Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Changes in Physicochemical components and Bacterial Count during the Fermentation of Onion Kimchi

양파 김치류의 숙성중 이화학적 성분 및 세균수의 변화

  • 이종임 (순천대학교 식품영양학과) ;
  • 조영숙 (순천대학교 식품영양학과) ;
  • 손미예 (한국전통발효식품연구소) ;
  • 강갑석 (부산정보대학 레져산업계열) ;
  • 서권일 (순천대학교 식품영양학과)
  • Published : 2000.10.01
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Abstract

To develop a functional Kimchi utilizing onion, 5 different Kimchi with onion used as a major ingredient were formulated. The changes in pH. titratable acidity, reducing sugar. total bacterial count, and the number of lactic acid bacteria in the process of fermentation were studied A. onion Kimchi Control. B : onion Kimchi added with oyster, C : onion Kimchi added with salted shrimp, D : onion Kimchi added with oyster, cucumber, and a bit of radish, E : onion Kimchi added with salted shrimp, cucumber, and a bit of radish. pH of onion Kimchi decreased during storage, but titratable acidity increased. The pH values of onion Kimchi were not significantly different among groups, the changes in pH during fermentation were the lowest in A, and changes in B and D were lower than those of C and E. Salt concentration tended to decrease during the fermentation process, and the changes in salt concentration were lower in D and E than in B and C. Reducing sugar content maximized at 4 days of fermentation and decreased after 12 days. The number of lactic acid bacteria increased during first 4 days of fermentation and decreased after 12 days. Total lactic acid bacterial count were the most lowest in A.

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References

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