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

Abstract

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.

Keywords

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

References

  1. Cheigh HS, Kim HY, Yeo KM, Kim BN. Fermentation aspects of fruit-vegetable juice by mixed cultures of lactic acid bacteria isolated from kimchi and yeast. J. Korean Soc. Food Sci. Nutr. 27:1059-1064 (1998)
  2. Jang MS, Kim NY. Effects of salting methods on the physicochemical properties of kakdugi fermntation. Korean J. Soc. Food Sci. 15: 61-67 (1999)
  3. Mheen TI, Kwon TW. Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol. 16: 443-450 (1984)
  4. Kim SD, Jang MS. Effects of fermentation temperature on the sensory, physicochemical and microbiological properties kakdugi.J. Korean Soc. Food Sci. Nutr. 26: 800-806 (1997)
  5. AOAC. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA (1990)
  6. Kim SJ, Park KH. Retardation of kimchi fermentation by the extracts of allium tuberosum and growth inhibition of related microorganisms. Korean J. Food Sci. Technol. 27: 813-818 (1995)
  7. Ahn SY. Study of kimchi manufacturing (1)-The effect of seasoning on kimchi fermentation. Korean Natl. Inst. Technol. Qual. 20: 61-80 (1970)
  8. Kim SD, Hawer WD, Jang MS. Effect of fermentation temperature on free sugar, organic acid and volatile compounds of kakdugi. J. Korean Soc. Food Sci. Nutr. 27: 16-23 (1998)
  9. Kim YB, Hah DM, Kim CS. Milling characteristics and qualities of Korean rice. Korean J. Food Sci. Technol. 22: 199-205 (1990)
  10. Kim NY, Jang MS. Effects of salting methods on the sensory an microbiological properties of kakdugi. Korean J. Soc. Food Sci.16: 75-83 (2000)
  11. Lee CW, Ko CY, Ha DM. Microflora changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Korean J. Appl. Microbiol. Biotechnol. 20: 102-109 (1992)
  12. Mislivec PB, Beuchat LR, Cousin MA. Yeasts and molds. In: Compendium of Methods for the Microbiological Examination of Food. Splittstoesser DF, Vanderzant C (eds). American Public Health Association, Washington, DC, USA (1991)
  13. Han HU, Lim CR, Park HK. Determination of microbial community as an indicator of kimchi fermentation. Korean J. Food Sci. Technol. 22: 26-32 (1990)
  14. Kim MY, Choi US, Kim JY, Kim KR. Effects of detergent and other pollutants related domestic sewage on water pollution. J. Korean Ind. Eng. Chem. 4: 564-568 (1993)
  15. Park JE, Kim HR, Jang MS. Sensory and microbiological properties of dongchimi added with gatt. Korean J. Soc. Food Sci. 16:57-64 (2000)
  16. Kim MJ, Moon SW, Jang MS. Effect of onion on dongchimi fermentation. J. Korean Soc. Food Nutr. 24: 330-335 (1995)
  17. Ryu CS, Kim EK, Kim YB. Changes in the bacterial flora during kakdugi fermentation and the physiological characterization of lactic coccal isolates. Korean J. Food Sci. Technol. 30: 650-654 (1998)
  18. Huh YJ, Cho YJ, Kim JK, Park KH. Effects of radish root cultivars on the dongchimi fermentation. Korean J. Food Sci. Technol.35(1): 7-14 (2003)
  19. SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (2002)