Special Issue "Advanced Studies of Traditional Fermented Vegetable Food Products - Kimchi and Microorganisms"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 31 July 2021.

Special Issue Editors

Prof. Dr. Hae Choon Chang
Website
Guest Editor
Department of Food and Nutrition, Kimchi Research Center, Chosun University, 309 Pilmun-daero, Dong-gu, Gwangju, 61452, Republic of Korea
Interests: psychrophilic kimchi LAB; antimicrobial compound; genome; bioactive compound; biopreservation; starter culture; vegetable fermentation; food processing; by-product utilization
Prof. Dr. Do-Won Jeong
Website
Guest Editor
Department of Food and Nutrition, Dongduk Women's University, 60 Hwarang-ro 13-gil, Seongbuk-gu, Seoul, 02478, Republic of Korea
Interests: : bacterial community in fermented food; commercial starter development; development of starter-applied food fermentation process; genome-based safety assessment of food bacteria; food–human–bacteria interaction

Special Issue Information

Dear Colleagues,

Traditional fermented vegetable food products such as kimchi are considered health foods. Recognition of their nutritional and health-promoting properties has resulted in their popularity. Fermentation of traditional vegetable food products is a spontaneous process initiated by the numerous micro-organisms present in the raw materials used, making the fermented food products excellent sources of beneficial microorganisms and functional compounds. Fermented vegetable foods result in a wide variety of sensory qualities due to differential growth of the microorganisms present, but being a natural process, this fermentation often results in inconsistent production quality and sometimes safety concerns.

This Special Issue is dedicated to recent developments and studies related to fermented vegetable food products, such as kimchi and kimchi micro-organisms. We cordially welcome your review articles and original papers related to the health benefits of fermented vegetable foods as well as micro-organisms responsible for their fermentation, genomic studies of the micro-organisms, bioactive compounds from fermented vegetable food products or micro-organisms, safety issues of fermented vegetable food products, metabolites produced in the fermented foods, and any other topic of interest related to fermented vegetable food products.

Best regards,

Prof. Dr. Hae Choon Chang
Prof. Dr. Do-Won Jeong
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fermented vegetable products
  • kimchi
  • fermentation microorganisms
  • genome
  • health benefits
  • bioactive compounds
  • safety concerns
  • fermentation
  • omics approaches
  • starter cultures
  • volatilome

Published Papers (1 paper)

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Research

Open AccessArticle
Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness
Foods 2021, 10(1), 86; https://doi.org/10.3390/foods10010086 - 04 Jan 2021
Abstract
Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to evaluate the capsaicinoid content [...] Read more.
Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to evaluate the capsaicinoid content (mg/kg) of thirteen types of commercial kimchi. The physicochemical properties such as pH, titratable acidity, salinity, free sugar content, and free amino acid content were evaluated, and the spicy strength grade was determined by selected panel to analyze the correlation between these properties. Panels were trained for 48 h prior to actual evaluation by panel leaders trained for over 1000 h according to the SpectrumTM method. Partial correlation analysis was performed to examine other candidate parameters that interfere with the sensory evaluation of spiciness and capsaicinoid content. To express the specific variance after eliminating the effects of other variables, partial correlations were used to estimate the relationships between two variables. We observed a strong correlation between spiciness intensity ratings and capsaicinoid content, with a Pearson’s correlation coefficient of 0.78 at p ≤ 0.001. However, other specific variables may have influenced the relationship between spiciness intensity and total capsaicinoid content. Partial correlation analysis indicated that the free sugar content most strongly affected the relationship between spiciness intensity and capsaicinoid content, showing the largest first-order partial correlation coefficient (rxy/z: 0.091, p ≤ 0.01). Full article
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Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

Title: Partial correlation analysis of capsaicinoid levels and physicochemical properties with kimchi perceived pungency
Authors: Ji-Hyoung Ha
Affiliation: World Institute of Kimchi

Title: Analysis of cultivable microbial community during kimchi fermentation using MALDI-TOF MS
Authors: Hae-Yeong Kim
Affiliation: Kyung Hee University

Title: Genomic insight of potential probiotic Bacillus velezensis from kimchi
Authors: Do-Won Jeong
Affiliation: Dongduk Women's University

Title: Characterization of fermented rice-bran with Lactobacillus plantarum EM as a starter culture
Authors: Hae Choon Chang
Affiliation: Chosun University

Title: Useful metabolites produced by LAB originated from Kimchi (review)
Authors: Jeong Hwan Kim
Affiliation: Gyeongsang National University

Title: Inhibitory effect of plant-based preservatives on white colony forming yeasts isolated from kimchi
Authors: Tae-Woon Kim
Affiliation: World Institute of Kimchi

Title: Supplementation effects of carbon and nitrogen sources on kimchi fermentation
Authors: Che Ok Jeon
Affiliation: Chung-Ang University

Title: The effect of kimchi / kimchi lactic acid bacteria on inflammation in DSS-induced colitis model
Authors: Youn-Soo Cha
Affiliation: Jeonbuk National University

Title: Suitability of Lactobacillus reuteri EFEL as a probiotic kimchi starter with anti-inflammatory activity: in vitro and in vivo evidence
Authors: Nam Soo Han
Affiliation: Chungbuk National University

Title: Bacterial migration into Kimchi from its raw materials
Authors: Moon-Hee Sung
Affiliation: Kookmin University

Title: Rice bran fermented with Kimchi derived lactic acid bacteria prevents metabolic complications in mice on a high-fat and -cholesterol diet
Authors: Jae-Joon Lee
Affiliation: Chosun University

Title: Changes of metabolite and volatile compounds in kimchi inoculated with different Leuconosotc mesenteroides starters
Authors: Ji Yoon Chang; JungHee Song; Moeun Lee
Affiliation: World Institute of Kimchi

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