• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.59-65
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• 2000

Changes in the contents of volatiles and chlorphylls of Angelica keiskei Kimchi during fermentation were investigated. Total chlorphyll contents decreased gradually during the fermentatin period. Chlorphyll a decreased rapidly from 1.38 to 0.5$\mu\textrm{g}$/cm by the 5th day of fermentation with no further changes at 7th day, while chlorophyll b did not show any change by 3rd day and decomposed rapidly thereafter. Major voltile compounds identified in the kimchi were sabinene, $\alpha$-pinene and $\alpha$-terpinolene, which were gradually decreased during fermentation. There were significant differnce in color, sourness, bitterness and overall acceptability in sernsory evauation of Angelica keiskei Kimchi during fermentation at 2$0^{\circ}C$.

• Journal of Microbiology and Biotechnology
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• v.32 no.12
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• pp.1583-1588
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• 2022

In this study, we investigated the effect of lactic acid bacteria (LAB) strains used as starters for kimchi fermentation, namely Lactococcus lactis WiKim0124, Companilactobacillus allii WiKim39, Leuconostoc mesenteroides WiKim0121Leuconostoc mesenteroides WiKim33, and Leuconostoc mesenteroides WiKim32, on the intestinal epithelial tight junctions (TJs). These LAB strains were not cytotoxic to Caco-2 cells at 500 ㎍/ml concentration. In addition, hydrogen peroxide (H₂O₂) decreased Caco-2 viability, but the LAB strains protected the cells against H₂O₂-induced cytotoxicity. We also found that lipopolysaccharide (LPS) promoted Caco-2 proliferation; however, no specific changes were observed upon treatment with LAB strains and LPS. Our evaluation of the permeability in the Caco-2 monolayer model confirmed its increase by both LPS and H₂O₂. The LAB strains inhibited the increase in permeability by protecting TJs, which we evaluated by measuring TJ proteins such as zonula occludens-1 and occludin, and analyzing them by western blotting and immunofluorescence staining. Our findings show that LAB strains used for kimchi fermentation can suppress the increase in intestinal permeability due to LPS and H₂O₂ by protecting TJs. Therefore, these results suggest the possibility of enhancing the functionality of kimchi through its fermentation using functional LAB strains.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1638-1648
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• 2016

This study was conducted to analyze the quality characteristics of kimchi in terms of garlic content (0~4.5%). Kimchi was made at $4^{\circ}C$ for 8 weeks, and pH, acidity, organic acid content, free sugar content, microbial counts, flavor pattern, and sensory characteristics were measured. The results show that kimchi containing garlic had a higher pH and lower acidity during fermentation than control kimchi without garlic. Principal component analysis enabled differentiation of the flavor pattern of kimchi according to fermentation period and garlic content. Addition of garlic to kimchi significantly decreased the numbers of total bacteria and lactic acid bacteria for 2 weeks after production. The numbers of total bacteria and lactic acid bacteria increased rapidly up to 2 weeks during fermentation and thereafter decreased gradually. Coliform counts were higher in the control than in kimchi containing garlic, whereas there was no detection after 4 weeks. Yeast and mold counts decreased significantly with increasing garlic content during the initial fermentation stage. Counts could not be detected in kimchi containing garlic. After 4 weeks, counts could not be detected in kimchi without garlic. Among kimchi with different garlic contents, fermentation was slower in kimchi with high garlic content; scores for off-odor and off-note taste were lower as well.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.420-427
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• 1995

This study was conducted to investigate the preservative effect of low molecular weight chitosans on kimchi(2% salt concentration) during fermentation at $20^{\circ}C$. The pH and total acidity of control kimchi were lower and higher, respectively than those of kimchi samples containing chitosan. Reducing sugar content tended to be lower in control kimchi than in kimchi samples containing chitosan until 6 days of fermentation. Malic acid content was lower in control kimchi than in kimchi samples containing chitosan until 4 days of fermentation. Succinic acid content was higher in control kimchi than in kimchi samples containing chitosan at the 2 days of fermentation. Content of lactic and acetic acid also was higher in control kimchi than in kimchi samples containing chitosan at the 4 days of fermentation. The number of total microorganisms and those of microorganisms of Leuconostoc genus and Lactobacillus plantarum were higher in control kimchi than in kimchi samples containing chitosan. The number of microorganisms of Leuconostoc genus was lower in kimchi samples containing chitosan with the lower molecular weight chitosan than those with the higher molecular weight chitosan. Intensity of sensory sour taste and staled flavor were higher in control kimchi than in kimchi samples containing chitosan. There was not much difference in sensory firmness among kimchi samples, but control kimchi was evaluated slightly weaker than kimchi samples containing chitosan. Off-flavor was evaluated as weak in all the kimchi samples.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.178-189
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• 2004

This study was performed to investigate the effects of pine pollen and horseradish, which were known as antimicrobial materials, on the fermentation of Kimchi. The physicochemical and microbial changes of Kimchi were investigated during period 30-days at $10^{\circ}C$. Even though Kimchi added pine pollen or horseradish powder were sustained the higher pH and lower acidity after 10 days, it delayed only 1∼2 more days to reach optimal value of Kimchi fermentation in experimental groups than control. The horseradish powder showed the antimicrobial effect of Kimchi at initial stage, but thereafter that effect of pine pollen or horseradish were not significant. Therefore the addition of pine pollen or horseradish powder to Kimchi is not sufficiently effective for extension of shelf-life of Kimchi.

