Growth Patterns of Lactic Acid Bacteria during Fermentation of Radish with Rice Water and Rice Bran

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 5, pp. 837~841 (2004). \Þ ©The Korean Society of Food Science and Technology. Nb Î¢ Ï Z BÎ; 7 <Ö~ Ã ·ç &¢Á;*êÁ~çêÁB9* %v ®". Growth Patterns of Lactic Acid Bacteria during Fermentation of Radish with Rice Water and Rice Bran Joon-Il Cho, Hye-Jin Jung, Sang-Do Ha, and Keun-Sung Kim* Department of Food Science and Technology, Chung-Ang University Changes in total aerobic bacteria (TAB), lactic acid bacteria (LAB), rod- and coccal-shaped lactic acid bacteria (R- and C-LAB), pH, and total acidity were investigated during fermentation of radish with new fermentation base at 20oC for up to 16 days. New fermentation base was prepared by pre-fermenting a mixture of rice bran and rice water (1 : 0.1, w/v) at 20oC for 7 days. Initially, radish showed 5.41, 4.23, 4.57, and 3.1 log CFU/g, and base showed 6.68, 6.60, 5.95, and 5.6 log CFU/mL for TAB, LAB, R-LAB, and C-LAB, respectively. Initial pH and total acidity of radish were 6.6oC and 0.09%, and those of base were 5.76 and 0.36%, respectively. Counts of LAB (4.23 to 8.33 log CFU/g, 6.6 to 9.7 log CFU/mL), R-LAB (4.57 to 7.15 log CFU/g, 5.95 to 8.5 log CFU/ mL), and C-LAB (3.1 to 7.5 log CFU/g, 5.6 to 8.6 log CFU/mL) of radish and base respectively increased during initial fermentation period, then remained constant during late fermentation period, and for 4 days after fermentation, pH values (6.6 to 4.19, 5.76 to 4.57) drastically decreased and thereafter slowly decreased. Total acidities of radish and base (0.09 to 0.63%, 0.36 to 0.63%, respectively) drastically increased for 7 days after fermentation and increased slightly thereafter. Key words: radish, lactic acid bacteria, rice water, rice bran, fermentation. *. . æî, *ªî ~ '·Wªj F~ ®Ú ¢ îÚ ; ~ ¶öb Ï~V * *Ò ÖÒ öB ª, zË ®, ºÒ²Ê, b~ '· ²Ò ÒÏ> ® (2). f ? &Nb" &Îº '·ª ³¦~ Ï&ËW ôb¾. B Ïê& ÔjB ¶öbB Ój& > ®bæ * ~ ÏOn ö · Ï Onj dº & Zí. . ® º> ® . Ò · wÏ&ËW7 ß® BÎ ¶öb~ Ïf ~ãJ"Oæ 5 ¶öÒÏ~ G öB 7º~ > ® . BÎº J¾ *¦V " ", ", , ~® ~ Bö * Û'b 6Ò Ï>Ú z . BÎº b ¶~ Î² FVbj ª $º æzB 'V ßF «Öbj ò Ú Úº *ç . «Öbj ò Ú Úº O»" ";f ·~ ÖÒ¾¢~ ãÖº <Öj Ï~ ®j BÎÊº ©b *Û'b 6Ò Ò JÑÿn ¯~^ z . &æ ® 7 ß® ºÞ ~ FB®" f~ f <Ö B Î¢ Ï~º &' ®b 6Ò Ï> ® . $ ÖÒ¾¢öBº Vºf Z¢ Òò f~~f j Ï BË, ºË Ò *Ë "º BÎ ®b JÑÿn Ï>Ú z . <Öf * Ï > ®º &Ë F b 7~ «~B, <Ö~ ÏÒº J¾ >î . <Öf j. ÖÒ¾¢º 70, 80j& Öëz¢ Û ê~ ãB WËj Ú îæò ~ã^Bº ÖÒ& Ö¢ ?B *® Îj® . ß® ÖÒ~ " &Ë &7 &ê¢ &æ ®º >îö~ J"^B& '~² &v>Ú æ ®. . bj z#®º &Ë J"öf ³ê¾ FWb Öëö>¾ »Öö>¢ > ®æò ·b ~> & 90% çj Næ rJ^ ® . ~>~ "B J "öf ^B, , rb 2âV &' &;öB & ^¿ B~º &Nb ~>~ "º J"öb rJ^ ® . f ? J"B ~>¢ ÒÏ > ®º b ;z~J ªJê ~> ·~ £ 480V ;ê~ b ²º>º ©b, $ ~>¾Ò .b ~Ö~ Â^ ' >& B rJ^ ® (1). Þ, & &~ ¦Öb &Nb" &Îº vitamin B1, B2, *Corresponding author: Keun-Sung Kim, Department of Food Science and Technology, College of Industrial Sciences, Chung-Ang University, 72-1 Ansung-si, Gyunggi 456-756, Korea Tel: 82-31-670-3032 Fax: 82-31-675-4853 E-mail: [email protected] 837.

