The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

Effects of Non-Volatile Organic Acids in the KimChi by Lactic Acid Bacteria

젖산균 첨가가 김치의 비취발성 유기산 생성에 미치는 영향

  • 현인환 (경북전문대 식품가공과) ;
  • 김광수 (경북전문대 식품가공과, 안동상지전문대 식품영양과) ;
  • 정낙현
  • Published : 1990.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

This studies were carried out to investigate the effects of non-volatile organic acids in the KimChi by lactic acid bacteria. The organism isolated from KimChi, Pediococcus dextrinicus, Leuconostoc mesenteroides, Lactobacillus plantarum and Lactobacillus brevis, were inoculated for preparation of KimChi. pH of all on the KimChi sample dropped sharply according as fermentation continued. pH of on optimum ripening period KimChi(4.4 and 4.2) reached 1.3 and 1.9 day at all on sample, respectively. Optimum acidity(0.5%) of KimChi were reached within 2 day all on sample. The total number of lactic acid bacteria reached 1.0X107cells/ml in 1 day and decreased slowly after 4 day. Main non-volatile organic acids were identified lactic, malic and succinic acid. The sensory score of mixed lactic acid bacteria inoculated KimChi was better than that of another KimChi.

Keywords