한국 발효식품에 대한 생물화학적 연구 (제9보) 침채류의 발효에 따르는 VitaminB12의 변화에 대하여

• 영문명: Biochemical Studies on Korean Fermented Foods. (IX) Variation of Vitamin B12 during the Kimchi Fermentation Period
• 발행기관: 대한약학회
• 저자명: 이인재(In Jae Lee) 김성익(Sung Ikk Kim) 허금(Kum Haw)
• 간행물 정보: 『약학회지』제4권 제1호 (1959년), 53~55쪽, 전체 3쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 1959.09.25

영문 초록

In order to confirm on production of vitamin B12 during the kimchi fermentation period, the variation of its content is studied in this paper As a sample of kimchi for this fermentation study due to the seasonal condition, nabak-kimchi which is aseasonal one in early spring, is prepared by author. The content of vitamin B12 is estimated by the microbiological assay method using lactobacillus leichmannii ATCC 7830. Details for assay are indicated in the original part. And the pseudo-vitamin B12 substances as thymidine which is active to the growth of lactobacillus leichmannii, are eliminated by the alkali treatment method of sample solution. According to the results shown in table 2 and 3 and figures 1 to 4, the following conclusions are summarized; 1.Vitamin B12 produced during the fermentation period of kimchi. And the content of this vitamin during its optimum fermentation period, is much higher content compared with the theoretically calculated amount from its materials. This has been confirmed at the repeated experiment. The trend of variation during its period is indicated at the figures. 2. The sterilized kimchi inhibited the fermentation by sterilization at the preparation, did not increased its content showing only its theoretically calculated amount.