(2) ®"²æ B 36 ² B 5 ^ (2004). 838. ÷öWb *~ ËÚö B~B ;·Ïj > ® ~¢ BÎB ï~ <Öj W~ Ôf pH 5 6V ' öBê ¾ G~ &æ '·bîj º~º ~ ßûj &æ ® . <Öö ~ j²& BÎ> ë ß Ë" j Ú² >Ú &Ë' ßW Ëç>, FVÖö ~~ vitamin Cf ÒWbî ¾ >, .V Ò òöº ~ Ò~æ p~~ vitamin B12f vitamin K& W >, ¦N" ÷öW~ WË" Ãj &~ *' ® >º ~ Ë6j &æ ®º ©b rJ^ ® (3). <Öö ~ j²BÎº Vºf Z "B Òò, 7 f~~~ ¢« svV~ "Òò Z(Raphanus sativus L.)º '« jæ", ZVb" ?f '·² j ³¦~² &æ ®º ©b rJ^ ®b¾ ê¾ Ö& Ò", ^V " ?f "¢ ÔV r^ö &Ë'b Ö>~æ á~ svV öº ®~ ³¢ Ëç B"º BB~ j zj ö ¶ÚBº 6Ò Ï> ®æ p (4). æ ¢^f Z~ f ?f 6j j~ ® bB~ &~f Z¢ &çb ~º îÚ <Ö BÎ ; j BB~¶ & ê;" ^¿ ";öB ¦>'b B~º &Nb" &Î¢ "Wªb ~ BB îÚ BÎ base¢ Ï~ BÎ"; 7ö B~º <Ö~ Ã·çj ï& ~& .. Òò 5 O» Òò þj *~ ãVê nW ³7öB Z(Raphanus sativus L.)¢ «~& . « Ê Z¢ dry-ice boxö j 4-7oC Fæ~B þ ÿ ê 4oC ïËö &~B « Æ¦V ~ Úö þö ÒÏ~& . &Îf &Nb BÎ((")¢Ês, Gyunggi, Korea)j b~ BÎ base¢ B~& . Zö º ®º b ~ >¢ G;~V * ~ «B Z¢ 25 gO j~ 225 mL peptone water 10 V C r, stomacher(Casta Brava, Spain)¢ Ï~ 2ª * îz ê "æ(Whatman No. 2) filtering ©j Ò Ï~& . BÎ þ" &N Zº ¾ ^¿ ê 1Ü1Ü1 cm V .~ 200 gOj &j~& . £ 5 Væ Peptone 10 g" sodium chloride 5 gj b~ Ã~> 1 Lö autoclaving ê peptone water ÒÏ~& . þö ÒÏB Væº plate count agar(PCA, Difco, Laboratories, St. Paul, MN, USA), Man Rogosa Sharpe agar(MRSA, Difco, Laboratories, St. Paul, MN, USA), Rogosa Mitchell Wiseman agar(RMWA, Difco, Laboratories, St. Paul, MN, USA), M17 agar(Difco, Laboratories, St. Paul, MN, USA) ® . Ò þöº Îv ACS grade, extra pure grade, $º ß/ £j ÒÏ~& . BÎ &Îf &Nbj 10 : 1(w/v) b~ .j BÎ¢ 20oCö B 7¢* ê BÎ base ÒÏ~&b, Z òf B Î base¢ 1 : 2(w/v)~ jN b~ 20oCöB 16¢* BÎ V .. Z~ º + ^89 5 <Ö ª+ FÛ 7 Zö º ®º