• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.655-659
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• 2014

Food-grade protective agents, namely, skim milk, yeast extract, soy powder, and trehalose, were studied for their ability to improve the viability of freeze-dried lactic acid bacteria (LAB), including Weissella cibaria SW1-1, Lactobacillus plantarum A-1, Lactobacillus sakei 2-12 24, and Leuconostoc citreum 3526. The best results were obtained with 10% soy powder; approximately 90% cell viability was observed during the freeze-drying process. Increase in the concentration of soy powder did not cause a proportional increase in the survival rate of LAB. Further, no significant difference was observed when two agents were combined in a 1:1 ratio (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.169-182
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• 1995

The nutritional evaluation, and antimutagenic and anticancer effects of Kimchi were reviewed. Kimchi contains high levels of vitamins including vitamin C, $\beta$-carotene, vitamin B complex, niacin, and of minerals such as calcium, potassium, iron and phosphorous, etc. Kimchi is a low energy food, byt contains high quantities oforganic acids, dietary fiber and lactic acid bacteria in addition to the vitamins and minerals. Thus Kimchi could be developed as a protective food as it contains the various regulatory nutrients. The levels of NO3, NO2 and nitrosamines in Kimchi ingredients and Kimchi during theripening are not significant. However, high level of NaCl that could be used when prepared Kimchi in the warm region can be a problem, since high concentraitons of NaCl(>9.5%) in Kimchi could be comutagenic to themutagen of MNNG. The methanol extract of Kimchi, red pepper powder, garlic and lactic bacteria revealed antimutagenic or anticancer activities. The Kimchi extract also inhibited the growth of various human cancer cells.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.179-190
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• 2003

This study was performed to investigate the effects of dried powders of pine needle, pine pollen, green tea and horseradish on preservation of Kimchi-yangnyum. The physicochemical and microbial changes of Kimchi-yangnyum were investigated during 30-days preservation. The changes of pH, total acid, and number of total viable cell, lactic acid bacteria, E. coli of the Kimchi-yangnyum were insignificant. And the addition of pine needle powder were more effective to suppress fermentation than that of pine pollen or green tea or horseradish.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.838-843
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• 2005

When ingredients of Kimchi were mixed and stored in $18^{\circ}C$, lactic acid bacteria, such as Leuconostoc mesenteroides and Lactobacillus plantarum, were selectively grown up. Herefore, to understand why lactic acid bacteria were selectively cultured in Kimchi, antibacterial activities of Kimchi ingredients against some pathogens and Kinlchi lactic acid bacteria were investigated. Kimchi mixed with all ingredients significantly inhibited the growth of all tested pathogens: S. typhimurium, S. sonnei, and E. coli. Kimchi without green onion, garlic or ginger inhibited the growth of S. typhimurium, but did not E. coli and S. sonnei. However, Kimchi without red pepper powder did not inhibit the growth of all tested pathogens. All ingredients of Kimchi did not inhibit the growth of L. plantarum and L. mesenteroides. These results suggest that Kimchi ingredients can synergistically inhibit the growth of pathogens and Kimchi may be a selective medium for lactic acid bacteria.

• Journal of Food Hygiene and Safety
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• v.23 no.2
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• pp.91-97
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• 2008

Kimchi is a representative traditional food in Korea and a type of vegetable product that is the unique complex lactic acid fermentation in the world. It can be considered as a unique fermented food generated by various flavors, which are not included in raw materials, that can be generated by mixing and fermenting various spices and seasonings, such as red pepper powder, garlic, ginger, and salted fish, added to Chinese cabbages. Functionalities in Kimchi have been approved through several studies and the probiotic function that is mainly based on lactic acid bacteria including their physical functions in its contents has also verified. Studies on the verification of the safety of Kimchi including its physiological functions have been conducted. In particular, the function of lactic acid bacteria, which is a caused of the fermentation of Kimchi. Although the lactic acid bacteria contributed to the fermentation of Kimchi is generated from raw and sub-materials, the lactic acid bacteria attached on Chinese cabbages has a major role in the process in which the fermentation temperature and dominant bacteria are also related to the process. The salt used in a salt pickling process inhibits the growth of the putrefactive and food poisoning bacteria included in the fermentation process of Kimchi and of other bacteria except for such lactic acid bacteria due to the lactic acid and several antimicrobial substances generated in the fermentation process, such as bacteriocin and hydrogen peroxide. In addition, the carbon dioxide gas caused by heterolactic acid bacteria contributes to the inhibition of aerobic bacteria. Furthermore, special ingredients included in sub-materials, such as garlic, ginger, and red pepper powder, contribute to the inhibition of putrefactive and food poisoning bacteria. The induction of the change in the intestinal bacteria as taking Kimchi have already verified. In conclusion, Kimchi has been approved as a safety food due to the fact that the inhibition of food poisoning bacteria occurs in the fermentation process of Kimchi and the extinction of such bacteria.

