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KMID : 0366519980180010115
Annual Bulletin Seoul Health
1998 Volume.18 No. 1 p.115 ~ p.123
Effects of Saccharomyces cerevisiae on Mul-Kimchi Fermentation
Kim Jung-Hoan

Abstract
In order to make new style beverage using Kimchi broth as a base, physicochemical and sensory properties of Mul-Kimchi were examined. Lactic starters and Saccharomyces cerevisiae were used single and mixed strains during fermentation. When lactic starters were used alone, the pH of Mul-Kimchi broths decreased sharply after between 6 hours and 12 hours and decreased slowly after 24 hours. The acidity of Mul-Kimchi broths after 48 hours of fermentation by Lactobacillus plantarum LP, 47903, Streptococcus thermoPhilus TA061 and TA062 were 0.78%, 0.71%, 0.59% and 0.54% respectively. But acid production of Lactobacillus acidophilus NCFM and Lactobacillus casei LC were similar to that of naturally fermented Mul-Kimchi broths. The number of lactic bacteria in Mul-Kimchi broths fermented by lactic starters were 10^(8)¡­10^(9)/mL which was 100¡­1,000 times as many as in naturally fermented Mul-Kimchi broths. Acceptability of Mul-Kimchi broths was not statistically different(p>0.05), but sourness of broths fermented by L. plantarum LP and 47903 as higher than the score of Mul-Kimchi broth fermented by other starters. Mul-Kimchi broths prepared by mixed culture of S. cerevisiae and L. plantarum LP were decreased in acid production compared to broth of L. plantarum LP. Especially the off flavor of Mul-Kimchi broth fermented by S. cerevisiae DS was weak and the taste of that broth was more palatable than Mul-Kimchi broths fermented by other strains of S. cerevisiae. Therefore, if the useful strain of lactic acid bacteria and yeast were isolated from Mul-Kimchi broths, which can improve acceptability of broth and which can produce homogeneous broth, they can be used for the new style beverage.
KEYWORD
Kimchi, Saccharomyses cerevisiae
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