Fermentation method of Kimchi using halophilic Lactobacillus sp. HL-48 and lactic acid
1999
Choi, K.S. | Kim, M.H. | Oh, T.K. (Korea Research Institute of Bioscience and Biotechnology, Taejon (Korea Republic). Microbial Enzyme Research Unit) | Sung, C.K. (Chungnam National University, Taejon (Korea Republic). Department of Food Science and Technology)
To extend the storage period and to inhibit contamination of Kimchi by Escherichia coli, conditions of Kimchi brining and effects of the fermentation starter, halophilic Lactobacillus HL-48 were investigated. Opto,i, bromomg cpmdotopm for Kimchi was accomplished in 15% NaCl and at pH 2.5-3.0 adjusted by lactic acid. Starter-treated Kimchi showed pH 4.2 after 18 hr fermentation, while the pH of starter-untreated Kimchi resulted in 3.3. After 36 hr fermentation, the number of E. coli in starter-treated Kimchi was found clearly to decrease and not detected macroscopically, but contamination of E. coli(5.3*10 3 CFU/ml) was observed in starter-untreated sample. Organic acids in Kimchi made by this fermentation method were analyzed by HPLC. Kimchi contained organic acids such as oxalic acid, citric acid, malic acid and lactic acid. Among them, lactic acid content was remarkably high in the early fermentation stages. However, from 24 hr fermentation, lactic acid content of starter-untreated Kimchi was higher than that of starter-treated Kimchi.
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