원문정보
초록
영어
In the development of a nutrient enhanced functional food, kimchi was produced by using high γ-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 15oC and stored at 0-1oC 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.
목차
Introduction
Materials and Methods
Isolation of the ferentation starter strain
Production of starter
Materials and strains
Salted kimchi and dressing materials
Kimchi production and fermentation
Measurement of pH
Measurement of acidity
Measurement of sugar reduction
Lactic acid bacteria analysis
Measurement of GABA in kimchi
Sensory evaluation
Results and Discussion
Isolation and identification of strain
GABA production capacity of the selected strain
Kimchi pH and acidity changes
Reducing sugar
Change in number of lactic acid bacteria
Change in kimchi GABA content
Sensory evaluation of kimchi
References