• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.765-770
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• 1995

A survey on the children's thought for kimchi intake and practical amount of kimchi consumption were conduction in April of 1995 to get basic information needed for the development of special kimchi for the children. And the effects of nutritional guidance on consumming kimchi was also investigated. Total of 1100 students in 2nd, 4th, and 6th grade from public and private elementary school participated in this survey. The eighty three percent of student think they should eat kimchi mainly because kimchi is good for the health(48.0%) and kimchi is our traditional food(31.8%). However, only 26.5% of children consume more than 5 pieces($4{\times}5cm$) of kimchi per mela and 64.5% consume less than 1~2 pieces. This shows that children's opinion(p<0.001), preference(p<0.001) and actual consumption(p<0.001) for kimchi was found to be very significant. Thus the nutritional guidance is important as much as the development of children's kimchi. Children wanted kimchi which is sweet, mild hot and not too strong in flavor. Ingredients children wanted in kimchi were pear, apple, tangerine, carrot and onion. Children's most favorite foods cooked with kimchi were stir fried kimchi rice and kimchi stew. But children did not like kimchi hamberger, pizza topped with kimchi and rice cooked with bean sprout and kimchi.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.420-427
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• 1995

This study was conducted to investigate the preservative effect of low molecular weight chitosans on kimchi(2% salt concentration) during fermentation at $20^{\circ}C$. The pH and total acidity of control kimchi were lower and higher, respectively than those of kimchi samples containing chitosan. Reducing sugar content tended to be lower in control kimchi than in kimchi samples containing chitosan until 6 days of fermentation. Malic acid content was lower in control kimchi than in kimchi samples containing chitosan until 4 days of fermentation. Succinic acid content was higher in control kimchi than in kimchi samples containing chitosan at the 2 days of fermentation. Content of lactic and acetic acid also was higher in control kimchi than in kimchi samples containing chitosan at the 4 days of fermentation. The number of total microorganisms and those of microorganisms of Leuconostoc genus and Lactobacillus plantarum were higher in control kimchi than in kimchi samples containing chitosan. The number of microorganisms of Leuconostoc genus was lower in kimchi samples containing chitosan with the lower molecular weight chitosan than those with the higher molecular weight chitosan. Intensity of sensory sour taste and staled flavor were higher in control kimchi than in kimchi samples containing chitosan. There was not much difference in sensory firmness among kimchi samples, but control kimchi was evaluated slightly weaker than kimchi samples containing chitosan. Off-flavor was evaluated as weak in all the kimchi samples.

• Journal of Microbiology and Biotechnology
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• v.30 no.7
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• pp.1060-1066
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• 2020

This study was focused on developing and obtaining a kimchi starter for use in commercial kimchi production. Kimchi varieties made with selected starters are of high quality, have high levels of mannitol, and extended shelf life. The starters were screened for properties such as mannitol production, low gas/acid production, and acid resistance. Finally, kimchi fermentation testing was performed using selected LAB starters. Kimchi samples were prepared with lactic acid bacteria (LAB) starters, including Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104. The LAB starters are isolated from kimchi and can grow under pH 3.0 and low temperature conditions of 5℃. Four kimchi samples were fermented and stored for 28 days at 5℃. The kimchi samples made with starters (PBio03 and PBio104) had better quality (production of mannitol and maintenance of heterofermentative LAB dominance) than the non-starter kimchi samples. In the starter kimchi, Leu. mesenteroides was the dominant LAB, comprising 80% and 70% of total LAB counts at 7 and 21 days, respectively. Mannitol content of the kimchi with Leu. mesenteroides PBio03 was 1,423 ± 19.1 mg/100 g at 28 days, which was higher than that of the non-starter kimchi sample (1,027 ± 12.2 mg/100 g). These results show the possibility of producing kimchi with improved qualities using Leu. mesenteroides PBio03 and PBio104 as starters.

• Journal of the Korean Dietetic Association
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• v.13 no.1
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• pp.50-60
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• 2007

This study was to investigate women's use state and satisfaction for commercial brand kimchi. Survey was carried out by questionnaire method that was target on 322 female in Seoul. The results of study was that women who purchased commercial brand kimchi, 40% consider its taste the most essential component of purchasing commercial brand kimchi. 63.4% respondents prefer purchasing poggi kimchi among other different types of commercial brand kimchi. Commercial brand kimchi consumers were highly satisfied with kimchi package or service and then taste, while its price and sanitation were factors that they were low satisfied. According to correlation analysis among satisfaction components, there were positive correlations between taste, price, sanitation, fermentation degree and other factors.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.346-352
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• 1996

This study was conducted to investigate the effect of fresh ginseng on the physicochemical, microbiological and sensory properties of Nabak-kimchi during 33 day fermentation. Nabak-kimchi with the various levels (0, 2, 4, 6％) of fresh ginseng were fermented at 4$^{\circ}C$. During the fermentation, pH was lowered in all Nabak-kimchi samples and pH of Nabak-kimchi added fresh ginseng was a little lower than that of Nabak-kimchi without fresh ginseng. Acidity increased continuously during the entire fermentation. Saltiness was maintained at 1.60-1.67% levels during the whole fermentation. Total vitamin C contents increased drastically on the first day of fermentation and decreased after the first day and then increased during 21-24 day fermentation. Total bacteria increased rapidly at the beginning of fermentation and reached its maximum number on 6th day offermentation and then decreased slowly. Total bacteria of Nabak-kimchi added fresh ginseng was highly main-tained during the entire fermentation periods. As a result of the sensory evaluation, Nabak-kimchi added 4% fresh ginseng was the most palatable one.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.178-189
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• 2004

