Browse > Article
http://dx.doi.org/10.3746/jkfn.2013.42.9.1467

Production and Fermentation Characteristics of Mukeunji with a Mixed Starter  

Kim, Hyo Ju (Jeonnam Biofood Technology Center)
Shin, Hyun-Kyung (Jeonnam Biofood Technology Center)
Yang, Eun Ju (Jeonnam Biofood Technology Center)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.9, 2013 , pp. 1467-1474 More about this Journal
Abstract
To develop a starter culture system for the fermentation of mukeunji, we introduced lactic acid bacteria and yeast isolated from mukeunji into kimchi fermentation as a single or a mixed culture. On evaluating mukeunji flavor, we found that the mixed starter kimchi prepared with two strains, ML17 and MY7, gave the best sensory score. These strains were identified as Lactobacillus (Lb.) curvatus ML17 and Saccharomyces (S.) servazzii MY7 by molecular identification method. The fermentative characteristics of starter kimchi were investigated by measuring changes in the physicochemical and microfloral characteristics during the fermentation. The decrease in pH and increase in acidity in the starter kimchi were faster compared to respective values of control kimchi. There was a gradual decrease in hardness of starter kimchi, which was still slow compared to hardness decrease in control kimchi. Microbial analysis of starter kimchi revealed that Lb. curvatus ML17 and S. servazzii MY7 were the dominant organisms during the entire fermentation period. The lactic acid and citric acid contents of starter kimchi were higher than those of the control kimchi after 90 days of fermentation. By sensory evaluation, the starter kimchi scored higher in appearance, mukeunji flavor, sourness, carbonated flavor, savory taste, texture, and overall acceptability, but lower in off-flavor than the control kimchi.
Keywords
mukeunji; mixed starter; Lactobacillus curvatus; Saccharomyces servazzii;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
연도 인용수 순위
1 Lee HA, Song YO, Jang MS, Han JS. 2013. Effect of Ecklonia cava on the quality kimchi during fermentation. J Korean Soc Food Sci Nutr 42: 83-88.   과학기술학회마을   DOI   ScienceOn
2 Ko KH, Liu W, Lee HH, Yin J, Kim IC. 2013. Biological and functional characteristics of lactic acid bacteria in different kimchi. J Korean Soc Food Sci Nutr 42: 89-95.   과학기술학회마을   DOI   ScienceOn
3 Kim SY, Kim JD, Son JS, Lee SK, Park MS. 2011. Biochemical and molecular identification of antibacterial lactic acid bacteria isolated from kimchi. Korean J Food Sci Technol 43: 446-452.   과학기술학회마을   DOI   ScienceOn
4 Park KY. 1995. The nutritional evaluation and antimutagenic and anticancer effects of kimchi. J Korean Soc Food Sci Nutr 24: 169-182.   과학기술학회마을
5 Kong YH, Cheigh HS, Song YO, Jo YO, Choi SY. 2007. Anti-obesity effects of kimchi tablet composition in rats fed high-fat diet. J Korean Soc Food Sci Nutr 36: 1529-1536.   과학기술학회마을   DOI   ScienceOn
6 Codex. 2001. Codex: Alimentarius commission codex standard for kimchi. Codex Stan 223.
7 Raymond J. 2006. World's Healthiest Foods: Kimchi (Korea). Available from http://www.health.com/health/article/0,,20410300,00.html.
8 Park HJ, Kim SI, Lee YK, Han YS. 1994. Effect of green tea on kimchi quality and sensory characteristics. Korean J Soc Food Sci 10: 315-321.   과학기술학회마을
9 Ku HS, Noh JS, Kim HJ, Cheigh HS, Song YO. 2007. Antioxidant effects of sea tangle added Korea cabbage kimchi in vitro and in vivo. J Korean Soc Food Sci Nutr 36:1497-1502.   과학기술학회마을   DOI   ScienceOn
10 Kim H, Mo EK, Sung CK. 2010. The effect of red ginseng extract on fermentation of baechu kimchi. Korean J Food Preserv 17: 555-562.   과학기술학회마을
11 Bae MO, Kim HJ, Cha YS, Lee MK, Oh SH. 2009. Effects of kimchi lactic acid bacteria Lactobacillus sp. OPK 2-59 with high GABA producing capacity on liver function improvement. J Korean Soc Food Sci Nutr 38: 1499-1505.   DOI
12 Chang JY, Chang HC. 2010. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain Leuconostoc citreum GJ7 as a starter. J Food Sci 75: 103-110.
