Characteristics of Cabbage Juice Fermented by Lactic Acid Bacteria from Kimchi

김치유래 Lactic acid bacteria에 의한 양배추 즙의 발효특성

  • Im, Hye Eun (Department of Food Science and Nutrition, Kyung Hee University) ;
  • Oh, Yu Ri (Department of Food Science and Nutrition, Kyung Hee University) ;
  • Kim, Na Young (Department of Hotel Culinary Art, Songho College) ;
  • Han, Myung Joo (Department of Food Science and Nutrition, Kyung Hee University)
  • 임혜은 (경희대학교 식품영양학과) ;
  • 오유리 (경희대학교 식품영양학과) ;
  • 김나영 (송호대학교 호텔외식조리학과) ;
  • 한명주 (경희대학교 식품영양학과)
  • Received : 2013.07.15
  • Accepted : 2013.08.07
  • Published : 2013.08.30


The objective of this study was to determine the quality characteristics of cabbage juice fermented by lactic acid bacteria from Kimchi (Leuconostoc mesenteroides, Lactobacillus sakei SL1103, Lactobacillus plantarum LS5, and mixed starter). Cabbage juice was inoculated with lactic acid bacteria and fermented at 30 for 72 hrs. Changes in lactic acid bacteria number, pH, titratable acidity, Brix, and color during fermentation were analyzed. After fermentation for 24 hrs, cabbage juice fermented by mixed starter showed the highest number of lactic acid bacteria (9.45 log CFU/mL). The pH of all cabbage juice also decreased to 3.88~4.19 sharply, while cabbage juice fermented by Lac. sakei SL1103 showed the highest Brix ($8.38^{\circ}Bx$). Cabbage juice fermented by mixed starter showed the highest L value (56.83). In the sensory evaluation, cabbage juice fermented by a mixed starter (Leu. mesenteroides, Lac. sakei SL1103, and Lac. plantarum LS5) showed the highest preferences in taste, flavor, and overall acceptability. Therefore, cabbage juice fermented by mixed starter (Leu. mesenteroides, Lac. sakei SL1103 and Lac. plantarum LS5) has the highest potential for the development of fermented cabbage juice as an excellent bioactive functional food.


Cabbage juice;lactic acid bacteria;Kimchi;sensory evaluation


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