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KMID : 0613820020120050523
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Journal of Life Science
2002 Volume.12 No. 5 p.523 ~ p.527
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The Study for Contents of Sinigrin in Dolsan Leaf Mustard Kimchi during Fermentation Periods
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Lim Hyun-Soo
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Abstract
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This study was carried out to investigate that physiological activity was relevence to mocroorganism and contents of sinigrin in Dolsan Leaf Mustard Kimchi (DLMK) during fermentation. DLMK was prepared from Dolsan leaf mustard, green onion, garlic, red pepper powder, ginger and salt. And it was fermented at 20℃ for 50days. The number of total microbes were increased until reaching the optimum ripening period and after, that number slowly decreased. And that tendency was agreement with antioxidative activity. And also the contents of sinigrin was increased until the optimally ripened time, then decreased. These results suggests that microorganism was significantly related to the physiological activity, and sinigrin was the one of the physiological active substances by microorganism in DLMK. In particular, 50days fermented DLMK at 20℃ was showed the highest contents of crude protein. Coincidently, 50days fermented DLMK might possibly contain high levels of crude proteins produced by various microorganism.
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KEYWORD
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Dolsan Leaf Mustard Kimchi (DLMK), antioxidative activity, sinigrin, physiological activity, microorganism
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