지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.10
- 수록면
- 786 - 794 (9page)
이용수
초록· 키워드
오류제보하기
To investigate the sanitary-quality level of commercial kimchi in South Korea, the pH, acidity, and microbial-flora changes in the kimchi were determined. Samples of kimchi produced by three different manufacturers (a small grocery store, a small/medium-sized enterprise, and a large food company) were collected. Freshly made kimchi was purchased and fermented at 10℃ for 10 days. The pH of the commercial kimchi on the purchased day was approximately pH 5.8, and that on the 10<sup>th</sup> day of fermentation was =pH 4.1. The kimchi purchased from a large company showed a more rapid decline in pH level during fermentation. The saltiness of the kimchi purchased from a medium-sized company was slightly higher than those of the other commercial kimchi samples. The saccharinity index of the kimchi produced by a small grocery store was higher than those of the other samples, and its value deviation was also higher than those of the other commercial kimchi samples. A higher total viable-cell count and a higher lactic-acid bacteria (LAB) count were detected in the kimchi from the large food company at the beginning of fermentation compared to the samples of the two other kimchi manufacturers. The highest cell numbers of gram-positive bacteria (except LAB) and coliform bacteria were detected from the small-grocery-store kimchi, but the coliform bacteria count gradually decreased during fermentation although such bacteria were still detected until the 10<sup>th</sup> day of fermentation. In contrast, coliform bacteria were not detected in the samples from the medium-sized and large food companies. Yeast, which is detected in over-ripened kimchi, was detected in the unfermented kimchi from the small grocery store, which had a below-0.36% acidity level. The gram-positive bacteria (except LAB) that were detected in all the tested commercial kimchi samples were determined to be Bacillus spp., and the gram-negative bacteria were determined to be Escherichia coli, Enterobacter spp., Sphingomonase spp., and Strenophomonas spp. The proportions of all the aforementioned bacteria in the kimchi samples, however, were different depending on the samples that were taken. These results indicate that a more sanitary kimchi production process and a more systematic kimchi production manual should be developed to industrialize and globalize kimchi.
목차
등록된 정보가 없습니다.
참고문헌 (41)
참고문헌 신청
1. [학술지(정기간행물)] - Lee CH / 1986 / Kimchi; Korean fermented vegetable foods / Korean J Dietary Culture 1 : 395 ~ 402
2. [학술지(정기간행물)] - 구경형 / 2005 / 부재료가 김치의 품질 특성에 미치는 영향 / 한국식품영양과학회지 34 (2) : 267 ~ 276
3. [기타자료] - / 2001 / Codex. Codex: Alimentarius Commission Codex standard for kimch / Codex Stan 223
4. [인터넷자원] - / / USA. Health magagine
5. [학술지(정기간행물)] - 전창곤 / 2009 / 수입김치의 유통실태 분석과 김치산업 과제 / 식품유통연구 26 (2) : 79 ~ 101
2. [학술지(정기간행물)] - 구경형 / 2005 / 부재료가 김치의 품질 특성에 미치는 영향 / 한국식품영양과학회지 34 (2) : 267 ~ 276
3. [기타자료] - / 2001 / Codex. Codex: Alimentarius Commission Codex standard for kimch / Codex Stan 223
4. [인터넷자원] - / / USA. Health magagine
5. [학술지(정기간행물)] - 전창곤 / 2009 / 수입김치의 유통실태 분석과 김치산업 과제 / 식품유통연구 26 (2) : 79 ~ 101
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2018-059-003065070