Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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A Study on Buchu(Leek, Aillium odorum) Kimchi-Changes in Chemical, Microbial and Sensory Properties, and Antimutagenicity of Buchu Kimchi during Fermentation

  • Lee, Kyeoung-Im (Dept. of Food Science and Nutrition, and Kimchi Research Institue, Pusan National University, Pusan 609-765) ;
  • Jung, Keun-Ok (Dept. of Traditional Food Preparation. Yangasn Junior College, Yangsan 626-800. Korea) ;
  • Rhee, Sook-Hee (Dept. of Traditional Food Preparation. Yangasn Junior College, Yangsan 626-800. Korea) ;
  • Suh, Myung-Ja (Dept. of Traditional Food Preparation. Yangasn Junior College, Yangsan 626-800. Korea) ;
  • Park, Kun-Young (Dept. of Traditional Food Preparation. Yangasn Junior College, Yangsan 626-800. Korea)
  • Published : 1996.06.01
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Abstract

This study was conducted to investigate the changes in chemical, microbial and sensory characteristics, and antimutagenicity of buchu(leek, Allium odorum) kimchi during fermentation at 15$^{\circ}C$. Reducing sugar contents and pH of buchu kimchi were decreased during the fermentation. The reduction rate of reducing sugar of glutinous rice paste and shrimp added buvhu kimchi(GSBK) was faster than those of control buchu kimchi(CBK) and glutious rice paste added bucku kimchi(GBK). Acidity increased rapidly until 4 days,a nd optimum acidity (0.6%) of bucku kimchi was reached within 2 day. Also total bacterial and lactic acid bacterial counts greatly increased after 4 days of the fermentation. The numbers of lactic acid bacteria after 8 day- fermentation in CBK and GSBK, and 10 day-fermentation in GBK were the highest values, 4.5$\times${TEX}$10^{8}${/TEX} CFU/ml, 4.8$\times${TEX}$10^{8}${/TEX} CFU/ml and 6.1$\times${TEX}$10^{8}${/TEX} CFU/ml, respectively. In the sensory evaluation, appearance of sample was good at 0 day, taste from overall quality of buchu kimchi were asquired the highest values at 6th day. The methanol extracts from buchu kimchi(GBK) showed antimutagenicity against aflatoxin {TEX}$B_{1}${/TEX}({TEX}$AFB_{1}${/TEX})in Salmonella typhimurium TA100. The inhibition ration were 58~69% with treatment of the 5% methanol extracts, and when the adding concentration increased the effect increased.

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References

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