Sorbic acid 가 김치발효와 Ascorbic acid 의 안정도에 미치는 영향 = The Effect of Sorbic Acid on the Kimchi Fermentation and Stability of Ascorbic Acid

다국어 초록 (Multilingual Abstract)

The effect of 0.05% Sorbic acid on the Kimchi fermentation and stability of ascorbic acid were investigated at 23∼25℃. The results are as follows. 1. Kimchi with sorbic acid showed a higher pH and a lower total acidity in general, as compared with the control Kimchi. 2. Kimchi with sorbic acid contains more ascorbic acid for the fermentation period. Especially showed the higher hydro ascorbic acid than control Kimchi. 3. The Lacticacid bacteria isolated from Bsechu Kimchi and Dongchimi are identified as Leuconostoc mesenteroides, Lactobacillus Plantarum, Lactobacillus brevis, Streptococcus faecalis, Pediocaccus pentosaceus. 4. The effect of sorbic acid upon the growth of Lactic acid bacteria and acid producibility is found least in Lactobacillus Plantarum, and most in Leuconostoc mesenteroides. 5. The changes of Lacticacid bacteria occured during Kimchi fermentation curbed Leuconostoc mesenteroides most of all in Baechu Kimchi and Dongchimi with sorbic acid, while the least influence was had on Lactobacillus piantarum. Expecially, yeast was completely curbed. 6. A result of a sensory evaluation reveals that a better taste is derived from the control Kimchi, with a significant difference, in pH 4∼4.3, whereas from Kimchi with sorbic acid in pH 3.7∼3.8.