• 한국식품영양과학회지
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• 제26권6호
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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.

• 동아시아식생활학회지
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• 제7권1호
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• pp.65-70
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• 1997

To investigate the food preservative effects of leaf mustard Dolsan(Brassica juncea), the pretreated extract of leaf mustard Dolsan were added to Kimchi and the results are as following. pH of Kimchi added leaf mustard Dolsan extracts were lower than that of control at initial stage, but after 6 days of fermentation, pH was higher in order of Kimchi added the pretreated extract of leaf mustard Dolsan (hydrolyzed at 3$0^{\circ}C$ for 24 hours, PEM), the unpretreated extract of leaf mustard Dolsan(UEM) and control. The total number of bacteria and lactic acid bacteria increased rapidly at the initial stage of fermentation and reached plateau at 2 days of fermentation. The number of bacteria and lactic acid bacteria of Kimchi added leaf mustard Dolsan extracts were lower than that of control ,a and antimicrobial activity of PEM in Kimchi was higher than that of UEM. After 2 days fermentation, sensery value of Kimchi added PEM was more excellent than that of control.

• 한국식품영양과학회지
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• 제27권2호
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• pp.244-251
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• 1998

To understand the effect of supplement of water extract of pine needle(WEPN) on shelf-life enhancement of the kimchi, activities of four enzymes and number of lactic acid bacteria, during fermentation of the kimchi, were assayed. Enzyme activities of kimchi fermented for 7 days with supplement by 2% water extract of pine needle showed amylase of 86.4%, protease of 85.8%, polygalacturonase of 61.5% and $\beta$-galactosidase of 58.8% against the control kimchi. WEPN showed weak inhibitory effect when it was applied to the isolated enzymes in vitro then those menifested by the kimchi in vivo. Number of total bacterial cell of WEPN supplemented kimchi increased by 10 folds than control between 7 to 14 days of fermentation. On contrast, number of lactic acid bacteria decreased maximaly to 21% of control by fermentation. The clear zone formed on paper disk by WEPN against L. plantarum was larger than that of Leu. mesenteroides.

• Nutrition Research and Practice
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• 제8권6호
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• pp.638-643
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• 2014

BACKGROUND/OBJECTIVES: Kimchi is a traditional Korean fermented vegetable containing several ingredients. We investigated the protective activity of methanol extract of kimchi under different fermentation stages against oxidative damage. MATERIALS/METHODS: Fresh kimchi (Fresh), optimally ripened kimchi (OptR), and over ripened kimchi (OvR) were fermented until the pH reached pH 5.6, pH 4.3, and pH 3.8, respectively. The radical scavenging activity and protective activity from oxidative stress of kimchi during fermentation were investigated under in vitro and cellular systems using LLC-$PK_1$ cells. RESULTS: Kimchi exhibited strong radical scavenging activities against 1,1-diphenyl-2-picrylhydrazyl, nitric oxide, superoxide anion, and hydroxyl radical. In addition, the free radical generators led to loss of cell viability and elevated lipid peroxidation, while treatment with kimchi resulted in significantly increased cell viability and decreased lipid peroxidation. Furthermore, the protective effect against oxidative stress was related to regulation of cyclooxygenase-2, inducible nitric oxide synthase, nuclear factor-${\kappa}B$ p65, and $I{\kappa}B$ expression. In particular, OvR showed the strongest protective effect from cellular oxidative stress among other kimchi. CONCLUSION: The current study indicated that kimchi, particularly OptR and OvR, played a protective role against free radical-induced oxidative stress. These findings suggest that kimchi is a promising functional food with an antioxidative effect and fermentation of kimchi led to elevation of antioxidative activity.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.227-234
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• 2007

Potato kimchi, fermentation was carried out at $10^{\circ}$C for 15 days using various ratios of potato to kimchi (2.5%, 5%, 10%). The samples were determined according to the fermentation time, pH, acidity and growth of lactic acid bacteria in potato kimchi. The addition ratio of potato to kimchi had little effect on the pH, acidity or growth of lactic acid bacteria in potato kimchi. In comparison to baechu kimchi and mul-kimchi, the pH, acidity and growth of lactic acid bacteria was better in potato kimchi than in the other kimchi samples. The in vitro anticancer effect of potato kimchi was investigated using human cancer cells, AGS human gastric adenocarcinoma cells and HT-29 human colon adenocarcinoma cells. MTT assay revealed that the methanol extract of potato kimchi showed the highest anticarcinogenic effects.

• 한국미생물·생명공학회지
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• 제30권4호
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• pp.415-419
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• 2002

본 연구는 배추김치 제조시 김치의 단백질원인 젓갈 대신 치즈를 첨가하였을 때 김치의 발효적, 이화학적 및 관능적 품질 특성을 조사하였다. 젓갈이 첨가된 대조구와 치즈가 첨가된 김치 모두 담근 후 2일까지 빠른 속도로 미생물이 증식되었으나, 담근 후 3일부터는 치즈 첨가 김치가 대조군 김치에 비하여 높은 생균수를 보였으며, 치즈 첨가량이 많을수록 더욱 더 높았다 pH는 대조구와 치즈 첨가 김치 모두 담근 후 하루동안 일시적으로 약간 상승하다가 2일째부터 급격히 저하되어 3일째에는 pH4.33-4.18로 가장 맛있다고 일반적으로 평가되는 김치의 pH 범위를 보였으며, 치즈 첨가량이 많을수록 pH가 다소 낮은 경향이었다. 발효속도는 대체로 치즈 첨가량이 많을수록 빨랐으며 특히 발효 3일 이후에는 7% 치즈 첨가군이 발효속도가 가장 빨랐다. 일반성분을 분석한 결과 치즈를 첨가한 시험구에서는 수분이 대조구보다 다소 낮게 나타났고 조단백질과 조지방이 다소 높은 경향을 보였다. 담근 후 3일 된 김치의 관능검사를 실시한 결과 젓갈을 넣은 대조구 김치보다 치즈를 3%, 5% 첨가한 김치가 외관, 향미, 질감, 맛 등 관능에서 대체적으로 좋은 점수를 받았다

