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pp.218-221
The effect of the amounts of kimchi (100, 200 and 300 g) and fermentation temperature (10, 15 and 20) on gas formation of kimchi during fermentation were investigated. The pH of the 200 g packaged kimchi for 12 days at 10-15 was higher than 100 g and 300 g packaged kimchi, whereas that of 100 g packaged kimchi at 20 was higher than the other products. Total lactic acid bacteria in was highest in the 200-300 g packaged kimchi fermented for 12 days at 10. Number of Leuconostoc mesenteroides and Lactobacillus plantarum of 200 g packaged kimchi higher with the lower fermentation temperature, and that of Lactobacillus plantarum was higher in the kimchi fermented at 15. The periods of gas formation was 8-11 days of fermentation at 10, 1-7 day at 15, and 5-6 days at 20, respectively. The order of gas formation amount in the temperature and amount of kimchi was 15 > 20 > 10 and 300 > 200 > 100 g, respectively.
