• Food Science and Preservation
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• v.20 no.4
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• pp.518-523
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• 2013

This study was performed in order to evaluate the quality properties of Kimchi containing 0%, 10%, 20%, and 30% of oriental melon peel parts. The Kimchi was fermented for 28 days at a temperature of $15^{\circ}C$. The pH, titratable acidity, total microbial counts, and lactic acid counts were measured, and the sensory characteristics including taste, color, chewiness, and overall acceptability were evaluated. During the 28 days of fermentation, the pH dramatically decreased between the 7th and 21st day of the fermentation period, and maintained thereafter in control (0%). However, the pH in peel-added groups slightly increased up to the 14th day and decreased up to the 21st day with 4.13~4.41. The total microbial counts in control were significantly higher than those in the peel-added groups. This trend was maintained throughout the fermentation period. A similar trend was found in the lactic acid microbial counts throughout the fermentation period. During the sensory analysis, the values of taste were significantly higher in the 20% and 30% peel-added Kimchi, while the chewiness and overall acceptability were significantly higher in the 20% peel-added Kimchi than those in control. This study showed an improvement in the storage period of Kimchi products with 20% of oriental melon peel, as well as the possibility of a commercial Kimchi manufacture.

• Journal of Microbiology and Biotechnology
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• v.32 no.12
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• pp.1599-1604
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• 2022

Storage stability of freeze-dried lactic acid bacteria is a critical factor for their cost-effectiveness. Long-term storage of lactic acid bacteria enables microbial industry to reduce distribution costs. Herein, we investigated the effect of cold adaptation under supercooling conditions at -5℃ on the viability of Leuconostoc mesenteroides WiKim32 during the freeze-drying process and subsequent storage. Cold adaptation increased the thickness of exopolysaccharides (EPS) and improved the viability of freeze-dried Leu. mesenteroides WiKim32. Compared to non-adapted cells, cold-adapted cells showed a 35.4% increase in EPS thickness under supercooling conditions. The viability of EPS-hydrolyzed cells was lower than that of untreated cells, implying that EPS plays a role in protection during the freeze-drying process. Cold adaptation increased the storage stability of freeze-dried Leu. mesenteroides WiKim32. Fifty-six days after storage, the highest viability (71.3%) was achieved with cold adaptation at -5℃. When EPS-containing broth was added prior to the freeze-drying process, the viability further increased to 82.7%. These results imply that cold adaptation by supercooling pretreatment would be a good strategy for the long-term storage of Leu. mesenteroides WiKim32.

• Research in Plant Disease
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• v.29 no.1
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• pp.72-78
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• 2023

In September 2021, gray-to-brown discoloration and expanding water-soaked lesions were observed on the outer and inner layers and the core of kimchi cabbage (Brassica rapa subsp. pekinensis) in fields located in Samcheok, Gangwondo, Korea. A bacterial strain designated as KNUB-02-21 was isolated from infected cabbage samples. Phylogenetic analysis based on the sequences of the 16S rRNA region and the dnaX, leuS, and recA genes confirmed that the strain was affiliated with Pectobacterium versatile. Additionally, the biochemical and morphological profiles of the isolate were similar to those of P. versatile. Based on these results, the isolate was identified as a novel strain of P. versatile. Healthy kimchi cabbage slices developed soft rot upon inoculation with P. versatile KNUB-02-21 and exhibited symptoms similar to those observed in the diseased plants in fields. The re-isolated strains were similar to those of P. versatile. Prior to our study, P. versatile as the causative pathogen of kimchi cabbage soft rot had not been reported in Korea.

• Food Industry And Nutrition
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• v.14 no.1
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• pp.33-36
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• 2009

• Food Industry And Nutrition
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• v.11 no.2
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• pp.13-18
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• 2006

• Food Industry And Nutrition
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• v.1 no.1
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• pp.11-14
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• 1996

• Food Industry And Nutrition
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• v.4 no.3
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• pp.59-65
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• 1999

• Food Science and Industry
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• v.41 no.3
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• pp.23-27
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• 2008

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.244-250
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• 2017

Dimethylamine (DMA), nitrate, nitrite, and biogenic amines (BA) are precursors of carcinogenic N-nitrosamines. This study investigated contamination levels of DMA, nitrate, nitrite, and BA in various types of Korean commercial kimchi such as Baechu kimchi, Kkakduki, Chonggak kimchi, Matkimchi, ripened Baechu kimchi, and Baek kimchi. The average DMA, nitrate, and nitrite levels in Baechu kimchi were 29.7, 2,178.8, and 3.0 mg/kg, respectively. Low levels of DMA and nitrate were detected in Kkakduki. Tryptamine, putrescine, cadaverine, tyramine, and spermidine were detected in kimchi with exclusion of Baek kimchi and Chonggak kimchi. Tryptamine in Baek kimchi was only present in trace amount, and spermidine was not detected in Chonggak kimchi. The average tryptamine, putrescine, cadaverine, tyramine, and spermidine levels in Baechu kimchi were 15.0, 64.6, 18.0, 44.0, and 7.8 mg/kg, respectively. A low level of tyramine was detected in Kkakduki. In addition, contamination of N-nitrosodimethylamine (NDMA) was detected in Kkakduki at a level of $1.38{\mu}g/kg$. Daily exposure to NDMA in the consumer only group was estimated using average daily Kkakduki consumption and average body weight of the total population. The estimated daily intake of NDMA by Kkakduki was $2.31{\times}10^{-7}mg/kg\;b.w./d.$ The margin of exposure to NDMA for the general population was 259,924. Accordingly, the health risk from NDMA caused by intake of Kkakduki was considered to be very low.

• 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.