• Korean journal of food and cookery science
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• v.27 no.3
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• pp.59-70
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• 2011

The effects of Backryeoncho (Opuntia ficus-indica var. saboten) powder addition (0, 0.4, 0.8, and 1.2%) on the pH, titratable acidity, lactic acid contents, microbial contents, texture, and sensory evaluation of cabbage Kimchi, stored at $10^{\circ}C$ for 36 days were studied to establish an optimum recipe. Upon addition of Backryeoncho powder, pH was higher than that of Kimchi without powder after 36 days of fermentation. The titratable acidity was increased by the addition of Backryeoncho powder, and 0.4% powder added Kimchi showed the slowest changing level. During the fermentation period, the degree of salinity decreased with the addition of powder from 2.52 to 2.19 to 2.10. The a value was higher in Kimchi with added Backryeoncho powder in a dose-dependent manner compared with control Kimchi. The cutting force and compression force were higher during the fermentation period, and especially addition of 0.4% powder showed the highest value of hardness. The addition of powder slowed growth of lactic acid bacteria as compared with the control samples. In the sensory evaluation of overall taste, 0.4% addition of powder improved the quality of Kimchi. Therefore, addition of 0.4% Backryeoncho powder apears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.932-936
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• 1995

The effect of chitosan in a salting step on the shelf-life to kimchi was investigated. Kimchi, prepared by using Chinese cabbages soaked in 10% salt solutions containing 0, 5, 10, 20 or 30% of 0.5% chitosan solution, was examined for taste and texture by sensory and instrumental evaluation during fermentation at $10^{\circ}C$ for 20 days. Sensory tests of the control kimchi revealed a strong sour taste with poor crispness and overall taste after 10 days of fermentation. In comparison, the chitosan-supplemnted kimchi, especially that reated with 20 and 30% of a chitosan solution, revealed a sour taste only after 20 days of fermentation, while still maintaining good crispness and overall taste. Properties of hardness and gumminess of kimchi measured instrumentally were higher for the chitosan-added kimchi than for the control products. This increased with increasing volumes of chitosan solution throughout the fermentation periods. These results suggest that the shelf-life of kimchi can be extended approximately 10 days using Chinese cabbage soaked in 10% salt solutions containing 20 or 30% of a 0.5% chitosan solution.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.331-337
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• 1989

In order to investigate the method for extension of shelf-life of Kimchi, the effect of low temperature heating and addition of mustard oil on pH and total acidity of Kimchi during storage at $15^{\circ}C$ were studied. Mustard oil was found to have the antimicrobial effect on the major lactic acid bacteria of Kimchi such as Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides and Pediococcus cerevisiae, Addition of 200p.p.m. mustard oil, 0.1% mustard powder and 0.01% $H_2O_2$ to Kimchi effectively reduced the fermentation rate of Kimchi. Low temperature heating of salted cabbage and addition of 200p·p.m. mustard oil and 0.01% $H_2O_2$ to seasonings extented the time reaching optimum ripening of Kimchi about 2.5 times longer than control. Combination of low temperature heating, addition of mustard oil and $H_2O_2$ to seasonings and post low temperature heating delayed fermentation time Kimchi about 5 times longer than control after 15 days storage at $15^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.813-818
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• 1995

The effect of retarding the fermentation of Kimchi by the extract of leek(Allium tuberosum) were tested by measuring the changes in pH, acidity and total cell number as well as number of microorganisms involved in Kimchi fermentation such as Lactobacillus, Leuconostoc, Pediococcus, Streptococcus and yeasts. The changes of pH and acidity of Kimchi stored at $25^{\circ}C$ indicated that the shelf-life of Kimchi with leek extract was retarded by 1.5 days compared with Kimchi without leek extract. Growth of Lactobacillus, Leuconostoc, Pediococcus and yeasts in Kimchi were remarkably inhibited by adding the leek extract at the initial and the 1st day of fermentation. This result suggested the methanol extract of leek can be sucessfully used for the extension of shelf-life of Kimchi.

• Microbiology and Biotechnology Letters
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• v.42 no.2
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• pp.121-130
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• 2014

Terminal Restriction Fragment Length Polymorphism (T-RFLP) analysis was adopted to explore rapid differentiation in the diversity and dynamics of bacteria in kimchi made in Korea and China for future application in kimchi origin discrimination. T-RFLP analysis supported the reproducible and rapid detection of major lactic acid bacteria known to be involved in kimchi fermentation. The taxonomic resolution level of this T-RFLP analysis was between the species and genus level, but was not specific enough for the detection of a bacterium found only in one origin, either Korea or China. The bacterial community structure successions in kimchi samples from Korea and China analyzed by T-RFLP analysis occurred with a similar pattern. Bacillus spp. which were not detected in the early microbial studies of kimchi were constantly detected until the late fermentation stage of kimchi in our T-RFLP analysis and their existence was proved by culture-based identification. Additionally, sporulation of Bacillus spp. during kimchi fermentation was discovered.

