Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Microbial Properties of Taurine Supplemented Kimchi during Fermentation at Low Temperature

타우린 첨가 김치의 저온 저장 중 미생물학적 특성

  • Yim, Seoung-Been (Division of Hotel Restaurant and Culinary Arts, Mayfield Hotel School) ;
  • Kim, Mi-Sook (Dept. of Food Science and Nutrition, Dankook University) ;
  • Kim, Eun-Kyung (Dept. of Culinary Science and Food Service Management, Kyung Hee University) ;
  • Chang, Yoon-Hyuk (Dept. of Food Science and Engineering, Daegu University) ;
  • Jeong, Yoon-Hwa (Dept. of Food Science and Nutrition, Dankook University)
  • 임성빈 (메이필드호텔전문학교 호텔외식조리학부) ;
  • 김미숙 (단국대학교 식품영양학과) ;
  • 김은경 (경희대학교 조리외식경영학과) ;
  • 장윤혁 (대구대학교 식품공학과) ;
  • 정윤화 (단국대학교 식품영양학과)
  • Received : 2011.01.18
  • Accepted : 2011.03.18
  • Published : 2011.04.30
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Abstract

The objective of this study was to investigate the changes in the microbial properties of taurine supplemented Kimchi during fermentation at $6^{\circ}C$ for 46 days. Chinese cabbage was brined in 10% salt solution for the control Kimchi and in 10% salt solution containing 1, 2 or 4% taurine (w/w, based on cabbage) for taurine supplemented Kimchi (Taurine I, II, and III groups, respectively). The pH values of all the groups dramatically decreased after 1-day of fermentation. Total numbers of viable cells were highest at 5-days of fermentation for the control, at 9-days of fermentation for Taurine I, and at 23-days of fermentation for Taurine II and III. The highest numbers of lactic acid bacteria were found at 9-days of fermentation for the control and Taurine I, and at 18-days of fermentation for Taurine II, and at 13-days of fermentation for Taurine III. The fermentation periods required to reach the highest numbers of Leuconostoc bacteria for Taurine I, II and III were longer than that for the control, suggesting that taurine might inhibit the growth of Leuconostoc bacteria during Kimchi fermentation. Based on the results obtained from the present study, it is concluded that adding taurine to the production of Kimchi could delay the ripening period of Kimchi.

본 연구에서는 타우린 첨가가 김치 발효 과정중의 미생물학적 변화에 미치는 영향에 대하여 알아보았다. 대조군은 타우린을 첨가하지 않았으며, Taurine I, II 및 III군은 각각 1, 2 및 4%의 타우린(w/w, 배추 기준)을 첨가하여 제조하였다. 모든 군의 pH는 발효가 진행됨에 따라 점차적으로 저하되다가 pH 4.0 정도에 도달한 후부터는 거의 변화가 없었다. 총균수는 김치의 숙성이 진행됨에 따라 초기에 급속히 증가한 후 완만한 증가를 하였다. 최대 총균수는 대조군이 발효 5일째 가장 많았고, Taurine I이 9일째, Taurine II가 발효 23일째, Taurine III가 발효 18일째의 순으로 나타났다. 대조군의 적숙기에서의 총 젖산균 수는 발효 9일째 $1.3{\times}10^9$ CFU/mL였으며, 타우린 김치의 총젖산균 수는 적숙기 8~18일 사이에 가장 많게 나타났으며($8.9{\times}10^8{\sim}1.3{\times}10^9$ CFU/mL), 타우린의 첨가는 김치 발효 중 젖산균의 생육 활성을 지연시킴을 알 수 있었다. 특히 타우린 첨가군의 Leuconostoc속 젖산균 생육 활성이 지연되어 김치의 숙성 기간이 대조군에 비해 연장되는 것으로 사료된다.

Keywords

References

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