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Journal Article

Journal Article

Effect of Monosodium Glutamate and Temperature Change on the Content of Free Amino Acids in Kimchi

Lee, Y.K.;Lee, M.Y.;Kim, S.D.(Catholic University of Daegu, Gyungsan, Republic of Korea)E-mail:kimsd@cu.ac.kr;

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This study was conducted to investigate the effect of monosodium glutamate (MSG) and fermentation methods (C-Ⅰfermented for 5 days at 10℃ after 20℃ fermentation for 2 days, C-Ⅱfermented for 7 days at 10℃, M-Ⅰkimchi with MSG fermented for 5 days at 10℃ after 20℃ fermentation for 2 days, M-Ⅱkimchi with MSG fermented for 7 days at 10℃) on fermentation and free amino acid content. Fermentation of M-Ⅰ and M-Ⅱ was slightly delayed compared to C-Ⅰ and C-Ⅱ. Total microbe of C-Ⅰ and C-Ⅱwere lower than those of M-Ⅰ and M-Ⅱ, and lactic acid bacteria of C-Ⅰ and C-Ⅱ were lower than those of M-Ⅰ and M-Ⅱ respectively. The major free amino acids were alanine, asparagine, homocystine and valine in C-Ⅰ, especially, glutamic acid and ornithine were high in C-Ⅱ.
From the journal
Journal of The Korean Society of Food Science and Nutrition
ISSN : 1226-3311

Bibliographic information

Language:
Korean
Type:
Directory
In AGRIS since:
2006
Volume:
33
Issue:
2
Start Page:
399
End Page:
404
All titles:
"Effect of Monosodium Glutamate and Temperature Change on the Content of Free Amino Acids in Kimchi"@eng
"Monosodium Glutamate와 숙성온도 변화가 김치의 유리아미노산 함량에 미치는 영향"@kor
Other:
"Summary(En)"
"4 tables"
"4ill., 24 ref."
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Bibliographic information

Language:
Korean
Type:
Directory
In AGRIS since:
2006
Volume:
33
Issue:
2
Start Page:
399
End Page:
404
All titles:
"Effect of Monosodium Glutamate and Temperature Change on the Content of Free Amino Acids in Kimchi"@eng
"Monosodium Glutamate와 숙성온도 변화가 김치의 유리아미노산 함량에 미치는 영향"@kor
Other:
"Summary(En)"
"4 tables"
"4ill., 24 ref."