• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.479-484
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• 2008

There have been contradictory reports concerning the role of garlic on kimchi fermentation; therefore, in this study, the stimulatory effect of garlic on the fermentation of kimchi was reappraised. In this study, fermentation of kimchi prepared using spring Chinese cabbage was stimulated by the addition of garlic, but kimchi prepared using autumn Chinese cabbage was not. In addition, the results of this study revealed that the fermentation of kimchi prepared using spring Chinese cabbage was found to be stimulated by glucose, yeast extract, peptone, and secondary ingredients of kimchi, but the fermentation of kimchi prepared using autumn Chinese cabbage was not stimulated by these ingredients. Taken together, these results indicate that general nutrients in garlic stimulate the fermentation of kimchi by compensating for nutrients that are not found in spring Chinese cabbages. However, these findings do not indicate that certain specific substance(s) in garlic stimulate kimchi fermentation.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.538-545
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• 2020

Kimchi is a widely consumed traditional Korean food, and its probiotic properties have received great attention. In this study, changes in the quality characteristics of fermentation broths obtained from two types of Chinese cabbage kimchi (red with red pepper and white without red pepper) were assessed after the administration of blue light emitting diode (BLED) irradiation at 4℃; characteristics assessed included acidity, chromaticity, antioxidant activity, and growth modulation of isolated microorganisms. The pH of the white kimchi (WK) broth decreased with time; the decrease was delayed significantly under BLED irradiation (p<0.05). BLED irradiation decreased the L (lightness) and b (yellowness) values and increased a (redness) in WK, whereas the a and b values of the red kimchi (RK) broth increased with BLED irradiation. Growth stimulation of lactic acid bacteria by BLED irradiation was observed in both WK and RK. The numbers of yeast and mold were also increased in RK (p<0.05), but not in WK. There was no change observed in the scavenging activities against ABTS (2,2'-azido-bis(3-ethylbenzthiazoline-6-sulfonic acid) radicals in both kimchi broths after BLED treatment. The results of this study indicated that BLED irradiation could modulate the fermentation process and the quality characteristics of kimchi during storage.

• Applied Biological Chemistry
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• v.9
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• pp.35-39
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• 1968

Addition of one percent cucumber, as a Kimchi component, showed the stimulation of lactic acid fermentation, by reducing the lagphase, and resulted the early matured Kimchi. Alcohol-soluble fraction from cucumber serum accerelated the growth of Lactobacillus plantarum, p-1, p-2 newly isolated strains from cucumber pickle, but had no effect on the growth rate of Streptococus faecalis. The growth promoting activity was inactivated by dialysis against water and heat treatment at $120^{\circ}C$ for 10 minutes. Softness of cucumber tissues enables to extract easily out a substance, which is thought one of the important factors for the stimulation of me growth of Lactic acid bacteria.