• 동아시아식생활학회지
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• 제15권5
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• pp.574-581
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• 2005

Physicochemical and sensory properties of Mul-Kimchi(warery Kimchi) prepared with red cabbage was compared with those of Chinese cabbage or white cabbage. Acidity and turbidity of red cabbage Mul-Kimchi were somewhat higher than those of Chinese cabbage one, which was due to higher soluble solid content in red cabbage Mul-Kimchi. Hunter color a value of red cabbage Mul-kimchi was very much higher than that of Chinese or white cabbage, which was consistent with the data of anthocyanin content. Free radical scavenging activity was much higher in red cabbage Mul-kimchi than in Chinese or white cabbage one. Red cabbage Mul-kimchi had higher values of hardness, fracturability and chewiness during fementation, compared with those of Chinese or white cabbage one. Sensory results showed that there was no difference in overall acceptability among three kinds of Mul-kimchi, although red cabbage one has higher scores of appearance and color than others. Best to the results of this study, it is suggested that red cabbage is a good ingredient for Mul-kimchi.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1013-1020
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• 1997

To elicit the effect of fermentation on food quality of the watery Chinese cabbage pickles without fish sauce and red pepper paste(Baik-kimchi), changes in physicochemical properties and microstructure of fiber components were studied. Better water holding capacity(WHC) was showed in Baik-kimchi fermented at $25^{\circ}C$ than that of Baik-kimchi fermented at 5$^{\circ}C$. WHC measured at pH 2 and 6 were ranged from 10.18 to 16.79g/g dried sample for Baik-kimchi fermented at $25^{\circ}C$ and 6.51~14.58g/g dried sample for sample for samples at 5$^{\circ}C$, respectively. The higher WHC was resulted in pH controlled freeze-dried sample to pH 6 than that measured in pH 2 sample. The settling volume(SV) and oil adsorption capacity(OAC) increased with fermentation period and kept the same value for a little while, but slightly decreased in the over ripening period. Baik-kimchi fermented at $25^{\circ}C$ exhibited more shrunk microstructure of parenchyma cell and xylem than those of Baik-kimchi fermented at 5$^{\circ}C$. The appearance of SDF of the both Baik-kimchi ripened at 5$^{\circ}C$ and $25^{\circ}C$ could give granular shape, whereas the overripened Baik-kimchi had smooth surface of SDF. On the other hand, the IDF retained the original shape during fermentation.

• 한국가정과학회지
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• 제9권2호
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• pp.85-92
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• 2006

He purpose of this study was to provide basic data for improvement commercial kimchi quality. To examine the consciousness of commercial kimchi, college students residing in the Jeonnam area were selected and asked to questionnaires. Commercial kimchi samples used included a total of 7 kinds which were fermented for 2 week at $4^{\circ}C$. A sensory characteristics included 10 items with a 5-score scale: color, savory taste, carbonated taste, sour taste, hot taste, salty taste, bitter taste, off-flavor, texture, and overall preference. 76% of the whole student liked kimchi, especially well-fermented kimchi(43.2%) and kimchi with fermented fish(48.6%). Participants liked savory(21.6%), hot(17.1%), and crispy(14.4%) taste. Their most favorite kimchi was the whole cabbage kimchi(26.1%), wild lettuce kimchi(0.9%) and watery kimchi made of sliced radishes(1.8%) were low in preference. 56.8% of participants had no experience in making kimchi. They mainly bought commercial kimchi in grocery stores(37.8%) or shopping malls(29.7%). They pointed out the addition of artificial sweeter(35.1%), insanitation, and discredit of kimchi materials(21.6%) as problems of commercial kimchi. The sensory characteristics of commercial fresh kimchi was significantly different in color($2.6{\sim}4.1$), and hot($2.3{\sim}3.8$), and salty($2.6{\sim}3.5$) with p<0.001. The sensory characteristics of $4^{\circ}C$-fermented commercial kimchi for 2 week was significantly different in color($2.7{\sim}3.9$), and salty($2.1{\sim}4.0$) with p<0.001. It was found that color, and hot, and salty taste had the greatest effect on the overall preference in non-fermented kimchi, and color and salty taste, in 2 week fermented kimchi

