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KMID : 1011620070230010078
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 1 p.78 ~ p.82
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The Effect of Yulmoo Extract and Cold Shock on the Growth of Kimchi Lactic Bacteria
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김은정:Kim Eun-Jung
한영숙:Han Young-Sook
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Abstract
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Yulmoo Kimchi becomes sour without carbonated taste when ripened at room temperature after being placed under cold temperature. The carbonated taste of Kimchi is reported to come from the hetero lactic fermentation of Leuconostoc strains. Yulmoo extract was made with methanol and added to four lactic bacteria strains originating from kimchi. The bacteria were also subjected to 1°C for 24 hours as a cold shock treatment, after which Leuconostoc mesenteroide subsp. dextranicum KCCM 40708，Lactobacillus brevis KCTC 3102，Lactobacillus plantarum KCTC 3108, and Leuconostoc lactics KCTC 3528 strains showed a growth inhibition with the addition of Yulmoo extract at the concentration of 250-4,000 ppm. Leuconostoc mesenteroide subsp. dextranicum KCCM 40708，Lactobacillus brevis KCTC 3102，Lactobacillus plantarum KCTC 3108, and Leuconostoc lactics KCTC 3528，a strains appearing at the early stage of Kimchi fermentation, showed a higher growth inhibition following Yulmoo treatment in combination with the cold shock.
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KEYWORD
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Yulmoo Kimchi, Yulmoo extract, cold shock, lactic bacteria strain
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