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KMID : 0545119990090010022
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Journal of Microbiology and Biotechnology
1999 Volume.9 No. 1 p.22 ~ p.31
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Improvement of Kimchi Fermentation by Using Acid-Tolerant Mutant of Leuconostoc mesenteroides and Aromatic Yeast Saccharrmyces fermentati as Starters
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Kim, Young Chan
Jung, Eun Yung/Kim, Hyung Joo/Jung, Dai Hyun/Hong, Seong Gil/Kwon, Tae Jong/Kang, Sang Mo
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Abstract
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Saccharomyces fermentati and Leuconostoe mesemeroides were isolated from a traditional kimchi. and then the Leu. mesemeroides was mutated to the acidtolerant mutant Len. mesemeroides M-100. In the result of growth properties in MRS broth with various pHs adjusted with HCI and acid solution (latic acidmcetic acid=1:2). an acid-tolerant mutant Leu. meseneroides M-100 showed more increased ability for growth than its wild strain at various temperatures. The strains were used as starters for the fermentation of kimchi. The experiments were performed with classified experimental groups (Group I. control kimchi: Group Ⅱ, addition of YK-19 only: Group Ⅲ, addition of M-100 only: Group Ⅳ, addition of mixture of M-100 and YK-19), and their pH. total acidity, reducing sugars content. organic acid productivity. organoleptic tests, and microfloral changes were compared. As a result, in pⅡ and acidity. the optimal ripening, period of Group Ⅳ was about 13.5 days (i.e. from the 8.5 to 22 days of fermentation). This result indicates that the optimal ripening period of Group Ⅳ was about 1.5 times longer than that of Group Ⅰ. Furthermore. Group Ⅳ was edible to 28 days of Fermentation In addition. high contents of succine acid was observed in Group Ⅳ. Group Ⅳ was also highly ranked on the organoleptic test. During the fermentation of kimchi, the number of Leuconostoc Sp. in group I reduced after 7 days: however. the number of Leuconostoo sp. in Group Ⅱ. Ⅲ. and Ⅳ decresed after 14 days of fermntation. An especially high number of ler. sp. was observed in Group Ⅳ. and this gave better flavor of kimchi than any othr during the whole fermentation period. Citric acid, tartaric acid, succinic acid. fermentation acid, amid lactic acid were detected in the kimchi, and a significant increase in the concentration of lactic acid dung fermentation was observed in the all experimental Groups.
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