• Journal of Life Science
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• v.33 no.1
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• pp.25-33
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• 2023

The fermentation process of kimchi, which is a traditional Korean food, influences the resulting compo- sition of microorganisms, such as the genera Leuconostoc, Weissella, and Lactobacillus. In addition, several factors, including the type of kimchi, fermentation conditions, materials, and ingredients, can influence the distribution of the kimchi microbial community. In this study, next-generation sequencing (NGS) of kimchi samples obtained from central (Gangwon-do and Gyeonggi-do) and southern (Jeolla-do and Gyeongsang-do) regions in Korea was performed, and the microbial communities in samples from the two regions were compared. Good's coverage prediction for all samples was higher than 99%, indicating that there was sufficient reliability for comparative analysis. However, in a α -diversity analysis, there was no significant difference in species richness and diversity between samples. The Firmicutes phylum was common in both regions. At the species level, Weissella kandleri dominated in central (46.5%) and southern (30.8%) regions. Linear discriminant analysis effect size (LEfSe) analysis was performed to identify biomarkers representing the microbial community in each region. The LEfSe results pointed to statistically significant differences between the two regions in community composition, with Leuconostocaceae (71.4%) dominating in the central region and Lactobacillaceae (61.0%) dominating in the southern region. Based on these results, it can be concluded that the microbial communities of kimchi are significantly influenced by regional properties and that it can provide more useful scientific data to study the relationship between regional characteristics of kimchi and their microbial distribution.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.295-301
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• 2008

In this study, the antioxidant activities of red pepper seed kimchi extracts were examined. The extracts were evaluated by various antioxidant assays that included determinations of total phenolic and flavonoid contents, DPPH radical scavenging, superoxide anion radical scavenging, nitric oxide scavenging, superoxide dismutase (SOD) activity, metal chelating activity, and reducing power. All the kimchi extracts showed strong antioxidant activities by the tested methods. The 7% red pepper seed kimchi that was fermented for 6 days possessed the highest activity according to the performed tests. Yet, the highest scavenging activity was exhibited against nitrite, by extracts from kimchi for 0 day of fermentation rather than 6 days. All the activities for the kimchi fermented for 0 day with the addition of 7% red pepper seed increased markedly with an increase in concentration. With the exception of metal chelating and SOD activities, for the antioxidant properties assayed, the red pepper seed kimchi extracts were found to be highly effective.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.137-145
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• 1996

Chemical changes, lactic acid bacteria and yeast counts in kimchi prepared by a commercial manufacturer in large scale were monitored at different fermentation temperature. The optimum pH of kimchi, around pH 4.2, reached within 2 days at $25^{\circ}C$, 3 days at $15^{\circ}C$ and 23 days at $5^{\circ}C$ fermentation, respectively. The optimum acidity calculated as lactic acid was not exactly coincident with pH. The total viable count reached at maximum within 2 days at $25^{\circ}C$, 6 days at $15^{\circ}C$ and 12 days at $5^{\circ}C$ fermentation, respectively. The identified strains of Lactobacilli during kimchi fermentation were L. brevis, L. plantarum and L. acidophilus with 3 unidentified strains. L. brevis, L. plantarum appeared from the first stage of fermentation to the terminal at $15^{\circ}C$ and $25^{\circ}C$ with keeping a constant level of viable number. In case of Leuconostoc species, L. mesenteroides subsp. mesenteroides was identified. This strain increased in viable number at the beginning of fermentation and dropped sharply at all fermentation temperatures. Pediococcus species including P. pentosaceus and one unidentified strain increased at the first stage of fermentation and decreased after on. Streptococcus faecium subsp. casseliflavus which appeared at the middle stage and Aerococcus viridans which was sole strain were also confirmed during kimchi fermentation. Cryptococcus laurenti was identified at all fermentation temperature and disappeared at the first stage of fermentation. It was reappeared 10 days only after fermentation at $25^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.35 no.2
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• pp.127-136
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• 2022

Comparing the quality characteristics of kimchi were measured and anticancer effects using AGS human gastric cancer cells were observed. Five kinds of kimchi samples were made of Kanghwa Baek kimchi (KB), Kangwha Turnip kimchi (KT), Turnip: Chinese cabbage = 1:1 Baek kimchi (T1B1), Turnip:Chinese cabbage = 4:1 Baek kimchi (T4B1), Turnip mul kimchi (T). As a result T kimchi showed the best fermentation characteristics among the five samples. T kimchi had a lower percentage of the total number of aerobic bacteria, while the number of lactobacillus was higher than that of other samples. The mRNA and protein expression levels of apoptosis-related factors found that T kimchi significantly increases the mRNA expression levels of caspases-3 and caspases-9 in AGS human gastric cancer cells as compared to the other kimchi samples. It showed high anticancer effects in the order of T, T1B1, and KB kimchi. As the anticancer effect of Turnip mul kimchi made only of turnip was higher, the higher the turnip content, the higher the anticancer effect. These results show that there were changes in fermentation characteristics such as pH, acidity, number of lactic acid bacteria, and anticancer effects according to the ratio of turnip and cabbage.

• Journal of Microbiology and Biotechnology
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• v.10 no.1
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• pp.43-47
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• 2000

In vitro cytotoxicity and antioxidative effects of water extracts prepared from Mustard Leaf Kimchi (MLK) during its fermentation period were investigated. The cytotoxicity against HepG2 (human hepatic cancer) by water extracts from the well fermented Mustard Leaf Kimchi was higher than others (fermented for 0 to 6 days at 18$^{\circ}C$), and IC50 of water extracts at the points of 6, 8, 10, and 14days during fermentation were 213.4, 99.2, 99.9, and 109.8${\mu}{\textrm}{m}$/ml, respectively. Antioxidative activity of water extracts from MLK during various fermentation periods was higher than that of blank distilled water. However, the antioxidative activity of well-fermented water extracts of MLK (fermented for 8-14 days) did not show any difference from that of others (fermented for 2-6 days). Thus, water extracts of well-fermented MLK (fermented during 8-14 days) significantly inhibited the growth of cancer cells in vitro, but little antioxidative activity was influenced by the various fermentation periods.