Browse > Article
http://dx.doi.org/10.7318/KJFC/2013.28.4.401

Characteristics of Cabbage Juice Fermented by Lactic Acid Bacteria from Kimchi  

Im, Hye Eun (Department of Food Science and Nutrition, Kyung Hee University)
Oh, Yu Ri (Department of Food Science and Nutrition, Kyung Hee University)
Kim, Na Young (Department of Hotel Culinary Art, Songho College)
Han, Myung Joo (Department of Food Science and Nutrition, Kyung Hee University)
Publication Information
Journal of the Korean Society of Food Culture / v.28, no.4, 2013 , pp. 401-408 More about this Journal
Abstract
The objective of this study was to determine the quality characteristics of cabbage juice fermented by lactic acid bacteria from Kimchi (Leuconostoc mesenteroides, Lactobacillus sakei SL1103, Lactobacillus plantarum LS5, and mixed starter). Cabbage juice was inoculated with lactic acid bacteria and fermented at 30 for 72 hrs. Changes in lactic acid bacteria number, pH, titratable acidity, Brix, and color during fermentation were analyzed. After fermentation for 24 hrs, cabbage juice fermented by mixed starter showed the highest number of lactic acid bacteria (9.45 log CFU/mL). The pH of all cabbage juice also decreased to 3.88~4.19 sharply, while cabbage juice fermented by Lac. sakei SL1103 showed the highest Brix ($8.38^{\circ}Bx$). Cabbage juice fermented by mixed starter showed the highest L value (56.83). In the sensory evaluation, cabbage juice fermented by a mixed starter (Leu. mesenteroides, Lac. sakei SL1103, and Lac. plantarum LS5) showed the highest preferences in taste, flavor, and overall acceptability. Therefore, cabbage juice fermented by mixed starter (Leu. mesenteroides, Lac. sakei SL1103 and Lac. plantarum LS5) has the highest potential for the development of fermented cabbage juice as an excellent bioactive functional food.
Keywords
Cabbage juice; lactic acid bacteria; Kimchi; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 In MJ, Kim HM, Jin HJ, Kim DC, Oh NS, Chae HJ. 2010. Production of a fermented Korean pear puree using a new strain Leuconostoc mesenteroides KACC 91495P isolated from Kimchi. J. Appl. Biol. Chem. 53(1):51-55   과학기술학회마을   DOI   ScienceOn
2 Park BH. Cho HS. 2006. Physicochemical characteristics of cabbage kimchi during fermentation. Kor. J. food cookery sci. 22(5):600-608   과학기술학회마을
3 Park SY, Ko YT, Lee JY, Mok CK, Park JH, Ji GE. 1997. Fermentation of carrot juice by Bifidobacterium. Kor. J. Food Sci. Technol. 29(3):571-575   과학기술학회마을
4 Sindhu SC, Khetarpaul N. 2001. Probiotic fermentation of indigenous food mixture: effect on antinutrients and digestibility of starch and protein. J. Food Composition & Analysis. 14(6):601-609   DOI   ScienceOn
5 Shah NP, Jelen P. 1990. Survival of lactic acid bacteria and their lactases under acidic conditions. J. Food Sci. 55(2):506- 509   DOI
6 Yang MO. 2009. Quality Characteristics of Sulgidduk added with cabbage powder. J. East Asian Soc. Dietary Life. 19(5):729-735   과학기술학회마을
7 Yoon KY, Woodams E, Hang YD. 2006. Production of probiotic cabbage juice by lactic acid bacteria. Bioresource Technology. 97(12):1427-1430   DOI   ScienceOn
8 Jo SJ, Oh SM, Jang EK, Hwang K, Lee SP. 2008. Physicochemical properties of carrot juice fermented by Leuconostoc mesenteroides SM. J. Kor. Soc. Food Sci. Nutr. 37(2):210-216   과학기술학회마을   DOI   ScienceOn
9 Jang SY. 2009. Study on isolation and metabolism of soyasaponin from soybean, and manufacture of soy yogurt. Doctors degree thesis. Kyung Hee University. pp 98-119
10 Jin HS, Choi YS, Lee KJ. 2001. Development of a fermented food product using chestnut broth and mixed cultures of lactic acid bacteria. Kor. J. Food. Nutr., 14(3):217-221
11 Kim HY, Yeo KM, Kim BN, Cheigh HS. 1999. Chemical changes of fruit - vegetable juice during mixed culture fermentation of lactic acid bacteria isolated from Kimchi and yeast. J. Korean Soc. Food Sci. Nutr. 27(6):1065-1070   과학기술학회마을
12 Kim MR, Kim JH, Wi DS, Na JH, Sok DE. 1999. Volatile sulfur compounds, proximate component, minerals, vitamin C content and sensory characteristics of the juices of kale and broccoli leaves. J. Kor. Soc. Food Sci. Nutr. 28(6): 1201-1207   과학기술학회마을
13 Kim SY, Choi EH. 2002. Optimization for the lactic acid fermentation of mixed fruit and vegrtable juices. Kor. J. Food Sci. Technol. 34(2):303-310   과학기술학회마을
14 Lee JS, Han PJ, Suh KB. 1972. Studies on production of modified yogurt (soy cream) from soybean milk (I). Kor. J. Food Sci. Technol 4(3):194-199
15 Mheen TI, Kwon TW. 1984. Effect of temperature and salt concentration on Kimchi fermentation. Kor. J. Food Sci. Technol. 16(4):443-450   과학기술학회마을
16 Owen RF 1996. Food chemistry- 3rd edition. Marcel Dekker Inc. pp 337-339
17 Cheigh HS, Kim HY, Yeo KM, Kim BN. 1998. Fermentation aspects of fruit-vegetable juice by mixed cultures of lactic acid bacteria isolated from Kimchi and yeast. J. Korean Soc. Food Sci. Nutr. 27(6):1059-1064   과학기술학회마을
18 Jang KH, Choi JH, Lee JM, Lee JH, Jang SY, Jeong YJ. 2002. Fermentation characteristic of kefir beverage added fruit juice. Food Sci. & Industry. 7(3):35-38   과학기술학회마을
19 문원, 김종기, 이지원. 2004. 원예작물학. 한국 방송통신대학교 출판부 pp 297-445
20 이주희, 김미리, 민혜선, 이영은, 송은승, 권순자, 김미정, 송효남. 2008. 과학으로 풀어쓴 식품과 조리원리. 교문사, 서울. pp 153-158
21 Hood SK, Zottola ML. 1988. Effect of low pH on the ability of Lactobacillus acidophilus to survive and adhere to human intestinal cell. J. Food Sci. 53(5):1514-1516   DOI
22 Fuller R. 1989. Probiotics in man and animals. Journal of Applied Bacteriology. 66(5):365-378.   DOI