• Food Science and Preservation
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• v.10 no.3
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• pp.288-292
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• 2003

Grapefruit seed extract powder (GFSEP), which was made with grapefruit seed extract and calcium carbonate, was investigated to retard the fermentation rate. The mixing ratios of GFSEP to salted Chinese cabbage were 0.1, 0.3 and 0.5％. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation at 10$^{\circ}C$. pH and reducing sugar content of control and kimchi sample with 0.1％ GFSEP showed decreases until 10 days, and then attained to stabilized levels. Kimchi samples with 0.3％ and 0.5％ GFSEP maintained a higher pH and reducing sugar content, while microbial load was lower than others. Based on the pH and tit ratable acidity, kimchi samples with GFSEP prolong the shelf life about 3～10 days.

• Food Science and Preservation
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• v.8 no.2
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• pp.151-156
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• 2001

Acetic acid solution containing calcium (AC) was added to kimchi seasonings by 10% and 205, and heat treatment at 70$\^{C}$ for 15 min was also tried, respectively. Kimchi with treated seasonings was investigated for the quality during fermentation at 10$\^{C}$. Heat treatment with 20% AC showed a retarded decrease pH than others on 10 days, but there was no great difference after 14 days. Higher titratable acidity was revealed in kimchi with AC during the fermentation. Total microbial lead and lactic acid bacterial count were generally lower in kimchi with AC. Reducing sugar content was maximum for all samples on 5 days, and then decreased thereafter. Redness of control kimchi was steadily increased during fermentation, but was lower than those of other treatments.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.306-310
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• 1991

A simplified mathematical model to estimate changes in total acidity of Chinese cabbage kimchi during fermentation was developed as a function of temperature and salt concentration. Assuming that tolerable acceptability reached at 0.75% total acidity, the shelf-life of kimchi was predicted by the model. The predicted value was in good agreement with the actual shelf-life measured by organoleptic tests.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.107-112
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• 1999

Physicochemical properties and microflora of kimchi stew's sauce were investigated during 6 months at 13oC, 27oC and 37oC to study the changes of its quality. The final pH values in the sauce showed a slight decrease to 4.46, 4.38 and 4.21 during storage at 13oC, 27oC and 37oC, respectively. Color(L, a, b values), salinity, moisture and Aw in the sauce were decreased during storage. However, the values of brix and browning, and the amounts of total sugar, crude protein and crude fat in the sauce were increased during storage. All the reactions occurred more rapidly in the samples stored at 37oC than those stored at 27oC and 13oC. The viable cell counts of aerobic bacteria in the sauce were changed remarkably during storage, but viable cell counts of lactic acid bacteria were decreased. Yeast, mold and E. coli were not found in the above temperatures during storage. Regression analysis between sensory scores and quality characteristics showed that the ΔE value was a major quality index for the deterioration of kimchi stew's sauce. The shelf lives of sauces at 13oC, 27oC, 37oC were estimated to be 24 months, 6 months and 6 months, respectively.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.109-119
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• 1989

To improve the storage method of Kimchi, optimum ripening Kimchi for an irradiation treatment(the time of around 0.3% in total acidity of Kimchi) was irradiated by doses of 1, 2, 3 kGy with Co-60 ${\gamma}-radiation$ and stored at $10^{\circ}C$. Total aerobic bacteria increased in the beginning of storage and then decrease slowly as the number of total lactic acid bacteria increased. Total lactic acid bacteria initially loaded by $10^8\;cells/ml$ in Kimchi shortly after irradiation reduced to $10^4-10^6\;cells/ml$ with 1-3 kGy doses and decreased gradually through the whole storage period. The initial load of yeast, $10^3\;cells/ml$, increased steadily during Kimchi storage and led to more than $10^4\;cells/ml$ after 30 days of storage. While it maintained tha the load in 2-3 kGy irradiated groups after 30 days of storage was less than that at the beginning of storage. pH, acidity and volatile acid in the nonirradiated group were 4.0, 0.7% and 0.06%, respectively at the 15th day after storage, but at the 30th day after storage, 2-3 kGy irradiated groups showed different values, 4.1, 0.58-0.63%, and 0.04-0.05%, respectively. The texture(firmness) of Kimchi reduced along with storage time, and 2 kGy irradiated group proved most favourable in its texture during storage. In the sensory evaluation of Kimchi, nonirradiated group was inedible after 15 days of storage, whereas 2-3 kGy irradiated groups could proling the storage-life of Kimchi over 2 times compared with the nonirradiated Kimchi, showing the good sensory quality even after 30 days of storage.

