Screening of lactic acid bacteria and comparative inoculated fermentation to evaluate strain performance in Korean‐style spicy cabbage

Key Points

• This research aims to evaluate the performance of selected lactic acid bacteria (LAB) strains during the fermentation of spicy cabbage.
• Screening various lactic acid bacteria strains for their fermentation capabilities.
• Comparative analysis of inoculated LAB strains in spicy cabbage fermentation.
• Assessment of physicochemical properties and flavor profiles during fermentation.
• LAB inoculation improved fermentation safety in spicy cabbage.
• Stabilization of physicochemical properties was achieved with selected LAB strains.
• Distinct flavor development was observed, supporting rational starter culture design.

Abstract