|
KMID : 0370219590040010053
|
|
Yakhak Hoeji
1959 Volume.4 No. 1 p.53 ~ p.55
|
|
|
Biochemical Studies on Korean Fermented Foods. (IX) Variation of Vitamin B12 during the Kimchi Fermentation Period
|
|
이인재/Lee IJ
김성익/허금/Kim SI/Haw K
|
|
|
Abstract
|
|
|
|
In order to confirm on production of vitamin B12 during the kimchi fermentation period, the variation of its content is studied in this paper As a sample of kimchi for this fermentation study due to the seasonal condition, nabak-kimchi which is aseasonal one in early spring, is prepared by author. The content of vitamin B12 is estimated by the microbiological assay method using lactobacillus leichmannii ATCC 7830. Details for assay are indicated in the original part. And the pseudo-vitamin B12 substances as thymidine which is active to the growth of lactobacillus leichmannii, are eliminated by the alkali treatment method of sample solution. According to the results shown in table 2 and 3 and figures 1 to 4, the following conclusions are summarized; 1.Vitamin B12 produced during the fermentation period of kimchi. And the content of this vitamin during its optimum fermentation period, is much higher content compared with the theoretically calculated amount from its materials. This has been confirmed at the repeated experiment. The trend of variation during its period is indicated at the figures. 2. The sterilized kimchi inhibited the fermentation by sterilization at the preparation, did not increased its content showing only its theoretically calculated amount.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|