Propolis 첨가에 의한 김치의 산패지연 효과 = Effects on acidification-retardation of kimchi added propolis

다국어 초록 (Multilingual Abstract)

We studied about propolis' effect on the prolongation of acidification of kimchi during its fermentation at 10℃. In the result of inhibitory effect of propolis on the growth of Lactobacillus plantarum in MRS broth, propolis didn't show the ability of the complet inhibition in growth but, showed the ability of bacteriostatic effect. All experimental groups such as 1.0, 1.5, and 2.0 % propolis-added kimchi produced propolis-specific and non-acceptible odors. In the experiment of 0.05, 0.1, and 0.5 % propolis-added kimchi fermentation, all experimental groups prolonged the acidification and showed better taste than that of control kimchi. Especially, 0.05 propolis-added kimchi showed the best taste among all of things. Microbial changes in propolis-added kimchi fermentation didn't show the strain-specific inhibitory effects of propolis, but showed that it caused the prolongation of acidification of kimchi by inhibition of lactic acid bacteria in the prior stages of kimchi fermentation. And the growth of yeast in kimchi fermentation was delayed by addition of propolis.

목차 (Table of Contents)

• Ⅰ. 서론
• Ⅱ. 실험방법
• 1. Propolis의 젖산균 저해능
• 2. 시료 김치 제조
• 3. 김치 첨가 농도의 결정 및 propolis 김치 첨가
• 4. pH 및 총산도 측정
• 5. 미생물 균종 변화 측정
• 6. 관능검사
• Ⅲ. 결과 및 고찰
• 1. Propolis의 젖산균 저해능
• 2. Propolis의 김치 첨가 농도
• 3. pH 와 총산도의 변화
• 4. 미생물 균종의 변화
• 5. 관능검사
• 요약
• 참고문헌