C ^VW, <Ö, <Ö* Ò <Ö~ >¢ G;~& . C ^VW(aerobic mesophilic bacteria)~ ãÖöº PCA Væ¢ Ï~ spreading plate methodö ~ ò¢ Væö êö ~ 35oCöB 48 * V· ê ÷£>¢ colony counter¢ Ï~ G;~& (5). MRSAVæ¢ Ï~ pour plate methodö ~ 37oCöB 48 * V· ê <Ö(lactic acid bacteria)~ ÷£>¢ G;~&. . RMWAVæ¢ Ï~ pour plate methodö ~ 37oCö B 48* V· ê <Ö*~ ÷£>¢ G;~& . M17Væ ¢ Ï~ pour plate methodö ~ 37oCöB 48* V· ê <Ö~ ÷£>¢ G;~& . BÎ 7 Zf BÎ base~ <Ö æz Z¢ BÎ basef þ 20oCöB 16¢* BÎÊB Zf BÎ baseöB ¢Ú¾º <Ö~ Ã æz¢ 2k~¶ ~ & . Zf BÎ baseö &~ &Ë *, &Ë 1¢, 4¢, 7 ¢, 10¢, 13¢, 16¢î F~W ¦;j * b ' 5 z' æz¢ ÿ¢ ¦Úö &~ 3² > G; ~ ~ ï8j áî . BÎ 7 Zf BÎ base~ pHf +Ö~ æz BÎ 7 B~º z' æz¢ 2k~V *~ pHf CÖj G;~& . pHf CÖ~ G;ö Z'b BB Z f BÎ base j ÒÏ~ pHº çNöB pH meter¢ Ò Ï~ G;~&, CÖf AOACO»(6)ö ~~ ò~ 10 mL¢ 7zÊº ²º>º 0.1 N NaOHÏï(mL)j lactic acidï(%)b ~Ö~ ~& . Ûê ¾Ò b >¢ log colony forming unit(CFU)/gb ¾æÚî b, SAS Ûê¾Ò *Î, version 8.01(7)ö ®º general linear models(GLM) procedure~ PDiff(P-value Differentiation) optionö ~ >¯B least square mean separation O»ö ~ ªC>îb Î Ûê¾Ò~ F~Wf p < 0.01 º*öB. ¯>î .. Ö 5 V Zf BÎ base~ +^89 5 <Ö ª+ 67 Zf BÎ baseö º~º C ^VW" <Ö ~ >¢ G; ê <Öj <Ö* Ò <Ö b ª~ ~ >¢ '' G;~& (Table 1). « Z òö Ò~º C ^VWf 5.41 log CFU/g, <Öf 4.23 log CFU/g, <Ö*f 4.57 log CFU/g, <Öf 3.1 log CFU/g ¾æÒ BÎ base~ ãÖ C^VWf 6.68 log CFU/g, <Öf 6.6 log CFU/g, <Ö*f 5.95 log CFU/g, < Öf 5.6 log CFU/g Ò>î . Z~ natural microfloraö º <Ö <Ö*ö j~ 'f> Ò~&b¾ B Î baseöº jÝ >&j & . Kim (8)f svV¢ V * ÒÏ Z~ C^VWf 6-7 log CFU/g, <Öf 6-7 log CFU/g, <Ö*f 4 log CFU/g, <Öf 4-5 log CFU/g, Min (9)f Z¢ Ï " ÿ~~ .V ?W ";öB C ^VWf 5 log CFU/g, <Öf 3.1 log CFU/g.

