- Title
- Safety of Kimchi
- Authors
- Noh B.-S.; Seo H.-Y.; Park W.-S.; Oh S.
- Ewha Authors
- 오상석
- SCOPUS Author ID
- 오상석
- Issue Date
- 2015
- Journal Title
- Regulating Safety of Traditional and Ethnic Foods
- Citation
- Regulating Safety of Traditional and Ethnic Foods, pp. 369 - 380
- Keywords
- Cabbage; Fermented food; Health; Kimchi; Lactic acid bacteria
- Publisher
- Elsevier Inc.
- Indexed
- SCOPUS
- Document Type
- Book Chapter
- Abstract
- Kimchi is the traditional and well-known ethnic fermented food in Korea. There are various types of Kimchi, depending on various raw materials and processing methods. Kimchi cabbage and radish are the most widely used as main ingredients. Kimchi is characterized by its palatability as giving sour, sweet, and carbonated tastes. Fermentation of Kimchi is carried out by various microorganisms present in the raw materials. Among lactic acid bacteria, the genera Leuconostoc, Weissella, and Lactobacillus are believed to be the key players in Kimchi fermentation. Kimchi is recognized as a health food because of its physiologic nutrients and phytochemicals, as well as probiotics such as lactic acid bacteria. In addition, many health benefits of Kimchi have been reported such as antioxidant, antimutagenic, anticarcinogenic, and antihypertensive activities. Kimchi is also regarded as a hygienically safe food because pathogenic bacteria and contaminations are almost completely removed during its preparation and fermentation. © 2016 Elsevier Inc. All rights reserved.
- DOI
- 10.1016/B978-0-12-800605-4.00019-0
- ISBN
- 9780128006207
9780128006054
- Appears in Collections:
- 공과대학 > 식품생명공학과 > Journal papers
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