• 한국식품영양과학회지
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• 제17권4호
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• pp.342-347
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• 1988

김치 제조시 김치의 발효에 관하여는 유산균을 starter로 첨가하여 발효를 촉진시키고 품질을 갖는 김치 제조의 가능성을 알아보기 위해 starter첨가가 김치의 숙성에 미치는 효과를 검토한 결과 김치 발효의 주 유산균인 Lactobacillus plantarum, Lactobacillus brevis, Pediococcus cerevisiae, Leuconostoc mesenteroides의 4종류의 균주를 사용하여 단독및 혼합하여 첨가한 결과 4균주를 동일 비율로 배추량의 3% 첨가한경우 숙성을 측진시키는 경향을 나타내었으며 부재료중 고추가루는 김치의 숙성을 촉진시켰으며 생강은 starter의 초기성장을 억제시키는 경향을 나타내었다. Starter를 사용하여 김치를 제조한 경우 숙성 기간이 약 24시간 단축되었으며 기호성에 있어서도 무첨가구에 비해 전반적으로 양호하였고 특히 향이 가장 양호 하였다.

• 한국식품영양학회지
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• 제28권5호
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• pp.926-932
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• 2015

This study was conducted to examine the effect of mustard root on the shelf life of kimchi. Ethanol extract was prepared from the mustard root (Brassica juncea) and antimicrobial activities were examined against Lactobacillus plantarum and Leuconostoc mesenteroides which are the representative lactic bacteria in kimchi. Growth of lactic bacteria were inhibited by ethanol extract from mustard root and the growth time of Leuconostoc mesenteroides was delayed more than 24 hours compared with that of Lactobacillus plantarum. Also, the fermentative and sensory characteristics of kimchi with mustard root were evaluated during fermentation at $10^{\circ}C$. The pH and acidity was lower than that of the control kimchi and the fermentation period was retarded in proportion to the increase in mustard content. The total numbers of microorganism and lactic bacteria in the control kimchi were higher than those in kimchi with mustard root during fermentation. Leuconostoc sp. in the initial stage of growth was more inhibited than Lactobacillus sp. While the pH of kimchi were in the initial stage, the sensory evaluation score for savory flavors of the kimchi with mustard root was lower than that of control due to bitterness and pungency. But when the pH of kimchi reached the optimum stage, the scores for texture and savory flavor of kimchi with mustard root were higher than that of the control. Then overall quality score for kimchi with mustard root increased as bitterness decreased.

• 한국식품과학회지
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• 제29권4호
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• pp.784-789
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• 1997

같은 재료를 사용하면서도 김치를 담글 때에 배추의 형태가 다른 포기김치와 맛김치의 발효중에 일어나는 품질특성의 차이점을 알아본 결과는 다음과 같았다. 맛김치는 포기김치에 비하여 $20^{\circ}C$에서는 2일 정도, $5^{\circ}C$에서는 10일 정도 발효가 빨리 일어났다. 김치를 $20^{\circ}C$에서 발효시킬 때에는 포장내의 이산화탄소 농도가 3일까지는 증가하였으나 그 이후에는 감소하였고, 산소의 농도는 3일 이후에 증가하기 시작하였다. 김치 즙액의 색도는 발효 온도에 관계없이 L, a 및 b값 모두 발효가 진행됨에 따라 증가하였다. $20^{\circ}C$에서 발효시킨 맛김치의 젖산균수는 포기김치에 비하여 전반적으로 높았다. $5^{\circ}C$에서 발효시킨 맛김치는 20일까지 포기김치에 비하여 젖산균수가 많았으나 그 이후에는 포기김치의 값이 높았다. 관능검사에서는 냄새, 색 및 맛에서 두 김치간에 큰 차이가 없었다.

• 한국식품과학회지
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• 제31권2호
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• pp.488-494
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• 1999

파김치와 배추김치를 제조하여 $10^{\circ}C$와 $20^{\circ}C$로 발효시키면서 시간에 따른 젖산균의 변화와 발효 양상을 비교 조사하였다. pH, 총 산도 및 총 균수의 변화를 조사한 결과 파김치가 배추김치보다 발효가 늦게 진행됨을 알 수 있었다. 또한 총 균수, Leuconostoc 속 젖산균의 최대 균수 및 Lactobacillus 속 젖산균의 최대 균수도 배추김치보다 파김치에서 적었고 이러한 차이는 발효 온도가 낮은 $10^{\circ}C$의 경우 더욱 크게 나타났다. 파김치를 $10^{\circ}C$에서 발효시킨 경우 34일 경과 후에도 발효가 여전히 진행 중이었다. 총 당 함량을 조사한 결과 담금 직후 파김치가 배추김치보다 높았고 발효가 진행됨에 따라 감소하였으나 실험 종료 시점에서도 여전히 파김치가 높은 당 함량을 보여 파김치의 발효가 배추김치보다 느리게 진행되는 것이 총 당 함량이 낮았기 때문이 아님을 알 수 있었다. 적숙기 파김치에서 분리한 주된 젖산균은 Leuconostoc mesenteroides와 Lactobacillus plantarum으로 동정되어 배추김치 발효의 주된 젖산균과 차이가 없는 것으로 나타났다.