ORGANIC CHEMISTRY IN FERMENTED FOOD
ORGANIC CHEMISTRY IN FERMENTED FOOD:
KIMCHI
TASK : INDIVIDUAL ASSIGNMENT
NAME : ASRIE REZDHUAN PAUZI
STUDENT ID : 1000216
COURSE CODE : FEG 2113
PROGRAMME : FOUNDATION IN ENGINEERING
LECTURER : MS ANIS SURIANI IBRAHIM
TABLE OF CONTENTS
1.0 Executive Summary
2.0 Objectives and Problem Identification
2.1 Kimchi fermentation
2.2 Changes during kimchi fermentation
2.3 Does the Lactic Acid Bacteria (LAB) is good?
2.4 Effects of kimchi on healthy
3.0 Statement of Key Problems
3.1 Factors affecting on kimchi fermentation
3.1.1 Salts
3.1.2 Temperature
3.1.3 Raw Materials
3.1.4 Natural preservatives
3.1.5 Starters
3.2 Microbial changes during kimchi fermentation
3.3 Characteristics of Lactic Acid Bacteria (LAB)
3.3.1 Identification of kimchi microorganisms
3.3.2 Lactic acid bacteria producing bacteriocins from kimchi
4.0 Chemical Properties in Kimchi
5.0 Advantages and Disadvantages of Kimchi
6.0 Conclusion
References
EXECUTIVE SUMMARY
Kimchi, also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as "spicy" or "sour". In traditional preparation Kimchi was often allowed to ferment underground in jars for months at a time. It is Korea's national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber. Kimchi is also a main ingredient for many Korean dishes such as kimchi stew, kimchi pancake, kimchi soup, and kimchi fried rice. Kimchi is a traditional, fermented Korean food that is prepared through a series of processes, including pretreatment of oriental cabbage or radish, brining, blending with various spices and other ingredients, and fermentation. The characteristics of kimchi differ depending on the kimchi varieties, raw materials used, process, fermentation, and preservation methods. However, kimchi has typical
KIMCHI
TASK : INDIVIDUAL ASSIGNMENT
NAME : ASRIE REZDHUAN PAUZI
STUDENT ID : 1000216
COURSE CODE : FEG 2113
PROGRAMME : FOUNDATION IN ENGINEERING
LECTURER : MS ANIS SURIANI IBRAHIM
TABLE OF CONTENTS
1.0 Executive Summary
2.0 Objectives and Problem Identification
2.1 Kimchi fermentation
2.2 Changes during kimchi fermentation
2.3 Does the Lactic Acid Bacteria (LAB) is good?
2.4 Effects of kimchi on healthy
3.0 Statement of Key Problems
3.1 Factors affecting on kimchi fermentation
3.1.1 Salts
3.1.2 Temperature
3.1.3 Raw Materials
3.1.4 Natural preservatives
3.1.5 Starters
3.2 Microbial changes during kimchi fermentation
3.3 Characteristics of Lactic Acid Bacteria (LAB)
3.3.1 Identification of kimchi microorganisms
3.3.2 Lactic acid bacteria producing bacteriocins from kimchi
4.0 Chemical Properties in Kimchi
5.0 Advantages and Disadvantages of Kimchi
6.0 Conclusion
References
EXECUTIVE SUMMARY
Kimchi, also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as "spicy" or "sour". In traditional preparation Kimchi was often allowed to ferment underground in jars for months at a time. It is Korea's national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber. Kimchi is also a main ingredient for many Korean dishes such as kimchi stew, kimchi pancake, kimchi soup, and kimchi fried rice. Kimchi is a traditional, fermented Korean food that is prepared through a series of processes, including pretreatment of oriental cabbage or radish, brining, blending with various spices and other ingredients, and fermentation. The characteristics of kimchi differ depending on the kimchi varieties, raw materials used, process, fermentation, and preservation methods. However, kimchi has typical