Effect of Seafood (Gizzard Shad) Supplementation on the Chemical Composition and Microbial Dynamics of Radish Kimchi during Fermentation.

ABSTRACT: This study investigated the impact of supplementing radish kimchi with slices of gizzard shad, Konosirus punctatus (boneless - BLGS, or whole - WGS) on the kimchi's chemical and microbial composition for different fermentation durations. Higher levels of amino nitrogen (N), calcium (Ca) and phosphorus (P) were observed in the supplemented kimchi groups compared to those in the control and further, Ca and P levels were highest in the WGS kimchi group. Microbial composition analysis revealed noticeable differences between the three groups at different fermentation durations. The predominant species changed from Leuconostoc rapi to Lactobacillus sakei at the optimal- and over-ripening stages in the control kimchi group. The predominant species in the BLGS kimchi group was L. rapi at all stage

SUBMITTER: Mannaa M 

PROVIDER: S-EPMC6881437 | biostudies-literature | 2019 Nov

REPOSITORIES: biostudies-literature