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Microbial Properties of Taurine Supplemented Kimchi during Fermentation at Low Temperature
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타우린 첨가 김치의 저온 저장 중 미생물학적 특성

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Type
Academic journal
Author
Seoung Been Yim (메이필드호텔전문학교) Misook Kim (단국대학교) Eun-Kyung Kim (경희대학교) Yoon Hyuk Chang (대구대학교) Yoonhwa Jeong (단국대학교)
Journal
The East Asian Society Of Dietary Life Journal of the East Asian Society of Dietary Life Vol.21 No.2 KCI Accredited Journals
Published
2011.4
Pages
257 - 262 (6page)

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Microbial Properties of Taurine Supplemented Kimchi during Fermentation at Low Temperature
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The objective of this study was to investigate the changes in the microbial properties of taurine supplemented Kimchi during fermentation at 6℃ for 46 days. Chinese cabbage was brined in 10% salt solution for the control Kimchi and in 10% salt solution containing 1, 2 or 4% taurine (w/w, based on cabbage) for taurine supplemented Kimchi (TaurineⅠ, Ⅱ, and Ⅲ groups, respectively). The pH values of all the groups dramatically decreased after 1-day of fermentation. Total numbers of viable cells were highest at 5-days of fermentation for the control, at 9-days of fermentation for TaurineⅠ, and at 23-days of fermentation for Taurine Ⅱ and Ⅲ. The highest numbers of lactic acid bacteria were found at 9-days of fermentation for the control and TaurineⅠ, and at 18-days of fermentation for Taurine Ⅱ, and at 13-days of fermentation for Taurine Ⅲ. The fermentation periods required to reach the highest numbers of Leuconostoc bacteria for TaurineⅠ, Ⅱ, and Ⅲ were longer than that for the control, suggesting that taurine might inhibit the growth of Leuconostoc bacteria during Kimchi fermentation. Based on the results obtained from the present study, it is concluded that adding taurine to the production of Kimchi could delay the ripening period of Kimchi.
#Kimchi #taurine #fermentation #microbial properties

Contents

Abstract
서론
재료 및 방법
결과 및 고찰
요약
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References (31)

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1. [학술지(정기간행물)] - Choi SY / 1990 / Effect of temperature and salts concentration of Kimchi manufacturing on storage / Korean J Food Sci Technol 22 : 707 ~ 710 google schola 2. [학술지(정기간행물)] - Cohen AI / 1973 / Absolute levels of some free amino acids in normal and biologically tractinated retinas / Invest Ophthalmol 12 : 686 ~ 693 google schola 3. [학술지(정기간행물)] - Harris LG / 1992 / Novel paired starter culture system for sauerkraut, consisting of a nisin resistant Leuconostoc mesenteroides strain and a nisin producing Lactococcus lactis strain / Appl Environ Microbiol 58 : 1484 ~ 1489 google schola 4. [학술지(정기간행물)] - Heigh HO / 1994 / Biochemical, microbiological and nutritional aspects of Kimchi (Korean fermented vegetable product) / Critical review in Food Sci and Nutr 34 : 175 ~ 203 google schola 5. [학술지(정기간행물)] - Jeon YS / 1999 / Changes of vitamin C and fermentation characteristics of Kimchi on different cabbage variety and fermentation temperature / J Korean Soc Food Sci Nutr 28 : 773 ~ 779 google schola

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