• 한국식품영양과학회지
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• 제26권5호
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• pp.794-799
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• 1997

The effective fermentation methods of Kimchi juice for utilization of outer layer of Chinese cabbage, an waste of Kimchi industry were studied. The Kimchi juice prepared with brining and grinding the waste of Chinese cabbage and addition of spices was fermented at $25^{\circ}C$. Addition of 5$^{\circ}C$15% fermented Kimchi juice of pH 5.4 at initial stage and pH 4.4 at middle state resulted in a significant increase in fermentation rate and solid content after 12 hours of fermentation. The combined method of enzymatic hydrolysis(0.1% viscozyme) of the brined and ground cabbage and addition of 2.0% NaCl, 1.0% sucrose and 10% fermented juice of pH 5.4 first and 4.4 during fermentation, respectively resulted in more rapid fermentation. The solid concentration was 5 times higher than control at maximum point and acidic and total flavor intensity were also significantly high.

• 한국식품영양과학회지
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• 제32권8호
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• pp.1351-1356
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• 2003

배추김치의 항균작용을 실험한 본 연구에서 1개월간 발효된 배추김치즙 시료(염분 2.8%, 산도 1.34%, PH 4.1)를 2% 함유한 보통 한천 배지에서 실험군의 집락수 억제율은Salmonella enteritidis ATCC 13076이 가장 낮은 63%이었고 Enterobacter cloacae ATCC 13047과 Staphylococcus aureus ATCC 6538p은 각각 72%, 76%이었고 Vibrio parahaemolyticus ATCC 17802은 가장 높은 90%를 보였다. Vibrio parahaemolyticus ATCC 17802는 배추김치즙 함량이 6%에서 100%발육 억제효과를 보여 실험균 중 배추김치즙에 대한 저항력이 가장 약했으나 동일한 배추김치즙 시료농도(6%)에서 Salmonella enteritidis ATCC 13076, Enterobacter cloacae ATCC 13047, Staphylococcus aureus ATCC 6538p는 각각 89%, 90%, 91% 의 집락수 억제 효과를 보였다. 배추김치즙 함량 10%에서 모든 실험군의 집락가100% 억제되는 효과를 보였다. 실험결과 1개월간 충분히 발효된 배추김치에는 어떤 식중독균도 생존할 수 없을 것으로 밝혀졌다.

• 한국식품영양과학회지
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• 제26권5호
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• pp.788-793
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• 1997

Addition of sugar, enzymatic hydrolysis and salt concentration were evaluated for their effects on the changes in some characteristics of Kimchi juice during fermentation. The Kimchi juice was prepared by brining and grinding of outer layer leaves of chinese cabbage, one of the wastes products of Kimchi processing, followed by fermentation proceeded significantly faster. Addition of sucrose or glucose at the ange of 0.5~2.0 % also improved the fermentation but the concentration effect was little. Enzymatic hydrolysis on the brined cabbage prior to fermentation with a commercial polysaccharides hydrolases also increased the fermentation. However the solid concentration in Kimchi juice was rather decreased by higher concentration of NaCl and enzymatic hydrolysis. The reducing sugar content showed a rapid decrease from 24 hours of fermentation and the effect of enzymatic hydrolysis was little.

• 한국식생활문화학회지
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• 제28권4호
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• pp.401-408
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• 2013

The objective of this study was to determine the quality characteristics of cabbage juice fermented by lactic acid bacteria from Kimchi (Leuconostoc mesenteroides, Lactobacillus sakei SL1103, Lactobacillus plantarum LS5, and mixed starter). Cabbage juice was inoculated with lactic acid bacteria and fermented at 30 for 72 hrs. Changes in lactic acid bacteria number, pH, titratable acidity, Brix, and color during fermentation were analyzed. After fermentation for 24 hrs, cabbage juice fermented by mixed starter showed the highest number of lactic acid bacteria (9.45 log CFU/mL). The pH of all cabbage juice also decreased to 3.88~4.19 sharply, while cabbage juice fermented by Lac. sakei SL1103 showed the highest Brix ($8.38^{\circ}Bx$). Cabbage juice fermented by mixed starter showed the highest L value (56.83). In the sensory evaluation, cabbage juice fermented by a mixed starter (Leu. mesenteroides, Lac. sakei SL1103, and Lac. plantarum LS5) showed the highest preferences in taste, flavor, and overall acceptability. Therefore, cabbage juice fermented by mixed starter (Leu. mesenteroides, Lac. sakei SL1103 and Lac. plantarum LS5) has the highest potential for the development of fermented cabbage juice as an excellent bioactive functional food.

