쌀뜨물과 쌀겨를 이용한 무 발효과정 중 젖산균의 증식 양상

Abstract

Changes in total aerobic bacteria (TAB), lactic acid bacteria (LAB), rod- and coccal-shaped lactic acid bacteria (R- and C-LAB), pH, and total acidity were investigated during fermentation of radish with new fermentation base at 20oC for up to 16 days. New fermentation base was prepared by pre-fermenting a mixture of rice bran and rice water (1 : 0.1, w/v) at 20oC for 7 days. Initially, radish showed 5.41, 4.23, 4.57, and 3.1 log CFU/g, and base showed 6.68, 6.60, 5.95, and 5.6 log CFU/mL for TAB, LAB, R-LAB, and C-LAB, respectively. Initial pH and total acidity of radish were 6.6oC and 0.09%, and those of base were 5.76 and 0.36%, respectively. Counts of LAB (4.23 to 8.33 log CFU/g, 6.6 to 9.7 log CFU/mL), R-LAB (4.57 to 7.15 log CFU/g, 5.95 to 8.5 log CFU/ mL), and C-LAB (3.1 to 7.5 log CFU/g, 5.6 to 8.6 log CFU/mL) of radish and base respectively increased during initial fermentation period, then remained constant during late fermentation period, and for 4 days after fermentation, pH values (6.6 to 4.19, 5.76 to 4.57) drastically decreased and thereafter slowly decreased. Total acidities of radish and base (0.09 to 0.63%, 0.36 to 0.63%, respectively) drastically increased for 7 days after fermentation and increased slightly thereafter.