• Journal of the Korean Home Economics Association
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• v.33 no.4
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• pp.121-128
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• 1995

This survey on marketed Kimchi was performed in 455 housewives living in daegu city area and investigated for marketablity and quality improvement of Kimchi. The results obtained as follows : 1. Subjects percepted marketed Kimchi as convenient and economical. 2. The proportion of subjects who has bought the marketed Kimchi products was 68.6%, some factors-ages, academic career, income, family system-were investigated. 3. Subjects bought the needed amount for 1-2days at hygienic store, by one's experiences and prefered Baechu-Kimchi 4. The most urgent improvement for the marketed Kimchi is it's standardization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1189-1196
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• 1998

The antiatherogenic effect of kimchi ingredients was studied in terms of antioxidative effect against Newzealand white rabbits that fed 1% cholesterol. Experimental groups was fed 8% Baechu (Brassica pekiinensis), or 1% red pepper(Capsium annum), or 1% garlic(Allium sativum) for 12 weeks. Blood samples were drawn every 2 weeks to analyze vitamin E, POV, and TBARS. Hepatic antioxidative enzyme activity, vitamin E, and carotene concentration also were measured. Plasma TBARS and POV level were markedly lowered in both red pepper and garlic fed rabbits(p<0.05) compared to control. Hepatic POV and protein carbonyl values were lowered in the rabbits fed kimchi ingredients compared to control(p<0.05). Plasma vitamin E concentration was increased in the rabbits fed red pepper and garlic compared to control(p<0.05). Hepatic vitamin E concentration was increased in red pepper and garlicfed rabbits compared to control. For the hepatic antioxidative enzyme acitivity, catalase activity was significantly increased in red pepper and garlic fed rabbits compared to control. Therefore, Baechu, red pepper, and garlic exert an antioxidative effect against rabbits fed 1% cholesterol for 3 months.

• Preventive Nutrition and Food Science
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• v.19 no.3
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• pp.170-177
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• 2014

Endothelial cell dysfunction is considered to be a major cause of vascular complications in diabetes. In the present study, we investigated the protective effect of a baechu kimchi added Ecklonia cava extract (BKE) against high glucose induced oxidative damage in human umbilical vein endothelial cells (HUVECs). Treatment with a high concentration of glucose (30 mM) induced cytotoxicity, whereas treatment with BKE protected HUVECs from high glucose induced damage; by restoring cell viability. In addition, BKE reduced lipid peroxidation, intracellular reactive oxygen species and nitric oxide levels in a dose dependent manner. Treatment with high glucose concentrations also induced the overexpression of inducible nitric oxide synthase, cyclooxygenase-2 and NF-${\kappa}B$ proteins in HUVECs, but BKE treatment significantly reduced the overexpression of these proteins. These findings indicate that BKE may be a valuable treatment against high glucose-induced oxidative stress HUVECs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1200-1207
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• 1997

Effects of kimchi on lipid metabolism and immune function were studied in experiments using 63mals SD rats fed 6 inds of Baechu-kimchi containing diet during 4 weeks. Three kinds of freeze dried kimchi differ in fermentation period (not fermented, 3-, 6-week-fermented at 4$^{\circ}C$) were added at 5%, 10% of the diet containing 15% lard. The levels of serum total lipid and triglyceride and the content of liver total lipid and triglyceride of all kimchi groups were lower than those of a control group. But the levels of serum and liver cholesterol is not affected by kimchi intake. The triglyceride concentration of epididymal fat pad and feces of kimchi groups were higher than those of a control group. The food efficiency ratio, epididymal fat pad weight of 3-, 6-week-fermented kimchi 10% groups were significantly lower than control and not-fermented kimchi groups. Especially 6-week-fermented kimchi groups showed adipocytes, less in number and larger in size than those of other groups. The blastogenesis of spleen lymphocytes to LPS was higher in rats fed fermented kimchi diets than rats fed control and not-fermented kimchi diet. These results suggest that kimchi stimulates lipid mobilization to epididymal fat pad and lipid excretion via feces, so lower serum and liver triglyceride concentration. The fermented kimchi stimulate the proliferation of B cell and lower the lipid accumulation in epididymal fat pad, especially kimchi fermented for 6 weeks at 4$^{\circ}C$ lower the adipose cell number.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.732-741
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• 2009

This study was carried out to identify lactic acid bacteria isolated from commercial Kimchi. Twelve lactic acid bacteria strains were isolated from Chinese cabbage kimchi (Baechu kimchi) that was fermented for 4 days at room temperature after making kimchi, 6 strains from pickled ponytail radishes (Chongkak kimchi) that was fermented for 2 days, and 15 strains in radish cube kimchi (Kaktugi) that was fermented for 5 days, and 23 strains were isolated in pickled Wakegi (Pa kimchi) that was fermented for 4 days. Eight strains among the lactic acid bacteria of 12 strains isolated from Baechu kimchi (pH 4.0) were identified as Lactobacillus plantarum, 1 strain as Leuconostoc lactis, 2 strains as Lactobacillus casei subsp. pseudoplantarum, and 1 strain as Lactobacillus sake. Three strains among the lactic acid bacteria of 6 strains isolated from Chongkak kimchi (pH 4.5) were identified as Leuconostoc paramesenteroides, 2 strains as Leuconostoc mesenteroides subsp. mesenteroides, and 1 strain as Lactobacillus plantarum. Two strains among the 15 strains isolated in Kaktugi (pH 4.0) were identified as Leuconostoc lactis, 3 strains as Leuconostoc mesenteroides subsp dextranicum, 4 strains as Lactobacillus casei subsp. pseudoplantarum, and 4 strains as Lactobacillus coryniformis subsp. torquens. Twenty-two strains among the 23 strains isolated from Pa kimchi (pH 4.1) identified as L. plantarum and 1 strain was as Lactobacillus sake. From the results above, the dominant species of Baechu kimchi was confirmed as L. plantarum, Chongkak kimchi as L. paramesenteroides, Kaktugi as L. casei subsp. pseudoplantarum and L. coryniformis subsp. torquens, and Pa kimchi as L. plantarum.

