Effects Of Red Powder On Microorganisms In The Fermentation Of Kimchi Food
To check the antimicrobial properties of red pepper in the fermentation of Kimchi food..
BI-206
Microbiology Project 2
Section no.
Submitted by : Submitted to :
Gurpreet Singh Katarzyna Mysiura-Mizinak
300808932
Amanpreet kaur
300808751
Objective :
The main purpose of this project is to find out the effects of antimicrobial properties of red pepper powder on kimchi fermentation. To find the number of colonies formed on MRS media after each week period and their characteristics including pH, microbial community and metabolites
Hypothesis :
It is supposed that red pepper powder delays the fermentation process of kimchi. It is also supposed that kimchi with red pepper powder have less pH than the kimchi without red pepper.
Table of Contents :
1. Introduction
2. Material and methods
INTRODUCTION :
Kimchi is a Korean traditional food. Its different types made with different vegetables for example with Chinese cabbage, radish, carrot etc. this food is fermented with the help of many bacteria but mainly the Lactic acid bacteria (LAB) helping in fermentation of kimchi. The other main thing in Kimchi is the mixture of ingredients which makes it tastier and healthier. This dish is globally consumed due to its taste and healthy characteristics. Other than LAB there are also some other bacteria present in kimchi food. For e.g. Leuconostac, lactobacillus, Weisella, lactococcus etc. Many times research is done on the presence of these bacteria in kimchi. But there is no proper method to control the growth of these bacteria in kimchi food which make it difficult to make kimchi with high quality.
Kimchi is proven in boosting the immune system. It also have anti-cancer and anti-ageing effects. In may ,2013 American magazine The Time selected kimchi as one of the top five healthiest food.
Types of kimchi :
1. Baechu Kimchi – This type of kimchi is made with the Korean Cabbage. Red pepper, garlic, ginger, salt are the ingredients of this kimchi.
BI-206
Microbiology Project 2
Section no.
Submitted by : Submitted to :
Gurpreet Singh Katarzyna Mysiura-Mizinak
300808932
Amanpreet kaur
300808751
Objective :
The main purpose of this project is to find out the effects of antimicrobial properties of red pepper powder on kimchi fermentation. To find the number of colonies formed on MRS media after each week period and their characteristics including pH, microbial community and metabolites
Hypothesis :
It is supposed that red pepper powder delays the fermentation process of kimchi. It is also supposed that kimchi with red pepper powder have less pH than the kimchi without red pepper.
Table of Contents :
1. Introduction
2. Material and methods
INTRODUCTION :
Kimchi is a Korean traditional food. Its different types made with different vegetables for example with Chinese cabbage, radish, carrot etc. this food is fermented with the help of many bacteria but mainly the Lactic acid bacteria (LAB) helping in fermentation of kimchi. The other main thing in Kimchi is the mixture of ingredients which makes it tastier and healthier. This dish is globally consumed due to its taste and healthy characteristics. Other than LAB there are also some other bacteria present in kimchi food. For e.g. Leuconostac, lactobacillus, Weisella, lactococcus etc. Many times research is done on the presence of these bacteria in kimchi. But there is no proper method to control the growth of these bacteria in kimchi food which make it difficult to make kimchi with high quality.
Kimchi is proven in boosting the immune system. It also have anti-cancer and anti-ageing effects. In may ,2013 American magazine The Time selected kimchi as one of the top five healthiest food.
Types of kimchi :
1. Baechu Kimchi – This type of kimchi is made with the Korean Cabbage. Red pepper, garlic, ginger, salt are the ingredients of this kimchi.