Kimchi taste determined by microorganisms scientifically verified by the World Kimchi Institute (South Korea)

The World Kimchi Institute has revealed that it has scientifically investigated how the metabolic substances produced by the lactic acid bacteria in kimchi form the flavor of kimchi.
The institute's fermentation system research team has identified three representative microorganisms that play a central role in the fermentation process of kimchi:
The team focused on Lactobacillus sakei, Lactobacillus mesenteroides, and Weissella koreensis. The team found that the metabolic substances produced by these microorganisms, such as lactic acid and ornithine, contribute to the sourness and
We analyzed how it affected the overall flavor of kimchi, including sweetness and spiciness. As a result, we found that Lactobacillus saKEI produced approximately 43% more lactic acid during the fermentation process, which produced umami.
It was found that Lactobacillus mesenteroides increases mannitol and acetic acid by up to 17% each, giving it a sweet and refreshing taste.
Weissella koreensis produces about 10% more ornithine, which contributes to the body and spiciness of kimchi. Kim Hoyoung, head of the team, said of this research, "The results of this research are useful for the production of kimchi.
"We have provided the scientific evidence necessary to achieve the desired taste at the production site and develop kimchi of consistent quality."