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Effects of Licorice (Glycyrrhiza uralensis) Extract Added to Kimchi on Growth and Acid Formation by Lactic Acid Bacteria and on Quality of Kimchi  

Ko, Young-Tae (Department of Foods and Nutrition, Duksung Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.5, 2005 , pp. 795-800 More about this Journal
Abstract
Effects of licorice (Glycyrrhiza uralensis) extract (LicoS) as sugar substitute on kimchi quality was evaluated by investigating acid formation, growth of lactic acid bacteria, sensory properties, and volatile odor components of LicoS-added kimchi. pH of LicoS-added kimchi unripened or ripened for one day did not differ from other samples, but was slightly increased with two or three days ripening. Acidity of unripened kimchi or kimchi ripened for one day significantly increased by addition of LicoS, while that of kimchi ripened for two or three days significantly decreased (p<0.05). Addition of LicoS had no significant effect on lactic acid bacteria count of kimchi compared to sugar. Overall acceptability and taste of 0.05 and 0.1% LicoS-added kimchi ripened for one to three days were higher than other samples, whereas addition of 0.2% LicoS resulted in lowest overall acceptability, taste, and odor. Color of 0.2% LicoS-added kimchi (except 3 day-ripened sample) was inferior to other samples. LicoS addition had no significant effect on volatile odor components of kimchi.
Keywords
kimchi; Licorice(Glycyrrhiza uralensis) extract; lactic acid bacteria;
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