DOI QR코드

DOI QR Code

Development of fermentation·storage mode for kimchi refrigerator to maintain the best quality of kimchi during storage

김치저장 중 최적의 맛 유지를 위한 김치냉장고 발효·보관 모드의 개발

  • Received : 2017.09.04
  • Accepted : 2017.10.16
  • Published : 2018.02.28

Abstract

To maintain the best quality of kimchi during long-term storage, we developed a fermentation storage mode for the kimchi refrigerator. The optimal kimchi fermentation temperature was determined to be $6^{\circ}C$ with fermentation time of 4-7 days in winter and 3-5 days in spring and fall. Based on these results, the fermentation storage mode conditions were programmed to consist of a fermentation temperature of $6^{\circ}C$ and fermentation times of 111 h in winter and 58 h in spring/fall. When kimchi was stored under the developed fermentation storage mode conditions, the total acidity of kimchi was almost the same as that of the control kimchi (stored $-2-\;-1^{\circ}C$ for 12 weeks). However, the number of lactic acid bacteria (LAB) and Leuconostoc sp. in kimchi were higher ($10^1-10^2CFU/mL$) than those in the control kimchi during storage. In addition, kimchi fermented and stored under the fermentation storage mode clearly received higher scores for overall preference than the control kimchi.

Keywords

kimchi;kimchi refrigerator;fermentation.storage;long-term storage;lactic acid bacteria

References

  1. Kim HR, Kim MR. Effect of traditional salt on the quality characteristics and growth of microorganisms from kimchi. Korean J. Food Cult. 25: 61-69 (2010)
  2. Jung JY, Lee SH, Jeon CO. Kimchi microflora: History, current status, and perspectives for industrial kimchi production. Appl. Microbiol. Biot. 98: 2385-2393 (2014) https://doi.org/10.1007/s00253-014-5513-1
  3. Jeong DW, Lee JH. Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development. LWT-Food Sci. Technol. 64: 1078-1084 (2015) https://doi.org/10.1016/j.lwt.2015.07.031
  4. Chang JY, Chang HC. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain Leuconostoc citreum GJ7 as a starter. J. Food Sci. 75: 103-110 (2010)
  5. Kim MH, Shin MS, Jhon DY, Hong YH, Lin HS. Quality characteristics of kimchi with different ingredients. J. Korean Soc. Food Nutr. 16: 268-277 (1987)
  6. Lee DY, Kim SJ, Cho JH, Kim JH. Microbial population dynamics and temperature changes during fermentation of kimjang kimchi. J. Microbiol. 46: 590-593 (2008) https://doi.org/10.1007/s12275-008-0156-5
  7. Chang JY, Kim IC, Chang HC. Effect of solar salt on kimchi fermentation during long-term storage. Korean J. Food Sci. Technol. 46: 456-464 (2014) https://doi.org/10.9721/KJFST.2014.46.4.456
  8. Lee IS, Park WS, Koo YJ, Kang KH. Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage. Korean J. Food Sci. Technol. 26: 239-245 (1994)
  9. Hahn YS. Effect of salt type and concentration on the growth of lactic acid bacteria isolated from kimchi. J. Food Sci. Technol. 35: 743-747 (2003)
  10. LG electronics Inc. Available from: http://www.lge.co.kr Accessed Dec. 31, 2016
  11. Samsung electronics Inc. Available from: http://www.samsung.com Accessed Dec. 31, 2016
  12. Dayou winia co., LTD. Available from: http://winiamando.com Accessed Dec. 31, 2016
  13. EPSIS (Electric Power Statistics Information System). Number of Electric Appliance in Use. Available from: http://epsis.kpx.or.kr. Accessed Dec. 31, 2013.
  14. Park SH, Jeong SH, Lee GM, Kim TH, Cho CE. 2015 Trend of kimchi industry. World Institute of Kimchi, Gwangju, Korea (2016)
  15. Ahn SD, Lee SS, Jeong JH. 2011 Domestic kimchi industry trend and consumer kimjang plans investigation. 2011 NHERI Report No. 159. Nonghyup Economic Research Institute, Seoul, Korea (2011)
  16. AOAC. Official methods of analysis, 15th ed. Method 942.15. Association of Official Analytical Chemists. Washington, DC, USA (1990)
  17. Lee CW, Ko CY, Ha DM. Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Korean J. Microbiol. Biotechnol. 20: 102-109 (1912)
  18. Chang JY, Choi YR, Chang HC. Change in the microbial profiles of commercial kimchi during fermentation. Korean J. Food Preserv. 18: 786-794 (2011) https://doi.org/10.11002/kjfp.2011.18.5.786
  19. So MH, Lee YS, Kim HS, Cho EJ, Yea MJ. An influence of salt concentration on growth rates of lactic acid bacteria isolated from kimchi. Korean J. Food Nutr. 9: 341-347 (1996)
  20. Yang EJ, Chang HC. Purification of a new antifungal compound produced by Lactobacillus plantarum AF1 isolated from kimchi. Int. J. Food Microbiol. 139: 56-63 (2010) https://doi.org/10.1016/j.ijfoodmicro.2010.02.012
  21. Ryu EH, Yang EJ, Woo ER, Chang HC. Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi. Food Microbiol. 41: 19-26 (2014) https://doi.org/10.1016/j.fm.2014.01.011
  22. Moon SH, Moon JS, Chang HC. Rapid manufacture and quality evaluation of long-term fermented kimchi (mukeunji) using Lactobacillus sakei SC1. Food Sci. Biotechnol. 24: 1797-1804 (2015) https://doi.org/10.1007/s10068-015-0234-5
  23. Ryu EH, Chang HC. In vitro study of potentially probiotic lactic acid bacteria strains isolated from kimchi. Ann. Microbiol. 63: 1387-1395 (2013) https://doi.org/10.1007/s13213-013-0599-8
  24. Chang JY, Lee HJ, Chang HC. Identification of the agent from Lactobacillus plantarum KFRI464 that enhances bacteriocin production by Leuconostoc citreum GJ7. J. Appl. Microbiol. 103: 2504-2515 (2007) https://doi.org/10.1111/j.1365-2672.2007.03543.x
  25. Lee SH, Chang HC. Isolation of antifungal activity of Leuconostoc mesenteroides TA from kimchi and characterization of its antifungal compounds. Food Sci. Biotechnol. 25: 213-219 (2016) https://doi.org/10.1007/s10068-016-0032-8
  26. Sarangraj P, Naidu MA, Sivasakthivelan P. Lactic acid bacteria and its antimicrobial properties: a review. Int. J. Pharm. Bio. Arch. 4: 1124-1133 (2013)