発酵条件がナパカブジキムチの機能性に影響する
Jaecheol Kim1, Hyosun Park2, BoKyung Moon2
1Food and Nutrition Major, School of Bio-Health Convergence, College of Natural Science, Sungshin Women's University, Seoul 01133, Republic of Korea.
Foods (Basel, Switzerland)
|August 28, 2025
まとめ
短期間15°Cでのキムチ発酵は,乳酸細菌 (LAB) を増やし,有益な化合物を保存することによって機能の質を高めます. 4°Cで長期保存すると,これらの有益な性質が低下します.
科学分野:
- 食品科学
- 発酵技術
- 栄養学的生化学
背景:
- キムチの機能性は 発酵条件によって左右されます
- 保存温度を最適化することは キムチの生物活性化合物と 微生物の活性を維持するために重要です
研究 の 目的:
- 異なる発酵段階における保存温度 (4°C 対 15°C) がキムチの機能品質に与える影響を調査する.
- 微生物の成長,ポリフェノール含有量,抗酸化活性,およびグルコシノレートに対する温度の影響を評価する.
主な方法:
- キムチは4°Cと15°Cで調理し,発酵した.
- 分析には,pH,乳酸バクテリア (LAB) 数,総ポリフェノール含有量 (TPC),DPPHとABTSの激素除去活動,およびグルコシノレートが含まれていた.
- 試料は最適と過度の発酵段階で評価された.
主要な成果:
- 発酵は15°Cで加速され,3日以内に最適なpH (4. 0 - 4. 5) に達し,4°Cと比較して高いLAB数とTPCが得られました.
- 4°Cでの長期保存は,過度の発酵中にTPC,抗酸化活性,LABの数値を低下させた.
- アスコルビゲンは,グルコシノレートの分解産物で,15°Cでの短期発酵で増加した.
結論:
- 15°Cでの短期発酵は4°Cでの長期発酵よりも優れている.
- 最適な温度管理は LAB の成長を促進し,キムチの重要な生物活性化合物を保存します.
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