순무 동치미 제조시 젖산균 접종이 저장 중 품질에 미치는 영향 = Properties Changes of Korean Turnip Dongchimi Innoculated with Leuconostoc citreum IH22 during Fermentation

다국어 초록 (Multilingual Abstract)

This study was examined in the chemical and sensory characteristics of Korean Turnip Dongchimi when innoculated with Leuconostoc citreum IH22 and Korean turnip Dongchimi.Both of Dongchimi were at room temperature for first day and at 4℃ from 2nd to 28th day.The pH was somewhat lower in Korean turnip Dongchimi innoculated with Leuconostoc citreum IH22 than non-treated Dongchimi. As Fermentation proceeded titratable acidity of both Korean turnip Dongchimi significantly increased but Korean turnip Dongchimi innoculated with Leuconostoc citreum IH22 was not changed from 21th day to 28th day. The patterns of microfloral changes of both Dongchimi were similar during fermentation and the changes were increased in the number from the beginning, but thy were rapidly decreased after the optimum ripening period. The hardness and fractureability of non-treated Dongchimi decreased rapidly after 14day of fermentatio followed by a little increased until 28th day also Korean turnip Dongchimi innoculated with Leuconostoc citreum IH22 decreased gradually as the fermentation progressed. The evaluation of sensory quality of both of Dongchimi showed that the sour taste and fresh taste were similar but catbonated flavor and overall acceptability were higher than those of Korean turnip innoculated with Leuconostoc citreum IH22.