Quality Properties of Kimch by the Addition of King Oyster Mushroom(Pleurotus eryngii) during Fermentation

Quality properties of Kimchi added with king oyster mushroom(Pleurotus eryngil) was evaluated during the fermentation at . Until 7 days, pH of Kimdhi was rapidly decreased. The titratable acidity of Kimchi was in inverse state to the pH. Kimchi added with the mushroom showed a lower pH with a higher titratable acidity than those of control. Total microbial load and lactic acid bacterial count were maximized at 18 days, thereafter slowly decreased. king oyster mushroom Kimchi added with showed an antioxidant activity. The effect was dependent fo the amount of much room, and radical scavenging activity and content of total phenolic compounds was the highest in eddition of king oyster mushroom.