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http://dx.doi.org/10.3839/jabc.2018.018

Quality characteristics of Mul-kimchi added with chlorella water extract  

Kim, Dong Chung (Department of Chemical Engineering, Chungwoon University)
In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University)
Publication Information
Journal of Applied Biological Chemistry / v.61, no.2, 2018 , pp. 125-130 More about this Journal
Abstract
The quality and microbiological characteristics of various Mul-kimchi prepared with addition of 0.02, 0.05, and 0.1% (w/v) chlorella water extract (CWE) were investigated during fermentation for 7 days at $10^{\circ}C$. The addition of CWE powder stimulated the growth of lactic acid bacteria and considerably improved the acid production. After 6 days fermentation, titratable acidity of CWE Mul-kimchi was 0.16-0.19% and was higher than that (0.14%) of Mul-kimchi made without CWE. The lactic acid bacterial counts were increased rapidly in CWE Mul-kimchi during fermentation for 4 days. The sensory quality of Mul-kimchi added with 0.05-0.1% CWE powder lightly enhanced in taste and overall acceptability among the tested Mul-kimchis preparations. When CWE Mul-kimchi preparations fermented for 6 days were incubated at $4^{\circ}C$ for 15 days, their titratable acidities were continuously increased up to 0.21-0.26% but number of viable lactic acid bacteria were well maintained above $10^7CFU/g$ through storage period.
Keywords
Lactic acid bacteria; Quality characteristics; Storage stability; Titratable acidity;
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Times Cited By KSCI : 3  (Citation Analysis)
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