Investigation of the Microbiological and Biochemical Properties of Kimchi in the Submerged Model System Designed for Fermented Sausages
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제29권 제4호
- : SCOPUS, SCIE, KCI등재
- 2009.10
- 423 - 429 (7 pages)
The objective of this study was to investigate the potential of the application of lactic acid bacteria (LAB) from kimchi as a starter culture in the production of fermented sausages. To achieve this, a submerged model medium that contained LAB as part of a complex system of kimchi (0.5, 1.0, 1.0, 3.0, and 5.0%) and lyophilized kimchi powder (0.2 and 0.5%) was fermented for 120 h. During the fermentation period, the growth of total viable organisms and LAB, and the changes in the pH and the titrat-able acidity, were investigated. The initial LAB counts ranged from 6.4 to 7.7 Log CFU/mL for the kimchi media, and from 6.9 to 6.9 Log CFU/mL for the kimchi powder media. In all the kimchi batches, the LAB increased logarithmically, and the highest LAB counts (around 9 Log CFU/mL) were reached in 24 h. An evident lag phase of the LAB was observed in the kimchi powder samples and reached 8.8 Log CFU/mL in 8 h. The decrease in the pH and the formation of lactic acid were rapid in the kimchi batches, and reached pH values of 3.4-3.5 in 12 h. With these results, the LAB that was integrated with the addition of kimchi or kimchi powder demonstrated its potential utility as a substitute for starter culture.