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KMID : 0665420130280040401
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Korean Journal of Food Culture
2013 Volume.28 No. 4 p.401 ~ p.408
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Characteristics of Cabbage Juice Fermented by Lactic Acid Bacteria from Kimchi
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Im Hye-Eun
Oh Yu-Ri
Kim Na-Young
Han Myung-Joo
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Abstract
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The objective of this study was to determine the quality characteristics of cabbage juice fermented by lactic acid bacteria
from Kimchi (Leuconostoc mesenteroides, Lactobacillus sakei SL1103, Lactobacillus plantarum LS5, and mixed starter).
Cabbage juice was inoculated with lactic acid bacteria and fermented at 30 for 72 hrs. Changes in lactic acid bacteria
number, pH, titratable acidity, Brix, and color during fermentation were analyzed. After fermentation for 24 hrs, cabbage
juice fermented by mixed starter showed the highest number of lactic acid bacteria (9.45 log CFU/mL). The pH of all
cabbage juice also decreased to 3.88~4.19 sharply, while cabbage juice fermented by Lac. sakei SL1103 showed the
highest Brix (8.38oBx). Cabbage juice fermented by mixed starter showed the highest L value (56.83). In the sensory
evaluation, cabbage juice fermented by a mixed starter (Leu. mesenteroides, Lac. sakei SL1103, and Lac. plantarum LS5)
showed the highest preferences in taste, flavor, and overall acceptability. Therefore, cabbage juice fermented by mixed
starter (Leu. mesenteroides, Lac. sakei SL1103 and Lac. plantarum LS5) has the highest potential for the development of
fermented cabbage juice as an excellent bioactive functional food.
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KEYWORD
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Cabbage juice, lactic acid bacteria, Kimchi, sensory evaluation
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