± 10^Bf
Glucose	0	2,193 ± 21^Ba	2,311 ± 65^Aa	2,193 ± 47^Ba	2,208 ± 51^Ba
	7	2,281 ± 8^Ab	2,109 ± 18^Cb	2,230 ± 20^Ba	1,929 ± 23^Db
	14	1,597 ± 14^Cc	1,508 ± 4^Dc	1,829 ± 8^Ab	1,739 ± 12^Bc
	28	1,162 ± 11^Cd	1,095 ± 10^Dd	1,445 ± 3^Ac	1,298 ± 23^Bd
	56	386 ± 10^De	778 ± 33^Ce	896 ± 34^Bd	978 ± 22^Ae
	70	319 ± 11^Cf	82 ± 5^Df	718 ± 24^Be	901 ± 2^Af
Sucrose	0	324 ± 20^Aa	346 ± 16^Aa	266 ± 4^Bb	231 ± 16^Ca
	7	239 ± 27^Bb	282 ± 7^Ab	302 ± 4^Aa	144 ± 6^Cb
	14	126 ± 4^Bc	36 ± 1^Dc	139 ± 12^Ac	50 ± 6^Cc
	28	83 ± 9^Ad	^aND	84 ± 5^Ad	ND
	56	ND	ND	ND	ND
	70	ND	ND	ND	ND
Maltose	0	123 ± 10^Ba	159 ± 2^Aa	110 ± 7^Ba	119 ± 19^Ba
	7	86 ± 12^Bb	110 ± 4^Ab	93 ± 8^Bb	121 ± 13^Aa
	14	39 ± 3^Bc	34 ± 1^Cc	64 ± 2^Ac	30 ± 1^Db
	28	ND	ND	ND	ND
	56	ND	ND	ND	ND
	70	ND	ND	ND	ND
Mannitol	0	ND	ND	ND	ND
	7	ND	ND	ND	ND
	14	174 ± 4^Cd	379 ± 9^Bd	126 ± 1^Dd	469 ± 5^Ad
	28	536 ± 9^Cc	1,073 ± 12^Ac	486 ± 5^Dc	1,048 ± 8^Bc
	56	715 ± 0^Db	1,378 ± 14^Ab	830 ± 18^Cb	1,224 ± 33^Bb
	70	935 ± 27^Ca	1,517 ± 14^Aa	901 ± 35^Ca	1,310 ± 11^Ba

^aND: Not detectable.

All values represent the mean ± SD. Means sharing different letters in the same column (a–f) and row (A-D) are significantly different (p < 0.05).

Commercial kimchi, CK; the commercial kimchi added with Leu. mesenteroides WiKim32 without non-thermal treatment, CKS; microbial inactivatedkimchi without Leu. mesenteroides WiKim32, DK; microbial inactivated kimchi supplemented with Leu. mesenteroides WiKim32, DK-S.

J. Microbiol. Biotechnol. 2024;34:622~633 https://doi.org/10.4014/jmb.2310.10010