• Food Science and Preservation
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• v.6 no.2
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• pp.179-183
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• 1999

This study were comparison the quality characteristics of winter Chinese cabbage and investigation the physicochemical properties during Kimchi fermentation. External characteristics of three cultivars winter Chinese cabbage were compared, total weight of "Manpung" cultivar showed the heaviest in Chinese cabbages, but edible portion weight of "Seolwang" cultivar showed the heaviest in Chinese cabbages. Kimchi made of winter Chinese cabbage were fermented at 5$^{\circ}C$ for 40 days, of which pH, acidity, free sugar and organic acid were measured. The hardness of "Manpung" cultivar continued highly during the Kimchi fermentation at 5$^{\circ}C$. The pH and total acid in Kimchi fermentation, of the "Manpung" cultivar changed more than those of others. At the initial stage of Kimchi fermentation the major organic acid was citric acid, but lactic acid and acetic acid were increased rapidly during fermentation of Kimchi. The major organic acid of Kimchi fermented for 30 days was lactic acid, and the lactic acid contents of Kimchi prepared with "Manpung" cultivar was 6,796.6$\mu\textrm{g}$/g account for 69.6% of total organic acid.

• Microbiology and Biotechnology Letters
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• v.18 no.6
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• pp.620-623
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• 1990

To examine the inhibitory effect of nisin on Kimchi, comparison of the fermentation pattern was studied between the Kimchi added nisin (100 WIg) and the control Kimchi at 15cC. The Kimchi added nisin was showed pH 4.03 at 7 days fermentation, on the other hand the control Kimchi showing pH 4.04 at 5 days. And total acidity (lactic acid%) showed 0.47,0.69,0.88 at 5,9, 14 days fermentation compared with the control Kimchi showing 0.57,0.93, 1.13 respectively. Maximum growth of lactic acid bacteria on the control Kimchi indicated 1.8, 1.6 x 108 CFU/ml at 7 days but on presence of nisin indicated 9.5,6.4 x 107 CFU/ml at 5 days. In conclusion, nisin showed inhibitory action to Kimchi fermentation from pH, total activity and lactic acid bacteria count results.

• Journal of Microbiology and Biotechnology
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• v.12 no.1
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• pp.166-171
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• 2002

The genus Leuconostoc is generally recognized as a favorable microorganism associated with a good taste of Kimchi and Lactobacillus plantarum is responsible for the overripening and acidification of Kimchi. A rapid and reliable PCR-based method to monitor the change of these lactic acid bacterial populations during Kimchi fermentation was attempted. A Leuconostoc-specific primer set was chosen from the conserved sequences of 16S rRNA genes among Leuconostoc species. The Lb. plantarum-specific primer set was the internal segments of a Lb. plantarum-specific probe which was isolated after randomly amplified polymorphic DNA (RAPD) analysis and tested for identification. The specificity of this protocol was examined in DNA samples isolated from a single strain. In agarose gel, as little as 10 pg of template DNA could be used to visualize the PCR products, and quantitative determination was possible at the levels of 10 pg to 100 ng template DNA. For the semi-quantitative determination of microbial changes during Kimchi fermentation, total DNAs from the 2 h-cultured microflora of Kimchi were extracted for 16 days and equal amounts of DNA templates were used for PCR. The intensities of DNA bands obtained from PCR using Leuconostoc-specific and Lb. plantarum-specific primer sets marked a dramatic contrast at the 1 ng and 100 ng template DNA levels during Kimchi fermentation, respectively. As the fermentation proceeded, the intensity of the band for Leuconostoc species increased sharply until the 5th day and the levels was maintained until the 11 th day. The sharp increase for Lb. plantarum occurred after 11 days with the decrease of Leuconostoc species. The results of this study indicate that Leuconostoc species were the major microorganisms at the beginning of Kimchi fermentation and reach their highest population during the optimum ripening period of Kimchi.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.89-101
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• 1995

Kimchi is a fermented Korean vegetable product prepared using mafor raw materials (oriental cabbage and radish) and other ingredients through a series of processes of grading, brining, blending, and fermentation. Kimchi fermentation is initiated by various microorganisms originally present in the raw materials, but the fermentation is gradually dominated by lactic acid bacteria. Thus, the complex biochemical activities obviously occur during, before and after kimchi fermentation and their biochemical characteristics greatly differ, depending on the raw materials and processes used. This review covers in detail the numerous biochemical characteristics of sugars, organic acids, amino acids, vitamins(B complex, carotene and ascorbic acid), pectic substances, flavor components and others during preparation and preservation of kimchi.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.79-85
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• 1994

This study was conducted to determine the optimum conditions for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp. Sensory, physical and chemical characteristics of Kimchi with various salted shrimp level(1.8, 3.6%), fermentation time(12, 24, 36 hrs) and storage period(1, 4, 7 days) were measured. As the fermentation time and storage day were extended, pH of Kimchis decreased but titratable acidity of Kimchis increased. The more salted shrimp in Kimchi resulted in the higher titratable acidity. The longer fermentation time and the longer storage resulted in the more citric, malic and succinic acid, and the less lactic and acetic acid in Kimchi. The optimum conditions for the preparation of Korean whole cabbage Kimchi were 3.6% salted shrimp level, 12 hours fermentation time and 84 hours(3.5 days) storage period.