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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.1 No.1
- 발행연도
- 1996.6
- 수록면
- 23 - 29 (7page)
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This study was conducted to investigate the changes in chemical, microbial and sensory characteristics, and anti mutagenicity of buchu(leek, Allium odorum) kimchi during fermentation at 15℃. Reducing sugar contents and pH of buchu kimchi were decreased during the fermentation. The reduction rate of reducing sugar of glutinous rice paste and shrimp added buchu kimchi(GSBK) was faster than those of control buchu kimchi(CBK) and glutinous rice paste added buchu kimchi(GBK). Acidity increased rapidly until 4 days, and optimum acidity (0.6%) of buchu kimchi was reached within 2 days. Also total bacterial and lactic acid bacterial counts greatly increased after 4 days of the fermentation. The numbers of lactic acid bacteria after 8 day-fermentation in CBK and GSBK, and 10 day-fermentation in GBK were the highest values, 4.7×10^8CFU/ml 4.8×10^8CFU/ml and 6.1×10^8CFU/ml, respectively. In the sensory evaluation, appearance of sample was good at 0 day, taste and overall quality of buchu kimchi were acquired the highest values at 6th day. The methanol extracts from buchu kimchi(GBK) showed anti mutagenicity against aflatoxin B₁(AFB₁) in Salmonella typhimurium TA100. The inhibition ratios were 58~69% with treatment of the 5% methanol extracts, and when the adding concentration increased the effect increased.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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