• Journal of Life Science
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• v.31 no.4
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• pp.367-376
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• 2021

This study evaluated the changes in the pH, acidity, lactobacillus and total bacterial counts, and sensory evaluation of Dolsan leaf mustard Kimchi (DLMK) after incubation for 50 days at 4℃ in the presence of one of three lactic acid bacteria (LAB); Weissella kimchii (W.k.), Leuconostoc gelidum (L.g.), and Leuconostoc mesenteroides (L.m.). The pH ranged from 5.12 to 5.62 and the acidity varied from 0.62% to 3.77% upon the addition of a 2% salt solution to the DLMK prepared using the three LAB. Overall, the LAB counts decreased rapidly from day 10 to day 20 of fermentation, whereas the total bacterial count decreased during the 50 days of fermentation. The pH and acidity in the DLMK ranged from 5.22 to 5.61 and from 0.91% to 4.41%, respectively, in the absence of the 2% salt solution. The LAB count decreased until 20 days and then increased thereafter, whereas the total bacterial count decreased until 20 days and then increased until 50 days. The condiments treated with or without the 2% salt solution showed a gradual decrease in appearance, flavor, salinity, hot taste, and overall acceptability as fermentation time increased. In addition, DPPH radical scavenging activity was high for 2% W. k. and 2% L. m., and ACE inhibitory activity was the highest, at 70.38% in the marinated condiments fermented at 10℃ for 8 days. Thus, this condiment production method may be useful for DLMK and other Kimchi types.