To consistently disinfect fresh vegetables efficiently, the decay of disinfectants such as chlorine, electrolyzed oxidizing water (EOW), ozonated water, and plasma-activated water during the disinfection maintenance stage needs to be understood. The aim of our study was to evaluate the changes in the inactivation kinetics of slightly acidic electrolyzed water (SAEW) against human norovirus (HuNoV), based on the cabbage-to-SAEW ratio. After disinfection of fresh cabbage with disinfected SAEW solution, SAEW samples were collected and analyzed for physicochemical properties such as pH, available chlorine concentrations (ACCs), and oxidation-reduction potential (ORP). SAEW virucidal effects were evaluated. We confirmed the decay of post-disinfection SAEW solution and demonstrated the different patterns of the decay kinetic model for HuNoV GI.6 and GII.4.
In addition, the goodness of fit of the tested models based on a lower Akaike information criterion, root-mean-square error (RMSE), and residual sum of squares (RSS) was close to zero. In particular, the change in both the HuNoV GI.6 and GII.4 inactivation exhibited a strong correlation with the changes in the ACC of post-disinfection SAEW. These findings demonstrate that physicochemical parameters of SAEW play a key role in influencing the kinetic behavior of changes in the disinfection efficiency of SAEW during the disinfection process. Therefore, to optimize the efficiency of SAEW, it is necessary to optimize the produce-to-SAEW ratio in future studies.

Effect of capsaicinoids in hot pepper powder (HP) contains various chemical compounds, including capsaicin and dihydrocapsaicin, which are the main ingredients of the spicy taste. To evaluate the effect of HP on the microbial community in kimchi fermentation, kimchi [kimchi-HP, kimchi-HPE and kimchi-HPER made by adding HP, HP alcohol extract (HPE) and HPE residues (HPER)] was fermented at 4°C for 28 days. The pH and titratable acidity of the samples and the number of bacteria changed with fermentation time. Kimchi-HPER had significantly higher total viable and lactic acid bacteria (LAB) than other samples after 28 days of fermentation. The capsaicinoids content did not differ before and after fermentation, whereas the major free sugar content decreased, and the mannitol content increased.
The principal component analysis (PCA) biplots showed similar patterns between kimchi-HP and -HPE. It was confirmed that Leuconostoc and Weissella were related to the initial fermentation, and Lactobacillus was involved in late fermentation. Kimchi-HP and kimchi-HPE increased the ratio of Lactobacillus sakei and decreased that of Leuconostoc mesenteroides compared to kimchi-HPER. Overall, these results revealed that capsaicinoids contained in HP affected Lactobacillus proliferation and mannitol increase during kimchi fermentation.

Various types of vinegars have been developed as interest in their health benefits has increased. In this study, we prepared Jeju citrus blended vinegars (CBVs) by mixing premature mandarin vinegar and mandarin vinegar, with mandarin vinegar used as a control.
The physicochemical properties of the vinegars, including pH, total acidity, and sugar content was determined. Moreover, antioxidant, anti-obesity, and anti-aging activities of the vinegars were investigated. Physicochemical analysis revealed that the CBVs had a pH similar to that of mandarin vinegar, whereas CBVs with relatively high premature mandarin vinegar content showed higher acidity and lower sugar content (p < 0.05).
Moreover, the antioxidant activities and phenol contents of CBVs were significantly higher than those of mandarin vinegar (p < 0.05). Meanwhile, CBVs showed significantly decreased intracellular triglyceride, lipid accumulation, and anti-obesity related gene levels (p < 0.05), thereby highlighting their anti-obesity activity. In addition, CBVs showed anti-aging activity by increasing cell viability and cell lifespan, while decreasing the expression of senescence-related genes under H2O2-induced oxidative stress. Therefore, CBVs may be useful as a functional food with antioxidant, anti-obesity, and anti-aging effects in various food fields.

