• 한국식품과학회지
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• 제35권1호
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• pp.111-114
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• 2003

공역리놀레산(CLA)은 항암, 항산화작용, 콜레스테롤저하 등의 효과를 지닌 물질로 알려져 있으며, 일본과 미국에서는 건장보조식품으로 널리 이용되고 있다. 본 연구에서는 CLA 생산능력이 있는 미생물을 김치제조 시에 스타터로 첨가하여 김치의 맛에는 변화를 가져오지 않으면서 CLA를 생산하는 최적조건을 밝히기 위해 혐기성 스타터 비피도박테리아를 배양액상태, 냉동건조된 상태, 캡슐화된 상태 등의 세가지 형태로 접종하였다. 이들 세가지 접종 방법 중 캡슐화된 상태로 스타터를 접종 시에 김치발효 중의 박테리아의 CLA 생산능력이 최적상태로 유지되었다. 김치 제조시에 부재료로 첨가되는 고추에는 상당량의 리놀레산(LA)이 함유되어 있음이 확인되어 추가로 LA를 첨가하지 않았다. 캡슐화된 비피도박테리아 스타터를 접종한 후 김치의 맛과 CLA생산 추이를 살펴본 결과 김치 맛에 영향을 끼치지 않고 CLA를 생산할 수 있는 최적의 접종량은 0.1%(w/w)임이 밝혀졌다.

• 한국식품저장유통학회지
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• 제14권1호
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• pp.94-99
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• 2007

Pichia anomala SKM-T와 Galactomyces geotrichum SJM-59의 첨가가 배추 김치 발효에 미치는 영향을 알아보기 위하여, 동결건조한 효모를 첨가하여 실온 ($20{\pm}2^{\circ}C$)에서 7일간 저장하면서 김치의 품질을 측정하였다. 대조구와 Galactomyces geotrichum SJM-59는 저장 3일째에 최적의 pH와 산도를 나타내었다. G. geotrichum SJM-59 첨가구에서는 저장 5일째까지 적정 pH와 산도를 유지하였다. p. anomala SKM-T 첨가구의 pH는 서서히 감소하여 전 실험 기간동안 대조구보다 유의적으로 높은 pH를 나타내었다. P. anomala SKM-T 첨가구의 산도는 저장 기간이 증가할수록 처처히 증가하였으나, 전 실험기간 동안 적정 산도를 유지하였고, 대조구에 비하여 높은 젖산균 수를 나타내었다. 대조구에서는 저장 3일째에 최고의 LA/TM 비를 나타내었으나, 효모첨가구에서는 저장 5일째에 최고의 LA/TM 비를 나타내었다. 저장 3일째의 관능검사 결과, 대조구와 G. geotrichum SJM-59 첨가구 간에는 유의적인 차이를 나타내지 않았다. 효모첨가구는 감칠맛에서 높은 점수를 얻었다. P. anomala SKM-T 첨가구는 대조구보다 우수한 질감 특성을 나타내었다. 이상의 결과를 종합해 볼 때, G. geotrichum SJM-59 또는 P. anomala SKM-T의 첨가는 배추김치의 발효 기간을 지연시키는 것으로 사료되었다.

• Journal of Microbiology and Biotechnology
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• 제25권5호
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• pp.559-568
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• 2015

Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the taste and quality of kimchi, which may make it difficult to produce industrial-scale kimchi with consistent quality. The use of starter cultures has been considered as an alternative for the industrial production of standardized kimchi, and recent trends suggest that the demand for starter cultures is on the rise. However, several factors should be carefully considered for the successful application of starter cultures for kimchi fermentation. In this review, we summarize recent studies on kimchi starter cultures, describe practical problems in the application of industrial-scale kimchi production, and discuss the directions for further studies.

• 한국식생활문화학회지
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• 제25권1호
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• pp.61-69
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• 2010

This study was carried out to investigate the effects of various kinds of commercial salts, including sun-dried (Korea), purified, and traditional salts on the chemical and sensory properties and growth of microorganisms involved in kimchi fermentation. Kimchi was prepared by salting in 10% NaCl solution for 2 hours followed by addition of other spices and fermentation at $20^{\circ}C$. The decreases in pH suggested that kimchi fermentation can be classified into 3 steps: initial, intermediate, and final stages. In texture analysis, the hardness and fracturability of traditional salt kimchi were higher than those of regular kimchi. From the sensory evaluation test for kimchi, sensory scores were high for traditional salt addition, especially taste, overall preference and texture. Among various microorganisms related to kimchi fermentation, the growth of Leuconostoc mesenteroides, Lactobacillus plantarum, Pichia membranaefaciens and Escherichia coli were examined. Based on the conditions of kimchi fermentation, a 2% and 5% concentration of each salt were studied. Also, the conditions of the cultures at $37^{\circ}C$ were examined. There was no considerable difference in the growth of Leuconostoc mesenteroides, Lactobacillus plantarum, Escherichia coli in the different kinds of salts. However, the growth of Pichia membranaefaciens was strongly inhibited by a 5% concentration of traditional salt during incubation at $37^{\circ}C$.

