STUDY OF FERMENTATION INGREDIENTS IN KIMCHI

• Main Authors: Chin-chuan Wang, 王金娟
• Other Authors: Dey-Chyi Sheu
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/01091798410525107512

碩士 === 大同大學 === 生物工程學系(所) === 101 === The aim of this work is to investigate the fermentation ingredients of Kimchi, a korea fermented vegetable, and the temperature-dependent growth of lactic acid bacteria isolated from the Kimchi. The fermentation ingredients of different Kimchi were also compared. A Kimchi which had been fermented at 5°C for a week was used in this work. A gram-positive lactic acid bacterium (LAB) was isolated from the Kimchi and was cultured at three different temperatures. The results revealed that the growth of LAB at higher temperature was much faster than at lower temperature. The fermentation ingredients were determined by HPLC. The ingredients in traditional Kimchi and the bottled-Kimchi with local trade marks in Taiwan were quite different. Although the growth rates of LAB at various temperatures were different, the fermentation ingredients were almost the same.