• Journal of Microbiology and Biotechnology
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• v.25 no.12
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• pp.2049-2057
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• 2015

Various salt concentrations (1.0%, 1.3%, 1.6%, 1.9%, and 2.1% labeled as sample A, B, C, D, and E, respectively) were investigated for microbial diversity, identification of Lactic Acid Bacteria (LAB) in salted kimchi cabbage, prepared under laboratory conditions. These samples were stored at 4°C for 5 weeks in proper aluminum-metalized pouch packaging with calcium hydroxide gas absorber. A culture-independent method known as polymerase chain reaction - denaturing gradient gel electrophoresis was carried out to identify LAB distributions among various salt concentration samples that had identified 2 Weissella (W. confusa and W. soli), 1 Lactobacillus (Lb. sakei), and 3 Leuconostoc (Lc. mesenteroides, Lc. lactis, and Lc. gelidum) in the overall kimchi samples. The pH, titratable acidity, viable cell counts, and coliform counts were not affected by salt variations. In order to assess sensory acceptance, the conducted sensory evaluation using a 9-point hedonic scale had revealed that samples with 1.3% salt concentration (lower than the manufacturer's regular salt concentration) was more preferred, indicating that the use of 1.3% salt concentration was acceptable in normal kimchi fermentation for its quality and safety. Despite similarities in pH, titratable acidity, viable cell counts, coliform counts, and LAB distributions among the various salt concentrations of kimchi samples, the sample with 1.3% salt concentration was shown to be the most preferred, indicating that this salt concentration was suitable in kimchi production in order to reduce salt intake through kimchi consumptions.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.87-93
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• 1994

This study was conducted to present a method that determine the optimum conditions for the preparation of chinese whole cabbage kimchi. After Sensory and chemical characteristics of kimchi with various salt concentration in brine, brining time and storage period at equal saltiness were measured, the optimum conditions for the preparation of chinese whole cabbage kimchi were determined with the use of the response surface methodology. The results are summarized as follows; 1. The more salt concentration in brine, the longer brining time and storage period, resulted in the lower pH and the higher titratable acidity of kimchis. As the salt concentration in brine and brining time increased, kimchi reaches at optimum titratable acidity of it within a shorter time. 2. As the salt concentration in brine and brining time increased, content of succinic acid decreased but that of lactic, acetic, and propionic acid increased. Amount of citric, malic and succinic acid decreased but that of lactic, acetic acid increased, with storage day. 3. Sensory data showed that firmness and green cabbage flavor of kimchi decreased while toughness, carbonic mouthfeel, sourness and staled flavor increased with increased salt concentration in brine, brining time and storage day. As the storage period increased, crispness of kimchi decreased. 4. The optimum conditions for the preparation of chinese whole cabbage kimchi were as follows: Optimum salt concentration in brine, brining time, and storage period were 19.5%, 3 hours and 45 minutes, and 12 hours.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1275-1280
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• 1997

The possible use of tea catechins as natural preservatives for kimchi was investigated in this study. Tea catechins separated from tea leaves had antimicrobial activity against microorganisms related to kimchi fermentation, such as Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus brevis, Pediococcus cerevisiae, Streptococcus faecalis. The degree of antimicrobial activity of catechins were different among microorganisms; that is 2 mg/mL to Leuconostoc mesenteroides, Lactobacillus plantarum, and Pediococcus cerevisiae, 4 mg/mL to Streptococcus faecalis, and 5 mg/mL to Lactobacillus brevis; however, Saccharomyces cerevisiae can not be inhibited. The effect of tea catechins on retardation of kimchi fermentation was tested by measuring changes in pH and acidity. The changes of pH and acidity of baechu-kimchi and mul-kimchi were remarkably inhibited by adding the tea catechins at the level of 2 mg/g fresh baechu. These results suggest that the tea catechins can be successfully used for the extension of shelf-life of kimchi.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.1
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• pp.23-30
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• 2024

In this study, we investigated the use of Gondre, a special product from Gangwon-do, as an ingredient in Kimchi. Kimchi added with Gondre was manufactured for further analysis. The antioxidative properties of Kimchi with uncooked Gondre were found to be 1.2 times higher than those of Kimchi with boiled Gondre, suggesting that uncooked Gondre is the preferred additive. To assess the effect of Gondre over a 30-day period at 5℃, Kimchi was prepared with Gondre at mixed ratios of 20%, 40%, and 50% (w/w). No significant effects of Gondre on pH, titrated acidity, or microorganism growth were observed. However, sensory evaluation results indicated that Kimchi with 20% (w/w) Gondre was preferred over other ratios.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.11-19
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• 2005

