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김치 유산균 Starter를 이용한 저염김치의 발효 특성 KCI 등재

Fermentation Characteristics of Low-sodium Kimchi by Kimchi Lactic Acid Bacteria Starters

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

In Western countries, kimchi, the Korean traditional fermented cabbage, is considered to be a healthy. However, it is one of the main sources of the high sodium content of the Korean diet. In order to decrease the sodium content, we manufactured a low-sodium kimchi (LK, salinity 1.0%) and 4 additional low-sodium kimchi starters in which each of 4 lactic acid bacteria (Lb. sakei 1, Lb. sakei 2, Lb. palntarum and W. koreensis) were added. The LKL1 to LKL4 samples were prepared by adding 4 single LAB starters, each with an inoculum size of 106 CFU/g, when the cabbage was mixed with kimchi sauce. The kimchi starters were fermented at 10℃ until reaching 0.5% acidity, and then stored at -1.5℃ until reaching 0.75% acidity. The pH and acidity of the starter kimchi changed more rapidly in the early phase of fermentation (up to 0.75% acidity) than control low-sodium kimchi. After the acidity of the kimchi starters reached 0.75% it remained constant. As the fermentation progressed, the total aerobic and lactic acid bacteria concentrations in the kimchi starter with added Lb. sakei 1 were the same as in the control low-sodium kimchi. The low-sodium kimchi fermentation of the kimchi starter with added Lb. palntarum progressed differently due to a difference in acid resistance. The kimchi starter with added Lb. sakei 2 had an overall liking score that was slightly higher than that of the control low-sodium kimchi due to a lower off-flavor

저자
  • 황영(㈜ 아워홈 식품연구원) | Ying Huang
  • 이유나(㈜ 아워홈 식품연구원) | Yoona Lee Corresponding author
  • 이보라(㈜ 아워홈 식품연구원) | Bora Lee
  • 김미영(㈜ 아워홈 식품연구원) | Mi Young Kim