Effect of Salt Type and Concentration on the Growth of Lactic Acid Bacteria Isolated from Kimchi

소금의 종류와 농도가 배추김치에서 분리한 유산균의 생육에 미치는 영향

  • Hahn, Young-Sook (Department of Food and Nutrition, Sungshin Women's University)
  • 한영숙 (성신여자대학교 식품영양학과)
  • Published : 2003.08.01

Abstract

Tests show that the growth of lactic bacteria in kimchi varies according to the type and concentration of salt used. Weissella confusa, the early stage bacteria in kimchi fermentation, increased sharply after 5 hr of induction with 3% light salt and refined salt. However, the induction period lengthened to 12 hr with 3% sea salt and bamboo salt. Lactobacillus delbrueckii ss lactis and L. pentosus which grow in the middle stage of fermentation, and L. hamsteri, which grows at the end stage of fermentation, were found after 12 hr of induction with 3% salt of all kinds. When 5% light salt was added to the culture medium, the induction period of bacteria other than W. confusa lengthens to 12 hr. The trend is similar for sea salt, bamboo salt, and refined salt, with a higher NaCl concentration resulting in less growth. W. confusa showed salt tolerance, but L. hamsteri was affected by the type and concentration of salt. With 5% sea salt, bamboo salt, and refined salt, the growth of bacteria was inhibited by up to 24 hr.

Keywords

kimchi;lactic acid bacteria;salt

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