Technical Paper No. 4923. Oregon Agricultural Experiment Station.
VITAMIN B12 AND ASCORBIC ACID IN KIMCHI INOCULATED WITH Propionibacterium freudenreichji ss. shermanii
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 44, Issue 3, pages 873–877, May 1979
How to Cite
RO, S. L., BURN, M. W. and SANDINE, W. E. (1979), VITAMIN B12 AND ASCORBIC ACID IN KIMCHI INOCULATED WITH Propionibacterium freudenreichji ss. shermanii. Journal of Food Science, 44: 873–877. doi: 10.1111/j.1365-2621.1979.tb08525.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 8/10/78; revised 11/15/78; accepted 11/22/78
Inoculation of kimchi, a Korean style fermented Chinese cabbage, with Propionibacterium freudenreichii ss. shermanii (ATCC No. 13673) increased vitamin B12 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.