Earticle

초록

영어

In the development of a nutrient enhanced functional food, kimchi was produced by using high γ-aminobutyric acid (GABA) producing lactic acid bacterium as a starter strain. The strain isolated from kimchi was identified by using an API kit and named Lactobacillus sp. OPK 2-59. Kimchi was produced by 3 methods 1) monosodium glutamate (MSG) added (M group); 2) starter added (S group); 3) MSG+starter added (M&S group). The produced kimchi was fermented for 24 hr in an incubator at a temperature of 15oC and stored at 0-1oC to examine its characteristics. The M&S group exhibited a sharper increase in acidity and a steeper fall in pH as well as a higher number of lactobacilli. The M&S group kimchi had 18 mg/100 g (fresh weight, f.w.) of GABA, whereas the M and S group each had 6 mg/100 g (f.w.) GABA. According to functional
evaluation, the M&S group kimchi, which has higher GABA, was not significantly different in taste, color, texture, or smell, but the M&S group was generally superior. In summary, using Lactobacillus sp. OPK 2-59 and MSG, a high quality kimchi with increased GABA content can be produced as a functional food.

목차

Abstract
 Introduction
 Materials and Methods
  Isolation of the ferentation starter strain
  Production of starter
  Materials and strains
  Salted kimchi and dressing materials
  Kimchi production and fermentation
  Measurement of pH
  Measurement of acidity
  Measurement of sugar reduction
  Lactic acid bacteria analysis
  Measurement of GABA in kimchi
  Sensory evaluation
 Results and Discussion
  Isolation and identification of strain
  GABA production capacity of the selected strain
  Kimchi pH and acidity changes
  Reducing sugar
  Change in number of lactic acid bacteria
  Change in kimchi GABA content
  Sensory evaluation of kimchi
 References

키워드

저자

• Jae-Hwan Seok [ Department of Food and Biotechnology, Woosuk University ]
• Ki-Bum Park [ Research and Development Center WiniaMando Inc., ]
• Yo-Han Kim [ Department of Food and Biotechnology, Woosuk University ]
• Mi-Ok Bae [ Department of Food Science and Human Nutrition, Chonbuk National University ]
• Myung-Ki Lee [ Korea Food Research Institute, Seongnam ]
• Suk-Heung Oh [ Department of Food and Biotechnology, Woosuk University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664