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Effects of Addition of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 on Baechu Kimchi Fermentation  

Mo, Eun-Kyoung (Research and Development Center, DBIO Incorporation)
Ly, Sun-Yung (Department of Food and Nutrition, Chungnam National University)
JeGal, Sung-A (Department of Food and Nutrition, Chungnam National University)
Sung, Chang-Keun (Department of Food Science and Technology, Chungnam National University)
Publication Information
Food Science and Preservation / v.14, no.1, 2007 , pp. 94-99 More about this Journal
Abstract
To investigate the effects of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 on Baechu kimchi fermentation, lyophilized yeasts were added to Baechu kimchi and co-cultured at room temperature ($20{\pm}2^{\circ}C$) for 7 days. Desirable pH and acidity levels appeared by 3 days of fermentation in both the control culture and that with added G. geotrichum SJM-59. Furthermore, the culture with G. geotrichum SJM-59 sustained a desirable pH and acidity level until 5 days of co-culture. The pH of the culture with P. anomala SKM-T decreased slowly and was significantly higher than that of control throughout the experimental period. As fermentation time increased, the acidity of the culture with P. anomala SKM-T increased gradually. However, this culture maintained a desirable acidity level throughout the experiment. The number of lactic acid bacteria in the culture with P. anomala SKM-T was higher than in the culture with G. geotrichum SJM-59, or the control culture, throughout the experiment. The highest LA/TM ratio appeared after 3 nays of fermentation in the control culture, and on the 5 day of the yeasts added co-cultures. On sensory evaluation, no differences were detected between control and the culture with G. geotrichum SJM-59 arter 3 days of fermentation. The co-cultures with yeasts received high marks in umami taste. The co-culture with P. anomala SKM-T showed better texture properties than did the control culture. It was considered that fermentation times were delayed by addition of G. geotrichum SJM-59 or P. anomala SKM-T to Baechu kimchi fermentation.
Keywords
Pichia anomala SKM-T; Galactomyces geotrichum SJM-59; Baechu kimchi; LA/TM ratio; sensory evaluation;
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Times Cited By KSCI : 7  (Citation Analysis)
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