Microbiol. Biotechnol. Lett. 1989; 17(4): 403-406
Starter를 이용한 속성발효김치의 제조
Production of Rapid-Fermented Kimchi with Starter
Shin-Yang Choi , Shin-Ho Lee , Young-Jo Koo and Dong-Hwa Shin
Korea Food Research Institute, 1Department of Food Science ＆ Technology, Hyo-Sung Women's University, 2Korea Food Research Institute
To establish tile standard condition of uniformed Kimchi product, we introduced the concept of starter and studied the preparation of rapid-fermented Kimchi. Of the strains isolated from Kimchi, Kakdugi and infant's feces, M7 strain grew effectively on aseptic Chinese cabbage juice and on salted Chinese cabbage, the growth of M7 was decreased severely. Inoculated with M7 in salted Chinese cabbage, appropriate range of pH and lactic acid content were reached at 8-13 hrs and 12 hrs after addition of spices, respectively. The result of sensory evaluation was not significant at 5% level.
Keywords: Kimchi, Chinese cabbage juice, Starter
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