Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi
Pasteurization‐mediated delayed kimchi ripening and regression analysis for shelf life estimation were investigated. Various initial kimchi microbial communities were simplified to lactic acid bacteria Leuconostoc sp. and Lactobacillus sp. over time, with concomitant pH decrease from 6.39 to 4.34 an...
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| Veröffentlicht in: | Food Science & Nutrition 2019-02, Vol.7 (2), p.711-720 |
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| creator | Lee, Hyun‐Gyu Jeong, Suyeon Park, Ji Yeong Yoo, SeungRan |
| description | Pasteurization‐mediated delayed kimchi ripening and regression analysis for shelf life estimation were investigated. Various initial kimchi microbial communities were simplified to lactic acid bacteria Leuconostoc sp. and Lactobacillus sp. over time, with concomitant pH decrease from 6.39 to 4.34 and acidity increase from 0.06% to 0.35%. Other quality characteristics (organic acid, carbon dioxide, and microbial population) also changed, exhibiting high intercorrelation. Pasteurization decreased the initial bacterial counts from 5.20 to 1.92 log CFU/g, thereby delaying the change in quality characteristics (pH, acidity, organic acid, microbial population, carbon dioxide, and microbial community); however, the texture did not differ significantly (p |
| doi_str_mv | 10.1002/fsn3.915 |
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We characterized changes in quality characteristics and microbial community during kimchi fermentation and the effects of pasteurization on lactic acid bacteria growth. Experimental data were utilized to establish regression equations to determine acidity as a measure of carbon dioxide accumulation, which were used for shelf life estimation, thus facilitating effective management of packaging volume expansion and breakage as well as quality maintenance during distribution.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.915</identifier><identifier>PMID: 30847149</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Acidity ; Analysis ; Bacteria ; Carbon dioxide ; Ideal gas ; Kimchi ; Lactic acid ; Lactic acid bacteria ; Microbial activity ; microbial communities ; Microorganisms ; Organic acids ; Original Research ; Pasteurization ; pH effects ; Regression analysis ; Ripening ; Shelf life</subject><ispartof>Food Science & Nutrition, 2019-02, Vol.7 (2), p.711-720</ispartof><rights>2019 The Authors. published by Wiley Periodicals, Inc.</rights><rights>COPYRIGHT 2019 John Wiley & Sons, Inc.</rights><rights>2019. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5055-ae28958f31230a76eaeeb305e81bad11bca5e2c59a44f0f31130ef5c79a92be03</citedby><cites>FETCH-LOGICAL-c5055-ae28958f31230a76eaeeb305e81bad11bca5e2c59a44f0f31130ef5c79a92be03</cites><orcidid>0000-0003-3339-4379</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392831/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392831/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,1411,11541,27901,27902,45550,45551,46027,46451,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30847149$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lee, Hyun‐Gyu</creatorcontrib><creatorcontrib>Jeong, Suyeon</creatorcontrib><creatorcontrib>Park, Ji Yeong</creatorcontrib><creatorcontrib>Yoo, SeungRan</creatorcontrib><title>Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi</title><title>Food Science & Nutrition</title><addtitle>Food Sci Nutr</addtitle><description>Pasteurization‐mediated delayed kimchi ripening and regression analysis for shelf life estimation were investigated. Various initial kimchi microbial communities were simplified to lactic acid bacteria Leuconostoc sp. and Lactobacillus sp. over time, with concomitant pH decrease from 6.39 to 4.34 and acidity increase from 0.06% to 0.35%. Other quality characteristics (organic acid, carbon dioxide, and microbial population) also changed, exhibiting high intercorrelation. Pasteurization decreased the initial bacterial counts from 5.20 to 1.92 log CFU/g, thereby delaying the change in quality characteristics (pH, acidity, organic acid, microbial population, carbon dioxide, and microbial community); however, the texture did not differ significantly (p < 0.05). In addition, the regression equation for the relationship between acidity and carbon dioxide levels suggested that shelf life could be estimated in conjunction with the ideal gas equation. In conclusion, pasteurization and regression analysis for kimchi shelf life estimation may enable the maintenance of quality and effective management during the distribution process.
