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KMID : 1134820070360121617
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 12 p.1617 ~ p.1621
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Major Microbial Composition and Its Correlation to the Taste of Jeonju Kimchi
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Jin Hyo-Sang
Kwon Young-Ran
Yun Yeong-Ju
Lee Kyung-Ja
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Abstract
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The 21 Kimchi samples collected by a contest for the best Kimchi homemaker in Jeonju were analysed to find major microbial composition and the correlation between sensory scores and the microbial properties, which include total microbial numbers, dominant strain number, subdominant strain number, yeast strain numbers, and floral diversity. The most common microbial composition of the Kimchi samples was Leuconostoc mesenteroides as dominant strain, and Lactobacillus sakei as subdominant strain, the pattern of which was also observed in all three Kimchi samples with the highest sensory scores, but not in all three Kimchi samples with the lowest sensory scores. However none of the other examined properties showed any significant correlation to sensory scores. This result means that the taste of fermented Kimchi depends mainly on the composition of bacterial species and that of Leuconostoc mesenteroides as dominant strain and Lactobacillus sakei as subdominant strain is the best for good taste. Yeast strains were found in the range of 3.8～4.6 logCFU/g from 8 Kimchi samples and all the strains were identified to be Saccharomyces servazzii. However, fungi were not detected from any of the Kimchi. samples.
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KEYWORD
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kimchi, microbial composition, correlation to taste
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