Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Gamma Irradiation on the Fermentative Microorganisms and Lactate Dehydrogenase Activity in Kimchi at Different Fermentation Stages

  • Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Dong-Ho (Department of Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Song, Hyun-Pa (Department of Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Lee, Hyun-Ja (Department of Home Economics, Hankyong National University) ;
  • Byun, Myung-Woo (Department of Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
  • Published : 2003.09.01
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Abstract

Gamma irradiation treatment was performed at the early and mid-fermentation stages of Kimchi preparation. Changes in fermentative microorganisms and lactate dehydrogenase activity during the fermentation periods were investigated to determine proper irradiation point for extending the shelf life of Kimchi. Initial levels of acid producing bacteria and yeast in Kimchi were 10$^4$ CFU g$^{-1}$ and 10$^1$ CFU g$^{-1}$ , and reached up to 10$^{9}$ CFU g$^{-1}$ after 15 days and 10$^{7}$ CFU g$^{-1}$ after fermentation for 30 days at 1$0^{\circ}C$, respectively. The radiation resistance of acid producing bacteria in the earlier stage (D$_{10}$ value was 0.87 kGy) was higher than at the midfermentation stage (after 10 days at 1$0^{\circ}C$, D$_{10}$ value was 0.69 kGy). Microbial growth and lactate dehydrogenase activity were inhibited significantly by gamma irradiation at the early fermentation stage of Kimchi and acidification was effectively delayed during the subsequent storage period. Although the growth of fermentative microorganisms was inhibited by gamma irradiation at the mid-fermentation stage of Kimchi, lactate dehydrogenase activity was maintained and acidification continued during the storage period.

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References

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