Flavor biotransformation of "Uiseong" garlic during the fermentation process by lactic acid bacteria.

ABSTRACT: This study investigates the biotransformation of Uiseong garlic, a South Korean variety renowned for its distinct sulfur compounds, by lactic acid bacteria (LAB) during kimchi fermentation. Using GC-MS, 26 volatile compounds, including 3-vinyl-1,2-dithiocyclohex-4-ene and 3-vinyl-1,2-dithiocyclohex-5-ene, were identified in garlic extracts. Four LAB strains active in early-stage kimchi fermentation degraded primary sulfur compounds and produced unique metabolites, such as pyrazine and allyl methyl disulfide. These biotransformed compounds reduced garlic's pungency while enhancing savory and umami flavors, creating a balanced and complex sensory profile. Strain-specific differences and fermentation conditions, especially temperature, significantly influenced flavor development. The findings

SUBMITTER: Kwon TE 

PROVIDER: S-EPMC11972261 | biostudies-literature | 2025 May

REPOSITORIES: biostudies-literature