Effect of Bacteriocin on Some Quality Changes during Fermentation of Kimchi

Bacteriocin의 첨가가 김치의 품질변화에 미치는 영향

  • 고순남 (세종대학교 식품공학과) ;
  • 김우정 (세종대학교 식품공학과) ;
  • 최희숙 (안산공과대학 식품공업과)
  • Published : 2000.02.01

Abstract

The effect of commerical bacteriocin(Bc) was studied on some quality changes during fermentation of Kimchi at $25^{\circ}C$. The Bc additon by 1.0, 3.0 and 5.0% was found to be effective in extension of pH decrease to reach the optimal pH of pH 4.0~4.2. Thel effect increased with an increase in bacteriocin concentration. The color values of 'L' and 'b' of the Kimchi liquid increased while 'a' value decreased during fermentation. The hardness also increased until 21 hours and then decreased and a slightly more hardness measured at the late stage of fermentation.

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