Inhibitory Effect of Nisin upon Kimchi Fermentation

김치발효에 대한 Nisin의 저해효과

  • 최신양 (한국식품개발연구원 미생물연구실) ;
  • 이인선 (한국식품개발연구원 미생물연구실) ;
  • 정건섭 (한국식품개발연구원 미생물연구실) ;
  • 구영조 (한국식품개발연구원 미생물연구실) ;
  • 유진영 (한국식품개발연구원 미생물연구실)
  • Published : 1990.12.01

Abstract

To examine the inhibitory effect of nisin on Kimchi, comparison of the fermentation pattern was studied between the Kimchi added nisin (100 WIg) and the control Kimchi at 15cC. The Kimchi added nisin was showed pH 4.03 at 7 days fermentation, on the other hand the control Kimchi showing pH 4.04 at 5 days. And total acidity (lactic acid%) showed 0.47,0.69,0.88 at 5,9, 14 days fermentation compared with the control Kimchi showing 0.57,0.93, 1.13 respectively. Maximum growth of lactic acid bacteria on the control Kimchi indicated 1.8, 1.6 x 108 CFU/ml at 7 days but on presence of nisin indicated 9.5,6.4 x 107 CFU/ml at 5 days. In conclusion, nisin showed inhibitory action to Kimchi fermentation from pH, total activity and lactic acid bacteria count results.

Keywords

Nisin;Kimchi fermentation