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KMID : 0665220130260020249
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Korean Journal of Food and Nutrition
2013 Volume.26 No. 2 p.249 ~ p.257
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The Effect of Container Types on the Growth of Bacteria during Kimchi Fermentation
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Han Kook-Il
Kim Mi-Jung
Kwon Hyun-Jung
Kim Yong-Hyun
Kim Wan-Jong
Han Man-Deuk
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Abstract
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This study is being performed to confirm the container effects during the fermentation processes of kimchi. Kimchi fermentation was prepared in the laboratory with four different types of containers; namely, a traditional Onggi vessel (Korean traditional clay pot, TOV), plastic airtight covered Onggi vessel (PAOV), plastic covered vessel (PCV) and plastic airtight covered vessel (PACV). The kimchi fermentation in the different containers was followed by taking samples at 48 hour intervals for 10 days. In all fermentation containers, the pH changes of kimchi were decreased with fermentation days, while salt content was the same for all types of containers. The number of lactic acid bacteria in kimchi were 1.09×108 CFU/㎖ at first. But the TOV, PAOV, PCV, and PACV after fermentation for 10 days were 1.42×1010, 9.13×109, 4.93× 109 and 7.46×109 CFU/㎖, respectively. The kimchi fermented in the TOV with the most dominant bacterial species were the following 5 strains: Bacillus subtilis, B. licheniformis, B. safensis, Lactobacillus brevis and B. pumilus. The use of different types of containers therefore influenced the number of L. brevis and the four Bacillus species. in kimchi, and may influence the characteristics of the fermented kimchi products. The TOV offered the greatest L. brevis numbers and suggested that it could be the best suited for preparing traditional kimchi fermentation.
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KEYWORD
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kimchi, Onggi, fermentation container, Lactobacillus sp.
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