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KMID : 0545120090190121644
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Journal of Microbiology and Biotechnology
2009 Volume.19 No. 12 p.1644 ~ p.1649
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Buffering Effects of Calcium Salts in Kimchi: Lowering Acidity, Elevating Lactic Acid Bacterial Population and Dextransucrase Activity
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Seo Eun-Chae
Moon Jin-Seok
Jung Jee-Yun
Kim Ji-Sun
Eom Hyun-Ju
Han Nam-Soo
Kim So-Young
Yoon Hyang-Sik
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Abstract
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The aim of this study was to investigate the buffering effects of calcium salts in kimchi on total acidity, microbial population, and dextransucrase activity. For this, calcium chloride or calcium carbonate was added in dongchimi-kimchi, a watery-radish kimchi, and their effects on various biochemical attributes were analyzed. As results, addition of 0.1% calcium chloride in kimchi resulted in less decrease in pH after 24 days incubation and this milder condition allowed lactic acid bacteria to survive longer than the control. Particularly, heterofermentative Leuconostoc genus showed 10-fold higher population than that of the control. In addition, when sucrose and maltose were added with calcium salts in kimchi, dextransucrase activity in kimchi was elevated and higher concentration of isomaltooligosaccharides was synthesized than the control. Calcium chloride was determined as a better activator compound of dextransucrase than calcium carbonate probably due to its higher solubility. The results of this study illustrate a probable approach to modulate the kimchi fermentation process and possibly to enhance the quality of kimchi by addition of dietary calcium salts.
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KEYWORD
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kimchi, leuconostoc, dextransucrase, calcium chloride, calcium carbonate, isomaltooligosaccharides
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