Growth Patterns of Lactic Acid Bacteria during Fermentation of Radish with Rice Water and Rice Bran

쌀뜨물과 쌀겨를 이용한 무 발효과정 중 젖산균의 증식 양상

  • Cho, Joon-Il (Department of Food Science and Technology, Chung-Ang University) ;
  • Jung, Hye-Jin (Department of Food Science and Technology, Chung-Ang University) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University) ;
  • Kim, Keun-Sung (Department of Food Science and Technology, Chung-Ang University)
  • Published : 2004.10.31


Changes in total aerobic bacteria (TAB), lactic acid bacteria (LAB), rod- and coccal-shaped lactic acid bacteria (R- and C-LAB), pH, and total acidity were investigated during fermentation of radish with new fermentation base at $20^{\circ}C$ for up to 16 days. New fermentation base was prepared by pre-fermenting a mixture of rice bran and rice water (1 : 0.1, w/v) at $20^{\circ}C$ for 7 days. Initially, radish showed 5.41, 4.23, 4.57, and 3.1 log CFU/g, and base showed 6.68, 6.60, 5.95, and 5.6 log CFU/mL for TAB, LAB, R-LAB, and C-LAB, respectively. Initial pH and total acidity of radish were $6.6^{\circ}C$ and 0.09%, and those of base were 5.76 and 0.36%, respectively, Counts of LAB (4.23 to 8.33 Bog Cpu/g, 6.6 to 9.7 log CFU/mL), R-LAB (4.57 to 7.15 log CFU/g, 5.95 to 8.5 log CFU/mL), and C-LAB (3.1 to 7.5 log CFU/g, 5.6 to 8.6 log CFU/mL) of radish and base respectively increased during initial fermentation period, then remained constant during late fermentation period, and far 4 days after fermentation, pH values (6.6 to 4.19, 5.76 to 4.57) drastically decreased and thereafter slowly decreased. Total acidities of radish and base (0.09 to 0.63%, 0.36 to 0.63%, respectively) drastically increased far 7 days after fermentation and increased slightly thereafter.


radish;lactic acid bacteria;rice water;rice bran;fermentation


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