김치의 숙성 및 발효 중 오염지표미생물과 유산균의 변화-제2보
Changes of Index Microorganisms and Lactic Acid Bacteria of Korean Fermented Vegetables (kimchi) During the Ripening and Fermentation-Part 2
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The Chinese cabbage kimchi, baechoo-kimchi, is the most popular type of kimchi in Korea. This study was performed to investigate the changes of index microorganisms (aerobic bacteria, psychrotrophilic bacteria, coliforms, and Escherichia coli), lactic acid bacteria, pH, and acidity of kimchi during the long-term fermentation and ripening. A homemade-style traditional Korean baechoo-kimchi, was prepared from Chinese cabbage, red pepper, green onion, garlic, ginger, and salt-fermented anchovy sauce, and then incubated at 10℃ for 28 days. In the baechoo-kimchi, the number of aerobic bacteria was increased as the time goes. The number of psychrotrophilic bacteria showed a similar level (10⁴ CFU/g) in the kimchi during the fermentation. Coliforms and E. coli were not detected in the kimchi. The pH of kimchi was decreased and acidity of kimchi was increased over time. Lactic acid bacteria, which are representative of fermentative microorganisms in the kimchi processing, showed rapid growth in the earlier stage of fermentation and showed increasing steadily after 7 days. The counts of lactic acid bacteria were a level of 10⁴ CFU/g early in the fermentation stage, reaching a level of 108 CFU/ g after 14 days, and at this point pH was 4.18 and acidity reached up to 0.63, indicating that the optimal state of kimchi. This study suggests that the lactic acid bacteria which were proliferated in kimchi during the ripening and fermentation could contribute to improving the taste and flavor of kimchi and inhibit the growth of pathogenic microorganisms that might exist in kimchi.
Abstract
The Chinese cabbage kimchi, baechoo-kimchi, is the most popular type of kimchi in Korea. This study was performed to investigate the changes of index microorganisms (aerobic bacteria, psychrotrophilic bacteria, coliforms, and Escherichia coli), lactic acid bacteria, pH, and acidity of kimchi during the long-term fermentation and ripening. A homemade-style traditional Korean baechoo-kimchi, was prepared from Chinese cabbage, red pepper, green onion, garlic, ginger, and salt-fermented anchovy sauce, and then incubated at 10℃ for 28 days. In the baechoo-kimchi, the number of aerobic bacteria was increased as the time goes. The number of psychrotrophilic bacteria showed a similar level (10⁴ CFU/g) in the kimchi during the fermentation. Coliforms and E. coli were not detected in the kimchi. The pH of kimchi was decreased and acidity of kimchi was increased over time. Lactic acid bacteria, which are representative of fermentative microorganisms in the kimchi processing, showed rapid growth in the earlier stage of fermentation and showed increasing steadily after 7 days. The counts of lactic acid bacteria were a level of 10⁴ CFU/g early in the fermentation stage, reaching a level of 108 CFU/ g after 14 days, and at this point pH was 4.18 and acidity reached up to 0.63, indicating that the optimal state of kimchi. This study suggests that the lactic acid bacteria which were proliferated in kimchi during the ripening and fermentation could contribute to improving the taste and flavor of kimchi and inhibit the growth of pathogenic microorganisms that might exist in kimchi.
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