METHOD FOR PREPARING OLD RIPENING KIMCHI USING STARTER OF MICROORGANISM

摘要

A method of preparing old Kimchi using starter microorganisms by culturing lactic acid bacteria of genus Leuconostoc and yeast of genus Saccharomyces which are isolated from Kimchi in a culture medium of radish juice to produce each starter microorganism and adding the starter microorganisms to Kimchi is provided, which produces the Kimchi having excellent flavor, texture and color without using a starter within a short time. First, lactic acid bacteria belong to genus Leuconostoc are cultured in a culture medium of radish juice at 37deg.C for 18 to 24hr by standing culture, yeast belong to genus Saccharomyces in a culture medium of radish juice at 25deg.C for 24 to 48hr by shaking culture. Second, the cultures are inoculated into each culture medium of radish juice and then cultured by standing culture of lactic acid bacteria belong to genus Leuconostoc at 37deg.C for 18 to 24hr and shaking culture of yeast belong to genus Saccharomyces at 25deg.C for 24 to 48hr. Finally, 2 to 5% by weight of starter microorganism are added to Kimchi and aged. The culture medium of radish juice contains radishes, garlic, onions, sugar, salt and water in a weight ratio of 100:3:3:3:7.5:200. The starter cultures have the number of the lactic acid bacteria and yeast 5x10^8 to 1x10^9 CFU/ml respectively.