• 한국식생활문화학회지
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• 제22권1호
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• pp.104-114
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• 2007

This research entailed collecting domestic and overseas research papers on technologies for fermentation of Kimchi, which is widely considered the national dish of Korea, creating a technology classification structure and conducting quantitative analysis on each technology component and schematization. Five research papers were published in domestic journals in 1990. Afterwards, the number increased by six to nine papers a year. There was no clear increase after the year 2000, but an average of around 20 papers have been Published every year, indicating that Kimchi research is now becoming widespread. An analysis on researchers entailed determining the percentage of research papers published by the top ten authors. The percentage was 76% in the early-1990s; 63% in the late-1990s; and 52% in the 2000s, indicating that Kimchi has been more and more widely researched and Kimchi research has become professionalized. Universities were found to be leading the research as 52% of researchers belonged to universities. Another 9% were at research institutions. Analysis of technologies showed that domestic research mainly focused on the Kimchi fermentation process and an additive for the development of new Kimchi ingredients and types, preservation and quality improvements. Most of the research papers published overseas dealt with the functions of bacteria strains isolated from Kimchi; and improvements in the Kimchi fermentation and ripening processes. And most of the research papers have been published in a field of microorganism and biotechnology.

• 한국식생활문화학회지
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• 제30권2호
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• pp.137-149
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• 2015

This study explores the original text of a Korean recipe book written in the 17th century, which is hitherto unknown to food-related societies, and analyzes the characteristics of the recipes in this book. Choi's recipes in Jasonbojoen (子孫寶傳) are significant, as it is a rare instance of a Korean cookbook written by a woman-few pre-17th century recipe books of this type are known to have survived. This study made some important discoveries after analyzing this book. First, by using pasqueflower and cockscomb, it was possible to identify the era-specific characteristics of kimchi recipes from the 1400s until after the 1700s. Second, this book has historical value, as it shows that the combination of kimchi with cockscomb and the recipe for stuffed eggplant kimchi made only with a small portion of garlic and salt have existed for longer than was previously believed. Third, this book can serve as a valuable database for studies on historical changes in Korean food recipes, as the recipes in this book besides those related to kimchi are representative of recipes in cookbooks before the 17th century. Additionally, it appears that some recipes in the book use very unique minor ingredients that cannot be found in other books.

• 한국식생활문화학회지
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• 제36권3호
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• pp.265-273
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• 2021

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

• 농업과학연구
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• 제49권1호
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• pp.51-60
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• 2022

Cruciferous vegetables are rich in biologically active compounds such as glucosinolates and have various health benefits. Among these vegetables, Kimchi cabbage (Brassica rapa L. ssp. Pekinensis) is one of the most popular leafy vegetables due to the presence of the highest amounts of numerous vital phytonutrients, minerals, vitamins, and antioxidants. This study aims to investigate the effects of six cultivars (Chundong 102, Asia No Rang Mini, Hwimori Gold, Asia Seoul, Wol Dong Chun Chae, and Asia Bbu Ri) on hairy root induction and glucosinolate biosynthesis in the hairy root cultures of Kimchi cabbage. Seven different glucosinolates, in this case sinigrin, gluconapin, glucoerucin, glucobrassicin, 4-methoxyglucobrassicin, gluconasturtiin, and neoglucobrassicin, were detected in the hairy root cultures of Kimchi cabbage. Among the different cultivars, Asia No Rang Mini was the most promising candidate for hairy root stimulation, as it achieved the highest values for the growth rate, root number, root length, transformation efficiency, and total glucosinolate content. Overall, the Asia No Rang Mini cultivar of Kimchi cabbage performed best as a promising cultivar hairy root culture for glucosinolate production.

• Journal of Microbiology and Biotechnology
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• 제34권8호
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• pp.1653-1659
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• 2024

Starter cultures used during the fermentation of malt wort can increase the sensory characteristics of the resulting beverages. This study aimed to explore the aroma composition and flavor recognition of malt wort beverages fermented with lactic acid bacteria (Levilactobacillus brevis WiKim0194) isolated from kimchi, using metabolomic profiling and electronic tongue and nose technologies. Four sugars and five organic acids were detected using high-performance liquid chromatography, with maltose and lactic acid present in the highest amounts. Additionally, e-tongue measurements showed a significant increase in the sourness (AHS), sweetness (ANS), and umami (NMS) sensors, whereas bitterness (SCS) significantly decreased. Furthermore, 20 key aroma compounds were identified using gas chromatography-mass spectrometry and 15 key aroma flavors were detected using an electronic nose. Vanillin, citronellol, and β-damascenone exhibited significant differences in the flavor profile of the beverage fermented by WiKim0194, which correlated with floral, fruity, and sweet notes. Therefore, we suggest that an appropriate starter culture can improve sensory characteristics and predict flavor development in malt wort beverages.

• 한국식생활문화학회지
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• 제34권2호
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• pp.224-232
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• 2019

This study evaluated the physicochemical and microbial quality characteristic of seasonal commercial kimchi for hygienic safety levels. The pH of seasonal commercial kimchi was 3.84-6.36 and the titratable acidity and salinity of the samples were 0.21-1.16 and 1.19-1.54%, respectively. The content of nitrate and nitrite in the commercial kimchi were lower in the spring and summer, which was affected by acidic condition of the kimchi depending on fermentation. Heavy metal contents in commercial kimchi are not an issue because they were detected only at very low levels. The total aerobic bacteria and coliforms counts ranged from 5.25 to 8.44 Log CFU/g and 0.00 to 5.08 Log CFU/g, respectively. The total aerobic bacteria and coliforms were detected more in summer than in the other seasons. E. coli was detected in three of the samples tested. Food-borne pathogens were not detected in any of the samples except for B. cereus. B. cereus was detected in the fall in more than 70% of samples. These results suggest that commercial kimchi distributed in the fall maintain the quality properties and the microbiological safety of kimchi compared to the other seasons. Therefore, further studies as an effective distribution system for the particular seasons will be needed to guarantee the hygienic safety levels of commercial kimchi required by the consumers.