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KMID : 1007519930020010039
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Food Science and Biotechnology
1993 Volume.2 No. 1 p.39 ~ p.43
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L-Lactate Oxidase Electrode and Dissolved Oxygen Meter for Specific Determination of L(＋)-Lactic Acid in Kimchi during Fermentation
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Park, In-Seon
Kang, Su-Jung/Kim, Jung-Ho/Nah, Bong-Soo
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Abstract
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The produced L(+)-lactate in various Kimchies during fermentation was determined by lactate oxidase electrode and dissolved oxygen meter (YSI 59). Rate of oxygen consumption due to the oxidation of L(+)-lactate was measured and calibrated through IBM PC compatible. The measuring system was not influenced by organic acids and free sugar that might be produced in Kimchi. Moreover, garlic, red pepper and sodium chloride which were used in preparation of Kimchi did not influence as interferences on the enzyme electrode. L(+)-lactate contents of cabbage Kimchi, radish Kimchi and Dongchimi were 20.5-395.1, 24.7-462.0 and 21.6-104.1㎎/100㎖ at 10℃ during 9 days of fermentation. Compared with the spectrophotometry using lactate dehydrogenase and NAD- there is little difference. Enzyme sensor required dilution but no clarification or purification.
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