We characterized changes in quality characteristics and microbial community during kimchi fermentation and the effects of pasteurization on lactic acid bacteria growth. Experimental data were utilized to establish regression equations to determine acidity as a measure of carbon dioxide accumulation, which were used for shelf life estimation, thus facilitating effective management of packaging volume expansion and breakage as well as quality maintenance during distribution.</description><subject>Acidity</subject><subject>Analysis</subject><subject>Bacteria</subject><subject>Carbon dioxide</subject><subject>Ideal gas</subject><subject>Kimchi</subject><subject>Lactic acid</subject><subject>Lactic acid bacteria</subject><subject>Microbial activity</subject><subject>microbial communities</subject><subject>Microorganisms</subject><subject>Organic acids</subject><subject>Original Research</subject><subject>Pasteurization</subject><subject>pH effects</subject><subject>Regression analysis</subject><subject>Ripening</subject><subject>Shelf life</subject><issn>2048-7177</issn><issn>2048-7177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp1kV1vFCEYhYnR2KY28RcYEm-8mZWPYRhuTJqmVZNGL9RrwjAvu1QGVpipWX-9rLvWaiKQQODhvAcOQs8pWVFC2GtXIl8pKh6hU0bavpFUyscP1ifovJRbUptqacfYU3TCSd9K2qpTlK6cAzvj5PDWlBmW7H-Y2aeI6xghmB2M-Kuf7Mbj7LcQfVxjE0ecYZ2hlD1pogm74gt2KeOygeBw8A4wlNlPRzF3FHmGnjgTCpwf5zP05frq8-W75ubj2_eXFzeNFUSIxgDrlegdp4wTIzswAAMnAno6mJHSwRoBzApl2taRilFOwAkrlVFsAMLP0JuD7nYZJhgtxDmboLe5Oso7nYzXf59Ev9HrdKc7rljPaRV4dRTI6dtSn6InXyyEYCKkpWhGq0FOeyEr-vIf9DYtuX7KL6rjgknWVWp1oNYmgPbRpVrX1j7C5G2K4Hzdv5Ck50LVS38c2JxKyeDu3VOi98nrffK6Jl_RFw9few_-zrkCzQH4Xovs_iukrz994HvBn_QFuTQ</recordid><startdate>201902</startdate><enddate>201902</enddate><creator>Lee, Hyun‐Gyu</creator><creator>Jeong, Suyeon</creator><creator>Park, Ji Yeong</creator><creator>Yoo, SeungRan</creator><general>John Wiley & Sons, Inc</general><general>John Wiley and Sons Inc</general><scope>24P</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>IAO</scope><scope>3V.</scope><scope>7RV</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0003-3339-4379</orcidid></search><sort><creationdate>201902</creationdate><title>Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi</title><author>Lee, Hyun‐Gyu ; Jeong, Suyeon ; Park, Ji Yeong ; Yoo, SeungRan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5055-ae28958f31230a76eaeeb305e81bad11bca5e2c59a44f0f31130ef5c79a92be03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Acidity</topic><topic>Analysis</topic><topic>Bacteria</topic><topic>Carbon dioxide</topic><topic>Ideal gas</topic><topic>Kimchi</topic><topic>Lactic acid</topic><topic>Lactic acid bacteria</topic><topic>Microbial activity</topic><topic>microbial communities</topic><topic>Microorganisms</topic><topic>Organic acids</topic><topic>Original Research</topic><topic>Pasteurization</topic><topic>pH effects</topic><topic>Regression analysis</topic><topic>Ripening</topic><topic>Shelf life</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lee, Hyun‐Gyu</creatorcontrib><creatorcontrib>Jeong, Suyeon</creatorcontrib><creatorcontrib>Park, Ji Yeong</creatorcontrib><creatorcontrib>Yoo, SeungRan</creatorcontrib><collection>Wiley Online Library Open Access</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale Academic OneFile</collection><collection>ProQuest Central (Corporate)</collection><collection>Proquest Nursing & Allied Health Source</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food Science & Nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lee, Hyun‐Gyu</au><au>Jeong, Suyeon</au><au>Park, Ji Yeong</au><au>Yoo, SeungRan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi</atitle><jtitle>Food Science & Nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2019-02</date><risdate>2019</risdate><volume>7</volume><issue>2</issue><spage>711</spage><epage>720</epage><pages>711-720</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>Pasteurization‐mediated delayed kimchi ripening and regression analysis for shelf life estimation were investigated. Various initial kimchi microbial communities were simplified to lactic acid bacteria Leuconostoc sp. and Lactobacillus sp. over time, with concomitant pH decrease from 6.39 to 4.34 and acidity increase from 0.06% to 0.35%. Other quality characteristics (organic acid, carbon dioxide, and microbial population) also changed, exhibiting high intercorrelation. Pasteurization decreased the initial bacterial counts from 5.20 to 1.92 log CFU/g, thereby delaying the change in quality characteristics (pH, acidity, organic acid, microbial population, carbon dioxide, and microbial community); however, the texture did not differ significantly (p < 0.05). In addition, the regression equation for the relationship between acidity and carbon dioxide levels suggested that shelf life could be estimated in conjunction with the ideal gas equation. In conclusion, pasteurization and regression analysis for kimchi shelf life estimation may enable the maintenance of quality and effective management during the distribution process.
We characterized changes in quality characteristics and microbial community during kimchi fermentation and the effects of pasteurization on lactic acid bacteria growth. Experimental data were utilized to establish regression equations to determine acidity as a measure of carbon dioxide accumulation, which were used for shelf life estimation, thus facilitating effective management of packaging volume expansion and breakage as well as quality maintenance during distribution.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>30847149</pmid><doi>10.1002/fsn3.915</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0003-3339-4379</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Acidity Analysis Bacteria Carbon dioxide Ideal gas Kimchi Lactic acid Lactic acid bacteria Microbial activity microbial communities Microorganisms Organic acids Original Research Pasteurization pH effects Regression analysis Ripening Shelf life |
| title | Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi |
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