Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of D- and L-Lactic Acid Contents in Commercial Kimchi and Sauerkraut

  • Yoon, Hyang-Sik (Team for Food Research & Development, Chungcheongbuk-do Agricultural Research and Extension Services) ;
  • Son, Yeo-Jin (Department of Food Science and Technology, Research Center for Bioresource and Health(RCBH), Chungbuk National University) ;
  • Han, Jin-Soo (College of Veterinary Medicine, Konkuk University) ;
  • Lee, Jun-Soo (Department of Food Science and Technology, Research Center for Bioresource and Health(RCBH), Chungbuk National University) ;
  • Han, Nam-Soo (Department of Food Science and Technology, Research Center for Bioresource and Health(RCBH), Chungbuk National University)
  • Published : 2005.02.28
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Abstract

Commercial kimchi and sauerkraut were analyzed for their D- and L-lactic acid contents. Ranges of D- and L-lactic acid contents in commercial kimchi were 17-57 (38.51 mean) and 25-87 (64.47 mean) mM, respectively. Ratio of D-lactic acid on L-lactic acid (D/L) was 0.50-0.80 (0.60 mean). Ranges of D- and L-lactic acid contents in commercial sauerkraut were 68.96-103.62 (88.97 mean) and 74.46-82.26 (78.91 mean) mM, respectively, with D/L of 0.90-1.26 (1.13 mean). Results reveal kimchi and sauerkraut contained a significant amount of D-lactic acid, with sauerkraut showing a higher content than kimchi, while L-lactic acid contents were not significantly different.

Keywords

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