Fermentation Method of Kimchi Using Halophilic Lactobacillus sp. HL-48 and Lactic Acid

Halophilic lactobacillus sp. HL-48균주와 젖산을 이용한 김치의 제조 방법

  • 최경숙 (생명공학연구소 미생물효소RU) ;
  • 성창근 (충남대학교 식품공학과) ;
  • 김명희 (생명공학연구소 미생물효소RU) ;
  • 오태광 (생명공학연구소 미생물효소RU)
  • Published : 1999.06.01

Abstract

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. Optimum brining condition for Kimchi was accomplished in 15% NaCl and at pH2.5-3.0 adjusted by lactic acid. Starter-treated Kimchi showed pH 4.2 after 18hr fermentation, while the pH of starter-untreated Kimchi resulted in 3.3. After 36hr 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$\times$103CFU/ml) was observed in starter-untreated sample. Organic acids in Kimchi contained organic acids such as oxalic acid, citric acid, malic acid and lactic acid. among ther, lactic acid content was remarkably high in the early fermentation stages. However, from 24hr fermentation, lactic acid content of starter-untreated Kimchi was higher than that of starter-treated Kimchi.

Keywords

Kimchi starter;halophilic Lactobacillus HL-48;lactic acid;Kimchi fermentation

References

  1. Kor. J. Food Sci. Technol. v.8 Studies on tje volatile fatty acids and carbon dioxide produced in different Kinchi Chyun, J.H.;H.S. Rhee
  2. J. Kor. Agric. Chem. v.25 Studies on the Kimchi pasteurization Part Ⅱ. Effects of Kimchi pasteurization conditions of the shelf-life of Kinchi Lee, N.J.;J.K. Chun
  3. Kor. J. Food Sci. Technol. v.28 Effects of psychrotrophic lactic acid bacteria starter on Kimchi fermentation So, M.H.
  4. Kor. J. Food Sci. Technol. v.20 Effects of garlic extracts on the aerobic bacteria isolated from Kimchi Cho, N.C.
  5. Kor. J. Appl. Microbiol. Biotech. v.18 Inhibitory effect of misin upon Kimchi fermentation Choi, S.Y.;I.S. Lee
  6. Kor. J. Food Sci. Technol. v.26 Kimchi preparation woth brined Chinese cabbage and seasoning mixture stored separately Park, W.S.;I.S. Lee
  7. The 1th Symposium Proceedings on Science of Kimchi Characterization of fermentation period and repression of fermentation Ha, D.M.
  8. The 1th Symposium Proceedings on Science of Kimchi Physicochemical and microbial properties of market Kimchi during fermentation in different containers Shin, D.W.
  9. Bulletin of the Scientific Research Institute v.5 Studies on the effects of polygalacturonase and film-forming microbes on soft-deterioration of pickled vegetables Ha, S. S.
  10. Kor. J. Appl. Microbiol. Biotech. v.22 Novel starter culcure for Kimchi, using bacteriocin producing Enterococcus faecium strain Ha, D.M.
  11. J. Kor. Agric. Chem. v.26 Studies on the packaging and preservation of Kimchi Lee, Y.H.;I.W. Yang
  12. Kor. J. Food Sci. Technol. v.20 Effect of garlic concentrations on growth of microorganism during Kimchi fermentation Cho, N.C.;D.Y. Jhon
  13. Kor. J. Food Sci. Technol. v.2 The lactic acid bacteria in connection with the fermentation of vegetables Cho, D.H.
  14. Kor. J. Food Sci. Technol. v.16 Effect of temperature and salt concentration on Kimchi fermentation Mheen, T.I.;T.W. Kwon
  15. Kor. J. Food Sci. Technol. v.27 Cultural characteristics of psychrotrophic lactic acid bacteria isolated from Kimchi So, M.H.
  16. Korea University Cultural characteristics of psychrotrophic lactic acid bacterial isolated from kimchi So, M.H.