• Journal of Microbiology and Biotechnology
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• 제14권1호
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• pp.105-109
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• 2004

This study was conducted to investigate the potential origin of Weissella species, which were found in ingredients of kimchi, such as salted Chinese cabbage, radish, green onion, red pepper powder, pickled shrimps, garlic, and ginger. Ten strains of Weissella species (Weissella thailandensis, W. kimchii, W. koreensis, W. minor, W. halotolerans, W. hellenica, W. kandleri, W. confusa, W. viridescens, and W. paramesenteroides) and lactic acid bacteria isolated from ingredients of kimchi were analyzed by SDS-PAGE of whole-cell proteins. Several strains with patterns identical to those of Weissella kimchii were isolated from green onion. On the basis of biochemical characteristics and 16S rDNA sequence comparisons, these strains were identified as Weissella kimchii, suggesting green onion as a major origin of Weissella kimchii found in kimchi.

• 한국식생활문화학회지
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• 제36권3호
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• pp.274-283
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• 2021

What is the origin of kimchi and what changes did it go through to become the kimchi of today? Also, what makes kimchi different from other pickled vegetables such as Chinese paochai, Japanese tsukemono, and Western pickles, and sauerkraut, and what is the identity of kimchi? This study is the result of thought on these fundamental questions about kimchi which is the only pickled vegetable distributed around the world that uses a fermented and ripened animal seasoning called jeotgal (salted marine life) to dramatically improve its umami taste and nutritional value, thereby securing its uniqueness. Kimchi has further evolved into a unique and high-quality pickled vegetable through the use of its specialized seasoning, adopting a composite fermentation mechanism and absorbing new ingredients such as red pepper. It is expected that this paper will invigorate the discussion on the firm establishment of the identity of kimchi and the future direction that it may take.

• 한국식품위생안전성학회지
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• 제29권2호
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• pp.146-151
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• 2014

연구는 식품공전의 김치류 기준 규격 설정을 토대로 한 국내 유통 중인 세계채소절임식품에 대한 사전 예방차원에서 유통 중인 세계채소절임식품 5종류 대하여 중금속 함량을 조사한 결과이다. 국내 유통 중인 세계채소절임식품에 대하여 중금속 함량의 안전성을 평가하여 소비자에게 정확한 정보를 제공하고 세계채소절임식품의 안전성 확보를 위한 기초 자료를 제공하고자 하였다. 국내 유통 중인 세계채소절임식품 5종에 대하여 각 3종류씩 총 15건을 구입하고 중금속 4종(As, Cd, Pb, Hg)을 ICP-MS를 이용하여 분석하였다. 세계채소절임식품 중 납의 검출량은 0 mg/kg에서 0.074 mg/kg로 평균 0.018 mg/kg 수준으로 기준인 0.3 mg/kg을 만족하였으며, 수집한 세계채소절임식품 15건 모두 기준에 적합하였으며, 카드뮴의 분석 결과 0 mg/kg에서 0.027 mg/kg으로서 평균 0.004 mg/kg의 수준으로 15건 모두 기준에 적합하였다. 세계채소절임식품 중 비소의 분석 결과 0 mg/kg에서 최고 0.024 mg/kg으로 나타났으며 평균 0.002 mg/kg으로 조사되었으며, 수은의 경우 0 mg/kg에서 0.002 mg/kg으로 권장기준인 0.05 mg/kg에 비해 낮은 수준으로 나타났으며, 세계채소절임식품의 중금속을 통한 잠정주간 섭취허용량(PTWI)을 조사한 결과, 카드뮴은 $0.032{\mu}g/kg$ b.w/week로 나타나 0.13% PTWI 정도의 낮은 수준이었으며, 비소는 0.1% PTWI, 수은이 0.06% PTWI로 안전한 것으로 나타났다. 2008년 국민영양조사 결과보고서의 1일 섭취량을 근거로 FAO/WHO의 중금속 잠정주간섭취허용량과 비교 결과, 식이를 통한 안전에는 문제가 없는 것으로 판단된다. 이상의 결과로 미루어 국내 시판 되는 국한된 시료로서 원료, 양념의 종류, 제조공정이 다양하므로 안전성 평가 판단이 제한적이긴 하나 각 중금속의 함량이 세계채소절임식품의 중금속 오염에 대한 문제는 없는 것으로 생각된다.

