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KMID : 0380620200520030304
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 3 p.304 ~ p.309
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Storage container-dependent chemical and microbiological characteristics during kimchi storage
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Kim Seon-Gyu
Han Min-Hui
Hwang Jong-Hyun
Moon Gi-Seong
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Abstract
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Different types of storage containers, such as polypropylene (PP), stainless steel (STS), and ceramic were used for kimchi storage at 0°C in a refrigerator, and the characteristics were compared for 32 days. The pH of kimchi samples in PP and STS containers reached 4.59 and 4.53, respectively at day 16, while a pH of 4.92 could be observed in ceramic containers. This trend persisted until day 32. Titratable acidities of the PP and STS container contents reached 0.83 and 0.82%, respectively, on day 16, while it reached 0.73% in the case of the ceramic container contents. The viable cell counts of lactic acid bacteria in kimchi samples in PP, STS, and ceramic containers fluctuated and finally reached 4.87, 5.44, and 5.35 Log CFU/g, respectively. Weissella koreensis occupied a large portion of the kimchi sample of the ceramic container on day 20 based on the metagenomic analysis. Taken together, ceramic container might be desirable for the storage of kimchi in low temperature refrigerators.
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KEYWORD
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kimchi, storage container, ceramic, kimchi refrigerator, Weissella koreensis
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