• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.183-187
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• 1991

The effects of microwave heat treatment and addition of enzyme, kimchi liquid, buffer solution and several salts on the changes in pH of kimchi liquid were investigated during fermentation at $25{\sim}35^{\circ}C$. It was found that microwave heat treatment on brined chinese cabbage and enzyme addition of cellulase and amylase showed a little improvement effect, while combination of both methods significantly increased the fermentation rate. The addition of kimchi liquid having pH 4.6 was found to be very desirable for both shortening the fermentation time and flavor acceptance. Among the inorganic salts and buffer solution studied, phosphate buffer(pH 4.6), sodium nitrite and $Na_2HPO_4$ were significantly effective for reduction of kimchi fermentation rate by two to three folds.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.999-1005
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• 1997

The consistant appearance of coliforms in fermenting kimchi was examined and measures of removing coliforms early in the fermentation were investigated. Allyl isothiocyanate $({\geq}50\;ppm)$, horseradish powder $({\geq}0.4%)$, and garlic juice $({\geq}2.0%)$ were effective in removal of coliforms early in kimchi fermentation. However, mustard powder and methyl methanethiosulfonate were not effective. Nisin, known as a promising agent for the prevention of kimchi over-acidification, allowed coliforms to survive in kimchi longer with only marginal extention of edible period. Individual kimchi ingredients such as Chinese cabbage, garlic, red pepper powder, ginger and green onion were all found to contain coliforms. Coliforms were not detected from garlics sold unpeeled and commercially prepared red pepper powder.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.231-238
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• 2005

Nitrate contents of lettuce and chinese cabbage which aye consumed mostly in vegetables in Korea were $403\~6,935$ (mean 3,088), $31\~5,391$ (mean 2,412), and $310\~6,374$ (mean 3,017) mg/kg, respectively. Nitrate contents of root vegetables and fruit vegetables were lower than those of leaf vegetables. There was no different of nitrate content in vegetables by area, but the nitrate contents of summer vegetables were higher than those of winter vegetables. Nitrate contents of Danmugi, Kimchi, and Young radish Kimchi were 346, 1,411, and 3,240 mg/kg, respectively. Nitrate contents of juice of Danmugi, Kimchi, and younger radish Kimchi were 340,979, and 1,383 mg/kg, and there was no different of nitrate content by area.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.341-347
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• 1996

Growth curves of seven strains of lactic acid bacteria isolated from Kimchi were graphed, when they were cultivated at 3$0^{\circ}C$ in filter sterilized Chinese cabbage juice containing 0, 2, 4 and 6% salt, and then lag time and generation time were calculated. The shapes of growth curves were changed differently among strains, as salt concentrations were increased. The addition of 2~4% salt resulted in prolongation of lag time were most omspicuous in Leu. Paramesenteroides and Leu. Mesenteroides subsp. Dextranicum, and the next in Leu. Mesenteroides subsp. Mesenteroides,m Lac. Bavaricus and Lac. Gomohiochii, and the least in Lac. Plantarum and Lac. Brevis. And then the prolongations of generation time were most remarkable in Lac. bavaricus and Lac. Homohiochii, and the next in Leu. Mesenteroides subsp. Mesenteroides, Leu. Mesenteroides subsp. Dextranicum and Leu. Paramesenteroides, and the least in Lac. Plantarum and Lac. brevis. By increasing salt concentrations from 0 to 2%, the generation times of Leu. Cesenteroides subsp. Dextranicum and Leu. Mesenteriodes subsp. Mesenteroides were prolonged slightly, while those of Lac. Homohiochii and Lac. Brevis were not changed, and those of Lac. Plantarum, Lac. Bavaricus and Leu. Paramesenteroides were shortened slightly. As salt concentrations were increased from 2% to 4%, inversions in the order of generation time occurred among strains. As a whole, lower salt concentrations were more favorable for the growth of Leuconostoc strains, while higher salt concentrations were for Lactobacillus strains.

• Journal of Korean Society of Water and Wastewater
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• v.28 no.5
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• pp.541-548
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• 2014

The pickling brine generated from the salting process of kimchi production is difficult to treat biologically due to very high content of salt. When pickling brine is treated and discharged, it cannot satisfy the criteria for effluent water quality in clean areas, while resources such as the salt to be recycled and the industrial water are wasted. However, sterilization by ozone, UV and photocatalyst is expensive installation costs and operating costs when considering the small kimchi manufacturers. Therefore there is a need to develop economical process. The study was conducted on the sterilization efficiency of the pickling brine using electrochemical processing. The electrochemical treatment of organic matters has advantages over conventional methods such as active carbon absorption process, chemical oxidation, and biological treatment because the response speed is faster and it does not require expensive, harmful oxidizing agents. This study were performed to examine the possibility of electrochemical treatment for the efficient processing of pickling brine and evaluated the performance of residual chlorine for the microbial sterilization.

• Microbiology and Biotechnology Letters
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• v.38 no.4
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• pp.481-485
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• 2010

Lactobacillus plantarum strain KK3 with tannase activity was isolated from Gochunipkimchi (red pepper leaf kimchi) and showed a high antagonistic activity against five kinds of food pathogens. Strain KK3 secreted antibacterial compound into culture medium and 24-h culture in MRS broth at $30^{\circ}C$ was enough for the antibacterial compound production. The crude antibacterial compound prepared from culture supernatant inhibited the growth of some Gram-negative bacteria and Bacillus cereus but not Listeria monocytogenes. The antibacterial activity was sensitive to proteinase K treatment, confirming its proteinaceous nature (bacteriocin). The crude bacteriocin was active in the pH range 3.5-8.5 and extremely stable after 15 min of heat treatment at $121^{\circ}C$. The strain KK3 produced equally active bacteriocin in Chinese cabbage juice as it produced in MRS broth.

• Journal of Distribution Research
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• v.17 no.5
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• pp.59-83
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• 2012

Agriculture is a primary industry that influenced by the weather or meterological factors more than other industry. Global warming and worldwide climate changes, and unusual weather phenomena are fatal in agricultural industry and human life. Therefore, many previous studies have been made to find the relationship between weather and the productivity of agriculture. Meterological factors also influence on the distribution of agricultural product. For example, price of agricultural product is determined in the market, and also influenced by the weather of the market. However, there is only a few study was made to find this link. The objective of this study is to investigate the effects of meterological factors on the distribution of agricultural products, focusing on the distribution of chinese cabbages. Chinese cabbage is a main ingredient of Kimchi, and basic essential vegetable in Korean dinner table. However, the production of chinese cabbages is influenced by weather and very fluctuating so that the variation of its price is so unstable. Therefore, both consumers and farmers do not feel comfortable at the unstable price of chinese cabbages. In this study, we analyze the real transaction data of chinese cabbage in wholesale markets and meterological factors depending on the variety and geography. We collect and analyze data of meterological factors such as temperatures, humidity, cloudiness, rainfall, snowfall, wind speed, insolation, sunshine duration in producing and consuming region of chinese cabbages. The result of this study shows that the meterological factors such as temperature and humidity significantly influence on the volume and price of chinese cabbage transaction in wholesale market. Especially, the weather of consuming region has greater correlation effects on transaction than that of producing region in all types of chinese cabbages. Among the whole agricultural lifecycle of chinese cabbages, 'seeding - harvest - shipment - wholesale', meterological factors such as temperature and rainfall in shipment and wholesale period are significantly correlated with transaction volume and price of crops. Based on the result of correlation analysis, we make a regression analysis to verify the meterological factors' effects on the volume and price of chines cabbage transaction in wholesale market. The results of stepwise regression analysis are shown in