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http://dx.doi.org/10.3746/jkfn.2004.33.10.1709

Microbiological and Enzymatic Characteristics in Alaska Pollack Sikhae during Fermentation  

Cha, Yong-Jun (창원대학교 식품영양학과)
Kim, So-Jung (한미향료화학)
Jeong, Eun-Jeong (창원대학교 식품영양학과)
Kim, Hun (창원대학교 식품영양학과)
Choi, Woo-Jin (창원대학교 식품영양학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.10, 2004 , pp. 1709-1714 More about this Journal
Abstract
The changes of microflora and enzyme activities in Alaska pollack sikhae were evaluated in 3 different temperature conditions, 5$^{\circ}C$, 2$0^{\circ}C$ and alternating temperature (stored at 5$^{\circ}C$ after 10 days of fermentation at 2$0^{\circ}C$), respectively. The number of proteolytic bacteria and 2 lactic acid bacteria including Lactobacillus sp. and Pediococcus sp. increased rapidly up to 10 days and composed major portion of total viable cell (TVC) in sikhae fermented at 2$0^{\circ}C$, whereas those of TVC were occupied by Lactobacillus sp., Pediococcus sp. and yeast after 10 days of fermentation. The major species of microflora in sikhae fermented at alternating temperature were, composed of Lactobacillus, Pediococcus and Streptococcus after 10 days of fermentation. Especially, Leuconostoc sp. was kept up to 27 days at 5$^{\circ}C$ than other temperature conditions (16 days). The activities of protease and lipase in acidic region (pH 3.0) were higher at 2$0^{\circ}C$ than at 5$^{\circ}C$ due to sensitivity of temperature, although those of protease and lipase in neutral region (pH 7.0) were not found any differences in both temperatures. Changing temperature condition from 2$0^{\circ}C$ to 5$^{\circ}C$ in alternating temperature inactivated protease activity, whereas lipase activity was still maintained during fermentation.
Keywords
Alaska pollack sikhae; alternating temperature; microflora; enzyme activity;
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Times Cited By KSCI : 1  (Citation Analysis)
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