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Effects of calcium lactate treatments (0,1,2 and 3% against salted Chinese cabbage) on the ?, acidity, microbial counts, content of alcohol insoluble substance and calcium, texture, color, tissue and sensory quality of kimchi were investigated during fermentation at 10℃. The ? of calcium lactate treated kimchi (CL-kimchi) remained higher than that of the controls throughout the fermentation periods. The total number of microbes of CL-kimchi was lower, while the ratio of lactic acid bacteria against the tatal microbe was higher than those of the control. The calcium content was 3-5 times higher in CL-kimchi than in the control. The firmness, crisp and AIS contents were remarkably higher as well. Most of the cells of kimchi without calcium lactate stored for 15 days at 10℃ were lost, while cells of CL-kimchi remained relatively stable. In particular, the cell walls of 2% or 3% CL-kimchi were thicker than that of 1% CL-kimchi. Moreover, evaluation of the ?, acidity and sensory tests showed the shelf-life of 2% CL-kimchi to be 25-30 days, which was 13-15 days longer than that of control products.
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