Characteristics of Gas Formation during Fermentation of Kimchi

김치발효 중 가스발생 특성에 관한 연구

The effect of the amounts of kimchi (100, 200 and 300 g) and fermentation temperature (10, 15 and 20$^{\circ}C$) on gas formation of kimchi during fermentation were investigated. The pH of the 200 g packaged kimchi for 12 days at 10-15$^{\circ}C$ was higher than 100 g and 300 g packaged kimchi, whereas that of 100 g packaged kimchi at 20$^{\circ}C$ was higher than the other products. Total lactic acid bacteria in was highest in the 200-300 g packaged kimchi fermented for 12 days at 10$^{\circ}C$. Number of Leuconostoc mesenteroides and Lactobacillus plantarum of 200 g packaged kimchi higher with the lower fermentation temperature, and that of Lactobacillus plantarum was higher in the kimchi fermented at 15$^{\circ}C$. The periods of gas formation was 8-11 days of fermentation at 10$^{\circ}C$, 1-7 day at 15$^{\circ}C$, and 5-6 days at 20$^{\circ}C$, respectively. The order of gas formation amount in the temperature and amount of kimchi was 15 > 20 > 10$^{\circ}C$ and 300 > 200 > 100 g, respectively.