13 Kim YH, Kim HZ, Kim JY, Choi TB, Kang SM. 2005. Strain improvement of Leuconostoc mesenteroides as a acid-resistant mutant and effect on kimchi fermentation as a starter. Kor J Microbiol Biotechnol 33: 41-50.   과학기술학회마을
14 Yoo MJ, Kim HR, Chung HJ. 2001. Changes in physicochemical and microbiological properties in low-temperature and long-term fermented kimchi during fermentation. Korean J Dietary culture 16: 431-441.   과학기술학회마을
15 Seok JH, Park KB, Kim YH, Bae MO, Lee MK, Oh SH. 2008. Production and characterization of kimchi with enhanced levels of $\gamma$-aminobutyric acid. Food Sci Biotechnol 17: 940-946.   과학기술학회마을
16 Lee JJ, Jung HO, Lee MY, Chang HC. 2012. Characteristics of mandu with ripened Korean cabbage kimchi. Korean J Food Preserv 19: 209-215.   과학기술학회마을   DOI   ScienceOn
17 Kim YH. 2012. Evaluation of physico-chemical characteristics and identification of microorganisms from mukeunji. MS Thesis. Kyung Hee University, Seoul, Korea. p 7-8.
18 National Center for Biotechnology Information. Nucleotide blast search program. http://blast.ncbi.nlm.nih.gov/Blast.cgi. USA.
19 Thompson JD, Higgins DG, Gibson TJ. 1994. CLUSTAL W: improving the sensitivity of progressive multiple sequence alignment through sequence weighting, position-specific gap penalties and weight matrix choice. Nucleic Acids Res 22: 4673-4680.   DOI   ScienceOn
20 AOAC. 1995. Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Arlington, VA, USA. ch 33, p 7.
21 Choi SY, Lee SH, Koo YJ, Shin DH. 1989. Production of rapid-fermented kimchi with starter. Kor J Appl Microbiol Bioeng 17: 403-406.   과학기술학회마을
22 Kim SD, Lee SH, Kim MJ, Oh YA. 1988. Changes in pectic substance of lower salted chinese cabbage kimchi with pH adjuster during fermentation. J Korean Soc Food Nutr 17:255-261.
23 Chang JY, Kim IC, Chang HC. 2011. Effect of solar salt on the fermentation characteristics of kimchi. Korean J Food Preserv 18: 256-265.   과학기술학회마을   DOI   ScienceOn
24 Rhee HS. 1995. The measurement methods of the textural characteristics of fermented vegetables. Korean J Soc Food Sci 11: 83-91.
25 Chang KS, Kim MJ, Kim SD. 1995. Effect of ginseng on the preservability and quality of chinese cabbage kimchi. J Korean Soc Food Nutr 24: 313-322.   과학기술학회마을
26 Chung HJ, Kim HR, Yoo MJ. 2005. Changes in texture and sensory properties of low-temperature and long-term fermented baechu kimchi during the fermentation. Korean J Food Culture 20: 426-432.   과학기술학회마을
27 Kim HJ, Kang SM, Yang CB. 1997. Effects of yeast addition as starter on fermentation of kimchi. Korean J Food Sci Technol 29: 790-799.   과학기술학회마을
28 Kim SD, Kim KH, Oh YA. 1998. Effects of yeast addition during salting and preparation on fermentation of kimchi. J Korean Soc Food Sci Nutr 27: 1077-1085.   과학기술학회마을
29 Shin DH, Kim MS, Han JS, Lim DK, Bak WS. 1996. Changes of chemical composition and microflora in commercial kimchi. Korean J Food Sci Technol 28: 137-145.   과학기술학회마을
30 Kim HO, Rhee HS. 1975. Studies on the nonvolatile organic acids in kimchis fermented at different temperatures. Korean J Food Sci Technol 7: 74-81.   과학기술학회마을
31 Cho SH. 1988. Studies on kimchi fermentation added lactic acid bacteria starter. MS Thesis. Sungkyunkwan University, Seoul, Korea. p 21-24.
32 Han GJ, Choi HS, Lee SM, Lee EJ, Park SE, Park KY. 2011. Addition of starters in pasteurized brined baechu cabbage increased kimchi quality and health functionality. J Korean Soc Food Sci Nutr 40: 110-115.   과학기술학회마을   DOI   ScienceOn
33 Felis GE, Dellaglio F. 2007. Taxonomy of Lactobacilli and Bifidobacteria. Curr Issues Intest Microbiol 8: 44-61.
34 Choi KS, Sung C, Kim MH, Oh IK. 1999. Fermentation method of Kimchi using halophilic Lactobacillus sp. HL-48 and lactic acid. Kor J Appl Microbiol Biotechnol 27:246-251.   과학기술학회마을
35 Kim DK, Kim SY, Lee JK, Noh BS. 2000. Effects of xylose and xylitol on the organic acid fermentation of Kimchi. Korean J Food Sci Technol 32: 889-895.   과학기술학회마을