배추의 절임공정중 n-capric acid(CA) 또는 n-capric acid methyl ester(CE)의 첨가와 저장온도$(20,;12,;4^{circ}C)$에 따른 김치의 발효특성을 조사하였다. $20^{circ}C$에서 저장 6일 후 대조구, CA 및 CE의 pH는 각각 3.78, 4.28 및 4.35로써 대조구와 처리구간에 차이가 있었으며 저온저장인 $4^{circ}C$에서 저장 42일 후에는 각각 3.85, 5.14 및 5.10으로 CA와 CE의 첨가효과가 더욱 컸다. 최대 가식산도인 0.75%를 기준으로 대조구 김치의 $20^{circ}C$저장에서는 가식기간이 3일, $12^{circ}C$에서는 15일이었으며 $4^{circ}C$에서는 42일 이후에도 산도는 0.62%수준이었다. 저장 중 총균수, Leuconostoc, Lactobacillus 및 yeast수는 전 저장과정에서 대조구가 처리구 보다 높았으며 특히 CE가 $4^{circ}C$저온저장에서 yeast 증식억제에 효과가 컸다. 또한, 저장온도가 높을수록 균수는 많이 나타났으며 최고치 이후 감소 속도도 증가하였다.
This study was conducted to investigate the effects of n-capric acid(CA) or n-capric acid methyl ester (CE) addition during salting process, and fermentation temperature on chemical and microbial changes of Kimchi. The pHs of control, CA and CE were 3.78, 4.28 and 4.35 after 6 days of storage at $20^{circ}C$ and were 3.85, 5.14 and 5.10 after 42 days of storage at $4^{circ}C$, respectively. The effects of CA or CE addition at $4^{circ}C$ were higher than those at $20^{circ}C$. The maximum edible acidity, 0.75%, was reached within 3 days at $20^{circ}C$, 15 days at $12^{circ}C$, and the acidity of 42 days at $4^{circ}C$ was 0.62% which was still lower value than the maximum edible acidity. Total bacteria, Leuconostoc, Lactobacillus and yeast counts of the control were higher value than those of the treatments throught the whole fermentation period. The addition of CE at $4^{circ}C$ had much affected the reduction of yeast count. As microbial counts and reduction rates of control and treated Kimchi increased with increasing the storage temperature.
