• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1013-1020
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• 1997

To elicit the effect of fermentation on food quality of the watery Chinese cabbage pickles without fish sauce and red pepper paste(Baik-kimchi), changes in physicochemical properties and microstructure of fiber components were studied. Better water holding capacity(WHC) was showed in Baik-kimchi fermented at $25^{\circ}C$ than that of Baik-kimchi fermented at 5$^{\circ}C$. WHC measured at pH 2 and 6 were ranged from 10.18 to 16.79g/g dried sample for Baik-kimchi fermented at $25^{\circ}C$ and 6.51~14.58g/g dried sample for sample for samples at 5$^{\circ}C$, respectively. The higher WHC was resulted in pH controlled freeze-dried sample to pH 6 than that measured in pH 2 sample. The settling volume(SV) and oil adsorption capacity(OAC) increased with fermentation period and kept the same value for a little while, but slightly decreased in the over ripening period. Baik-kimchi fermented at $25^{\circ}C$ exhibited more shrunk microstructure of parenchyma cell and xylem than those of Baik-kimchi fermented at 5$^{\circ}C$. The appearance of SDF of the both Baik-kimchi ripened at 5$^{\circ}C$ and $25^{\circ}C$ could give granular shape, whereas the overripened Baik-kimchi had smooth surface of SDF. On the other hand, the IDF retained the original shape during fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1006-1012
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• 1997

To observe the food quality of Baik-kimchi which is known as a watery Chinese cabbage pickles without fish sauce and red pepper paste, the changes of dietary fibers and pectic substances during fermentation at 5$^{\circ}C$ and $25^{\circ}C$ were studied. Baik-kimchi fermented at $25^{\circ}C$ showed a greater changes in pH and acidity than those of 5$^{\circ}C$ during storage. Ripened Baik-kimchi products fermented at 5$^{\circ}C$ could be prepared on 9~12 days of fermentation, and those had a pH range from 4.25 to 4.40 and acidity of 0.34~0.53. But in the case of $25^{\circ}C$ fermentation, Baik-kimchi ripened for 3 days showed a pH of 4.02 and acidity of 0.54. The pH and acidity of the Baik-kimchi juice changed more rapidly than those of the Baik-kimchi solid regardless of fermentation temperatures. The content of soluble dietary fiber(SDF) was ranged from 3.06 to 4.87% at 5$^{\circ}C$ and a wide variation in SDF was observed in the sample fermented at $25^{\circ}C$(4.15~11.22%). Insoluble dietary fiber(IDF) were increased from 21.66% to 28.42% in solid of Baik-kimchi during fermentation at 5$^{\circ}C$ and ranged from 21.37% to 24.65% for sample fermented at $25^{\circ}C$. A notable amount of pectin had been dissolved in juice of Baik-kimchi till the best ripening time and showed the level of 223.2mg/100ml at 5$^{\circ}C$ on the day of 9 and 207.3mg/100ml at $25^{\circ}C$ on the day of 2. In contrast, the contents of pectin in solid Baik-kimchi decreased, whereas contents of sodium hexametaphosphate soluble pectin(HXSP) and HCl soluble pectin(HClSP) increased with fermentation period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1246-1252
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• 2001

A feeding experiment was conducted on rats to investigate the inhibitive effects of baik-kimchi against the toxicity of Amaranth (Am, Food Red No.2) on growth, fecal weights and bulk, and the digestibility of protein and lipid. The body weight of the Am diet group (5% Amaranth) remained at the lowest level of all diet groups, because of diarrhea symptoms throughout the feeding period, 229.8 g of total body weight or 79.4% of the basal diet group (289.4 g). However, in the baik-kimchi diet group (10% baik-kimchi powder+5% Amaranth) no diarrhea symptoms were evident and total body weight remained at a similar level (280.3 g) to the basal diet group. It therefore appears that baik-kimchi offers an inhibitive effect against the toxicity of Am. In the baik-kimchi diet group, the total fecal weight (173.99 g/3 weeks) was 15 times that of the basal diet group (11.13 g/3 weeks) suggesting that baik-kimchi has the effect of increasing fecal bulk. The large intestine and the cecum of the baik-kimchi diet group were significantly (p<0.05) heavier than those of the Am diet group. The digestibility of protein (50.26%) and lipid (58.37%) in the Am diet group was very low in comparison with these in the baik-kimchi diet group (87.30% and 92.12%, respectively). This result indicates that the low digestibility of these nutrients in the Am diet group was directly responsible for the decrease of weight. Consequently, it is demonstrated that baik-kimchi can inhibit the effects of the toxicity of Am in rats.