Lentibacillus species are gram variable aerobic bacteria that live primarily in halophilic environments. Previous reports have shown that bacteria belonging to this species are primarily isolated from salty environments or food. We isolated a bacterial strain CBA3610, identified as a novel species of the genus Lentibacillus, from a human fecal sample. In this report, the whole genome sequence of Lentibacillus sp. CBA3610 is presented, and genomic analyses are performed.
Complete genome sequence of strain CBA3610 was obtained through PacBio RSII and Illumina HiSeq platforms. The size of genome is 4,035,571 bp and genes estimated to be 4714 coding DNA sequences and 64 tRNA and 17 rRNA were identified. The phylogenetic analysis confirmed that it belongs to the genus Lentibacillus.
In addition, there were genes related to antibiotic resistance and virulence, and genes predicted as CRISPR and prophage were also identified. Genes related to osmotic stress were found according to the characteristics of halophilic bacterium. Genomic differences from other Lentibacillus species were also confirmed through comparative genomic analysis.
Strain CBA3610 is predicted to be a novel candidate species of Lentibacillus through phylogenetic analysis and comparative genomic analysis with other species in the same genus. This strain has antibiotic resistance gene and pathogenic genes. In future, the information derived from the results of several genomic analyses of this strain is thought to be helpful in identifying the relationship between halophilic bacteria and human gut microbiota.

Korean cabbage kimchi (KCM) is a traditional Korean cuisine made from Korean cabbage, blended with condiments such as red pepper powder, garlic, ginger, and salt-pickled seafood.
Though it has been studied widely for its nutritional values, the levels of toxic materials in kimchi, bioaccumulated in its raw ingredients, and their health risks have not been explored yet.
This study assessed the health risk of toxic elements in KCM considering the contamination of the food, food intake, and body weight of an individual. A total of 315 KCM samples were randomly collected and analyzed by inductively coupled plasma-mass spectrometry (ICP-MS) to quantify toxic elements.
The method was validated for linearity, limits of detection and quantification, precision, accuracy, and recovery. Furthermore, Monte Carlo simulation was employed to reduce the uncertainty, and the contamination levels of five different percentile ranges (5p, 25p, 50p, 75p, and 95p) were used to calculate the estimated daily intake (EDI), which was then used for calculating the hazard quotient (HQ) for health risk assessment considering the effects of age and gender of Koreans separately. The results confirmed that KCM is safe up to the extremely consumed concentration percentile (95p) in all groups.

Six different fermented vegetables were collected from Zhejiang Province, China, to explore the associated bacterial community using a high-throughput sequencing platform. A total of 24 phyla, 274 families and 569 genera were identified from 6 samples. Firmicutes and Proteobacteria were the main phyla in all of the samples.
Brevibacterium was the major genus in Xiaoshan pickled radish. Lactobacillus-related genera and Vibrio were the major genera in fermented potherb mustard and its brine. Enterobacter and Cobetia were the major genera in fermented radish and its brine. Chromohalobacter was the major genus in the tuber mustard. These results indicated clear differences were there between the bacterial genera present in Xiaoshan pickled radish, fermented potherb mustard, fermented radish, and tuber mustard. This demonstrated the possible influences of raw materials and manufacturing processes. Furthermore, a large number of lactic acid bacteria were isolated and identified by culture-dependent and 16S rRNA gene sequence analysis, which accounted for more than 68% of all the isolates. In addition, whole-genome analysis of Levilactobacillus suantsaii, Latilactobacillus sakei subsp. sakei, and Weissella cibaria showed that they had large numbers of genes associated with carbohydrate metabolism. This may explain why these three bacterial strains can grow in fermented vegetable environments.

Toxic elements (Cd, Pb, and As) accumulate into the environment by industrialization and natural phenomena and then pass to organisms. Analysis of toxic elements in food must be accurately carried out on a regular basis so as to avoid any adverse impact. Salted foods are difficult samples and accurate analysis of As is not easy due to salt interference.
In this study, analysis of As was carried without influence of salts in three types of salted foods via an analytical method, which was validated using spiking recovery experiments and by analyzing certified reference materials.
As a result, toxic elements were detected in all samples but none of these exceeded the World Health Organization recommended limits. Among the As species, arsenobetaine (AsB) was the most abundant, while inorganic As was below the detection limit in all samples. All the analyzed salted food samples appeared to be safe for consumption.
In addition, the analysis of sea shrimp, freshwater shrimp, and seawater verified As bioaccumulation in these organisms from the environment.

