{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T08:03:07Z","timestamp":1787731387203,"version":"build-2784847793"},"reference-count":56,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2021,2,18]],"date-time":"2021-02-18T00:00:00Z","timestamp":1613606400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100007270","name":"National Academy of Agricultural Science","doi-asserted-by":"publisher","award":["PJ01343901"],"award-info":[{"award-number":["PJ01343901"]}],"id":[{"id":"10.13039\/501100007270","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2021,3]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      The supercooling degree (SD), which refers to the difference between the ice nucleation temperature and freezing point of kimchi, varies depending on the type of kimchi, manufacturer, recipe, and manufacturing season. The aim of this study is to investigate the major influencing factors for the supercooled storage of kimchi and to analyze the possibility of supercooled storage for commercial kimchi. Pearson correlation analysis determined that, in commercial kimchi manufactured between March and July 2018, the SD of kimchi correlated to the number of aerobic bacteria (\n                      <jats:italic>P<\/jats:italic>\n                      &lt;\u00a00.01), however, was not associated with lactic acid bacteria. Moreover, the ice nucleation temperature of saline solution inoculated with aerobic bacteria was reduced from \u20133.03\u00a0\u00b1 0.04 to \u20136.18\u00a0\u00b1 0.11\u00a0\u00b0C by 10 kGy gamma ray sterilization. Meanwhile, the ice nucleation temperatures of 1.8\u00a0kg of commercial red cabbage kimchi and 500\u00a0g of white cabbage kimchi manufactured in February 2020 were \u20133.93\u00a0\u00b1 0.06\u00a0\u00b0C and \u22123.57\u00a0\u00b1 0.06\u00a0\u00b0C, respectively, and they could be stored at \u20132.5\u00a0\u00b0C for 12 weeks without freezing. Additionally, supercooled storage of kimchi at \u20132.5\u00a0\u00b0C caused a fermentation delay effect compared to control storage at 1\u00a0\u00b0C, considering the acidity and amount of lactic acid bacteria. Therefore, if the number of aerobic bacteria is controlled during the manufacturing process of kimchi, supercooled storage at temperatures below \u22122.5\u00a0\u00b0C may extend the shelf life of kimchi.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>We have shown that aerobic bacteria are the key influencing factor for ice nucleation of kimchi during supercooled storage. Aside from the initial sterilization process, fermentation of kimchi can also be delayed by lowering the storage temperature below \u22122.5\u00a0\u00b0C. Moreover, the method of direct cool refrigeration may have an industrial\u2010level application.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15633","type":"journal-article","created":{"date-parts":[[2021,2,20]],"date-time":"2021-02-20T16:54:45Z","timestamp":1613840085000},"page":"749-761","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Supercooling as a potentially improved storage option for commercial kimchi"],"prefix":"10.1111","volume":"86","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5514-3445","authenticated-orcid":false,"given":"Jinse","family":"Kim","sequence":"first","affiliation":[{"name":"Department of Agricultural Engineering National Institute of Agricultural Sciences RDA  Jeonju Jeollabuk\u2010do 54875 Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2492-8324","authenticated-orcid":false,"given":"Dong Soo","family":"Choi","sequence":"additional","affiliation":[{"name":"Department of Agricultural Engineering National Institute of Agricultural Sciences RDA  Jeonju Jeollabuk\u2010do 54875 Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7214-1388","authenticated-orcid":false,"given":"Yong Hoon","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Agricultural Engineering National Institute of Agricultural Sciences RDA  Jeonju Jeollabuk\u2010do 54875 Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3559-0082","authenticated-orcid":false,"given":"Jae Yong","family":"Son","sequence":"additional","affiliation":[{"name":"Department of Agricultural Engineering National Institute of Agricultural Sciences RDA  Jeonju Jeollabuk\u2010do 54875 Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1485-6331","authenticated-orcid":false,"given":"Chun Wan","family":"Park","sequence":"additional","affiliation":[{"name":"Department of Agricultural Engineering National Institute of Agricultural Sciences RDA  Jeonju Jeollabuk\u2010do 54875 Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4561-4295","authenticated-orcid":false,"given":"Seok Ho","family":"Park","sequence":"additional","affiliation":[{"name":"Protected Horticulture Research Institute National Institute of Horticultural and Herbal Science RDA  Haman Gyeongsangnam\u2010do 52054 Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5687-9905","authenticated-orcid":false,"given":"Young","family":"Hwang","sequence":"additional","affiliation":[{"name":"Department of Agro\u2010food Resources National Institute of Agricultural Sciences RDA  Jeonju Jeollabuk\u2010do 54875 Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,2,18]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.applthermaleng.2006.04.006"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.5194\/acp-12-10667-2012"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1038\/nm.3588"},{"issue":"2","key":"e_1_2_8_5_1","first-page":"M103","article-title":"Improvements in quality and shelf life of kimchi by fermentation with the induced bacteriocin\u2010producing strain, Leuconostoc citreum GJ7 as a starter","volume":"75","author":"Chang J. 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