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KMID : 1134820210500050515
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 5 p.515 ~ p.521
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Natural Preservatives Containing Garlic Extract Effects on the Physicochemical and Microbiological Characteristics of Kimchi
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Im Kyung-Hyun
Choi Il
Kim Chul
Lee Ho
Choi Ye-Dam
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Abstract
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This study examined the physicochemical and microbial changes to kimchi during the storage (fermentation) period when 1.0% and 3.0% of BGC-F 2.0, a complex natural preservative, was added. The pH measured immediately after production was 5.90∼6.17. On the 28th day under the 4°C storage condition, however, the pH of both the control group and the experimental group decreased to 4.45 and 5.20 (1.0%), 4.87 (3.0%) each. The titratable acidity measured immediately after production was 0.32±0.01. On the 28th day at 4°C, the control group was 1.04, and the experimental group was 0.54 (1.0%), 0.67 (3.0%), which was an increase compared to before. The number of viable cells of total bacteria and lactic acid bacteria was measured to examine the microbial changes. The total bacteria count immediately after the production was 3.91∼4.71 log CFU/g. On the 28th day of 4°C storage, the total bacteria count was 6.63 log CFU/g in the control group, and 3.85 log CFU/g (1.0%) and 4.28 log CFU/g (3.0%) in the experimental group. The total bacteria count of the control group increased while the experimental group edged down. The number of viable lactic acid bacteria was determined to be 5.49∼5.76 log CFU/g immediately after production. On the 28th day of 4°C storage, the number of viable lactic acid bacteria was 7.76 log CFU/g in the control group, and 3.00 log CFU/g (1.0%) and 4.00 log CFU/g (3.0%) in the experimental group. Overall, that the application of 1.0∼3.0% BGC-F 2.0 could be extend the storage life of kimchi.
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KEYWORD
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Korean kimchi, microorganism, natural preservative, lactic acid bacteria, antioxidant
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