Physicochemical Properties of Long-term Fermented Kimchi

摘要

Physicochemical properties of commercial long-term fermented kimehies which are widely available in Koreawere investigated. The commercial long-term fermented kimehies were fermented almost more than 6 months.Average values for saltiness, pH and acidity of the long-term fermented kimehies were 3.0 +- 0.5%, 4.0 +- 0.2,and 1.88 +- 0.76%, respectively. The long-term fermented kimchi showed similar Leuconostoc sp. and Lactobacillussp. counts as baechu kimchi ripened properly during fermentation. The amount of Leuconostoc sp. andLactobadllus sp. of the long-term fermented kimchi were 10~(7-8) CFU/mL and 10~(4-7) CFU/mL, respectively. Thelong-term fermented kimchi showed 0.32 +- 0.18 lightness, 1.73 + 0.98 redness, 0.52 +- 0.31 yellowness. Long-termfermented kimchi showed higher lightness, redness, yellowness than well-fermented standardized baechu kimchi.Breaking strength of long-term fermented kimchi was higher than that of well-fermented standard baechu kimchi.