• 동아시아식생활학회지
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• 제19권5호
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• pp.681-689
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• 2009

The purpose of this study was conducted to investigate the perception of Korean kimchi among Americans' living in different areas in the United States. A questionnaire was given to males 126 (40.4%) and females 186 (59.6%) residing in Illinois and California. The results were as follows: 86.0% of the participants answered that kimchi was Korean in origin, and 84.1% reported that they had eaten kimchi. Additionally, 56.8% and 52.3% of the respondents in Illinois and California had purchased commercial kimchi at home-made. Among the kimchi they had experienced, out of the total respondents, 92.4% had eaten baechu kimchi, 45.5% had eaten mu kimchi and 42.4% had eaten oi kimchi (When the responses from the residents of Illinois were evaluated: 100.0% of the respondents had eaten baechu kimchi, while 47.7% had eaten mu kimchi, and 40.9% had eaten bak kimchi. Evaluation of the responses of residents from California revealed that: 88.6% had eaten baechu kimchi, 45.5% had eaten oi kimchi, and 44.3% had eaten mu kimchi respectively). For evaluation of the their kimchi preference of the overall population revealed that, 71.0% preferred baechu kimchi, 9.2% oi kimchi, and 8.4% mu kimchi (Of the respondents in Illinois: 69.8% preferred baechu kimchi, 14.0% mu kimchi and 7.0% bak kimchi, while for Californians: 71.6% preferred baechu kimchi, 11.4% oi kimchi and 8.0% bak kimchi, respectively). Regarding the primary reason they purchased commercial kimchi, 64.9% responded 'its taste' (67.4% in Illinois and 63.6% in California), additionally, 40.0% stated of the package they purchased was 200g (51.2% in Illinois and 34.5% in California). After having eaten kimchi, 45.5% answer reported that it tasted good, and the their primary reason for liking kimchi was its, 'spicy and hot taste' (51.3%), The main reasons for not liking kimchi were the odor (garlic, ginger, anchovy juice, etc) and it being too spicy, respectively. Regarding improvements for its expanded consumption, 25.0% answered 'not to improve', 22.7% answered 'reduce the strength of the strong seasoning', and 20.5% answered 'to allow over-ripening'.

• 한국식생활문화학회지
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• 제37권5호
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• pp.418-428
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• 2022

Research on the birth (起源) and names (語源) of foods such as kimchi is important to understand traditional food culture. kimchi, an 'add flavored, fermented, pickled, vegetable food' was initially prepared with the simple purpose of increasing storage capabilities, but later, through a complex process of change, morphological diversification occurred. In addition to the basic name of 'kimchi', each variety has its unique name and history. This study was conducted through qualitative research using various research methods, such as oral records and interviews, as well as investigation of data from literature, including ancient literature, modern cookbooks, newspapers, magazines, papers, and videos. The study sought to investigate the context and the meaning of the name Chonggak kimchi. In addition, it is a compilation of how the name spread through the ages and evolved to its current name. The name Chonggak kimchi did not exist during the Joseon Dynasty and Japanese occupation and first appeared in the records in the late 1950s. Nevertheless, the original name of 'Altarimu kimchi' evolved and finally became a part of the standard Korean language (標準語) in 1988. In the process of the name spreading and becoming popular, the movie "Chonggak kimchi (1964)," starring Shin, S.I., and Eom, A.R. played a significant role. It was also confirmed that this was a meaningful and valuable case of contentization of traditional food culture, regardless of the intention behind the same.

