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KMID : 0903519680100010033
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1968 Volume.10 No. 1 p.33 ~ p.38
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Studies on the manufacture of canned " Kimchi "
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Abstract
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In order to determine proper conditions for the manufacture of canned Kimchi, a heat resistant lactic acid bacteria, the most acid producable strain, was isolated and identified as Lactabacillus plantarum. D-value for the isolate was calculated at 3 from a thermal death curve made at 60℃. The effects of acidity of Kimchi and the amount in a can, and he ratios of solid-liquid, were investigated. The most suitable time for sterilization with a type of can was determined as 25.2 minutes at 85℃. However in the period of heat treatment the quality was badly affected and this fact made desirable introducing of a adequate preservative additives into the manufacture of canned Kimchi.
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