• Journal of Microbiology and Biotechnology
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• v.28 no.4
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• pp.534-541
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• 2018

Kimchi (a traditional Korean fermented vegetable) was prepared with a starter, Lactobacillus zymae GU240 producing ${\gamma}$-aminobutyric acid (GABA), and one precursor of GABA (glutamic acid, glutamic acid monosodium salt (MSG), or kelp extract). L. zymae GU240, an isolate from kimchi, can grow at 7% NaCl and low temperature. Five different kimchi samples were fermented for 20 weeks at $-1^{\circ}C$. Kimchi with starter alone could not produce GABA. The GABA content was highest in kimchi with co-inoculation of the starter and MSG (1% (w/w)). Kimchi co-inoculated with the starter and kelp extract powder (3% (w/w)) had the second highest GABA content. Addition of glutamic acid powder (1% (w/w)) caused a reduction in the pH level of kimchi and growth inhibition of lactic acid bacteria and yeasts. Kimchi samples with MSG or kelp extract showed improvement of sensory evaluation scores. The results demonstrate the possibility to produce kimchi with improved functionality and taste by using L. zymae GU240 as a starter along with a suitable precursor such as MSG or kelp extract.

• Preventive Nutrition and Food Science
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• v.6 no.2
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• pp.126-132
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• 2001

Methanol extracts form four kinds of kimchi, which were differently prepared in kinds and levels of sub-ingredients, were given to Balb/c mice for 3 weeks (0.5 mg/kg/day). Peritoneal macrophages isolated from mice treated with kimchi extracts and saline were stimulated by lipopolysaccharide (LPS). K3 and K4 kimchis, containing more red pepper powder, garlic, Chinese pepper powder, mustard leaf and organically cultivated Korean cabbage, significantly increased NO production by the activated macrophages (p<0.05). K1, K2, K3 and K4 kimchi extracts (0.01, 0.1, 1.0 $\mu\textrm{g}$) significantly reduced the increased TGF-$\beta$1 production of H.pylori lysate (0.01 $\mu\textrm{g}$)-activated human epithelial RPMI 2650 cells (5$\times$10$^{4}$ cells/mL) at 24 and 48 hrs of treatment (p<0.01). However, the decreased TGF-$\beta$1 $\alpha$ production of RPMI 2650 cells by H. pylori lysate increased by treatment with kimchi extract for 72 hrs. Especially, K4 kimchi (containing organically cultivated Korean cabbage and more ingredients, modulated TGF-$\beta$1 production of H. pylori lysate-activated RPMI 2650 cells to the normal level (control) by treatment for 48 hrs. The treatment of K1 and K4 kimchi enhanced the LPS (0.01 $\mu\textrm{g}$/mL)-induced IL-6 production of splenocytes. The results suggest that kimchi might have an beneficial effect on cancer prevention due in part to the function enhancing NO production of activated macrophages. Our data suggest that kimchi could modulate TGF-$\beta$1 production by cancer cells and IL-6 production of splenocytes, thereby possibly contributing to control carcinogenesis and the immune system.

• Proceedings of the Korean Society of Toxicology Conference
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• 2001.10a
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• pp.98-98
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• 2001

Antimutagenic effect of red pepper powder (RPP) produced in Korea depending on the varieties and producing districts were studied against Ν-methyl-Ν'-nitro-Ν-nitrosoguanidine (MNNG) in Ames test and SOS chromotest. The antimutagenic activities of green pepper, red pepper and different parts of dried red pepper were also evaluated in the same experimental systems.(omitted)

• Food Science of Animal Resources
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• v.30 no.2
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• pp.198-205
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• 2010

This study was carried out to investigate the effects of kimchi powder addition on the quality properties of semi-dried pork jerky. Jerky was unamended (control) or was amended with dried kimchi powder to a concentration of 1% (T1), 2% (T2) or 3% (T3). The contents of moisture and ash were the highest in the T3 treatment. The protein content was highest in the control, but there was no significant difference in the fat content. The control exhibited the highest pH value, whereas T2 exhibited the lowest metmyoglobin content. The dry yield and water activity of T2 treatment were highest. There was no significant difference in the thiobarbituric acid value. Shear force was highest in the control. Overall, T2 produced a product with the best sensory evaluation results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.274-278
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• 1994

Correlation between pH and color of Kimchi during fermentation was investigated to visually evaluate the fermentation degree of Chinese cabbage Kimchi. Color "a" and 'H" values in the white part, "a", "H" and "C" values in the green part of the Kimchi showed a high correlation with pH, respectively. "a" and "H" values of Kimchi juice. "L" and "V" values of red pepper attached to kimchi had a high correlation with pH. The color of the white part was light greenish white in unripended Kimchi, but changed to redish in ripended kimchi. Green part changed from light green to redish green as ripening. Red pepper powder attached to kimchi showed redish color in unripening, but changed to yellowish re din over ripening.