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This study investigated the minimum salt concentration required for achieving the optimal quality characteristics of sauerkrauts made by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) of sea salt to cabbage according to the fermentation period. For evaluating the quality characteristics, we measured the microorganisms (lactic acid bacteria, yeast, and coliform group), pH, total acidity, salinity, chromaticity, and hardness every 24 hours. The lactic acid bacteria were identified and analyzed, and acceptance test was carried out on the 4th day of fermentation. The results showed that the salinity of 0.5, 1.0, 1.5, and 2.0% sauerkrauts on the 4th day of fermentation was lower than the average salinity of Baechu-Kimchi. The 0.5, 1.0, 1.5, and 2.0% sauerkrauts had significantly higher lactic acid bacteria than the 2.5% sample, and the coliform group was not detected after the 5th day of fermentation. Among the microbes identified, Weissella cibaria JCM 12495 was found only in domestic sauerkraut, in addition to Lactococcus lactis NCDO 604, Leuconostoc citreum JCM 9698, and Lactobacillus sakei DSM 20017. The results of the acceptance test show that 1.0 and 1.5% sea salt sauerkraut had significantly higher overall acceptance compared to the other samples. In conclusion, sauerkraut with a salt concentration of 1.0 and 1.5% (w/w) had abundant lactic acid bacteria and excellent sensory properties, suggesting that the production of low-salted sauerkraut can be adopted to reduce consumer salt intake in the future.
I. 서 론
II. 연구 내용 및 방법
1. 실험 재료
2. Sauerkraut 제조
3. pH 및 총 산도(total acidity)
4. 염도(salinity)
5. 색도(chromaticity)
6. 경도(hardness)
7. 미생물 군집
8. 분리 균주의 특성조사 및 동정
9. 기호도 검사(acceptance test)
10. 통계 분석
III. 결과 및 고찰
1. pH, 총 산도(total acidity) 및 염도(salinity)
2. 색도(chromaticity)
3. 경도(hardness)
4. 미생물 군집
5. 분리 균주의 특성 및 동정
IV. 요약 및 결론
References
