Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review.
Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review.
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DOI：
10.3389/fmicb.2016.01493
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发表时间：
2016
影响因子：
5.2
通讯作者：
Shin HS
中科院分区：
文献类型：
--
作者：
Patra JK;Das G;Paramithiotis S;Shin HS
在包括韩国在内的东北亚国家，可以买到不同类型的发酵食品，如崇国酱、丹酱、干酱、辣椒酱和泡菜，并广泛消费。其中，泡菜是韩国最受欢迎的传统食品之一。它是由白楚甘蓝与其他蔬菜和具有功能潜力的乳酸菌(LAB)共同发酵而成。泡菜中添加了多种成分以提高其口感、风味、营养价值、质地等。泡菜的发酵过程中涉及到许多细菌，但发酵过程中以乳酸菌为主。泡菜发酵过程中添加其他亚组分，形成不同的副产物，最终消除腐生菌和病原菌，增加泡菜的功能、营养和营养潜力。泡菜具有消炎、抗菌、抗氧化、抗癌、抗肥胖、益生菌、降胆固醇和抗衰老等特性。在本综述中，对朝鲜半岛发现的不同类型的发酵食品进行了详细的科学研究，包括泡菜的制备、加工、微生态系统的结构和对健康的好处。
Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang, and kimchi are plentifully available and widely consumed in north eastern Asian countries including Korea. Among them, kimchi is one of the most popular Korean traditional food. It is prepared by fermenting the baechu cabbage together with other vegetables and lactic acid bacteria (LAB) with functional potential. Many types of ingredients are added to kimchi to enhance its taste, flavor, nutritional value, texture etc. A number of bacteria are involved in the fermentation of kimchi, but LAB are the dominant species in the fermentation process. The addition of other sub ingredients and formation of different by-products during fermentation eventually leads to eradication of putrefactive and pathogenic bacteria, and also increase the functionalities, nutritional and nutraceutical potential of kimchi. Kimchi possesses anti-inflammatory, antibacterial, antioxidant, anticancer, antiobesity, probiotic properties, cholesterol reduction, and antiaging properties. In the present review an attempt has been made to review the different types of fermented foods found in the Korean peninsula with detailed scientific research regarding preparation, processing, structure of the microecosystem, and health benefits of kimchi.