• Food Science and Preservation
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• v.17 no.3
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• pp.320-327
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• 2010

The physicochemical and sensory properties of Baik-Kimchi supplemented with Lotus root juice were periodically examined during fermentation at $5^{\circ}C$ over 4 weeks. The pH decreased and acidity gradually increased during fermentation. Turbidity also increased as the level of added Lotus root juice increased, with a gradual rise being evident over 2 weeks with a subsequent decrease to the 4-weekpoint of fermentation. The L- and a-values decreased as the amount of added Lotus root juice increased, whereas the b value increased. The reducing sugar content increased when Baik-Kimchi was supplemented with 3% or 6% (both w/v) Lotus root juice, but decreased when Baik-Kimchi was supplemented with 9% or 12% (both w/v) root juice. Reducing sugar content decreased as fermentation continued. The vitamin C content was higher in supplemented samples, than in the control during fermentation. The hardness of Baik-Kimchi supplemented with Lotus root juice decreased with increasing fermentation time. By sensory evaluation, addition of 6%(w/v) root juice yielded a product superior in color, smell, crispness, and overall acceptability compared with control. In conclusion, optimal Baik-Kimchi fermentation should include addition of 6% (w/v) Lotus root juice.

• Korean Journal of Rural Living Science
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• v.5 no.1
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• pp.9-17
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• 1994

In order to survey on utilization of Kimchi, fermented vegetable food in korean families, 439 households in Kyunggi province were investigated. The results are as follows ; 1. 99% of housewives served at least 1 or more kinds of Kimchi every meal. 2. 45% of wives answered Kimchi serving was always necessary but same answered children were only 34%. 3. The taste of Kimchi was decided according to husbands(47%) in family. 4. The Kimchi preparing method was learned from their mother(65%). 5. The main kind of Kimchi was chinese cabbage Kimchi all the year round, and 88% of the subjects answered that the variety of Kimchi was different with season. 6. Almost all housewives(99%) prepared Kimchang Kimchi and 97% of subjects made 3 kinds. 7. In quantitative order, the main sorts of Kimchang Kimchi were chinese cabbage Kimchi, Dong chimee, Chonggak Kimchi and baik Kimchi. 8. The period of Kimchang Kimchi use was form Nov. to next year march(36%), and only 11% of them prepared suitable. But the excess amount of Kimchi applied other dishes and 8% of them discarded the remaining. 9. The Kimchang Kimch was kept underground(51%) and laying outdoor using Kimchang jar(32%). It was different with style of shelter.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.569-577
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• 1997

The characteristics of an watery type Kimchi prepared without the addition of red pepper, were investigated focused on the effect of salt concentration and fermentation temperatures. The Chinese cabbage was brined in various NaCl solution to obtain the final salt concentration range of 0.5∼3.0% of the brined cabbage. Fermentation of Baik Kimchi was carried out at 10, 20, 30$^{\circ}C$ with addition of equal weight of water to brined cabbage. The result showed that the fermentation was generally increased as the NaCl concentration decreased for all temperatures based on the data of pH and total acidity. The higher temperature resulted in an increase in fermentation rate in terms of pH and total acidity. The organoleptic flavor properties of fresh sourness and acidity were significantly affected by NaCl concentration and fermentation temperatures. The Baik Kimchi prepared with 1.0% NaCl and fermentation at 30$^{\circ}C$ was found to be most acceptable.

