Effect of temperature and salt concentration on Kimchi fermentation
Effect of temperature and salt concentration on Kimchi fermentation
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温度和盐浓度对泡菜发酵的影响
DOI：
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发表时间：
1984
期刊：
影响因子：
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通讯作者：
T. Kwon
中科院分区：
文献类型：
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作者：
T. Mheen;T. Kwon
泡菜（韩国调味泡菜的一种）发酵过程中的化学和微生物变化是在不同的温度和盐浓度下进行的。泡菜达到最佳成熟的时间根据发酵温度和盐浓度而变化。高温和低盐含量的泡菜发酵比低温和高盐含量的泡菜发酵更快。泡菜最佳成熟时挥发性酸与非挥发性酸的比例达到最大值，此后逐渐下降。亮氨酸。肠系膜，Lac。布雷维斯、拉克。植物园，佩德。酿酒酵母从泡菜样品中分离出粪杆菌和低产酸乳酸杆菌。然而，负责泡菜发酵的主要微生物是Leu。肠系膜和 Lac。植物杆菌是主要的酸化生物。总活菌数在发酵初期迅速增加，在最佳成熟时间达到最大，然后随着泡菜酸度的增加而缓慢下降。虽然泡菜发酵过程中需氧细菌和真菌总数减少，但酵母菌在较低温度下显着增加。
Chemical and microbial changes during Kimchi (a group of Korean seasoned pickles) fermentation were carried out at various temperatures and salt concentrations. The time reaching optimum ripening of Kimchi varied depending upon fermentation temperature and salt concentration. At high temperature and low salt content Kimchi fermentation was faster than at low temperature and high salt content. The ratio of volatile to non-volatile acids reached its maximum at the optimum ripening time of Kimchi and decreased thereafter. Leu. mesenteroids, Lac. brevis, Lac. plantarum, Ped. cerevisiae, Str. faecalis and low acid producing Lactobacilli were isolated from Kimchi samples. However, the main microorganism responsible for Kimchi fermentation was Leu. mesenteroides and Lac. plantarum was the main acidifying organism. Total viable count increased rapidly in the beginning of fermentation and reached its maximum number at optimum ripening time and then decreased slowly as the acidity of Kimchi increased. While the total aerobic bacteria and fungi decreased during Kimchi fermentation, the yeast increased significantly at lower temperature.