(3) &Nb" &Î¢ Ï Z BÎ"; 7 <Ö~ Ã ·ç. 839. Table 1. Average counts of natural microflora on radish and fermentation base Natural microflora Aerobic mesophilic bacteria Lactic acid bacteria Rod-shaped lactic acid bacteria Coccal-shaped lactic acid bacteria. Average counts (log CFU/g) Radish. Fermentation base. 5.41Û0.09 4.23Û0.21 4.57Û0.07 3.1Û0.09. 6.68Û0.27 6.6Û0.13 5.95Û0.16 5.6Û0.09. Fig. 1. Changes in lactic acid bacteria during radish fermentation at 20oC (ù: radish, ø: fermentation base). Pooled SEMs (standard error means) for sample and base were 0.80 and 0.41, respectively.. ~& . þöB ÒÏ Zf Min (9) Z ~ C ^VW" <Ö~ >º ~ jÝ ©b Òò> ¾ Kim (8) Zº þö ÒÏ Zö j~ &Ú'b ôf ©b ¾æÒ . º Z~ ®«" Ò Væö V N '>Ú ê . &Îf &Nb BÎj BÎ base ÒÏ êº ìîb Han (10)" Ryu (11) .V f~ .~ C^VW>º 7 log CFU/mL, 6.3 log CFU/mL >Ú þ~ BÎ basef FÒ >& b Ò>î . BÎ 7 Zf BÎ base~ <Ö~ Ã·ç jL + <Ö: Z BÎ <Ö~ æzº Fig. 1" ? . BÎ * Zf BÎ base~ <Öf 4.23 log CFU/g" 6.6 log CFU/ mL '' G;>î, BÎ 1¢ Z~ <Öf 6.08 log CFU/g ZJ 1.8 log CFU/g Ã&~&b, BÎ base~ ãÖ 7.9 log CFU/mL 1.3 log CFU/mL Ã&~& . BÎ& ê¯> B Zf BÎ baseöB <Ö~ Ã NZ FÒ~² ¾æÒ & <Ö>º BÎ 10¢ ZöB 8.61 log CFU/g" B Î baseöB 9.43 log CFU/mL ¾æÒ . BÎ 10¢ ê B Î baseöBº ~ 6²¢ ¾æÚV ·~&b Z BÎ& jòB 6j BÎ 10¢ { > ®î . ÿ~ BÎö ~ <Ö~ æz¢ Park (12)~ ö ~~ B Î.V /Ï Ã&¢ BÎ 8-16¢ Òö &> 78 log CFU/g¢ ¾æÚ ~ <Ö æzf ÿ¢ NZj &b¾ ö j~ Z BÎ¢ jò~º z ôf * ²º >º ©b { >î . $ Kim (13)f Nê ¢ Ò svV BÎ?W 7~ <Ö~ æz¢ ~&º BÎ * Z~ <Ö>º 5.03 log CFU/g& BÎ& ê¯. Fig. 2. Changes in rod-shaped and coccal-shaped lactic acid bacteria during radish fermentation at 20oC (ù: radish, ø: fermentation base). Pooled SEMs for rod-shaped lactic acid bacteria for sample and base were 0.67 and 0.43, respectively. Pooled SEMs for coccal-shaped lactic acid bacteria for sample and base were 0.39 and 0.57, respectively.. >Ú BÎ 10¢ *êöB 9 log CFU/g~ & <Ö>¢ & b êöº jò 6²¢ ¾æÚÚ þ~ <Ö Ã ·ç" FÒ Ö"¢ ¾æÚî . <Ö* # <Ö\: BÎ 7 <Ö~ æzº ² <Ö *(rod-shaped lactic acid bacteria)" <Ö(coccal-shaped lactic acid bacteria)ö ~~ B>º ©b, f~ BÎ BÎ .Vöº Leuconostoc³ ~ <Ö, BÎ êVöº Lactobacillus³ ~ <Ö* " &~º ©b rJ^ ® (9). ¾ <Ö~ æzçf Vº¢ "Òò ~ º Vºf~~ ãÖöBò " >îb, f~¢ B. j²~¢ &çb BÎ®öB *ê º *Z ç . &Îf &Nb BÎj Ï þöB ¢ Ú¾º <Ö*" <Ö~ Ã·çj Fig. 2ö ¾æÚî . BÎ * Zf BÎ base~ <Ö*f 4.57 log CFU/gf 5.95 log CFU/mLî BÎ 1¢ Zf BÎ baseº 6.3 log CFU/g f 6.7 log CFU/mL Zº 1.8 log CFU/g Ò BÎ baseº 0.7 log CFU/mL~ >& Ã& ©b ¾æÒ . BÎ 7¢ ræ Z~ ãÖº 0.7 log CFU/g~ jò > Ãj ¾æÞ > BÎ base~ ãÖº 2.5 log CFU/mL~ /³ > Ã&.