In this study, aimed at investigating and characterizing river sediment bacteria, we isolated a Gram-stain-positive, rod-shaped, obligate anaerobic bacterium, strain CBA3637T, from the sediment of the Geum River. This strain grew at 10-40 °C (optimum, 30 °C), 0-1% NaCl (optimum, 0%), and pH 7-8 (optimum, pH 7). The 16S rRNA gene sequence comparison revealed Aminipila butyrica DSM 103574T to be the closest relative of strain CBA3637T (96.6-96.7% similarity); and both strains clustered together in phylogenetic analysis.
The genome of strain CBA3637T was found to consist of a single chromosome (3.51 Mbp; 36.98% G + C content). Comparative genomic analysis of the strain CBA3637T with A. butyrica DSM 103574T revealed that strain CBA3637T possessed five unique pathways related to polyamine biosynthesis, lipopolysaccharide metabolism, pyrimidine metabolism, and cofactor and vitamin metabolism. Strain CBA3637T contained C14:0, C16:0, and C18:1 ω9c as the major fatty acids, and diphosphatidylglycerol as the major polar lipid. No respiratory quinone was observed. Biochemical, chemotaxonomic, and genotypic data revealed that the strain CBA3637T is a representative of a novel species within the genus Aminipila, for which the name Aminipila terrae is proposed. The type strain is CBA3637T (= KACC 21651T = DSM 110662T).

Slightly acidic electrolyzed water (SAEW) is an effective disinfectant used to control food poisoning bacteria. In this study, we evaluated the sterilization effect of an SAEW stock solution and 5-90% SAEW solutions, and the potential for bacterial reactivation after disinfection. SAEW stock solution at ACC of 31.2 ± 0.22 mg/L, pH of 5.51 ± 0.01, ORP of 895 ± 6 mV for disinfection effect assessment was used.
SAEW at a concentration of 40% resulted in a >6 log reduction in Yersinia enterocolitica in a suspension test and on cabbage. Analysing the bactericidal efficacies of 5-90% SAEW indicated that a concentration of >70% SAEW thoroughly eliminated Y. enterocolitica. Additionally, SAEW-sterilized cabbage was stored at 5 °C, 10 °C, 20 °C, and 30 °C for one week to investigate the resilience of the damaged bacteria.
Following the disinfection with 40% SAEW, cabbage must be stored at a low temperature of <10 °C to prevent the regrowth of Y. enterocolitica. The results from this study support the use of >70% SAEW and indicate that the storage temperature of cabbage following the disinfection and washing are important for ensuring food safety.

Clostridioides difficile infection (CDI) is an infectious nosocomial disease caused by Clostridioides difficile, an opportunistic pathogen that occurs in the intestine after extensive antibiotic regimens.
Nine C. difficile strains (CBA7201-CBA7209) were isolated from nine patients diagnosed with CDI at the national university hospital in Korea, and the whole genomes of these strains were sequenced to identify their genomic characteristics. Comparative genomic analysis was performed using 51 reference strains and the nine isolated herein. Phylogenetic analysis based on 16S rRNA gene sequences confirmed that all 60 C. difficile strains belong to the genus Clostridioides, while core-genome tree indicated that they were divided into five groups, which was consistent with the results of MLST clade analysis. All strains were confirmed to have a clindamycin antibiotic resistance gene, but the other antibiotic resistance genes differ depending on the MLST clade. Interestingly, the six strains belonging to the sequence type 17 among the nine C. difficile strains isolated here exhibited unique genomic characteristics for PaLoc and CdtLoc, the two toxin gene loci identified in this study, and harbored similar antibiotic resistance genes.
In this study, we identified the specific genomic characteristics of Korean C. difficile strains, which could serve as basic information for CDI prevention and treatment in Korea.

