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KMID : 0903519970400060541
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1997 Volume.40 No. 6 p.541 ~ p.545
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The Effect of Cocoon Silk Fibroin Hydrolyzate(CSFH) on Shelf-Life Extension of Kimchi during Fermentation
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Kim Dong-Soo
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Abstract
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This study was conducted to investigate the effect of cocoon silk fibroin hydrolyzate(CSFH) on shelf-life extension of kimchi. CSFH was added in kimchi in the concentration of 0.3%(w/w), 0.6% and 0.9%. Kimchi with CSFH showed higher pH and lower titratable acidity than control and it was supposed that the growth of lactic acid bacteria was inhibited by CSFH. In model system, for complex lactic acid bacteria, CSFH showes antimicrobial activity.
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KEYWORD
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