Effect of King Oyster Mushroom (Pleurotus eryngii) Addition on the Quality of Kimchi during Fermentation

摘要

Effect of king oyster mushroom (Pleurotus eryngii) on kimchi quality was evaluated during fermentation at 5°C. Kimchi showed rapid decrease in pH up to 7 days, and thereafter slowly decreased. Titratable acidity of kimchi was inversely proportional to pH of kimchi. Treatment of king oyster mushroom did not significantly affect total microbial and lactic acid bacterial counts in kimchi. Antioxidant activity and overall-eating quality of blanched king oyster mushroom-added kimchi were highest among samples tested.