Effect of King Oyster Mushroom (Pleurotus eryngii) Addition on the Quality of Kimchi during Fermentation

큰느타리버섯 첨가가 김치의 숙성 중 품질에 미치는 영향

  • Kim, Jeong-Han (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services) ;
  • Moon, Mi-Hwa (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services) ;
  • Chung, Jae-Woon (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services) ;
  • Chi, Jeong-Hyun (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services) ;
  • Ju, Young-Cheoul (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services)
  • 김정한 (경기도농업기술원 버섯연구소) ;
  • 문미화 (경기도농업기술원 버섯연구소) ;
  • 정재운 (경기도농업기술원 버섯연구소) ;
  • 지정현 (경기도농업기술원 버섯연구소) ;
  • 주영철 (경기도농업기술원 버섯연구소)
  • Published : 2005.06.30


Effect of king oyster mushroom (Pleurotus eryngii) on kimchi quality was evaluated during fermentation at $5^{\circ}C$. Kimchi showed rapid decrease in pH up to 7 days, and thereafter slowly decreased. Titratable acidity of kimchi was inversely proportional to pH of kimchi. Treatment of king oyster mushroom did not significantly affect total microbial and lactic acid bacterial counts in kimchi. Antioxidant activity and overall-eating quality of blanched king oyster mushroom-added kimchi were highest among samples tested.


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