The objective of this study was to evaluate the functional properties of three lactic acid bacteria (Lactobacillus fermentum, Weissella confusa, Leuconostoc citreum) in back kimchi. The pH, acidity, texture, microbial flora counts, total polyphenol, a...
The objective of this study was to evaluate the functional properties of three lactic acid bacteria (Lactobacillus fermentum, Weissella confusa, Leuconostoc citreum) in back kimchi. The pH, acidity, texture, microbial flora counts, total polyphenol, antioxidant activity, reducing sugar and sensory evaluation were measured during fermentation until 8 weeks. The pH decreased and the total acidity increased during fermentation. For color, yellowness of baek kimchi was in the range of 8.69 to 17.03, in particular, the Lb. fermentum group showed a high value. The total cell counts decreased throughout the fermentation period, whereas mold increased except for the L. citreum group. The polyphenol content tended to slightly increase, whereas DPPH and ABTS radical scavenging activities decreased. In the sensory evaluation, kimchi with W. confusa starters received higher overall acceptability scores than those of other samples, especially L. fermentum group evaluated as the lowest in overall acceptability because of poor color. In conclusion, W. confusa is supposed to be useful as a function added-starter in the manufacture of lactate-fermented foods.