• 한국미생물·생명공학회지
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• 제17권4호
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• pp.403-406
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• 1989

To establish tile standard condition of uniformed Kimchi product, we introduced the concept of starter and studied the preparation of rapid-fermented Kimchi. Of the strains isolated from Kimchi, Kakdugi and infant's feces, M7 strain grew effectively on aseptic Chinese cabbage juice and on salted Chinese cabbage, the growth of M7 was decreased severely. Inoculated with M7 in salted Chinese cabbage, appropriate range of pH and lactic acid content were reached at 8-13 hrs and 12 hrs after addition of spices, respectively. The result of sensory evaluation was not significant at 5% level.

• 한국식품영양과학회지
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• 제20권1호
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• pp.5-12
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• 1991

the Chinese cabbage kimchi was fermented with the various submaterials such as hot pep-per garlic ginger leek green onion fermented anchovy juice and sugar according to the average contents of each submaterial described in the 39 kinds of references. And then the effects of each submaterial and lactic acid bacteria such as L. brevis. Leu. mesenteroides. P cerevisiae and L. plantarum on the content of carotenes were investigated, The major carotene in kimchi was $\beta$-carotene. And also $\delta$-carotene and $\alpha$-carotene were detected. Contents of $\beta$-carotene and total carotene were high in the kimchi containing leek red pepper powder green onion and fermented anchovy juice as a submaterial. But the kimchi containing or omitting the other submaterials were litter affected to the contents of carotene. Contents of $\beta$-carotene and total carotene were high in kimchi fermented with Leu. msenteroides L. brevis and P. cerevi-siae as a starter but was low with L plasntarum.

• 산업식품공학
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• 제23권2호
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• pp.112-117
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• 2019

배추즙을 유산균 배양 배지로 사용하기 위하여 배춧잎을 구연산 3%, 에탄올 7% 혼합용액으로 10분간 교반하여 세척하고 3분간 탈수하여 착즙한 결과, 세척수율은 80.82%, 착즙수율은 79.32%로 전체수율이 64.11% 이었고, 배추즙의 일반세균수가 3.69 log CFU/g으로 2.84 log CFU/g 감소하였고 유산균수가 2.01 log CFU/g으로 2.43 log CFU/g 낮아졌으며, 염도가 0.26%였고, pH가 2.98로 변화하여 상온에서 8일간 보관하면서 pH와 미생물수의 변화가 유의적이지 않아서 유산균 배양용 배지로 적합할 것으로 보인다. 또한 배춧잎은 구연산-에탄올 용액으로 세척하는 것이 구연산-에탄올-소금 용액으로 세척하는 것보다 수율과 미생물 감균효과가 더 높았다.

• 한국식품과학회지
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• 제51권4호
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• pp.343-347
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• 2019

배추 겉잎을 착즙하여 얻은 비가열 배추즙에 영양소를 첨가하지 않고 유산균을 접종하여 균수를 1 mL 당 10억 마리 이상으로 증식시키고 8.88 log CFU/mL 이상으로 4일간 유지하였다. 이때 배양조건은 배추즙 100 mL에 Leuconostoc mesenteroides WiKim32를 0.1% 접종하고 비살균 무첨가 배추즙을 매일 100 mL씩 첨가하고 1 M NaOH로 pH를 5.5로 조정하였으며 $20^{\circ}C$에서 4일간 정치 배양하였다. 배추즙은 배춧잎을 구연산과 에탄올로 세척하여 착즙하였고, pH를 6.0 이상으로 조정하면 초기 생육은 빠르나 후기에는 유산균의 생육이 억제되었고, 5.0 이하로 조정하면 조정 효과가 미약했으므로 5.5로 조정하였다. 이번 연구는 김치공장에서 종균을 경제성 있게 생산하는 방법으로 비살균 무첨가 배추즙에 유산균을 고농도로 배양할 수 있음을 보여주었다.