The factors of brine time, concentration, and temperature, affect the high-quality production of brined cabbage used in Kimchi. Although changes in Kimchi cabbage quality depending on brine time and concentration have been reported, changes in brine temperature have not been explored. Here, we optimized the brine process considering specific conditions of temperature (15-25 °C), concentration (10-14%), and osmosis duration (14-18 h) affecting the characteristics such as pH, titratable acidity, soluble solid content, glucose, fructose, and lactic acid bacteria and mass transport (salt gain, water loss, and weight reduction).
The optimal parameters were determined using multivariate statistical analysis using the Box-Behnken design combined with response surface methodology. For each response as qualitative characteristics, second order polynomial models were developed using multiple regression analysis. Analysis of variance was performed to check the adequacy and accuracy of the fitted models. The brine temperature and concentration affected salt gain and water loss; the optimal brining temperature, concentration, and time were 19.17 °C, 10.53%, and 15.38 h, respectively. Statistical regression analysis indicated that standardized brined cabbage can be produced efficiently using a brining tank at controllable temperature.

In the present study, the properties of the Lactiplantibacillus (Lpb.) plantarum WiKim0112 isolated from kimchi were evaluated by comparing its probiotic properties to those of Lpb. plantarum WCFS1 and KACC 11451 isolated from different sources. In both pH 2 and 3, media containing pepsin, WiKim0112, and WCFS1 showed higher cell viability than KACC11451. Viability of all Lpb. plantarum strains in a medium containing pancreatin and bile salt oxgall was significantly decreased compared to the control.
WCFS1 showed the highest thermotolerance, followed by WiKim0112 and KACC11451. WiKim0112 showed a similar level of antibacterial activity to WCFS1 and exhibited an overall higher antibacterial activity than KACC11451 against six pathogens. All Lpb. plantatum strains showed high antioxidant activities in SOD, DPPH, and ABTS assays, especially WiKim0112 and WCFS1 exhibited a higher antioxidant activity than KACC11451. All Lpb. plantarum strains showed approximately 60-62% adhesion rates to Caco-2 cells.
Moreover, in LPS-stimulated Caco-2 cells, all Lpb. plantarum strains significantly decreased the mRNA expression of pro-inflammatory cytokines (i.e., IL-1β, IL-6, and TNF-α); WiKim0112 significantly increased the mRNA expression of IL-4 and IFN-γ. WiKim0112 was resistant to streptomycin and vancomycin, whereas WCFS1 and KACC11451 were resistant to four (clindamycin, ciprofloxacin, tetracycline, and vancomycin) and three (ciprofloxacin, tetracycline, and vancomycin) antibiotics, respectively. These results, taken together, indicated that compared to Lpb. plantarum strains isolated from different sources, WiKim0112 showed desirable probiotic properties, suggesting its potential applications in the food and pharmaceutical industries.

Obesity and related metabolic diseases are major problems worldwide. Some probiotics are currently considered potential therapeutic strategies for obesity. We aimed to investigate the antiobesity efficacy of Latilactobacillus sakei WIKIM31 in obese mice induced by a high fat diet. The administration of a high-fat diet with L. sakei WIKIM31 reduced body weight gain, epididymal fat mass, triglyceride and total cholesterol levels in the blood, and remarkably decreased the expression of lipogenesis-related genes in the epididymal adipose tissue and liver. Interestingly, intake of L. sakei WIKIM31 improved gut barrier function by increasing the gene expression of tight junction proteins and suppressing the inflammatory responses.
Additionally, L. sakei WIKIM31 enhanced the production of short-chain fatty acids, such as butyrate and propionate, in the intestinal tract. These results showed that L. sakei WIKIM31 can be used as a potential therapeutic probiotic for obesity.