• Journal of Applied Biological Chemistry
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• 제62권4호
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• pp.441-446
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• 2019

The assortment of endophytic lactic acid bacteria (LAB) in kimchi derives from its raw vegetables, which include Chinese cabbage, radish, welsh onion, onion, garlic, red pepper, and ginger. These vegetables were examined during mulkimchi fermentation using gene-specific multiplex polymerase chain reaction and 16S ribosomal RNA sequence analysis. Sixteen species from five LAB genera (Leuconostoc, Lactobacillus, Lactococcus, Pediococcus, and Weissella) appeared in the raw kimchi materials. Interestingly, nine LAB species were identified in mulkimchi on fermentation day 0 as follows: Leuconostoc carnosum, Leuconostoc citreum, Leuconostoc gelidum, Leuconostoc inhae, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus sakei, Lactococcus lactis, and Weissella confusa. Seven additional LAB species were present in mulkimchi at fermentation day 9 as follows: Leuconostoc gasicomitatum, Leuconostoc kimchii, Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus pentosus, Pediococcus pentosaceus, and Weissella koreensis. These species corresponded completely with the LAB in kimchi vegetables. Wei. confusa was the predominant LAB during early fermentation (pH 6.20 to 4.98 and acidity 0.20 to 0.64%), while Lac. sakei, Lac. plantarum, and Wei. koreensis became dominant later in fermentation (pH 4.98 to 3.88 and acidity 0.64 to 1.26%). These results collectively demonstrate that the LAB involved in mulkimchi fermentation originates from the raw vegetables examined.

• 한국식생활문화학회지
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• 제26권6호
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• pp.554-561
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• 2011

The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.

• 한국미생물·생명공학회지
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• 제38권2호
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• pp.207-215
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• 2010

미생물 군집의 차이를 이용한 한국산 및 중국산 김치의 판별 가능성을 평가하기 위해 pH 5 이상의 발효초기 김치에 존재하는 bacteria의 다양성을 검토하였다. marine medium, nutrient medium, succinate minimal medium(SMM), leuconostocs selective medium(LUSM)의 한천배지를 이용하여 한국산 26종, 중국산 22종의 김치시료로부터 각각 45 속의 1017 균주, 54 속의 842 균주가 분리동정되었다. 한국산 김치에서는 Bacillus, Weissella, Leuconostoc, Pseudomonas, Lactobacillus 속 순으로, 중국산 김치에서는 Bacillus, Weissella, Lactobacillus, Pseudomonas, Serratia, Enterobacter 속의 순으로 우점하는 것으로 나타났다. 유산균의 경우, LUSM의 이용으로 한국산, 중국산 모두에서 Weissella 속이 편중되어 검출되었지만, 한국산은 Leuconostoc속이, 중국산은 Lactobacillus 속이 Weissella 속 다음으로 우점하는 것으로 나타났다. Weissella confusa는 한국산 김치에서 특이적으로 검출되었고, W. soli, Serratia proteamculans는 중국산 김치에서 특이적으로 검출되어 향후 김치의 원산지 판별을 위한 지표미생물로 사용될 가능성을 가지고 있다.

• 대한지역사회영양학회지
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• 제15권4호
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• pp.507-512
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• 2010

This study was conducted to offer basic data that give effective ways to inform the country-of-origin labeling, where the ingredients they are serving are from, at school foodservice and to reconsider the importance of the labeling origin based on the survey by the elementary school students. 96.0% of the elementary school students agreed to the regulation about the country-of-origin labeling and the older students were influenced more by media and also supported the labeling. About the tendency of ingesting food from the country the students didn't like, 69% of them disagreed to eat. In the ways to label the country-of-origin labeling at school foodservice, elementary school students recognized easily the indication of origin designed by menu items, letter type. 76% of elementary school students checked the country-of-origin labeling posted at restaurants. When the students eat out, 68% of them were unwilling to have the food using the ingredients from the country they don't like. The country-of-origin for main ingredients such as beef, pork, chicken and other meat products, rice, kimchi had high importance scores. We found that the students think about the country-of-origin for main ingredients is important. Consequently, education and public relations of the country-of-origin labeling for elementary school students would be required.

• 식품과학과 산업
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• 제53권2호
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• pp.134-147
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• 2020

Northeast Asia comprises many characteristic cultural areas including China, Mongolia, Korea and Japan. These areas have their own traditional food cultures, and Korea is known as the home of fermented foods in this region. The origin of Northeast Asian fermented foods, cereal alcoholic beverages, fermented vegetables(kimchi), fermented fish and fermented soybean products were investigated in relation to the primitive earthen vessels developed in this region. The geographical and environmental background of the appearance of primitive pottery culture in the Korea Strait region, and its influence on the development of fermentation technology in Northeast Asia were reviewed focusing on Korean dietary culture.