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KMID : 1007519950040010029
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Food Science and Biotechnology
1995 Volume.4 No. 1 p.29 ~ p.33
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Effects of Red Pepper and Temperature on the Formation of Lactic Acid During Fermentation of Yeolmoo Mool Kimchi
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Park, In-Seon
Kim, Tai-Jin/Jo, Jae-Sun/Noh, Bong-Soo
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Abstract
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Yeolmoo moo1 kimchi which was prepared with 4% of sodium chloride and different concentrations (0, 0.75, 1.5, and 2.5%) of red peppers, was fermented at various temperatures. The changes in titrable acidity, pH and lactate were investigated during fermentation. Of the parameters L-lactic acid was very sensitive to the different amounts of red pepper and various temperatures. The kimchi fermentation was significantly affected by the fermentation temperature. The formation of L-lactate in Yeolmoo mool kimchi increased with the increase of red pepper at low temperature. The formation of D-lactate was relatively similar to that of L-lactate under the given condition.
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