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Abstract ▼ AI-Helper

Five strains of psychrotrophic lactic acid bacteria which had been isolated from kimchi were inoculated as kimchi starters, and then their effects were investigated during fermentation at $8^{\circ}C$. The initial numbers of Gram negatives and coliforms in no-starter-inoculated kimchi wer...

Five strains of psychrotrophic lactic acid bacteria which had been isolated from kimchi were inoculated as kimchi starters, and then their effects were investigated during fermentation at $8^{\circ}C$. The initial numbers of Gram negatives and coliforms in no-starter-inoculated kimchi were $4.0{\times}10^{6}CFU/ml\;and\;3.2{\times}10^4CFU/ml$ respectively, while these of lactic acid bacteria were only $1.6{\times}10^3CFU/ml$. Starter-inoculated kimchi showed sharp decreases in Gram negatives and coliforms from initial stage, but no-starter-inoculated kimchi showed slow increases in those bacteria in the early stage, and sharp decreases after 10 days. It took 10 days in no-starter-inoculated kimchi, $4{\sim}6$ days in Leuconostoc-inoculated kimchi and 2 days in Lactobacillus-inoculated kimchi for lactic acid bacteria to reach stationary phase of growth. No-starter-inoculated kimchi required 10 days to reach optimum ripened state, while all starter-inoculated kimchi samples required 4 days. The inoculations of all these starters did not cause over acidifications. Remarkable softening occurred in Leu. dextranicum-inoculated kimchi in 6 days, but did not in the rest. Except the Leu. paramesenteroides-inoculated kimchi, the qualities of Leuconostoc-inoculated kimchi were as good as those of no-starter-inoculated kimchi, but those of Lactobacillus-inoculated kimchi were not so good.

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