Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi.

Fermentative and antioxidative characteristics of Godulbaegi kimchi (LGK), a traditional, fermented Korean food, were conducted. For the study, LGK kimchi was made of Godulbaegi kimchi with pepper powder, salted shrimp, refined salt, green onions, and so on, and fermented at 5C for 6 months. The pH was decreased, and total acidity was increased during fermentation. Furthermore, lactic acid bacteria and yeast were increased, while the total viable count was decreased. The LGK showed the highest DPPH-scavenging activity, phenol content, and nitrite-scavenging activity with methanol extract among methanol, ethanol, and water. In addition, we screened strains among LGK kimchi with high antimicrobial activity and isolated them. We tested antimicrobial activity for 20 lactic acid bacteria, and we separated and identified nine strains of lactic acid bacteria with high antimicrobial activity. Given these results, LGK is expected to be an effective food in considerable antioxidative activity with an antimicrobial effect. These results are expected to serve as basic data for the study of Godulbaegi kimchi.