Acta Scientiarum Polonorum Technologia Alimentaria

Background. With the expansion of the kimchi market, maintaining an appropriate temperature and select­ing a suitable starter culture for predicable fermentation are crucial for the production of kimchi of consist­ently high quality. The flavor of kimchi heavily depends on organic acids and mannitol. This study aims to investigate the effect of different fermentation temperatures and starter strains on the accumulation of these metabolites and changes in acidity during the storage of kimchi. Its findings will provide insights into the synergistic effects of temperature and starter cultures on kimchi fermentation, thus supporting the production of probiotic vegetable-based foods with desirable flavor profiles.
Materials and methods. A physiochemical analysis was conducted to measure changes in organic acids and mannitol in different kimchi samples fermented at different temperatures (10–30°C) and with different starter strains (Leuconostoc mesenteroides, Lactobacillus fermentum and Lactobacillus plantarum). Changes in acidity during 30 days of storage were also recorded.
Results. Within the examined temperature range, the most lactic acid was produced at 30°C in most of the starter culture-inoculated samples, suggesting that this temperature favored microbial pathways promoting the synthesis of lactic acid, which is the most characteristic organic acid contributing to the flavor of kimchi. Higher temperatures also fostered mannitol production in all samples.
Conclusion. Principle component analysis (PCA) of organic acid profiles indicates that the samples inocu­lated with starter cultures produced a more balanced and characteristic flavor at 30°C. At 30°C, Leu. mesente­roides exhibited the highest mannitol yield. During 30 days of storage, the most significant changes in acidity and pH were observed in the sample inoculated with Leu. mesenteroides and the control sample.