Earticle

초록

영어

Kimchi that contains high amount of salt can be detrimental to health. The aim of this research is to develop low-salinity Kimchi using well-fermented Kimchi lactic acid bacteria (LAB), paying attention to the fact that using the low-salt replacements can cause other side effects. Six cups of pre-fermented Chinese cabbage Kimchi, using 50%, 75%, 100% amount of salt respectively were used. Jonggajip Kimchi liquid was added to one cup of Kimchi per each group with different kinds of salinity. For the Kimchi group without added Kimchi liquid, their pH have increased after two weeks of fermentation. The absorbance of the group added Kimchi liquid was higher than the one of the group without added Kimchi liquid. After fermentation, the bacterial colonies were divided into different types (A, B, C, D, and E). In control group, type A and type C, which were grown much in common at the first week, were major LAB. In the group added Kimchi liquid, the bacterial distribution in the low-salinity Kimchi including the Kimchi of control group were completely changed. Addition of Kimchi liquid is able to diversify kinds of Kimchi bacteria and to induce competition among them.The bacteria A showed the largest amounts of growth at about 5~6% salinity. B 5~6%, C 4%. As a result of extracting and identifying LAB from Kimchi, Bacillus subtilis, Bacillus tequilensis, Lactobacillus sakei was types of Kimchi bacteria. Different from other two LAB, B.subtilis showed outstanding effect on decreasing salinity. From the experiment with high absorbable resin in order to observe the process of salinity decrease by lactobacillus, it was concluded that the bacteria decrease the salinity by absorbing Na ion. Consequently, by controlling the speed of kimchi fermentation throughout control and selection of LAC, the possibility of developing low sodium Kimchi was raised.

목차

ABSTRACT
 1. INTRODUCTION
 2. MATERIALS & METHODS
  2.1.Making low-salinity Kimchi
  2.2.Adding Kimchi LAB to low-salinity Kimchi
  2.3.Measuring the ripening degree of Kimchi by the acidity level of the fermented Kimchi and the sense of smell
  2.4.Classification of LAB and isolation culture
  2.5.The reaction of the separated LAB and the salinity
  2.6.Identification of Kimchi Lactic Acid Bacteria
  2.7.Proliferation and Change of Salinity during the Culture of Kimchi Lactobacillus
  2.8.Osmosis Change by Kimchi Lactobacillus
 3. RESULTS AND FINDINGS
  3.1.pH and ripening degree of Kimchi by controlling salinity and adding Kimchi liquid
  3.2.Growth of Kimchi bacteria by the salinity control and addition of Kimchi liquid
  3.3.Classification of Kimchi bacteria and predominant bacteria
  3.4.The abundance of Bacteria Type in Different Kimchi
  3.5.The growth rate of Kimchi bacteria is controlled by salinity
  3.6.Identification of Kimchi LAB by 16s rRNA Analysis
  3.7.Proliferation and Salinity Change During Kimchi Lactobacillus Culture
  3.8.Osmosis Change by Kimchi Lactobacillus
 4. CONCLUSION
 5. REFERENCES

저자

• Jee Ho SIM [ Paichai High School, 227 Godeok-ro, Gangdong-gu, Seoul, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  APEC Youth Scientist Journal [APEC 청소년 과학학술지]

• 간기

  반년간

• pISSN

  2005-5625

• 수록기간

  2009~2022

• 십진분류

  KDC 405 DDC 505