Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Fermentation Method of Kimchi Using Halophilic Lactobacillus sp. HL-48 and Lactic Acid

Halophilic lactobacillus sp. HL-48균주와 젖산을 이용한 김치의 제조 방법

  • 최경숙 (생명공학연구소 미생물효소RU) ;
  • 성창근 (충남대학교 식품공학과) ;
  • 김명희 (생명공학연구소 미생물효소RU) ;
  • 오태광 (생명공학연구소 미생물효소RU)
  • Published : 1999.06.01
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Abstract

To extend the storage period and to inhibit contamination of Kimchi by Escherichia coli, conditions of Kimchi brining and effects of the fermentation starter, halophilic Lactobacillus HL-48 were investigated. Optimum brining condition for Kimchi was accomplished in 15% NaCl and at pH2.5-3.0 adjusted by lactic acid. Starter-treated Kimchi showed pH 4.2 after 18hr fermentation, while the pH of starter-untreated Kimchi resulted in 3.3. After 36hr fermentation, the number of E. coli in starter-treated Kimchi was found clearly to decrease and not detected macroscopically, but contamination of E. coli (5.3$\times$103CFU/ml) was observed in starter-untreated sample. Organic acids in Kimchi contained organic acids such as oxalic acid, citric acid, malic acid and lactic acid. among ther, lactic acid content was remarkably high in the early fermentation stages. However, from 24hr fermentation, lactic acid content of starter-untreated Kimchi was higher than that of starter-treated Kimchi.

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References

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