Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

The Additive Effects of Mustard Seed(Brassica juncea) during Fermentation of Kimchi

김치 발효중 겨자의 첨가효과

  • 서권일 (동국전문대학 전통발효식품과) ;
  • 정용진 (동국전문대학 전통발효식품과, 경상대학교 식품공학과) ;
  • 심기환
  • Published : 1996.04.01
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Abstract

To investigate the food preservative effects of mustard seed(Brassica juncea), mustard seed were added to Kimchi. Titratable acidity of Kimchi treated with mustard seed was higher than that of non-treated control at initial stage, but it was lower than control after 2 days of fermantation. The number of bacteria and lactic acid bacteria increased rapidly at the initial stage of fermentation and reached plateau by 2 days of fermentation. The number of bacteria and lactic acid bacteria of Kimchi treated with mustard seed was lower than that of control, and the more mustard seed added the less bacteria and lactic acid bacteria were observed.

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