(4) 840. ®"²æ B 36 ² B 5 ^ (2004). ¢ ¾æÚî . Ò Z~ ãÖº BÎ 10¢ 7.7 log CFU/ g Ò BÎ base~ ãÖº BÎ 13¢ 9.1 log CFU/mLB '' &>¢ ¾æÞ ê 6²>º ãËj & . Þ ¦ººÂb~ f~BÎ æ 5 &NB b ÃÛBö & Kim (14)~ ö V BÎ *ö 3.2 log CFU/gî ~ <Ö*f BÎ .V 6 log CFU/gb /³ > Ã&¢ &b BÎ 6¢öº 8 log CFU/g~ >ö ê~&. & 6²~º ãË ¾æÒ, f~ BÎ 7~ <Ö~ ã ' æzö &~ Lee (15)~ ö ~~ <Ö *f BÎ .V 6 log CFU/göB 8 log CFU/gb /Ï >~ Ã&¢ & BÎ 10¢ö > 9.3 log CFU/g j & ê 6²~º ãËj ¾æÚî . æ Ö"º v Ö"öB áf <Ö*~ Ã ãË " FÒ ãËj ¾æÚî . BÎ * Zf BÎ base~ <Öf 3.1 log CFU/gf 5.6 log CFU/mL Zöº <Ö*ö j~ <Ö>& '² ª~º ©b ¾æÒ . BÎ 1¢ Zf BÎ baseº 5.97 log CFU/gf 6.87 log CFU/mL Zº 2.9 log CFU/g Ò B Î baseº 1.2 log CFU/mL~ >& Ã& ©b ¾æÒ BÎ& ê¯>B Zf BÎ base ÎvöB >~ Ã&¢ & . BÎ 10¢öº <Ö*" FÒ~² Zf BÎ base Î vöB 7.87 log CFU/gf 8.96 log CFU/mL~ >¢ & ê jò ~ ãËj & . Kim (14)~ ö V .V <Ö~ Ã&& BÎ 2¢ö 4 log CFU/göB 6 log CFU/g /Ï® Ã& ©b ¾æÒb r >& &> ¾æÒ . Lee (15)f .V <Ö 6 log CFU/ g f~& BÎ 4¢ 8.8 log CFU/gb Ã&~& r & >¢ ©b ~ f FÒ~² .Vö <Ö~ Ã ç® væº ©b ¾æÒ & >¢ Vö ®ÚBº N& ®º ©b ¾æÒ . öBº .V <Ö~ Ã væ² ¾æÂ. º Kim (14)~ f ¢~~º Ö"¢ &b¾ BÎöV öº <Ö*~ Ã B® ¢ÚÂ º fº Ò < Öö j~ <Ö*~ F~' Ã N¢ ¾æÚæº á~& . BÎ 7 Zf BÎ base~ pHf +Ö~ æz j²~ BÎ ®~ ßF f BÎ~º ÿn '« Î ²f bö ~ ê>zb " ª>Ú W>º FV Ö ö ~~ BB . ~ ;êº ¢>'b pHf Ö ê G;~² >º, BÎ 7 Zf BÎ baseöB B pH f CÖ~ æz¢ Fig. 3ö ¾æÚî . BÎ * Zf BÎ base ~ pHº 6.6" 5.76b Huh (16) 5.8-6.3ö j~ Z ¶Ú~ pHº ¸ BÎ base~ pHº Ôf ©b, CÖf 0.09, 0.36% Huh (16) 0.12-0.25%ö j Zº Ô BÎ baseº ¸f ©b G;>îº º Z~ ÒV æ " ê.' ßW, Ò BÎ baseö ~ N¢ '>Ú ê . BÎ& ê¯>B Zf BÎ base~ pHº 6² ~ N º ®îæò 4.03" 4.5 Þ& 6²ãËj ¾æÚ Huh (16)~ f ÿ¢ Ö"¢ & . Öêº BÎ 7-10¢ræ Þ&® Ã&~&b¾ pHº BÎ 4¢ ~ : 4-4.5 Î Úr BÎ öVö Zf BÎ baseöB 4 ~º ÎÚææ p~º º f~ 7ö Ò~º Ö £Öb Òç >& 'V r^ö f~& "?~ê pH 3 ~º ÎÚææ. Fig. 3. Changes in pH and total acidity during radish fermentation at 20oC (ù: radish, ø: fermentation base). Pooled SEMs of pH for sample and base were 0.09 and 0.21, respectively. Pooled SEMs of total acidity for sample and base were 0.09 and 0.13, respectively.. pº . Ahn(17)~ f ¢~~º Ö"¢ & . $ Huh (16)f f~Òò~ jÏ·Ï r^ö BÎ öV~ pHº æ z& ì ~&º, öBê îÚ BÎ base~ j Ï·Ïb FÒ Ö"¢ & 'B . Zf BÎ base~ Öê æzº .Vö j~ ê³'b Ã &~º ãËj & BÎ öVö ÚBº 0.63-0.72%¢ ¾ æÚî . º CÖ~ æz& æ³' Ã&¢ Huh (16)~ f ¢~~æò