After making kimchi by adding 0, 0.5, 1.0, 1.5% aronia (Aronia melanocarpa), microbiological and sensory characteristics were measured while fermenting it at 10oC for 28 d. The numbers of total cell and lactic acid bacteria were decreased after the maximum levels of microbial counts; that is, day 3 for control and 0.5% treatment and day 14 for 1.0, 1.5, and 2.0% treatments. Coliforms were not detected after 7 d in control and 0.5% treatments; however, they were detected after 14 d i-n 1.5 and 2.0% treatments throughout the fermentation period. Sensory properties were evaluated in the aspects of both acceptability and intensity characteristics. In the preference characteristics, overall acceptability was highest in the 1.0% group after preparation and after 14 d of fermentation. As for the aronia-added group, the intensity of the hot taste of Nabak Kimchi decreased while that of its sweet taste and sour taste increased according to the rise of both the amount of the added aronia to the kimchi and fermentation period. In conclusion, the addition of 1.0% aronia can be used to produce high-quality Nabak Kimchi while extending its storage period.

Abstract
서 론
재료 및 방법
결과 및 고찰
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References

• 최수연(서울과학기술대학교 식품공학과) | Su-Yeon Choi (Department of Food Science and Technology, Seoul National University of Science and Technology)
• 박주선(서울과학기술대학교 식품공학과) | Ju-Seon Park (Department of Food Science and Technology, Seoul National University of Science and Technology)
• 정창헌(서울과학기술대학교 식품공학과) | Chang-Heon Jeong (Department of Food Science and Technology, Seoul National University of Science and Technology)
• 강성태(서울과학기술대학교 식품공학과) | Sung-Tae Kang (Department of Food Science and Technology, Seoul National University of Science and Technology) Corresponding author