This study was conducted to provide data on awareness and use of traditional foods, suggesting the desirable ways to succeed and develop traditional foods, and the possible direction of policies and applications for food industry. The study also aimed to figure out awareness of traditional food and dietary life behaviors of married women in order to offer or draw attention to new information for better healthy life styles. Five hundred and ten married women in parts of Seoul and Kyongki area were surveyed to figure out their awareness and use of traditional foods including some of fermented foods, such as Kimchi, Doenjang(soybean paste), and Gochujang(hot pepper paste). The results were summarized as follows. First the overall satisfaction degree with traditional foods reached as high as 74.4%. They preferred traditional foods because they are healthy(38.8%), seasonally celebrated(29.9%), and well known for a variety of fermented foods(28%). Second, Kimchi, Doenjang and Gochujang, home-made or factory manufactured in an old-fashioned way, were preferred. Third, the most frequently cooked traditional foods were Kimchi Chigae and Doenjang Chigae. The most preferred cooking methods using Gochujang were Jorim(stewing) and Bokkeum(roasting). These results showed that Kimchi, Doenjang, and Gochujang were still used in cooking by married women in parts of Seoul and kyongki area, which says those are still the traditional foods most of women think as important and essential. The producers of traditional foods have to consider the safety and improvement of taste and quality of ingredients in addition to the convenience in cooking, More researches should be conducted to enhance these aspects and to develop functional foods to satisfy various needs of consumers and to improve their health.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.339-349
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• 2015

The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.814-821
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• 2000

In order to investigate the possible use of omija extract as natural preservatives for nabak kimchi omija extract was tested for antioxidation and electron-donating ability and further more antimicrobial activites against lactic acid bacteria of nabak kimchi. The concentration of the test sample used were 0.5, 1.0, 1.5, 2.0%. Antioxidative activity measured the TBA value, when omija extract concentration % is higher the antioxidation effect were more evident with the increased omija extract concentrations, and showed a high electron donating activity more than 1.0%. As the result of isolated lactic acid bacteria from nabak kimchi the primary separation tool 117 strains, of these 4 strains which had excellent growth and a strong acid formation capability was selected the second time and Lactobacillus brevis, Lactococcus faecalis, Leuconostoc mesenteriodes, Lactobacillus palantarum were identified. After measuring the antimicrobial activity of the four lactid acid bacteris, except Lactobacillus brevis the other three bacteria showed strong antimicrobial activities. The results suggest the possible use of the omija extract as natural preservative for nabak kimchi.

• Journal of the Korean Society of Industry Convergence
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• v.2 no.1
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• pp.91-95
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• 1999

The Streptomyces albulus broth, when the polylysine in the broth, that has powerful growth inhibiting effect far many microbes, is its maximum, had filtered off the cells, to use the broth as preservative for keeping favorable taste of Korean Kimchi. Some microorganisms in their specific growth medium, known to deteriorate the useful nutrient of the Kimchi, has grown with different amounts of the inhibiting broth, to determine the minimum growth inhibition concentration. The ${\varepsilon}$-poly-L-lysine had been identified from the IR spectroscopic analysis of the purified poly lysine of the broth from ion exchange chromatographic separation. The content of the polylysine had been determined by methyl orange decoloration effect. Though the minimum inhibition concentration, evaluated by the naked eye based on the conventional method measuring the turbid feature after 18 hours of culture, has different values each other, the observed effects confirmed that the crude broth could be used as a natural preservative for the Kimchi in extending the fair taste.

• KSBB Journal
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• v.26 no.5
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• pp.374-380
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• 2011

Earlier in Korea Kimchi was made in every family and every province has own taste and specialties. These days almost of the Kimchis are manufactured. We collected variable Kimchis, which were made for private use and isolated microorganisms. Some interesting micobial cells were identified and studied for its application as food and drinks. One of them was identified as Lactobacillus sakei KJ123. This strain is known as producing interesting aromatic components during Sakei fermentation like Kimchi in variable conditions. We tried to develop a health beverage with fermentation process. The Cucurbita maxima has been known as a traditional healthy food and variable positive effects on the human body were already reported. In this study we tried to develop a production process for a healthy fermented drink on this substrate with strains originated from Kimchi. Many kinds of lacctobacilli species existed in the fermented food cannot survive in the acidic conditions like human stomach. So we selected resisting strains in this conditions. The survival rate of Lactobacillus sakei cells in the artificial gastric juice and bile acid and other physiological characteristics at the variable conditions have been tested. After fermentation process some sensory tests on the product with panels were tried.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.311-319
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• 1995

The history of vegetable preservation technology by salting and fermentation in Korea was reviewed from the Three Nations Era to the end of Chosun Kingdom, and the development of present day's Kimchi processing technology was traced back by using the classic books as well as recent review papers published in Korea. Although the written record on salting and fermentation of vegetables first appears in a 12th century literature (Dongkukisangkukjib, Gyu-Bo Lee $1168{\sim}1241$), the use of salted/fermented vegetables could be dated back to the Three Nations Era $(B.C.\;37{\sim}A.D.\;668)$ and even earlier period. The present type of Kimchi was gradually evolved after the introduction of red pepper into Korea in the 17th century. The descriptions on Kimchi fermention appeared in the literatures written in the period of $16th{\sim}19th$ centuries in Korea, Suunjapbang $(1500{\sim})$, Domundaijak (1611), Sasichanyocho (1656), Eumsikdimibang (1670), Chubangmun $(1600{\sim})$, Saekgyung (1676), Yorok $(1600{\sim})$, Sanlimkyungje (1715), Cheungbosanlimkyungje (1766), Kyuhapchongsoe $(1800{\sim})$, Imwonsipyukji (1827), Dongkuksesiki (1849) and Buinpylji $(1855{\sim})$ were reviewed.