Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes in Antimutagenic Activities of Crushed Kimchi during Fermentation at Different Conditions

파쇄김치의 발효중 조건에 따른 항돌연변이 활성변화

  • Kim, Soon-Dong (Department of Food Science and Technology, Catholic University of Taegu) ;
  • Woo, Cheol-Joo (Department of Food Science and Technology, Kyungpook National University) ;
  • Rhee, Chang-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Mee-Kyung (Department of Food Science and Technology, Catholic University of Taegu) ;
  • Kim, Il-Du (Department of Food Science and Technology, Catholic University of Taegu)
  • 김순동 (대구가톨릭대학교 식품공학과) ;
  • 우철주 (경북대학교 식품공학과) ;
  • 이창호 (경북대학교 식품공학과) ;
  • 김미경 (대구가톨릭대학교 식품공학과) ;
  • 김일두 (대구가톨릭대학교 식품공학과)
  • Published : 2000.06.01
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Abstract

Antimutagenic activity of crushed kimchi fermented with starter under various conditions such as temperature(5-20$^{\circ}C$), salt concentration(2-10%), addition rate of starter (0-20%) was investigated. The kimchi was fermented with crushed Chinese cabbage without salting, red pepper powder, crushed garlic, crushed ginger, anchovy juice and starter. Well fermented kimchi juice(fermented at 10$^{\circ}C$ for 15 days) and sterilized radish juice was used as a source of lactic acid bacteria and starter medium, respectively. Antimutagenic activity showed the highest in the crushed kimchi fermented at 15$^{\circ}C$ for 15 days, 4% salt concentration, 5% starter added, respectively. The inhibition rate of mutagenic activity of the kimchi against S. typhimurium TA98 induced by NQO and S. typhimurium TA100 induced by MNNG was 56.41% and 60.11%, respectively. And the inhibition rate of the kimchi juice showed 56-60% per 100ul.

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