Linked Life Data

18974963

Source:http://linkedlifedata.com/resource/pubmed/id/18974963

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
5
pubmed:dateCreated
2008-10-31
pubmed:abstractText
A distinct subset of lactic acid bacteria that are greatly influenced by temperature play an important role during kimchi fermentation. However, microbial population dynamics and temperature control during kimjang kimchi fermentation, which is traditionally fermented underground, are not known. Here we show that Lactobacillus sakei predominates in kimjang kimchi, perhaps due to suitable fermentation (5 approximately 9 degrees C) and storage (-2 degrees C) temperatures. The temperature of this kimchi gradually decreased to 3.2 degrees C during the first 20 days of fermentation (-0.3 degrees C/day) and then was stably maintained around 1.6 degrees C, indicating that this simple approach is very efficient both for fermentation and storage. These findings provide important information towards the development of temperature controlling systems for kimchi fermentation.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Oct
pubmed:issn
1225-8873
pubmed:author
pubmed:issnType
Print
pubmed:volume
46
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
590-3
pubmed:meshHeading
pubmed:year
2008
pubmed:articleTitle
Microbial population dynamics and temperature changes during fermentation of kimjang kimchi.
pubmed:affiliation
Department of Biological Sciences, Inha University, Incheon 402-751, Republic of Korea.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't