• 한국식품영양과학회지
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• 제24권2호
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• pp.313-322
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• 1995

This study was conducted to investigate the effect of ginseng on the preservability and quality of Chinese cabbage Kimchi. The effect of ginseng on the growth of Lactobacilli, pH, titratable acidity, amount of juice, sensory quality and fracitonation of cell wall ploysaccharides, and enzyme activities related to softening were examined during fermentation. Ginseng promoted the growth of L. brevis and it didn't influence L. plantarum and L. fermentum. But Leuc. mesenteroides and P. cerevisiae was inhibited a little by adding of ginseng. The quality of ginseng added Kimchi evaluated by nalysis of the pH, acidity, sensory quality, the amount of juice, and overall eating quality during fermentation was better than those of control Kimchi, and 2% ginseng added Kimchi was the best ont the preservability and quality. The activity of β -galactosidase in ginseng added Kimchi was higher than that of control Kimchi. But the activity of polygalacturonase in ginseng added Kimchi was the same as that of control Kimchi. Ginseng added Kimchi showed more desirable softness of tissue. This was the same result as the analysis of pectic substance and hemicellulosic polysaccharides composed of cell wall polysaccharides. The value of L(lightness) of ginseng added Kimchi was highly maintained during the edible period and the yellow color from the ginseng was moved to Kimchi tissue in the ginseng added Kimchi.

• 한국식품영양과학회지
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• 제21권2호
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• pp.163-170
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• 1992

김치의 숙성도를 평가하기 위한 한 방법으로 김치의 숙성과정 중 자연적으로 유출되는 김치액의 색상 변화를 색차계를 이용해서 측정하고, 또한 이들 결과를 성분분석과 관능적인 평가와 비교 조사하였다. 성분분석과 관능검사 결과는, 16$^{\circ}C$에서 숙성 3일째 김치의 숙성 적기 pH인 4.3에 달하였으며 이때 비타민 C 및 carotenoids 함량도 거의 최고치에 달하고 신맛과 조직감도 적당하였다. 숙성온도 4$^{\circ}C$에서는 숙성 6일후에도 미숙단계에 있었다. 숙성온도 16$^{\circ}C$에서 김치액의 $L^{*}$ 값은 숙성기간 중 뚜렷한 변화를 나타내지 않았다. 반면 $a^{*}$ 값은 숙성 4일까지는 상승하다가 이후 급속히 감소하였으며 $b^{*}$ 값은 숙성 3일까지는 증가하다가 그후 거의 변화가 없었다. 김치액량, pH 및 산도는 김치액의 $L^{*}$ 혹은 $b^{*}$ 값과, carotenoids 함량은 다만 $a^{*}$ 값과 높은 상관관계를 나타냈다. 김치액의 색상으로 김치의 숙성 정도를 평가하기 위해서는 $a^{*}$ 혹은 $b^{*}$ 간을 지표로 삼는 것이 바람직하였다. 즉, $a^{*}$ 값이 담금 초기와 비교해서 동등 혹은 낮은 값을 나타내거나 $b^{*}$ 값이 거의 변화가 없을 때는 과숙기에 이르렀다고 할 수 있었다. 김치의 적숙기를 예측하는 한 방법으로 $a^{*}$ 와 $b^{*}$ 의 비( $a^{*}$ / $b^{*}$ )를 이용할 수 있었다. 즉, $a^{*}$ / $b^{*}$ 의 비값이 1이상 흑은 1에 가까울 때는 미숙기, 0.8 부근 일때는 적숙기, 0.8보다 작아 질수록 적숙기에서 과숙기로 점차 옮아감을 알 수 있었다.