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KMID : 1007520010100050502
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Food Science and Biotechnology
2001 Volume.10 No. 5 p.502 ~ p.507
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Preservation of Salted Korean Cabbage by Inoculating Halophilic Lactic Acid Bacteria
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Lee Chan-Yong
OH TAE-KWANG
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Abstract
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This work was conducted to study the preservation of Korean cabbage, a main ingredient of Kimchi. The preservation period of salted Korean cabbage increased with halophilic lactic acid bacteria inoculation. The preservation conditions were determined at the initial pH of 4.0, 20℃ with the addition of 0.5% of glucose. During the preservation period, the number of inoculated Lactobacillus sp. HL-1 reached to 10^8 CFU/mL, but the number of coli-form bacteria decreased. The control Korean cabbage (no bacteria inoculation) deteriorated rapidly. Through viable cell count, one Lactobacillus sp. was selected because it produced an anti-microbial substance (bacteriocin), which made a clear zone against film yeast and bacteria. This strain was named as Lactobacillus sp. BA-8. The inoculation of Lactobacillus sp. BA-8 was used in the preservation of salted Korean cabbage and effective in inhibiting the growth of coli-form bacteria for the first 3 days but not permanently. For the cabbage preservation Lactobacillus sp. BA-8 was better than Lactobacillus sp. HL-1 through a sensory evaluation done by a panel testing the color, taste and flavor. This strain could maintain the color of cabbage looking fresh for longer than one week at 20℃.
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