Healthy and safe Korean traditional fermented foods: kimchi and chongkukjang
نویسندگان
چکیده
منابع مشابه
Metagenomic analysis of kimchi, a traditional Korean fermented food.
Kimchi, a traditional food in the Korean culture, is made from vegetables by fermentation. In this study, metagenomic approaches were used to monitor changes in bacterial populations, metabolic potential, and overall genetic features of the microbial community during the 29-day fermentation process. Metagenomic DNA was extracted from kimchi samples obtained periodically and was sequenced using ...
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Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang, and kimchi are plentifully available and widely consumed in north eastern Asian countries including Korea. Among them, kimchi is one of the most popular Korean traditional food. It is prepared by fermenting the baechu cabbage together with other vegetables and lactic acid bacteria (LAB) with functional potent...
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The industry of fresh-cut fruits and vegetables is constantly growing due to consumers demand. New techniques for maintaining quality and inhibiting undesired microbial growth are demanded in all the steps of the production and distribution chain. In this review, we summarize some of the new processing and preservation techniques that are available in the fresh-cut industry. The combination of ...
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ژورنال
عنوان ژورنال: Journal of Ethnic Foods
سال: 2018
ISSN: 2352-6181
DOI: 10.1016/j.jef.2018.08.003