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
- 2012.1
- 수록면
- 463 - 469 (7page)
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초록· 키워드
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Gas chromatograph/mass spectrometry (GC/MS) analysis was carried out to determine both the volatile and non-volatile organic acids in kimchi during 60 days of fermentation at $10^{\circ}C$. Principal component analysis (PCA) was applied to differentiate the pre-defined organic acids and lactic acid bacteria (LAB) during fermentation. Acetic acid was observed as dominant, which was vigorously produced until the middle of fermentation. Lactic acid was the major non-volatile organic acid in the kimchi and was produced throughout fermentation. In contrast, malic acid content decreased sharply at the initial stage of fermentation. Colony forming units of LAB in the kimchi, such as Leuconostoc, Lactobacilli, Pediococci, and Streptococci, were measured on selective media. Populations of Leuconostoc and Lactobacilli increased exponentially over 7 days of fermentation, indicating acetic acid and lactic acid were mainly produced by Leuconostoc and Lactobacilli. PCA demonstrated that acetic acid, propionic acid, lactic acid, butanoic acid, malic acid, Leuconostoc, and Lactobacilli were major components that differentiated the kimchi according to fermentation time.
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