DOI QR코드

DOI QR Code

Effect of cryoprotectant agents on the growth of lactic acid bacteria during storage of powdered Kimchi

분말김치 저장 중 젖산균 생육에 대한 동결건조보호제 첨가 효과

  • Received : 2014.12.10
  • Accepted : 2015.01.29
  • Published : 2015.04.30

Abstract

This study was conducted to evaluate effect of adding cryoprotectant agents on the growth of lactic acid bacteria during storage of powdered Kimchi. Powdered Kimchi was prepared by adding 1.5% cryoprotectant (glucose, maltose, lactose, and sucrose) and freeze-dried. For the preparation of micro-sized particle of Kimchi powder, the freeze-dried Kimchi was powered at 14,000 rpm for 2 min. The survival ratio of lactic acid bacteria in the powdered Kimchi was monitored during storage period of 4 months at -20, 0, 4, and $25^{\circ}C$ after the capsulation of the powedered Kimchi. The number of lactic acid bacteria in the powdered Kimchi capsule was the greatest stored at $-20^{\circ}C$, and the addition of glucose in cryoprotectant showed higher survival rate of lactic acid bacteria than that of control. More than $10^7CFU/g$ of lactic acid bacteria were survived in the powdered Kimchi stored at 0 and $4^{\circ}C$. However, the lactic acid bacteria were not detected in the powdered Kimchi stored at $25^{\circ}C$. As a results, the addition of cryoprotectant agents in the manufacturing process improved the survival rate of lactic acid bacteria in powered Kimchi products with accompanying with a cold-chain system for the distributon of powdered Kimchi products.

Acknowledgement

Supported by : 농림축산식품부

References

  1. Lee CH (1986) Kimchi : Korean fermented vegetable foods. Korean J Dietary Culture, 1, 395-402
  2. Ku KH, Sunwoo JY, Park WS (2005) Effects of ingredients on the its quality characteristics during kimchi fermentation. J Korean Soc Food Sci Nutr, 34, 267-276 https://doi.org/10.3746/jkfn.2005.34.2.267
  3. Lee JY (2009) A study on planning the policy for the globalization of Korean food. MS Thesis, Chung-Ang University, Korea, p 18-21
  4. Jung EH, Ryu JP, Lee SI (2012) A study on foreigner preferences and sensory characteristics of kimchi fermented for different periods. Korean J Food Culture, 27, 346-353 https://doi.org/10.7318/KJFC/2012.27.4.346
  5. Ku KH (1998) A study on improving kimchi ordors for enhancing acceptabilities. Final report of KFRI, KFRI E1420
  6. Choi YB (2012) Strategic plan for the globalization of Korean kimchi through balanced drying systems. Final Report of MIFAFF, MIFAFF 11-1541000-001444-01
  7. Kim JH (2007) Savory fresh Kimchi powder Manufacturing Method Thereof. Korea Patent No. 10-0785274
  8. Oh SH, Hwang IG, Kim HY, Hwang CR, Park SM, Hwang Y, Yoo SM, Kim HR, Kim HY, Lee JS, Jeong HS (2011) Quality characteristics by particle size of red pepper powders for pepper paste and kimchi. Korean J Soc Food Sci Nutr, 40, 725-730 https://doi.org/10.3746/jkfn.2011.40.5.725
  9. George JP, Datta AK (2002) Development and validation of heat and mass transfer models for freeze-drying of vegetable slices. J Food Eng, 52, 89-93 https://doi.org/10.1016/S0260-8774(01)00091-7
  10. Ku KH, Cho MH, Park WS (2003) Characteristics analysis for the standardization of commercial kimchi. Korean J Food Sci Technol, 35, 316-319
  11. Hong SI, Park JS, Park NH (1995) Quality changes of commercial kimchi products by different packaging methods. Korean J Food Sci Technol, 27, 112-118
  12. Lee EJ, Pack SE, Choi HS, Han GJ, Kang SA, Park KY (2010) Quality characteristics of kimchi fermented in permeability-controlled polyethylene containers. Korean J Food Preserv, 17, 793-799
  13. Ku KH, Cho MH, Park WS (2003) Characteristics analysis for the standardization of commercial kimchi. Korean J Food Sci Technol, 35, 316-319
  14. Bang KH, Kim GJ, Oh DH, Rhee YH (1999) High-density cultivation and cryopreservation of Saccharomyces cerevisiae Hansen CBS5926. Korean J Microbiol, 35, 302-306
  15. Ko TY, Kang JH (2000) Effects of freeze drying protectant added to lactic acid bacteria fermented food prepared from milk or egg white powder on growth and organoleptic properties. Korean J Food Sci Technol, 32, 192-199
  16. Choi CH (2005) Effects of various kinds and concentration of cryoprotectants on cryopreservation of trumpet shell, Charonia lampas sauliae Larvae. Ph D Thesis, Yosu National University, Korea, p 2
  17. Kim SW, Ko YG, Byun M, Do YJ, Han JY, Kim DH, Seong HH, Kim H (2013) Comparison of vitrification and slow freezing for the cryopreservation of chicken primordial germ cell (Ogye). J Animal Sci Technol, 55, 417-425 https://doi.org/10.5187/JAST.2013.55.5.417
  18. Lee YH (2005) Effects of cryoprotectant for cryopreservation of marine invertebrate larvae. Ph D Thesis, Yosu National University, Korea, p 2
  19. Sihn EH (2002) Studies on growth characteristics of Lactobacillus brevis isolated from kimchi - Optimization of nutrient composition in sourdough media. Korean J Food Nutr, 15, 215-219
  20. Lee JY (2009) A study on planning the policy for the globalization of Korean food. MS Thesis, Chung-Ang University, Korea, p 18-21
  21. Kilara A, Shahani KM, Das NK (1976) Effect of cryoprotective agents on freeze-drying and storage of lactic cultures. Cult Dairy Prod J, 11, 8-11
  22. To BS, Etzel MR (1997) Spray drying, freeze drying or freezing of three different lactic acid bacteria species. J Food Sci, 62, 576-585 https://doi.org/10.1111/j.1365-2621.1997.tb04434.x