논문 상세보기
pp.222-227
Antimutagenic activity of crushed kimchi fermented with starter under various conditions such as temperature(5-20), salt concentration(2-10%), addition rate of starter (0-20%) was investigated. The kimchi was fermented with crushed Chinese cabbage without salting, red pepper powder, crushed garlic, crushed ginger, anchovy juice and starter. Well fermented kimchi juice(fermented at 10 for 15 days) and sterilized radish juice was used as a source of lactic acid bacteria and starter medium, respectively. Antimutagenic activity showed the highest in the crushed kimchi fermented at 15 for 15 days, 4% salt concentration, 5% starter added, respectively. The inhibition rate of mutagenic activity of the kimchi against S. typhimurium TA98 induced by NQO and S. typhimurium TA100 induced by MNNG was 56.41% and 60.11%, respectively. And the inhibition rate of the kimchi juice showed 56-60% per 100ul.
