Preparation of Kimchi Containing Bifidobacterium longum BO-11

Bifidobacterium longum BO-11을 이용한 김치의 제조

  • Chae, Myoung-Hee (Department of Food and Nutrition, and Human Ecology Research Institute, Chonnam National University) ;
  • Park, Eun-Jin (Department of Food and Nutrition, and Human Ecology Research Institute, Chonnam National University) ;
  • Oh, Tae-Kwang (Microbial Genomics Laboratory, Korea Research Institute of Bioscience and Biotechnology) ;
  • Jhon, Deok-Young (Department of Food and Nutrition, and Human Ecology Research Institute, Chonnam National University)
  • 채명희 (전남대학교 식품영양학과) ;
  • 박은진 (전남대학교 식품영양학과) ;
  • 오태광 (한국 생명공학연구원 미생물유전체 연구실) ;
  • 전덕영 (전남대학교 식품영양학과)
  • Published : 2006.04.01

Abstract

Effect of Bifidobacterium longum BO-11 isolated from healthy adult feces on Baechu-kimchi made of chinese cabbage was evaluated. Upon enumeration of bifidobacteria using BS medium, microorganisms grew slowly in kimchi during fermentation at $4^{\circ}C$. Taste preference of bifidobacteria-added kimchi was higher than that of conventional kimchi without bifidobacteria.

건강한 성인의 분변에서 분리한 내산성 및 내담즙성이 우수한 B. longum BO-11을 김치 제조용 스타터로 이용하여 그 생존 능력과 김치 발효에 미치는 영향에 대해 조사하였다. 발효과정 중 bifidobacteria의 계수는 BS 배지를 사용하였으며 20일의 저장 기간 동안 균수가 약간 증가하였다. 일반 미생물은 bifidobacteria 비첨가군과 비슷하였으며 bifidobacteria 첨가군의 경우 산의 생산이 더 많았다. 김치 맛은 일반 김치보다 bifidobacteria 첨가 김치가 더 우수하였다. 이러한 결과는 bifidobacteria를 이용한 기능성 김치의 상업화 가능성을 보여준다.

Keywords

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