• 한국식품영양과학회지
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• 제26권6호
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• pp.1006-1012
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• 1997

To observe the food quality of Baik-kimchi which is known as a watery Chinese cabbage pickles without fish sauce and red pepper paste, the changes of dietary fibers and pectic substances during fermentation at 5$^{\circ}C$ and $25^{\circ}C$ were studied. Baik-kimchi fermented at $25^{\circ}C$ showed a greater changes in pH and acidity than those of 5$^{\circ}C$ during storage. Ripened Baik-kimchi products fermented at 5$^{\circ}C$ could be prepared on 9~12 days of fermentation, and those had a pH range from 4.25 to 4.40 and acidity of 0.34~0.53. But in the case of $25^{\circ}C$ fermentation, Baik-kimchi ripened for 3 days showed a pH of 4.02 and acidity of 0.54. The pH and acidity of the Baik-kimchi juice changed more rapidly than those of the Baik-kimchi solid regardless of fermentation temperatures. The content of soluble dietary fiber(SDF) was ranged from 3.06 to 4.87% at 5$^{\circ}C$ and a wide variation in SDF was observed in the sample fermented at $25^{\circ}C$(4.15~11.22%). Insoluble dietary fiber(IDF) were increased from 21.66% to 28.42% in solid of Baik-kimchi during fermentation at 5$^{\circ}C$ and ranged from 21.37% to 24.65% for sample fermented at $25^{\circ}C$. A notable amount of pectin had been dissolved in juice of Baik-kimchi till the best ripening time and showed the level of 223.2mg/100ml at 5$^{\circ}C$ on the day of 9 and 207.3mg/100ml at $25^{\circ}C$ on the day of 2. In contrast, the contents of pectin in solid Baik-kimchi decreased, whereas contents of sodium hexametaphosphate soluble pectin(HXSP) and HCl soluble pectin(HClSP) increased with fermentation period.

• Journal of Microbiology and Biotechnology
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• 제19권12호
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• pp.1644-1649
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• 2009

This study investigates the buffering effects of calcium salts in kimchi on the total acidity, microbial population, and dextransucrase activity. Calcium chloride or calcium carbonate was added to dongchimi-kimchi, a watery radish kimchi, and the effects on various biochemical attributes were analyzed. The addition of 0.1% calcium chloride produced a milder decrease in the pH after 24 days of incubation, which allowed the lactic acid bacteria to survive longer than in the control. In particular, the heterofermentative Leuconostoc genus population was 10-fold higher than that in the control. When sucrose and maltose were also added along with the calcium salts, the dextransucrase activity in the kimchi was elevated and a higher concentration of isomaltooligosaccharides was synthesized when compared with the control. Calcium chloride was determined as a better activator compound of dextransucrase than calcium carbonate, probably because of its higher solubility. Therefore, the results of this study confirm the ability of the proposed approach to modulate the kimchi fermentation process and possibly enhance the quality of kimchi based on the addition of dietary calcium salts.

• 한국식품영양과학회지
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• 제24권6호
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• pp.990-997
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• 1995

Effect of preparation method on Yulmoo kimchi(watery kimchi prepared with Yulmoo, leaf radish) fermentation was investigated by measuring physicochemical, microbiological and sensory properties for 20 days. Yulmoo kimchi was fermented at 4$^{\circ}C$ after keeping at room temperature(27$\pm$0.5$^{\circ}C$) for 8 hours. Four types(A, B, C, D) of Yulmoo kimchi were prepared. Sample A was made without wheat flour paste and red pepper powder and sample B was made with wheat flour paste. Sample C was made with red pepper powder, and sample D was made with wheat flour paste and red pepper powder. pH was slowly lowered and stabled after 10 days in all samples. Total acid content increased in all samples. Reducing sugar content initially increased and decreased thereafter. Especially, reducing sugar content of sample B increased in the early stage of fermentation and maintained initial reducing sugar content after 20 days. Total vitamin C content reduced during fermentation in all samples. Especially initial total vitamin C content of sample D increased more than those of other samples relatiely. Lightness and yellowness showed no difference, but on the other hand redness increased gradually in all samples. The number of lactic acid bactgeria reached maximum value in 10~13 days with the total cell numbers and gradually decreased thereafter in all samples. The number of lactic acid bacteria and total cell number of sample D was much more than those of any other samples. As a result of the sensory evaluation, Yulmoo kimchi showed significant difference in all characteristics. Sample D showed the highest scores in all characteristics before 10 days of fermentation. However, after 10 days sample B showed the highest scores.

