1990•The Korean Journal of Food And NutritionRequires access

Effects of Non-Volatile Organic Acids in the KimChi by Lactic Acid Bacteria

In-Hwan Hyeon, Gwang-Su Kim, Nak-Hyeon Jeong

Abstract

This studies were carried out to investigate the effects of non-volatile organic acids in the KimChi by lactic acid bacteria. The organism isolated from KimChi, Pediococcus dextrinicus, Leuconostoc mesenteroides, Lactobacillus plantarum and Lactobacillus brevis, were inoculated for preparation of KimChi. pH of all on the KimChi sample dropped sharply according as fermentation continued. pH of on optimum ripening period KimChi(4.4 and 4.2) reached 1.3 and 1.9 day at all on sample, respectively. Optimum acidity(0.5%) of KimChi were reached within 2 day all on sample. The total number of lactic acid bacteria reached 1.0X107cells/ml in 1 day and decreased slowly after 4 day. Main non-volatile organic acids were identified lactic, malic and succinic acid. The sensory score of mixed lactic acid bacteria inoculated KimChi was better than that of another KimChi.

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Key concepts: Lactic acid, Leuconostoc mesenteroides, Food science, Bacteria, Lactobacillus plantarum, Chemistry, Malic acid, Fermentation