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VITAMIN B 12 AND ASCORBIC ACID IN KIMCHI INOCULATED WITH Propionibacterium freudenreichji ss. shermanii
Author(s) -
RO S. L.,
BURN M. WOOD,
SANDINE W. E.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08525.x
Subject(s) - propionibacterium freudenreichii , ascorbic acid , propionibacterium , food science , fermentation , inoculation , vitamin c , vitamin , chemistry , biochemistry , biology , bacteria , horticulture , genetics
Inoculation of kimchi, a Korean style fermented Chinese cabbage, with Propionibacterium freudenreichii ss. shermanii (ATCC No. 13673) increased vitamin B 12 production to a maximum of 102 ng/100g from 47 ng/100g in the control at 1 wk of fermentation at 4°C. Soy flour (0.5%) or beef extract (0.05%), added as protein sources to the inoculated kimchi, further increased the vitamin activity to 197 and 203 ng/100g, respectively, at 1 wk. The fresh, unfermented kimchi contained 16.8 mg of ascorbic acid per 100g and the vitamin decreased at a constant rate during the first 5 wk of fermentation.