• 한국지역사회생활과학회:학술대회논문집
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• 한국지역사회생활과학회 2005년도 춘계학술대회 자료집
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• pp.155-155
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• 2005

• 한국식품저장유통학회지
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• 제15권5호
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• pp.669-674
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• 2008

모과의 이용 가능성을 검토하기 1, 3 및 5% 모과 물 추출액을 담금용수로 물김치를 제조하여 발효특성을 조사한 결과 발효 초기 pH는 대조구 6.53, 1, 3 및 5% 모과 물김치의 pH는 각각 4.14, 3.61, 3.54이었으며, 발효과정 중 대조구는 감소하였으나, 모과 물김치의 변화는 완만하였다. 물김치의 산도 변화는 pH 변화와 유사하였다. 물김치 발효 중 총 균수와 젖산균수의 변화는 유사하였으며, 모과 물김치의 발효과정 중 젖산균수는 대조구에 비해 적었으며, 모과의 농도가 증가함에 따라 생균수는 유의하게 감소하였다. 1% 모과 물김치의 조직감은 대조구에 비해 경도, 씹힘성, 응집성, 탄력성에서 모두 우수하였다. 모과물김치의 자유 라디칼 소거능으로 측정한 항산화 활성은 대조구에 비해 증가 되었으며, 모과 물 추출액의 농도가 높을수록 증가하였다. 아질산 소거능은 대조구 49.7%, 1, 3 및 5% 모과 물김치는 각각 59.2%, 85.33%, 89.9%이었다. 1% 모과 물김치의 기호도는 맛, 풍미, 조직감, 종합적 기호도에서 대조구에 비해 유의적으로 우수하였다.

• KSBB Journal
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• 제30권5호
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• pp.245-252
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• 2015

The aim of this study was to investigate the efficacy of enhanced physiological activities in cultures isolated from Korean fermented watery Kimchi, Dongchimi, of single lactic acid bacteria (LAB), and when these three are mixed LAB as probiotics. Using the BIOLOG system and 16S rRNA sequencing, the isolates were characterized, and identified and assigned to Leuconostoc mesenteroides DK-3, Leuconostoc dextranicum DK-6, and Lactobacillus curvatus DK-13, respectively. Growth rate and pH changes, production of organic acids as metabolites, and physiological activities of the single and mixed LAB cultures, were monitored and compared. In mixed LAB cultures after 72 h of incubation, the maximum concentrations of lactic acid and acetic acid were approximately 340.5 mM and 191.9 mM, respectively, and pH changed from 7.00 to 3.62. Mixed LAB cultures were able to eliminate 96.3% of nitrite. Activities of antioxidant and ${\beta}$-galactosidase were 60.3% and 16.8 units/mg, respectively. Significant antibacterial activity of the concentrated supernatants was demonstrated against several food-poisoning bacteria. Physiological activities obtained from the mixed LAB cultures have been shown to be considerably higher than those of single LAB cultures. In conclusion, these studies demonstrate that compared to the single cultures, all physiological activities in mixed LAB cultures are significantly enhanced.

• Journal of Microbiology and Biotechnology
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• 제12권5호
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• pp.801-806
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• 2002

A multiplex competitive polymerase chain reaction (PCR) method was developed for the rapid identification and quantification of Leuconostoc mesnteroides and Lactobacillus plantarum populations which are the key microorganisms in kimchi fermentation. The strain-specific primers were designed to selectively amplify the target genes encoding 165 rRNA of L. plantarum and dextransucrase of L. mesenteroides. There was a linear relationship between the band intensity of PCR products and the number of colony forming units of each model organism. The PCR quantification method was compared with a traditional plate-counting method f3r the enumeration of the two lactic acid bacteria in a mixed suspension culture and also applied to a real food system, namely, watery kimchi. The population dynamics of the two model organisms in the mixed culture were reliably predictable by the competitive PCR analysis.