The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Fermentation Characteristics of Low-sodium Kimchi by Kimchi Lactic Acid Bacteria Starters

김치 유산균 Starter를 이용한 저염김치의 발효 특성

  • Huang, Ying (Food Research Institute, OURHOME Co., Ltd.) ;
  • Lee, Yoona (Food Research Institute, OURHOME Co., Ltd.) ;
  • Lee, Bora (Food Research Institute, OURHOME Co., Ltd.) ;
  • Kim, Mi Young (Food Research Institute, OURHOME Co., Ltd.)
  • 황영 ((주) 아워홈 식품연구원) ;
  • 이유나 ((주) 아워홈 식품연구원) ;
  • 이보라 ((주) 아워홈 식품연구원) ;
  • 김미영 ((주) 아워홈 식품연구원)
  • Received : 2016.09.29
  • Accepted : 2016.10.24
  • Published : 2016.10.31
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Abstract

In Western countries, kimchi, the Korean traditional fermented cabbage, is considered to be a healthy. However, it is one of the main sources of the high sodium content of the Korean diet. In order to decrease the sodium content, we manufactured a low-sodium kimchi (LK, salinity 1.0%) and 4 additional low-sodium kimchi starters in which each of 4 lactic acid bacteria (Lb. sakei 1, Lb. sakei 2, Lb. palntarum and W. koreensis) were added. The LKL1 to LKL4 samples were prepared by adding 4 single LAB starters, each with an inoculum size of $10^6CFU/g$, when the cabbage was mixed with kimchi sauce. The kimchi starters were fermented at $10^{\circ}C$ until reaching 0.5% acidity, and then stored at $-1.5^{\circ}C$ until reaching 0.75% acidity. The pH and acidity of the starter kimchi changed more rapidly in the early phase of fermentation (up to 0.75% acidity) than control low-sodium kimchi. After the acidity of the kimchi starters reached 0.75% it remained constant. As the fermentation progressed, the total aerobic and lactic acid bacteria concentrations in the kimchi starter with added Lb. sakei 1 were the same as in the control low-sodium kimchi. The low-sodium kimchi fermentation of the kimchi starter with added Lb. palntarum progressed differently due to a difference in acid resistance. The kimchi starter with added Lb. sakei 2 had an overall liking score that was slightly higher than that of the control low-sodium kimchi due to a lower off-flavor.

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