Lactobacillus amylovorus are known to exist in the intestinal flora of healthy cattle or pigs. The L. amylovorus strain 1394N20 was isolated from the feces of the Hanwoo calf (Bos taurus coreanae). The genome of strain 1394N20 consists of a single circular chromosome (2,176,326 bp) with overall guanine + cytosine content of 37.8 mol%. Moreover, 2,281 protein-coding sequences, 15 rRNAs, and 65 tRNAs genes were identified in the chromosome based on the results of annotation.
The bacterium has a gene encoding endoglucanase, an enzyme that hydrolyzes the 1,4-β-D-glycosidic linkages in cellulose, hemicellulose, lichenin, and cereal β-D-glucans. Genomic sequencing of L. amylovorus strain 1394N20 reveals the immense potential of the strain as a probiotic with nutrient digestibility.

Recently, and considering the COVID-19 pandemic, there has been a growing consensus that the disinfection of surfaces contaminated with pathogenic viral particles is essential. Chemical disinfectant sprays are effective at preventing the spread of infectious human noroviruses (Hu-NoVs) in healthcare and public areas.We assessed the virucidal activity of slightly acidic electrolyzed water (SAEW) spray on fomite surfaces. A multivariate statistical assessment that combined a response surface methodology (RSM) and a Box-Behnken design (BBD) was performed to define the optimal parameters of, and correlations among, experimental conditions. Spraying SAEW disinfectant (oxidation-reduction potential: 1123 mV, pH range: 5.12, available chlorine concentration: 33.22 ppm) resulted in the successful decontamination of Hu-NoV, with a 4-log reduction in viral particles on polyvinyl chloride, stainless steel, ceramic tile, and glass surfaces.
Our experimental data revealed optimized treatment conditions for decontaminating Hu-NoV GI.6 and GII.4, using the numerical multiple optimized method (spraying rate: 218 mL/min, spraying time: 4.9 s, spraying distance: 0.9 m). These findings offer significant insights for designing optimal strategic control practices to prevent infectious disease, particularly Hu-NoV, transmission

Considering the importance of biogenic amines (BAs), such as histamine, tyramine, and putrescine, as biomarkers and the challenges in their simultaneous detection at low concentrations, a novel enhanced multiple nanoarray BA sensor was developed using a competitive reaction in an evanescent field (EF). BAs were bound to specific antibodies on different gold nanoarray islands on a multiple nanoarray sensor chip. The electromagnetic field in the EF produced fluorescence signals of BA-conjugated quantum dots with an excellent signal-to-noise ratio on the islands. Compared to conventional fluorescent dyes or plasmonic nanoparticles as detection probes, quantum dots showed improved detection sensitivity with excellent photostability. The competitive reaction in EF was simultaneously used to detect three BA molecules on the multiple nanoarray. The multiple BA sensor exhibited an excellent detection limit of 63 aM with a wide dynamic range of 100 aM-10 nM, which had a 1,000,000-fold higher sensitivity than that of previously reported methods.
The proposed BA sensor was validated by high-performance liquid chromatography and enzyme-linked immunosorbent assay and was applied to identify BAs in wine samples. The results agreed with those of standard methods, showing 95 % confidence level. The combined competitive reaction and simultaneous detection of BA-conjugated quantum dots in EF on the multiple nanoarray sensor exhibited excellent enhancement of detection sensitivity. This high-throughput screening method shows highly specific labeling using promiscuous antibodies for detecting small molecules in complex matrices.

Recently, kimchi has been recognized as a healthy food worldwide, prompting increased interest in its health benefits and quality characteristics. Although commercial kimchi is manufactured in various countries, little is known about quality differences between the kimchi from different countries. To clarify differences in quality characteristics, minerals, free sugars, organic acids, free amino acids, and volatile compounds, commercial kimchi manufactured in Korea, China, and the United States were investigated. The composition of the microbial community and antioxidant activity were compared. Mineral and free sugar contents were high in Korean commercial kimchi, while the organic acid content was relatively low. The free amino acid content was markedly higher in Korean kimchi than that in kimchi manufactured in China and the United States.
In addition, the volatile compound content differed between the kimchi produced in different countries. Considering the microbial communities, Leuconostoc and Weissella were more abundant in commercial kimchi from Korea than that from China or the United States. Commercial kimchi in Korea showed the highest antioxidant activity. These results support the high quality and antioxidant activity of commercial kimchi manufactured in Korea, emphasizing its importance in the global kimchi industry.

