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KMID : 1007520150240051797
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Food Science and Biotechnology
2015 Volume.24 No. 5 p.1797 ~ p.1804
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Rapid Manufacture and Quality Evaluation of Long-term Fermented Kimchi (mukeunji) Using Lactobacillus sakei SC1
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Moon Song-Hee
Moon Jeong-Sun
Chang Hae-Choon
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Abstract
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Lactobacillus sakei SC1 was used as a starter for mukeunji and showed a high NaCl tolerance and moderate growth even at an initial pH of 4.0. These are fundamental characteristics for a mukeunji starter. SC1 kimchi was prepared using Lb. sakei SC1. Fermented SC1 kimchi presented typical mukeunji flavor within 2 months. Dominance of Lb. sakei SC1 in SC1 kimchi was over 90% during 120 days of storage and was maintained over 50% until storage day 240. Volatile compounds from SC1 kimchi ripened for 2 months were extracted and analyzed using vacuum-steam distillation and extraction, and gas chromatography-mass spectrometry. A total of 52 volatile compounds, including 20 sulfurcontaining compounds, were detected. Volatile compounds and amounts in SC1 kimchi were similar to values for 2-year-old kimchi. Rapid mukeunji can be manufactured within 2 months using Lb. sakei SC1 as a starter.
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KEYWORD
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mukeunji, rapid-manufacture, starter, Lactobacillus sakei SC1
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