[논문]Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

Lee, Kang Wook; Shim, Jae Min; Kim, Dong Wook; Yao, Zhuang; Kim, Jeong A.; Kim, Hyun-Jin; Kim, Jeong Hwan

doi:10.1007/s10068-017-0251-7

Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

Food science and biotechnology, v.27 no.2, 2018년, pp.489 - 498

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)

Abstract ▼ AI-Helper

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.

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참고문헌 (22)

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Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

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연합인증

Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

Abstract ▼ AI-Helper

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참고문헌 (22)

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