BÎöV CÖ 0.2-0.25%¢ ¾æ ÚÚ fº N& ®º ©b >î . Kim (18)ö ~~ ÿ~~ ';Öêº 0.1-0.3% £ 7-20¢ ;ê & ²º>º ©b >îº þöBº BÎ 7¢ ò ö 0.63%¢ ¾æÚ &Îf &Nbj Ï îÚ BÎ bases º ².b, *Ë, BË " ?f V BÎ® ö ÒÏ>î ~ BÎ base R ³ê BÎ& Úæº ©j r > ®î . Ò Z¢ j j²~ BÎ 7 {B F VÖf lactic acid, oxalic acid, malic acid, citric acid, succinic acid b Kim (19)~ öB rJê : ®b B Î& ê¯>B Ö f 6²~º > lactic acidf citric acidº Ã&~º ©b, 7 lactic acid~ ãÖ BÎ 4-5¢ ö /Ï® Ã& º ¾" þöBê ?f Ö"¢ ¾ æÚî BÎ ?Wö ®Ú pHf Öê~ æzº " <Ö ~ W 5 Wö ~ ©ªj { > ®î ..

(5) &Nb" &Î¢ Ï Z BÎ"; 7 <Ö~ Ã ·ç. º. £. Z¢ j j²~~ ®', '·' &~ Ò &ËWj ËçÊV * ÚöB *Û' <Ö BÎ& 6Ò ¯~ æ ® . öBº f ?f *Û' BÎO»" Ò & ^¿ ¦>'b B>º &Nbj BÎÎ î Ú BÎ base¢ ÒÏ BÎO»j BB~¶ ~& . svV f ÿ~~ Òò º Z¢ &ç ò Ö;~& B Î 7 òf BÎ baseöB B~º b' æzf z ' æz¢ G;~& . BÎ .V~ >º &ç ò, Z f BÎ base& < ®º bö ~B Ö;>îº B Î& ê¯>B .Vö bçj Ö;~~ Enterobacterº &¦ª Ò>î Ôf pHöBê WË &Ë Leuconostoc³ " Lactobacillus³ ÚÖW b~ ® B~& . Z f BÎ baseöBº BÎ .V¦V >~ Ã&& ¾æÒ pH 6²& væ² ¾æÒ~ BÎ 4-7¢ ÒöB <Ö~ W Ë væ² ¾æÒb r¦V G;B <Ö>º C >~ &¦ªj Næ~& . $ <Ö~ æzº BÎ . V ~ Ã <Ö*ö j~ B ©b ¾æÒ öVöº <Ö*" <Ö~ F~' Ã Nº ¾æ¾ æ p~ . BÎ * Zf BÎ base~ pHº 5.6-6.6 Ò& BÎ .Vö 4.19-4.57 6²¢ ¾æî BÎ öVöræ pH ~ 6² ãË ¾æÒ . > Öê~ ãÖº BÎ * 0.090.36% >&j & BÎ& ·>B .V /Ï Ã& ¢ ¾æÚî BÎ öVræ Þ&® Ã&~º ©b ¾æÒ. . Ö" Z ò~ BÎº 20oCöB 10¢ *êöB jò>º ©b &V>î pH º Öê& FÖ~ WË " BÎ* Ö;j * æ ÒÏ &Ë ©b 6>î .. 6Ò~ ¢^f 2004jê 7&v Fj æöö ~ >¯B Ö", ö 6Òãî . ¢ *~ & Nb" &Î¢ B& (")¢Ês" ö ^ 7 &v ®" ¦ ªþ 6Òãî .. ^. ò. 1. Kim MY, Choi US, Kim JY, Kim KR. Effects of detergent and other pollutants related domestic sewage on water pollution. J. Korean Ind. Eng. Chem. 4: 564-568 (1993) 2. Kim YB, Hah DM, Kim CS. Milling characteristics and qualities. 841. of Korean rice. Korean J. Food Sci. Technol. 22: 199-205 (1990) 3. Cheigh HS, Kim HY, Yeo KM, Kim BN. Fermentation aspects of fruit-vegetable juice by mixed cultures of lactic acid bacteria isolated from kimchi and yeast. J. Korean Soc. Food Sci. Nutr. 27: 1059-1064 (1998) 4. Jang MS, Kim NY. Effects of salting methods on the physicochemical properties of kakdugi fermntation. Korean J. Soc. Food Sci. 15: 61-67 (1999) 5. Mislivec PB, Beuchat LR, Cousin MA. Yeasts and molds. In: Compendium of Methods for the Microbiological Examination of Food. Splittstoesser DF, Vanderzant C (eds). American Public Health Association, Washington, DC, USA (1991) 6. AOAC. