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KMID : 0665220130260040945
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Korean Journal of Food and Nutrition
2013 Volume.26 No. 4 p.945 ~ p.951
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Changes in Fermentation Properties and Ornithine Levels of Baechu Kimchi by Storage Condition
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Park Ki-Bum
Kim Su-Gon
Yu Ji-Hyun
Kim Ji-Seon
Kim Eun-Seon
Jeon Jong-In
Oh Suk-Heung
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Abstract
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Changes in fermentation properties and ornithine levels of Baechu Kimchi by storage conditions were investigated. After making and fermenting Kimchi at 15℃ for 32 hr (S1), 36 hr (S2), 40 hr (S3), 44 hr (S4), and 48 hr (S5) during the first 10 days of storage. The Kimchi samples are subsequently stored in the －1℃ Kimchi refrigerator for up to 60 days. Changes in the pH values and lactic acid contents of S4 and S5 samples are slightly bigger than the S1, S2 and S3 samples which have no significance differences. According to lactic acid bacteria (LAB) number, all samples show the largest augmentation according to the number of Lactobacilli during the first 20 days of storage. After 20 days of storage, the S4 and S5 samples show larger accumulations of LAB than S1, S2 and S3 samples. The Weissella genus is predominated at the 40 day of storage in the S5 sample. Ornithine levels are increased up to 170 ㎎ per 100 g during the storage period of 40~50 days in the S5 sample. However, the increase of ornithine levels in S1, S2 and S3 samples is smaller than those of the S4 and S5 samples. These results indicate that the conditions of Kimchi fermentation, which is 48 hr at 15℃ before storage, is proved to be the most superior for ornithine levels within the Kimchi refrigerator.
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KEYWORD
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Kimchi, fermentation, storage, ornithine levels, Weissella genus
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