Addition of one percent cucumber, as a Kimchi component, showed the stimulation of lactic acid fermentation, by reducing the lagphase, and resulted the early matured Kimchi. Alcohol-soluble fraction from cucumber serum accerelated the growth of Lactobacillus plantarum, p-1, p-2 newly isolated strains from cucumber pickle, but had no effect on the growth rate of Streptococus faecalis.
The growth promoting activity was inactivated by dialysis against water and heat treatment at 120℃ for 10 minutes. Softness of cucumber tissues enables to extract easily out a substance, which is thought one of the important factors for the stimulation of me growth of Lactic acid bccteria.
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