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KMID : 0380620070390010061
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 1 p.61 ~ p.65
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Effects of Commercial Fructooligosaccharides on Bifidobacteria Kimchi Fermentation
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Chae Myoung-Hee
Jhon Deok-Young
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Abstract
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In order to extend the viability of aerotolerant Bifidobacterium animalis DY-64, fructooligosaccharide was added to kimchi containing the bifidobacteria. Baechu-kimchi made with Chinese cabbage was prepared with B. animalis DY-64 and fructooligosaccharide. Physicochemical and microbial changes of the kimchi were evaluated during fermentation at . Bifidobacteria survived longer in kimchi containing fructooligosaccharide than in kimchi not containing the oligosaccharide. The viable cell counts of Lactobacillus spp. and Leuconostoc spp. and the organic acid content of fructooligosaccharide-added kimchi were higher than those of bifidobacteria or conventional kimchi. The sour taste and sourness of fructooligosaccharide-added kimchi were as high as that of conventional kimchi. These results show that the addition of prebiotic fructooligosaccharide in kimchi enhanced the viability of bifidobacteria during functional kimchi fermentation.
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KEYWORD
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Bifidobacterium animalis DY-64, fructooligosaccharide, kimchi
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