• Journal of Life Science
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• v.6 no.4
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• pp.270-277
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• 1996

Streptococcus sp J-C1 producing bacteriocin was isolated from Kimchi. The optimum conditions for bacteriocin production by Streptococcus sp. J-C1 were evaluated. For the maximum yield of bacteriocin production by Streptococcus sp. J-C1, the cell should be harvested at the late stationary phase and the temperature, pH and NaCl concentration should be 25$\circ$C, pH 8 and without the addition of NaCl, respectively. Sucrose should be used as a carbon source and organic nitrogen such as peptone should be used as a nitorgen source for the best yield. The production of bacteriocin is related to the cell growth of Streptococcus sp. J-C1. The bacteriocin from Streptococcus sp. J-C1 was active for gram positive microorganisms such as Lactobacillus sp., Leuconoctoc sp., Lactococcus sp., Streptococcus mutans, Staphylococcus aureus amd Bacillus subtilis and also active for gram negetive bacteria such as Acetobacter aceti. Antibacterial activity of the bacteriocin was completely disappeared by protease treatment.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1123-1126
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• 2002

Kimchi was ripened at $25^{\circ}C$ for 4 days and heated at $100^{\circ}C$ for 10 or 40 min. pH of the ripened kimchi was not changed by heating, whereas sensory properties of kimchi, including overall acceptability, acidity, taste, odor, and texture, were improved, particularly by $100^{\circ}C/40$ min-heating. Allyl mercaptan, methyl allyl sulfide, dimethyl disulfide, diallyl sulfide, diallyl disulfide, and ethanol were detected in the ripened kimchi. Volatile odor components except ethanol and methyl allyl sulfide were removed by heating at $100^{\circ}C/10$ min, and the ethanol content was further reduced by heating at $100^{\circ}C/40$ min.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.123-128
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• 2004

Effects of jeotkal (salted-fermented seafoods) addition on acid production, growth of lactic acid bacteria, sensory properties, and volatile odor components of kimchi were investigated. Changes in pH and acidity of kimchi added with myulchi-aekjeot, kanari-aekjeot, and aekche-Jukjeot were similar to, whereas those of saeu-jeot sample on 0, 2, and 4 days of ripening were slightly different, those of control sample. Changes in pH and acidity of jogae-jeot sample during whole ripening period were markedly different from those of other samples. Numbers of lactic acid bacteria of all samples on 0 and 4 days were $1.8-2.6{\times}10^{5}\;and\;1.0-2.5{\times}10^{9}\;CFU/mL$, respectively. Overall acceptability and taste of kimchi added with jeotkal except jogae-jeot were higher than those of control sample, with saeu-jeot-added kimchi showing the highest scores. Eight volatile odor components were identified in 6-day-ripened kimchi samples, and those of saeu-jeot sample were slightly higher than those of other samples. Diallyl sulfide and methyl propyl disulfide were produced in 6-day-ripened samples. Ethanol, methyl allyl sulfide, and dimethyl disulfide concentrations increased, whereas that of allyl mercaptan decreased in 6-day-ripened samples compared to unripened ones.

• Microbiology and Biotechnology Letters
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• v.25 no.2
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• pp.121-128
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• 1997

A lactic acid bacterium was isolated from kimchi. The isolated strain was identified as the genus Lactobacillus through its morphological, cultural, and physiological characteristics and named as Lactobacillus sp. JC-7. The optimum conditions for the electrofusion between streptomycin (2.5 mg/ml) resistant mutant of Lactobacillus acidophilus 88 and kanamycin (600 $\mu$g/ml) resistant mutant of Lactobacillus sp. JC-7 were evaluated. The highest number of fusants were obtained at a capacitance value of 120 msec (1670 $\mu$F), a field strength of 100 V/cm, and a pulse controller setting of 72$\Omega$. The optimum pH of electroporation buffer was 7.5 and the concentration of divalent cation was 1 mM Mg$^{2+}. Electrofusants were efficiently obtained by addition 20% polyethylene glycol to elec- troporation buffer. The yield of fusion was better than that of using polyethylene glycol mediated chemical induction.