Lee, Kang Wook
(Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University)
,
Shim, Jae Min
(Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University)
,
Kim, Dong Wook
(Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University)
,
Yao, Zhuang
(Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University)
,
Kim, Jeong A.
(Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University)
,
Kim, Hyun-Jin
(Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University)
,
Kim, Jeong Hwan
(Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University)
Kimchi was prepared with different types of salts: purified salt (PS), solar salt aged for 1 year (SS1), aged for 3 years (SS3), and bamboo salt (BS). Kimchi inoculated with Leuconostoc mesenteroides P30 (starter kimchi), and control kimchi (non-starter kimchi) were prepared, and stored at - $1...
Kimchi was prepared with different types of salts: purified salt (PS), solar salt aged for 1 year (SS1), aged for 3 years (SS3), and bamboo salt (BS). Kimchi inoculated with Leuconostoc mesenteroides P30 (starter kimchi), and control kimchi (non-starter kimchi) were prepared, and stored at - $1^{\circ}C$ for 20 weeks. Titratable acidity values increased slowly and reached 0.96-1.01% (pH 3.73-3.83) at 20 weeks. Proportions of coccus-type lactic acid bacteria (LAB) among total LAB were higher in SS kimchi than PS kimchi. Among non-starter kimchi, the proportions were 44.7, 41.6, 29.7, and 32.1% for SS3, SS1, BS, and PS kimchi, respectively, at 2 weeks, and 11.5, 12.8, 6.7, and 5.8%, respectively, at 20 weeks. SS kimchi had much less yeast counts than PS kimchi. Among starter kimchi, yeasts were detected from PS kimchi at 10 weeks but not detected until 18 weeks from SS1 and BS kimchi and 20 weeks from SS3 kimchi.
Kimchi was prepared with different types of salts: purified salt (PS), solar salt aged for 1 year (SS1), aged for 3 years (SS3), and bamboo salt (BS). Kimchi inoculated with Leuconostoc mesenteroides P30 (starter kimchi), and control kimchi (non-starter kimchi) were prepared, and stored at - $1^{\circ}C$ for 20 weeks. Titratable acidity values increased slowly and reached 0.96-1.01% (pH 3.73-3.83) at 20 weeks. Proportions of coccus-type lactic acid bacteria (LAB) among total LAB were higher in SS kimchi than PS kimchi. Among non-starter kimchi, the proportions were 44.7, 41.6, 29.7, and 32.1% for SS3, SS1, BS, and PS kimchi, respectively, at 2 weeks, and 11.5, 12.8, 6.7, and 5.8%, respectively, at 20 weeks. SS kimchi had much less yeast counts than PS kimchi. Among starter kimchi, yeasts were detected from PS kimchi at 10 weeks but not detected until 18 weeks from SS1 and BS kimchi and 20 weeks from SS3 kimchi.
Nam YD, Chang HW, Kim KH, Roh SW, Bae JW. Metatranscriptome analysis of lactic acid bacteria during kimchi fermentation with genome-probing microarray. Int. J. Food Microbiol. 130: 140-146 (2009)
Choi IH, Noh JS, Han JS, Kim HJ, Han ES, Song YO. Kimchi, a fermented vegetable, improves serum lipid profiles in healthy young adults: randomized clinical trial. J. Med. Food 16: 223-229 (2013)
Islam MS. Choi H. Antidiabetic effect of Korean traditional baechu (Chinese cabbage) kimchi in a type 2 diabetes model of rats. J. Med. Food 12: 292-297 (2009)
Bautista-Gallego J, Rantsiou K, Garrido-Fernandez A, Cocolin L, Arroyo-Lopez FN. Salt reduction in vegetable fermentation: reality or desire. J. Food Sci. 78: R1095-1100 (2013)
Gao TC, Cho JY, Feng LY, SaorayaC, Park SY,Auh CK, Pai TK,Ham KS.Mineral-rich solar sea salt generates less oxidative stress in rats than mineral-deficient salt. Food Sci. Biotechnol. 23: 951-956 (2014)
Sarkkinen ES, Kastarinen MJ, Niskanen TH, Karjalainen PH, Venalainen TM, Udani JK, Niskanen LK. Feasibility and antihypertensive effect of replacing regular salt with mineral salt - rich in magnesium and potassium- in subjects with mildly elevated blood pressure. Nutr. J. 10: 88 (2011)
Zhao X, Song JL, Jung OS, Lim YL, Park KY. Chemical properties and in vivo gastric protective effects of bamboo salt. Food Sci. Biotechnol. 23: 895-902 (2014)
Lee CW, Ko CY, Ha DM. Microfloral changes of lactic acid bacteria during kimchi fermentation and identification of the isolates. K. J. Microbiol. Biotechnol. 10: 102-109 (1992)
Lee MK, Park WS, Kang KH. Selective media for isolation and enumeration of lactic acid bacteria from kimchi. J. Korean Soc. Food Sci. Nutr. 25: 754-760 (1996)
Lee SG, Lee KW, Park TH, Park JY, Han NS, Kim JH. Proteomic analysis of proteins increased or reduced by ethanol of Lactobacillus plantarum ST4 isolated from Makgeolli, traditional Korean rice wine. J. Microbiol. Biotechnol. 22: 516-525 (2012)
Chang JY, Chang HC. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter. J. Food Sci. 75: M103-110 (2010)
Kim HY, Bong YJ, Jeong JK, Lee S, Kim BY, Park KY. Heterofermentative lactic acid bacteria dominate in Korean commercial kimchi. Food Sci. Biotechnol. 25: 541-545 (2016)
Kim DW, Kim BM, Lee HJ, Jang GJ, Song SH, Lee JI, Lee SB, Shim JM, Lee KW, Kim JH, Ham KS, Chen F, Kim HJ. Effectes of different salt treatments on the fermentation metabolites and bacterial profiles of kimchi. J. Food Sci. 82: 1124-1131 (2017)
Moon GS, Kang CH, Pyun YR, Kim WJ. Isolation, identification, and characterization of a bacteriocin-producing Enterococcus sp. from kimchi and its application to kimchi fermentation. J. Microbiol. Biotechnol. 14: 924-931 (2004)
Shim JM, Lee KW, Yao Z, Kim HJ, Kim JH. Properties of doenjang (soybean paste) prepared with different types of salts. J. Microbiol. Biotechnol.26: 1533-1541 (2016)
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