Location: Food Science Research2013 Annual Report
1a. Objectives (from AD-416):
To combine traditional Korean vegetable fermentation technology with U.S. pickled vegetable manufacturing methods to develop novel shelf stable, safe fermented vegetable products for U.S., Korean and international markets.
1b. Approach (from AD-416):
The focus will be on fermented cabbage and cucumber products. Brining methods used for traditional Korean fermented vegetable products (kimchi and related fermented vegetables) will be used with U.S. processing and packaging technology. Using the packaging technology used for the U.S. pickle and sauerkraut industry including heat processing in jars, or cold filling jars and flexible packaging with preservatives, the safety and shelf stability of Korean fermented vegetable products will be tested.
3. Progress Report:
This project is related to in-house project objective 2: Increase consumer acceptance of acidified vegetables that are refrigerated or preserved at ambient temperature without a thermal process by use of alternative acids and natural antimicrobial compounds to replace traditional preservatives, and by addition of pro-biotic lactic acid bacteria that provide health benefits to consumers. Sequencing research has been initiated on a Korean fermented cabbage (related to kimchi) product that may be adapted for US markets. The objective is to determine how fermentation temperature and cabbage preparation methods affect the microbiota of the fermented product, using advanced molecular ecology methods. Samples (10 of a planned 30 samples) obtained from collaborators in South Korea have been tested for DNA amplification using the materials and methodology (primers and protocols, including post-amplification purification) needed for planned very high-throughput DNA sequencing reactions. In addition, software (QIME) that will be used for the analysis of the sequencing results has been obtained for training.