Kimchi is a fermented food prepared via spontaneous fermentation by lactic acid bacteria originating from raw ingredients. To investigate the effect of these ingredients on food fermentation, four types of food that differed only in their main raw ingredients (kimchi cabbage, green onion, leaf mustard, and young radish) were evaluated.
The major microorganisms were Leuconostoc gelidum, Weissella kandleri, and Lactobacillus sakei groups. The distribution of these species depended on the sample type. All three species were primarily distributed in the food prepared from kimchi cabbage and young radish; however, the Lac. sakei group was hardly found in the food prepared using green onion and leaf mustard. Metabolite analysis results showed that the free sugar, organic acid, ethanol, and amino acid profiles differed with the sample type. This study indicates that the main ingredients could be an important factor in determining the composition of the microbial community and the metabolite composition.

This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (Brassica oleracea var. capitata, B. oleracea var. italica, Daucus carota L., and Beta vulgaris) and their antioxidant properties.
Vegetable juice was inoculated with two lactic acid bacteria (LAB) (Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH•and OH•) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds.
Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources.

This study, as an extension of folklore research material, finds folk articles recorded in , a Chinese poem by Damjeong Ryeo Kim at the end of the 18th century, and lists brief outlines and key keywords by topic, and among them, It is a detailed analysis of some contents that are judged to be of high folklore value.
The analysis shows that , as a folklore of Buryeong, Hamgyeong-do, is an invaluable resource for contributing to the study of life history in Hamgyeong-do in the Joseon Dynasty through various research perspectives in the future.
As this article introduces only a few excerpts, it is judged that it will be possible through the detailed research in the future to conduct social and folk studies using information on clothing, food culture, product distribution, play, and ceremonial culture, as well as the residence, occupation, and relationship information of nearby people.

In order to compare the quality characteristics in accordance the cultivation period of napa cabbage, the growth characteristics, physicochemical characteristics, and microbial characteristics of each month were analyzed and cluster analysis was performed. The cluster characteristics are classified into 5 groups: May-Jun (I), July and Oct (II), Aug-Sep (III), Nov-Dec and Jan (IV), and Feb-Apr (V). and this was mostly consistent with the type of napa cabbage.
As for the characteristics of each group through the principal component analysis, group I was analyzed to have a high number of microorganisms, groups II and III had high water content, and groups IV and V had high head weight and free sugar content.
The items showing a high correlation in the quality characteristics of napa cabbage were the head weight and head formation index, and the solid content and the free sugar content., and the solid content and the free sugar content can be expressed by a regression equation as Y (free sugar content) = 0.8195X (solid content) - 1.2451, and it is judged that the free sugar content can be estimated from the solid content of napa cabbage.
The quality characteristics of napa cabbage by month based on this study are expected to be utilized as basic data for manufacturing kimchi.

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storagemethod, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchimainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1stto 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-FlavoredPickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles witha completely new identity were created, one different from any other pickles in the world. Lastly, entering the ComplexFermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separatespecial seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersionsource. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. Theunique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetableingredients, is its core identity, and there is a methodological difference in that it is completed through a second processcalled saesaengchae (生菜)-chimchae (沈菜).

This study examines the influencing relationship between elementary school students' perception on kimchi on attitude, frequency of intake, and amount of intake. The perception on kimchi was composed of perceptions of 'excellence', 'identity', and 'globalization' with reference to previous studies, and the relationship between 'attitude' indicating preference and non-preference for kimchi by each perception and the effect of 'attitude' on kimchi intake were confirmed. As a result, it was confirmed that the perception of 'identity' and 'globalization' of kimchi had a positive (+) effect on 'favorable attitude'. The perception of excellence did not have a significant effect on the 'favorable attitude', but it was confirmed that it had a positive (+) effect on the perception of 'identity' and 'globalization', which had a significant effect on the 'favorable attitude'. It was also confirmed that 'favorable attitude' toward kimchi had a positive (+) effect on ‘frequency of kimchi intake' and 'amount of kimchi intake'.