• Food Science and Preservation
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• v.14 no.1
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• pp.94-99
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• 2007

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.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1007-1014
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• 2017

To compare functional Chinese cabbage('Amtak' baechu; F1 hybrid cultivar between Brassica rapa and B. perkinensis, AB) with general Chinese cabbage ('Chunkwang' baechu; general spring cultivar, CB), two kinds of kimchi(ABK and CBK) prepared with AB and CB cultivar were fermented at $10^{\circ}C$ for 10 days. Their fermentative characteristics and anti-proliferative activities against mouse carcinoma cell lines were investigated. General kimchi(CBK) showed mature pH on the $6^{th}$ day of fermentation, whereas functional kimchi(ABK) reached pH on the $9^{th}$ day. CBK also exhibited acidity of mature stage on the $6^{th}$ day, but ABK reached mature acidity on the $9^{th}$ day. Although ABK and CBK were salted in the same condition, ABK had lower salinity than CBK, throughout the fermentation time. The highest total bacterial and lactic bacterial counts of CBK showed on the $8^{th}$ day of fermentation, but ABK showed the highest total bacterial and lactic bacterial counts on the $10^{th}$ day. The texture of ABK was harder than CBK for fermentation time. This seems to be corrleated with the slower fermentation rate of ABK. ABK showed significantly higher anti-proliferative activity (54.6% cell viability of control) in B16BL6 at $1,000{\mu}g/mL$. ABK was also higher in anti-proliferative activity than CBK throughout the fermentation time. However, there was no significant difference in the anti-proliferative activity of ABK between the fermentation times. In conclusion, fermentation of ABK showed a better texture, due to the slow fermentation rate and more anti-proliferative activity against mouse carcinoma cell line than those of CBK.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.609-615
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• 2003

In the Kimchi manufacturing industry, the process of brining baechu produces a vast amount of high salinity waste water. To study if this brine can be recycled, the quality characteristics of Kimchi salted by waste brine(F), which was used five times successively, was compared with those salted using water after recycling filtration through sand (F1) and activated carbon (F2) columns. No significant difference in the salinity and soluble solid contents, during fermentation at 10 was observed among the samples, but the salinity and soluble solid contents of the F-sample were slightly higher than in the control. The F1 and control Kimchi showed similar pHs and titratable acidities, while the F-Kimchi had a lower pH and a higher acidity during fermentation. The numbers of total viable cells were highest in the F, and lowest in the F2-Kimchi, while the counts of lactic acid bacteria were lowest in the F-Kimchi. The sensory tests for appearance, odor, taste and overall acceptance showed that the F-Kimchi was the least desirable, the F2-Kimchi had lower sour odor and taste, and a higher toughness, than the others. The F1- and control Kimchi had similar sensory grades for appearance, odor, and tastes, and there were no significant difference in the overall acceptance, showing the possibility of recycling wastewaters as brine for the production of baechu Kimchi.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.18-26
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• 1985

The effect of 0.05% Sorbic acid on the Kimchi fermentation and stability of ascorbic acid were investigated at 23~$25^{\circ}C$. The results are as follows. 1. Kimchi with sorbic acid showed a higher pH and a lower total acidity in general, as compared with the control Kimchi. 2. Kimchi with sorbic acid contains more ascorbic acid for the fermentation period. Especially showed the higher hydro ascorbic acid than control Kimchi. 3. The Lacticacid bacteria isolated from Baechu Kimchi and Dongchimi are identifi-ed as Leuconostoc mesenteroides, Lactobacillus Plantarum, Lactobacillus brevis, Streptococcus faecalis, Pediococcus pentosaceus. 4. The effect of sorbic acid upon the growth of Lactic acid bacteria and acid prod-ucibility is found least in Lactobacillus Plantarum, and most in Leuconostoc mesenter-oides. 5. The changes of Lacticacid bacteria occured during Kimchi fermentation curbed Leuconostoc mesenteroides most of all in Baechu Kimchi and Dongchimi with sorbic acid, while the least influence was had on Lactobacillus plantarum. Expecially, yeast wae completely curbed. 6. A result of a sensory evaluation reveals that a better taste is derived from the control Kimchi, with a significant difference, in pH4~4.3, whereas from Kimchi with sorbic acia in pH 3.7~3.8.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1649-1655
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• 2013

This study is conducted to investigate the quality characteristics of kimchi with added Allium hookeri root (AHR) during a 56-day fermentation process at $4^{\circ}C$. AHR was added to salted cabbage at concentrations of 0, 5, 10, and 20% (w/w). The quality characteristics of the kimchi with added AHR were determined by measuring pH, acidity, salinity, reducing sugar, microbial amounts, and sensory evaluation. AHR had a higher level of crude lipid and potassium than other kinds within the Allium family. All kimchi with added AHR gradually decreased in the pH level compared to Baechu kimchi until 2 weeks, and kept a higher level of pH than Baechu kimchi until 8 weeks. Salinity showed a range of 1.87~2.43% over 8 weeks. The reducing sugar content showed no difference between all kimchi. In sensory evaluations, overall acceptance, taste and texture were highest in kimchi with added 10% AHR.