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KMID : 1024420190230020112
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Food Engineering Progress
2019 Volume.23 No. 2 p.112 ~ p.117
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Microbial Reduction in Kimchi Cabbage Leaves by Washing with Citric Acid and Ethanol
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Han Eung-Soo
Yang Ji-Hee
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Abstract
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The purpose of this study is to develop a method to cultivate lactic acid bacteria (LAB) as a by-product in the fermentation of kimchi through the use of Chinese cabbage leaves. A method to reduce the initial number of microorganisms using citric acid and ethanol to wash cabbage leaves was investigated. In this experiment, Chinese cabbage leaves were washed using a mixture of 3% citric acid and 7% ethanol and the washed cabbage leaves were juiced and used as a sample. The total microorganisms of kimchi cabbage juice (KCJ) was reduced from log 6.53 CFU/g to log 3.69 CFU/g by washing with citric acid and ethanol, and lactic acid bacteria from log 4.40 CFU/g to log 2.01 CFU/g. The salinity of KCJ was appropriate for the growth of lactic acid bacteria but the pH was too low. The yield of washing, juice extraction, and total were 80.82%, 79.32%, and 64.11%, respectively. KCJ made by washing with citric acid and ethanol was good for the culture broth of lactic acid bacteria.
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KEYWORD
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microbial reduction, kimchi cabbage, , washing, citric acid, ethanol
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