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA (1990) 7. SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (2002) 8. Kim NY, Jang MS. Effects of salting methods on the sensory and microbiological properties of kakdugi. Korean J. Soc. Food Sci. 16: 75-83 (2000) 9. Mheen TI, Kwon TW. Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol. 16: 443-450 (1984) 10. Han HU, Lim CR, Park HK. Determination of microbial community as an indicator of kimchi fermentation. Korean J. Food Sci. Technol. 22: 26-32 (1990) 11. Ryu CS, Kim EK, Kim YB. Changes in the bacterial flora during kakdugi fermentation and the physiological characterization of lactic coccal isolates. Korean J. Food Sci. Technol. 30: 650-654 (1998) 12. Park JE, Kim HR, Jang MS. Sensory and microbiological properties of dongchimi added with gatt. Korean J. Soc. Food Sci. 16: 57-64 (2000) 13. Kim SD, Jang MS. Effects of fermentation temperature on the sensory, physicochemical and microbiological properties kakdugi. J. Korean Soc. Food Sci. Nutr. 26: 800-806 (1997) 14. Kim SJ, Park KH. Retardation of kimchi fermentation by the extracts of allium tuberosum and growth inhibition of related microorganisms. Korean J. Food Sci. Technol. 27: 813-818 (1995) 15. Lee CW, Ko CY, Ha DM. Microflora changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Korean J. Appl. Microbiol. Biotechnol. 20: 102-109 (1992) 16. Huh YJ, Cho YJ, Kim JK, Park KH. Effects of radish root cultivars on the dongchimi fermentation. Korean J. Food Sci. Technol. 35(1): 7-14 (2003) 17. Ahn SY. Study of kimchi manufacturing (1)-The effect of seasoning on kimchi fermentation. Korean Natl. Inst. Technol. Qual. 20: 61-80 (1970) 18. Kim MJ, Moon SW, Jang MS. Effect of onion on dongchimi fermentation. J. Korean Soc. Food Nutr. 24: 330-335 (1995) 19. Kim SD, Hawer WD, Jang MS. Effect of fermentation temperature on free sugar, organic acid and volatile compounds of kakdugi. J. Korean Soc. Food Sci. Nutr. 27: 16-23 (1998) (2004j 6ú 21¢ %>; 2004j 9ú 16¢ j).

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