숙성에 따른 상품김치의 미생물 균총 변화와 김치 유산균이 생산하는 의 미생물 균총 변화와 김치 유산균이 생산하는 항진균 물질의 김치산막효모 저해효과

Abstract

Microbiota patterns of commercial kimchis were investigated. The three different commercial kimchis-grocery store kimchi, small and medium enterprises kimchi and large company kimchi-were used as samples, which were fermented at 10℃ for 10days. pHs of all kimchi samples were decreased from 5.87 to 4.13 and their total acidities increased from 0.32% to 1.09% as the fermentation continued. The numbers of total viable cell and lactic acid bacteria were increased gradually during the fermentation. The number of Gram-positive bacteria existed consistently. The number of total coliforms decreased from day 4 and not detected from day 8-10 except grocery store kimchi. The numbers of film-forming yeast increased gradually during the fermentation. To inhibit the growth of film-forming yeast, the partially purified antifungal compounds from Lactobacillus plantarum AF1 were added to kimchi with concentration of 0, 1, 3, 5% (v/wt). The antifungal compounds were partially purified by solid phase extraction (C18 SPE column). The growth of film-forming yeast in kimchi was decreased from log 3.82 CFU/ml to log 2.88 CFU/ml by addition of the 1% antifungal compounds through incubation at 25℃ for 3days. The result suggest that Lb. plantarum AF1 can be used as biopreservative in the kimchi industry to prevent fungal growth.