Effect of Garlic Concentrations on Growth of Microorganisms during Kimchi Fermentation

마늘의 농도가 김치 미생물에 미치는 영향

  • Cho, Nam-Chul (Department of Food Science and Nutrition, Chonnam National University) ;
  • Jhon, Deok-Young (Department of Food Science and Nutrition, Chonnam National University) ;
  • Shin, Mal-Shik (Department of Food Science and Nutrition, Chonnam National University) ;
  • Hong, Youn-Ho (Department of Food Science and Nutrition, Chonnam National University) ;
  • Lim, Hyun-Sook (Department of Food Science and Nutrition, Chonnam National University)
  • 조남철 (전남대학교 식품영양학과) ;
  • 전덕영 (전남대학교 식품영양학과) ;
  • 신말식 (전남대학교 식품영양학과) ;
  • 홍윤호 (전남대학교 식품영양학과) ;
  • 임현숙 (전남대학교 식품영양학과)
  • Published : 1988.04.01

Abstract

Population changes of aerobic bacteria, yeasts, and lactic acid bacteria ware investigated during the fermentation of Kimchis containing 0, 1, 2, 4, and 6% garlic at $21^{\circ}C$. The numbers of aerobic bacteria increased during the first 2 days and decreased thereafter. The higher the garlic concentration of the Kimchis was, the smaller the increase of the aerobic bacterial population was during the initial periods of the fermentations. Garlic concentrations that showed the largest population difference between them after 2-days fermentation were 1% and 2%. The population of lactic acid bacteria also increased only during the first 2 days and was held thereafter. Lactic acid bacterial population increased more at higher garlic concentrations during the initial period of the fermentations and major microorganisms contributed to the increase were Lactobacillus brevis and low acid-producing lactbacilli. Changes of yeasts at the different garlic concentrations during the fermentations were not apparent.

Keywords

Kimchi;garlic;fermentation