Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Production and Characterization of Kimchi with Enhanced Levels of $\gamma$-Aminobutyric Acid

  • Seok, Jae-Hwan (Department of Food and Biotechnology, Woosuk University) ;
  • Park, Ki-Bum (Research and Development Center WiniaMando Inc.) ;
  • Kim, Yo-Han (Department of Food and Biotechnology, Woosuk University) ;
  • Bae, Mi-Ok (Department of Food Science and Human Nutrition, Chonbuk National University) ;
  • Lee, Myung-Ki (Korea Food Research Institute) ;
  • Oh, Suk-Heung (Department of Food and Biotechnology, Woosuk University)
  • Published : 2008.10.31
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Abstract

In the development of a nutrient enhanced functional food, kimchi was produced by using high $\gamma$-aminobutyric acid (GABA) producing lactic acid bacterium as a starter strain. The strain isolated from kimchi was identified by using an API kit and named Lactobacillus sp. OPK 2-59. Kimchi was produced by 3 methods 1) monosodium glutamate (MSG) added (M group); 2) starter added (S group); 3) MSG+starter added (M&S group). The produced kimchi was fermented for 24 hr in an incubator at a temperature of $15^{\circ}C$ and stored at $0-1^{\circ}C$ to examine its characteristics. The M&S group exhibited a sharper increase in acidity and a steeper fall in pH as well as a higher number of lactobacilli. The M&S group kimchi had 18 mg/100 g (fresh weight, f.w.) of GABA, whereas the M and S group each had 6 mg/100 g (f.w.) GABA. According to functional evaluation, the M&S group kimchi, which has higher GABA, was not significantly different in taste, color, texture, or smell, but the M&S group was generally superior. In summary, using Lactobacillus sp. OPK 2-59 and MSG, a high quality kimchi with increased GABA content can be produced as a functional food.

Keywords

References

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