Microbial and Sensory Characteristics of Traditional Watery Kimchi (Dongchimi) Fortified with Probiotics.

Autor:	Lee JY; College of Science and Convergence Technology, Department of Food Science and Technology, Seoul Women's University, 621 Hwarang-ro, Nowon-gu, Seoul 01797, South Korea., Jo YH; College of Science and Convergence Technology, Department of Food Science and Technology, Seoul Women's University, 621 Hwarang-ro, Nowon-gu, Seoul 01797, South Korea., Kim TH; College of Science and Convergence Technology, Department of Food Science and Technology, Seoul Women's University, 621 Hwarang-ro, Nowon-gu, Seoul 01797, South Korea., Lee SE; College of Science and Convergence Technology, Department of Food Science and Technology, Seoul Women's University, 621 Hwarang-ro, Nowon-gu, Seoul 01797, South Korea., Hong ES; College of Science and Convergence Technology, Department of Food Science and Technology, Seoul Women's University, 621 Hwarang-ro, Nowon-gu, Seoul 01797, South Korea., Kang TS; College of Science and Convergence Technology, Department of Food Science and Technology, Seoul Women's University, 621 Hwarang-ro, Nowon-gu, Seoul 01797, South Korea. Electronic address: missa1976@swu.ac.kr.
Jazyk:	angličtina
Zdroj:	Journal of food protection [J Food Prot] 2024 Nov 26; Vol. 88 (1), pp. 100422. Date of Electronic Publication: 2024 Nov 26.
DOI:	10.1016/j.jfp.2024.100422
Abstrakt:	Dongchimi, a traditional Korean watery kimchi, relies on complex interactions among diverse lactic acid bacteria (LAB) to maintain its freshness and quality. Recently, dongchimi has gained attention as a health-promoting food due to its content of probiotics and prebiotics. In this study, six probiotic strains were employed into dongchimi fermentation, and its sensory and microbial characteristics were evaluated. The LAB-enriched dongchimi demonstrated improved sensory preference (63%) and significantly higher LAB counts (average 5.2 × 10 7 CFU/ml) compared to traditional dongchimi. Furthermore, microbial diversity between the LAB-enriched and traditional dongchimi was analyzed during the fermentation process using both culture-dependent Sanger sequencing and culture-independent metabarcoding techniques, employing 16S ribosomal RNA gene sequences. Lactiplantibacillus plantarum was identified as the dominant probiotic strain in both types of dongchimi, while other probiotics, including Bifidobacterium bifidum, B. animalis, Limosilactobacillus fermentum, and Heyndrickxia coagulans, were exclusively detected in the LAB-enriched dongchimi. In conclusion, Lactiplanti. plantarum and Limosi. fermentum were identified as the most effective probiotics for dongchimi fermentation. These results offer critical insights into the microbial ecology and probiotic strains essential for optimizing synbiotic dongchimi, thereby reinforcing health claims related to probiotics and prebiotics. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 The Author(s). Published by Elsevier Inc. All rights reserved.)
Databáze:	MEDLINE
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