Comparison of Mcrobial and Physicochemical Properties between Pogi Kimchi and Mat Kimchi

Moon, Eun Woo;Kim, Su-Yeon;Dang, Yun-Mi;Park, Boyeon;Park, Eun Jin;Song, Hye Yeon;Yang, Jisu;Yoon, So Ra;Seo, Hye-Young;Ha, Ji-Hyoung;

doi:10.7318/KJFC/2019.34.2.217

한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

제34권2호
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Pages.217-223
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2019
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1225-7060(pISSN)
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2288-7148(eISSN)

한국식생활문화학회 (Korean Society of Food Culture)

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포기김치와 맛김치의 미생물학적 및 이화학적 품질 특성 비교

Comparison of Mcrobial and Physicochemical Properties between Pogi Kimchi and Mat Kimchi

문은우 (세계김치연구소 위생안전성분석센터) ;
김수연 (세계김치연구소 위생안전성분석센터) ;
당윤미 (세계김치연구소 위생안전성분석센터) ;
박보연 (세계김치연구소 위생안전성분석센터) ;
박은진 (세계김치연구소 위생안전성분석센터) ;
송혜연 (세계김치연구소 위생안전성분석센터) ;
양지수 (세계김치연구소 위생안전성분석센터) ;
윤소라 (세계김치연구소 위생안전성분석센터) ;
서혜영 (세계김치연구소 위생안전성분석센터) ;
하지형 (세계김치연구소 위생안전성분석센터)

Moon, Eun Woo (Research and Development Division, World Institute of Kimchi) ;
Kim, Su-Yeon (Research and Development Division, World Institute of Kimchi) ;
Dang, Yun-Mi (Research and Development Division, World Institute of Kimchi) ;
Park, Boyeon (Research and Development Division, World Institute of Kimchi) ;
Park, Eun Jin (Research and Development Division, World Institute of Kimchi) ;
Song, Hye Yeon (Research and Development Division, World Institute of Kimchi) ;
Yang, Jisu (Research and Development Division, World Institute of Kimchi) ;
Yoon, So Ra (Research and Development Division, World Institute of Kimchi) ;
Seo, Hye-Young (Research and Development Division, World Institute of Kimchi) ;
Ha, Ji-Hyoung (Research and Development Division, World Institute of Kimchi)

투고 : 2019.03.21
심사 : 2019.04.10
발행 : 2019.04.30

https://doi.org/10.7318/KJFC/2019.34.2.217 인용 PDF KSCI HTML

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초록

This study aimed to evaluate the characteristic differential between whole cabbage kimchi (pogi kimchi) and sliced cabbage kimchi (mat kimchi) during kimchi fermentation at $6^{\circ}C$. The difference of microbial and physicochemical properties was investigated until 6 weeks. For the changes in the microbial flora, both kimchi samples exhibited a continuous increase in total aerobic bacteria and lactic acid bacteria (LAB) population size up to 2 weeks followed by a stationary phase until 5 weeks. Interestingly, the number of LAB of mat kimchi was overall higher than that of pogi kimchi during kimchi fermentation. We speculate that mat kimchi has in a more advantageous growth condition than pogi kimchi for microbial growth because small kimchi cabbage size appropriately derives nutritional supply in order to increase the LAB growth. During lactic fermentation at $6^{\circ}C$, physicochemical changes in the pH, salinity, and titratable acidity was observed to be no significant differences between two types of kimchi. Furthermore the contents of organic acids such as oxalic acid, citric acid, malic acid, lactic acid, fumaric acid, and acetic acid was not significantly different (p>0.05) between both kimchi samples as well as the contents of total free amino acid.