This study was performed to investigate the effects of pine pollen and horseradish, which were known as antimicrobial materials, on the fermentation of Kimchi. The physicochemical and microbial changes of Kimchi were investigated during period 30-days at $10^{\circ}C$. Even though Kimchi added pine pollen or horseradish powder were sustained the higher pH and lower acidity after 10 days, it delayed only 1∼2 more days to reach optimal value of Kimchi fermentation in experimental groups than control. The horseradish powder showed the antimicrobial effect of Kimchi at initial stage, but thereafter that effect of pine pollen or horseradish were not significant. Therefore the addition of pine pollen or horseradish powder to Kimchi is not sufficiently effective for extension of shelf-life of Kimchi.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.617-625
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• 2008

In this study, we evaluated changes in the quality characteristics of Godulbaegi kimchi during storage at $20^{\circ}C$ and $5^{\circ}C$. The pH and reducing sugar of Godulbaegi kimchi decreased, and the total acidity and color differences increased with increasing storage time at both temperatures. The vitamin C contents of the Godulbaegi kimchi decreased during the first 15 days of storage at $20^{\circ}C$, then increased for 18 days. The total dietary fiber contents were significantly higher in the fresh Godulbaegi kimchi than in the fermented Godulbaegi kimchi samples. Antioxidative activity was significantly higher in the fresh Godulbaegi kimchi than in the fermented kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.993-997
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• 1997

This study was carried out to investigate the antioxidative effect of different kinds of kimchi on the lipid oxidation of cooked meat in model systems. Model systems of cooked ground meat(CGM), CGM-Chinese cabbage kimchi(CK), CGM-radish kimchi(RK), and CGM-mustard leaf kimchi(MLK) were prepared and their oxidation were evaluated during the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid(TBA) values of CGM significantly increased with the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid(TBA) values of CGM significantly increased with the storage time, however, TBA value of CGM-CK, CGM-RK, and CGM-MLK lowered and that of CGM-MLK was lowest. Antioxidative effect of CGM-MLK increased with the addition levels of kimchi in the system. And also in the model systems which were prepared with CGM and MLK in different fermentation periods, the antioxidative effect was highest in the properly fermented-kimchi.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.348-355
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• 2021

Bacteriophages (phages) are known determinants of kimchi microbial ecology. Lactobacillus plantarum is related to kimchi over-acidification during the late stages of kimchi fermentation. A phage infecting Lac. plantarum was isolated from kimchi and characterized. The phage population for kimchi in a market was 2.3 log particles/mL, which corresponded to 32% of the bacterial population on a log scale. The isolated phage was designated as ΦLP12116. ΦLP12116 which belonged to the Siphoviridae family and has a very narrow host range, infecting only Lac. plantarum. The phage was stable at a lactic acid concentration of 1.0% and pH 4.0 at 4℃, indicating that it could survive in kimchi. In the kimchi extract broth treated by the phage, the growth of Lac. plantarum KCCM 12116 was inhibited by 2.2 log CFU/mL compared to the growth in non-phage-treated broth. Therefore, this study suggests that the growth of Lac. plantarum, which is known as an acid-producing strain during late fermentation in kimchi, may be controlled using the phage.

• Korean Journal of Community Nutrition
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• v.6 no.4
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• pp.686-702
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• 2001

The purpose of this study is to suggest the menu patters of people in Kangbukgu for the basic data of the nutrition education program in its health center. The dietary intake was investigated by the 24-hour recall method for 488 subjects. To analyze patterns, dishes were classified into major staple food, kimchi, soup and side dishes and also classified into 24 categories by cooking method. Patterns by the kind of dishes for the subjects were cooked rice + soup + kimchi 〉noodle + kimchi > cooked rice + kimchi in the order of frequency of use. Patterns for breakfast were, cooked rice + soup + kimchi > coated rice + soup + two dishes of kimchi. For lunch, patterns were, noodle + kimchi > footed rice + kimchi = cooked rice + soup + kimchi. For dinner, patterns were, cooked rice + soup + kimchi = cooked rice + kimchi > noodle + kimchi. Results of analyzing by the number of dishes, were cooked rice + soup + kimchi + one side dish 〉cooked rice + soup + kimchi + two side dishes. It was significantly different by meal(p<0.01). The results of analyzing patterns for the main staple foods were cooked rice〉noodle > bread in that order. It was significantly different by meal(p<0.01). The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, were cooked rice + soup > cooked rice > cooked rice + stew. It was significantly different by meal(p < 0.01). With these results, the menu patterns of people in Kangbukgu were different by meal. The main dish was mostly cooked rice and the menu has the traditional menu patters, composed of cooked rice, soup and kimchi.