Fermentation patterns of green onion Kimchi and Chinese Cabbage Kimchi = 파김치와 배추김치의 발효양상

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Title
Fermentation patterns of green onion Kimchi and Chinese Cabbage Kimchi = 파김치와 배추김치의 발효양상
Author(s)
Hun Joo Lee; Yun Jung Joo; Chan Sun Park; Jung Sook Lee; Yong Ha Park; Jong Seog AhnTae Ick Mheen
Bibliographic Citation
Korean Journal of Food Science & Technology, vol. 31, no. 2, pp. 488-494
Publication Year
1999
Abstract
Changes of lactic acid bacteria and fermentation patterns were investigated during fermentation of Green Onion Kimchi and Chinese Cabbage Kimchi at 10 and . Fermentation of Green Onion Kimchi proceeded more slowly than Chinese Cabbage Kimchi in point of changes of pH, total acidity and total viable cell number. Maximum number of total viable cell, Leuconostoc, and Lactobacillus in Green Onion Kimchi were smaller than in Chinese Cabbage Kimchi. And these differences were larger in fermentation at . Total sugar content of Green Onion Kimchi was higher than Chinese Cabbage Kimchi not only at the beginning of fermentation but also at the end of fermentation. Therefore, the reason for the slow fermentation of Green Onion Kimchi was not low sugar content. Major lactic acid bacteria of properly fermented Green Onion Kimchi were identified as Lactobacillus plantarum and Leuconostoc mesenteroides which had been reported to be major lactic acid bacteria isolated from Chinese Cabbage Kimchi.
Keyword
green onion Kimchichinese cabbage Kimchifermentationlactic acid bacteria
ISSN
0367-6293
Publisher
Korea Soc-Assoc-Inst
Type
Article
Appears in Collections:
Jeonbuk Branch Institute > Biological Resource Center > 1. Journal Articles
Ochang Branch Institute > Chemical Biology Research Center > 1. Journal Articles
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