Healthy and safe Korean traditional fermented foods

Kimchi and Chongkukjang

Bibliographic Data

ID5223410
AuthorsHae Choon Chang (0000-0001-9476-9889, Chosun University, corresponding author)
Year2018
Volume5
Issue3
Pages161-166
Publication date2018-09-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueJournal of Ethnic Foods (JOURNAL)
Journal identifiersISSN: 2352-6181 • E-ISSN: 2352-619X
PublisherSpringer Science and Business Media LLC (PUBLISHER)
DOI10.1016/j.jef.2018.08.003
OpenAlexW2888511833
LanguageEN
Citations received8
References cited56

There are many types of fermented foods worldwide. Generally, traditional fermented foods have nutritive and functional properties. Moreover, they are considered safe foods because they have a long history of being consumed in their local communities. Most traditional fermented foods are fermented by spontaneous fermenting processes conducted by various microorganisms; however, spontaneous fermentation results in inconsistent quality from batch to batch. Although traditional fermented foods were originally made at the household level, they are now produced in massive amounts by the food industry; accordingly, much stricter demands for food security and standardization with high sensory qualities are needed. Traditional fermented foods are good resources for isolation of useful microorganisms harboring antimicrobial activities to be used as starter cultures. Adapting proper regulations and starter system safeguards during the manufacture of kimchi and chongkukjang, which are popularly consumed Korean traditional fermented foods, is helping to ensure that these foods are acceptably safe as well as healthy

Bacteria · Biology · Business · Fermentation · Fermentation in food processing · Fermentation starter · Lactic acid · Starter · Food Quality and Safety Studies · Polyamine Metabolism and Applications · Probiotics and Fermented Foods · Biotechnology · Food Science

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