• Microbiology and Biotechnology Letters
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• v.48 no.4
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• pp.533-538
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• 2020

To investigate the effect of the predominant microorganisms in kimchi on quality, Leuconostoc mesenteroides ATCC 8293 was used as starter culture during kimchi fermentation. A higher number of lactic acid bacteria and lower initial pH were observed in starter kimchi than in non-starter kimchi in the early stage of fermentation. The concentrations of the main metabolite, lactic acid, were 69.88 mM and 83.85 mM for the non-starter and starter fermented kimchi, respectively. The free sugar concentrations of starter kimchi decreased earlier than those of non-starter kimchi, and the levels of free sugars in both kimchi samples decreased during fermentation. At the end of fermentation, non-starter kimchi had a softer texture than starter kimchi, suggesting that L. mesenteroides is useful in extending shelf life. Sensory evaluation showed that starter kimchi had higher sourness and lower bitterness and astringency values, resulting in high sensory quality. These results suggest that the L. mesenteroides ATCC 8293 strain could be a potential starter culture in kimchi.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.926-932
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• 2015

This study was conducted to examine the effect of mustard root on the shelf life of kimchi. Ethanol extract was prepared from the mustard root (Brassica juncea) and antimicrobial activities were examined against Lactobacillus plantarum and Leuconostoc mesenteroides which are the representative lactic bacteria in kimchi. Growth of lactic bacteria were inhibited by ethanol extract from mustard root and the growth time of Leuconostoc mesenteroides was delayed more than 24 hours compared with that of Lactobacillus plantarum. Also, the fermentative and sensory characteristics of kimchi with mustard root were evaluated during fermentation at $10^{\circ}C$. The pH and acidity was lower than that of the control kimchi and the fermentation period was retarded in proportion to the increase in mustard content. The total numbers of microorganism and lactic bacteria in the control kimchi were higher than those in kimchi with mustard root during fermentation. Leuconostoc sp. in the initial stage of growth was more inhibited than Lactobacillus sp. While the pH of kimchi were in the initial stage, the sensory evaluation score for savory flavors of the kimchi with mustard root was lower than that of control due to bitterness and pungency. But when the pH of kimchi reached the optimum stage, the scores for texture and savory flavor of kimchi with mustard root were higher than that of the control. Then overall quality score for kimchi with mustard root increased as bitterness decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.858-863
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• 1998

The Mixed effect of Salvia miltiorrhiza and Glycyrrhiza uralensis(SG) on kimchi fermentation was investigated by measuring changes of physicochemical, icrobiological and sensory qualities of kimchi during fermentation. The pH of SG-added kimchi was a little higher than that of control during the fermentation. Titratable acidity, viable cell of total bacteria and lactic acid bacteria in mixed medicinal herbs(SG) added kimchi were changed more slowly than those in control. The inhibitory effect of the mixture on kimchi fermentation was increased as the concentration of the mixture was increased from 1% to 5%. Total bacteria and lactic acid bacteria of 3% and 5% SG-added kimchi reduced to 1.3~2.9 and 1.2~4.0 log10 cycle after 15 days fermentatin compared to control. The changes in texture of SG-added kimchi was a higher and sour taste of SG-containing kimchi excepts of 1% SG-added kimchi was more weak than that of control. Sensory score of flavor and overall acceptability did not show any significant difference between SG-added kimchi and control during fermentation. But SG-added kimchi decreased its sensory quality by 5% the other kimch.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.201-207
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• 2019

This review summarizes the studies on a wide variety of yeast found in kimchi and the effects of yeast on kimchi fermentation, and discusses the direction for further research. Yeast belongs to the genera Trichosporon, Saccharomyces, Sporisorium, Pichia, Lodderomyces, Kluyveromyces, Candida, Debaryomyces, Geotrichum, Kazachstania, Brassica, Yarrowia, Hanseniaspora, Brettanomyces, Citeromyces, Rhodotorula, and Torulopsis have been identified using culture-dependent methods and metagenomics analysis. The application of yeast as a starter into kimchi has resulted in an extension of shelf life and improvement of sensory characteristics due to a decrease in the amount of lactic acid. On the other hand, some yeast cause kimchi spoilage, which typically appears as an off-odor, texture-softening, and white-colony or white-film formation on the surface of kimchi. In contrast to lactic acid bacteria, there are limited reports on yeast isolated from kimchi. In addition, it is unclear how yeast affects the fermentation of kimchi and the mechanism by which white colony forming yeast predominate in the later stage of kimchi fermentation. Therefore, more research will be needed to solve these issues.

• Journal of Wellbeing Management and Applied Psychology
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• v.5 no.1
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• pp.9-22
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• 2022

Purpose: The purpose of this study is to develop a kimchi recipe for immunity enhancement using snow crab, which has high food value in the era of COVID-19. Research design, data and methodology: The snow crab kimchi manufacturing method of this study includes the steps of preparing a kimchi seasoning containing snow crab seasoning and chitosan powder. Kimchi seasoning is made by adding 5 parts by weight of crab seasoning and 1 part by weight of chitosan powder to 100 parts by weight of the basic kimchi seasoning prepared by mixing radish, minced garlic, minced ginger, onion juice, anchovy sauce, red pepper powder and glutinous rice paste. Results: It was possible to develop new flavors, possibilities and characteristics of snow crab kimchi by extending the health and functional effects, taste, and preservation period without significantly changing the unique manufacturing method, taste and function of kimchi, including snow crab. Conclusions: Snow crab kimchi was excellent in taste and aroma while enhancing the health functions of the body, such as improving people's immunity. The developed snow crab kimchi manufacturing method can not only improve people's health, but also expand the choice of preference for kimchi taste and shelf life.