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KMID : 0665220160290050801
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Korean Journal of Food and Nutrition
2016 Volume.29 No. 5 p.801 ~ p.807
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Fermentation Characteristics of Low-sodium Kimchi by Kimchi Lactic Acid Bacteria Starters
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Huang Ying
Lee Yoo-Na
Lee Bo-Ra
Kim Mi-Young
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Abstract
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In Western countries, kimchi, the Korean traditional fermented cabbage, is considered to be a healthy. However, it is
one of the main sources of the high sodium content of the Korean diet. In order to decrease the sodium content, we
manufactured a low-sodium kimchi (LK, salinity 1.0%) and 4 additional low-sodium kimchi starters in which each of 4
lactic acid bacteria (Lb. sakei 1, Lb. sakei 2, Lb. palntarum and W. koreensis) were added. The LKL1 to LKL4 samples
were prepared by adding 4 single LAB starters, each with an inoculum size of 106 CFU/g, when the cabbage was mixed
with kimchi sauce. The kimchi starters were fermented at 10℃ until reaching 0.5% acidity, and then stored at －1.5℃
until reaching 0.75% acidity. The pH and acidity of the starter kimchi changed more rapidly in the early phase of
fermentation (up to 0.75% acidity) than control low-sodium kimchi. After the acidity of the kimchi starters reached 0.75%
it remained constant. As the fermentation progressed, the total aerobic and lactic acid bacteria concentrations in the kimchi
starter with added Lb. sakei 1 were the same as in the control low-sodium kimchi. The low-sodium kimchi fermentation
of the kimchi starter with added Lb. palntarum progressed differently due to a difference in acid resistance. The kimchi
starter with added Lb. sakei 2 had an overall liking score that was slightly higher than that of the control low-sodium kimchi
due to a lower off-flavor.
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KEYWORD
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low-sodium kimchi , lactic acid bacteria , starter
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