Effects of Addition of Adipic acid-resistant Strains on Extending Shelf-life of Kimchi

Adipic acid 저항성 균주 첨가가 김치 저장기간 연장에 미치는 효과

  • Published : 2000.04.30

Abstract

The purpose of the study was to investigate effect of addition of mutant strains of both Leuconostoc mesenteroides and Leu. paramesenteroides on extending shelf-life of Kimchi. The mutant strains have an increased adipic acid resistance in comparison with that of their paired wild types. Addition of both strains was more effective than that of one strain alone to extend shelf-life of Kimchi. The optimal amount of inoculation was determined as 0.005% of the two mixed mutant strains with a ratio of 1 : 10, Leu. mesenteroides : Leu. paramesenteroides based on the results of acidification and organoleptic tests.

Keywords

mutated strain;kimchi;lactobacilli