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Effect of capsaicinoids in hot pepper powder on microbial community and free sugar during kimchi fermentation

Authors
Chung, Young BaeLee, HyojungHwang, SojeongSeo, Hye-YoungSuh, Hyung JooJo, Kyungae
Issue Date
7월-2021
Publisher
WILEY
Keywords
free sugars; hot pepper powder; kimchi; microbial community
Citation
JOURNAL OF FOOD SCIENCE, v.86, no.7, pp.3195 - 3204
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF FOOD SCIENCE
Volume
86
Number
7
Start Page
3195
End Page
3204
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/127759
DOI
10.1111/1750-3841.15785
ISSN
0022-1147
Abstract
Effect of capsaicinoids in hot pepper powder (HP) contains various chemical compounds, including capsaicin and dihydrocapsaicin, which are the main ingredients of the spicy taste. To evaluate the effect of HP on the microbial community in kimchi fermentation, kimchi [kimchi-HP, kimchi-HPE and kimchi-HPER made by adding HP, HP alcohol extract (HPE) and HPE residues (HPER)] was fermented at 4 degrees C for 28 days. The pH and titratable acidity of the samples and the number of bacteria changed with fermentation time. Kimchi-HPER had significantly higher total viable and lactic acid bacteria (LAB) than other samples after 28 days of fermentation. The capsaicinoids content did not differ before and after fermentation, whereas the major free sugar content decreased, and the mannitol content increased. The principal component analysis (PCA) biplots showed similar patterns between kimchi-HP and -HPE. It was confirmed that Leuconostoc and Weissella were related to the initial fermentation, and Lactobacillus was involved in late fermentation. Kimchi-HP and kimchi-HPE increased the ratio of Lactobacillus sakei and decreased that of Leuconostoc mesenteroides compared to kimchi-HPER. Overall, these results revealed that capsaicinoids contained in HP affected Lactobacillus proliferation and mannitol increase during kimchi fermentation.
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Suh, Hyung Joo
보건과학대학 (바이오시스템의과학부)
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