Effects of pre-gelatinised tapioca starch and pullulan on the fermentation dynamics, quality, and stability of kimchi seasoning during storage.

This study investigated the effects of pre-gelatinised tapioca starch (PTS) and pullulan (PUL) on the fermentation dynamics and stability of kimchi seasoning compared with glutinous rice paste (GRP). On day 20, polysaccharide retention in the PTS + PUL group was 85.1 %, significantly higher than GRP (48.3 %), and viscosity was preserved at 11,500 cP compared with 8383 cP. Acidification was delayed, with titratable acidity at 1.31 % compared with 1.48 % in GRP, while CO₂ accumulation was reduced by 72 % (95.8 compared with 342.4 mg). Microbiological stability improved, with the lowest yeast and mould counts (3.66 log CFU/g), and coliforms disappeared by day 10. Regression analysis showed the weakest slope between acidity and CO₂ in the PTS + PUL group (174.9), less than half of GRP (506.3). These results indicate that PTS and PUL delay fermentation, preserve quality, and enhance microbial stability, offering functional carbohydrate-based alternatives to extend kimchi seasoning shelf life.