무우김치 숙성 중 thiocyanate ( gitrogen ) 함량 , 기질 ( indolylmethyl glucosinolate ) 함량 및 myrosinase 활성도 변화에 관한 연구 = The Change of Thiocyanate ( Goitrogen ) Amount , Indolylmethyl Glucosinolate Content and Myrosinase Activity in Redish Kimchi during Fermentation

다국어 초록 (Multilingual Abstract)

The study on the change of general properties of Kagdugi during dfermentation reveals that around the third day of fermentation, optimum for good flavor, the pH decreased to around or below 4 while the acidity increased gradually. The relative amount of thiocyanate in the radish Kimchi homogenate decreased to 73% after 1 day and after 3 days to 32% of control. And the content of indolylmethyl glucosinolate and total myrosinase activity in the tissue of radish Kimchi decreased gradually and on 3rd day to 25% and 4% of control, respectively. On the other hand the concentration of ascorbic acid in the radish Kimchi was found to vary around 1 mM. Based on these results, the gradual decline of thiocyanate formation in the radish Kimchi homogenate is concluded to be caused by the gradual decomposition of indolylmethyl glucosinolate and the decline of myrosinase activity, which are directly affected by the change of pH during fermentation.