EFFECTS OF PICHIA ANOMALA SKM-T AND GALACTOMYCES GEOTRICHUM SJM-59 ADDING ON BAECHU KIMCHI FERMENTATION

摘要

A method of preparing Kimchi by addition of Pichia anomala SKM T and Galactomyces geotrichum SJM 59 as yeast during the preparation is provided to prolong the fermentation of Kimchi by about 2 to 4 days. Kimchi with an extended edible period is prepared by adding 0.0001 to 50% by weight of Pichia anomala and 0.0001 to 50% by weight of Galactomyces geotrichum. For an example, Yeast is cultured in potato dextrose agar(PDA)/broth, recovered when the yeast reaches exponential phase, centrifuged at 3,000rpm for 20min to remove supernatant, frozen at -70deg.C for 24hr and freeze-dried at -40deg.C for 3 days. Cabbage is cut to 2x3cm and salted in 15% by weight of salt water at room temperature for 2hr, dehydrated 3 times. Then 100g salted cabbage is mixed with 7g red pepper, 2.98g Allium fistulosum, 1.7g garlic, 0.92g ginger, 1.16g sugar, 1.2g salt, 2ml salt-fermented Ammodytes personatus and freeze-dried yeast(1x10^4 cfu/mL), packaged with a plastic film bag and stored at 20±2deg.C for 3 days.