Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period

被引：42

作者：

Park, Jung-Min ^{[1
]}

Shin, Jin-Ho ^{[1
]}

Gu, Ja-Gyeong ^{[1
]}

Yoon, Su-Jin ^{[1
]}

Song, Jae-Chul ^{[2
]}

Jeon, Woo-Min ^{[3
]}

Suh, Hyung-Joo ^{[4
]}

Chang, Un-Jae ^{[5
]}

Yang, Cheul-Young ^{[6
]}

Kim, Jin-Man ^{[1
]}

机构：

[1] Konkuk Univ, Dept Food Sci & Biotechnol Anim Resources, Seoul 143701, South Korea

[2] Univ Ulsan, Dept Food Sci & Nutr, Ulsan 680749, South Korea

[3] Sahmyook Univ, Dept Anim Resource, Seoul 139742, South Korea

[4] Korea Univ, Dept Food & Nutr, Seoul 136703, South Korea

[5] Dongduk Womens Univ, Dept Food & Nutr, Seoul 136600, South Korea

[6] Eulji Univ, Dept Food Technol & Serv, Songnam 461713, South Korea

来源：

JOURNAL OF BIOSCIENCE AND BIOENGINEERING | 2011年 / 112卷 / 04期

关键词：

Chinese cabbage; Kimchi; Short-term fermented kimchi; Over-ripened fermented kimchi; Antioxidant activity; LEUCONOSTOC-GELIDUM; IDENTIFICATION;

D O I：

10.1016/j.jbiosc.2011.06.003

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

This study evaluated the antioxidant activities of kimchi at different fermentation times: short-term fermented kimchi (SK; less than 7 days) and over-ripened kimchi (OK; greater than 2 years). In conclusion, antioxidant activity of the OK was significantly higher than the SK. The results of this study suggested that there was an increase in the antioxidant activity of fermented kimchi during the fermentation and ripening processes. (c) 2011, The Society for Biotechnology, Japan. All rights reserved.

引用

页码：356 / 359

页数：4

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