[논문]Comparison of D- and L-Lactic Acid Contents in Commercial Kimchi and Sauerkraut

Yoon, Hyang-Sik; Son, Yeo-Jin; Han, Jin-Soo; Lee, Jun-Soo; Han, Nam-Soo

Comparison of D- and L-Lactic Acid Contents in Commercial Kimchi and Sauerkraut 원문보기

Commercial kimchi and sauerkraut were analyzed for their D- and L-lactic acid contents. Ranges of D- and L-lactic acid contents in commercial kimchi were 17-57 (38.51 mean) and 25-87 (64.47 mean) mM, respectively. Ratio of D-lactic acid on L-lactic acid (D/L) was 0.50-0.80 (0.60 mean). Ranges of D- and L-lactic acid contents in commercial sauerkraut were 68.96-103.62 (88.97 mean) and 74.46-82.26 (78.91 mean) mM, respectively, with D/L of 0.90-1.26 (1.13 mean). Results reveal kimchi and sauerkraut contained a significant amount of D-lactic acid, with sauerkraut showing a higher content than kimchi, while L-lactic acid contents were not significantly different.

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문제 정의

The analysis of D- and L-lactic acid contents of fermented foods was achieved only in yogurt (11, 12). This article provides the first report on the D- and L-lactic acid contents of fermented vegetables, kimchi and sauerkraut. For a better understanding of the influence of microbials on the content of D-lactic acid in lactic acid-fermented vegetables or yogurts, further experiments under controlled conditions are needed usin흥 starter microorganisms.

가설 설정

2)Maker code: A-E, the kimchies were remarked irrespective of their own brand. Same letters in the same column indicate the same maker.

제안 방법

The analytical method validation parameters such as precision, accuracy, limit of detection, and limit of quantitation were calculated to further ensure the validity of the method. Table 1 shows precision and accuracy.

대상 데이터

All kimchi samples had been delivered to stores without sterilization just after production and kept at 4℃ for 3 to 8 days. Five brands of cabbage sauerkraut made in the United States, packed in bottles or cans after sterilization during the production, were purchased from three retail stores in Chicago, USA and delivered to the laboratory within 2 days of purchase. The liquid samples from kimchi and sauerkraut were decanted, centrifuged at 10, 000 x g, and analyzed immediately after filtering using a 0.
Preparation of samples Four kinds of kimchi products from five producers, shredded Chinese cabbage kimchi (mak-kimchi), whole cabbage kimchi (pogi-kimchi), white cabbage kimchi (baek-kinwhi), and small radish kimchi (chonggak-kimchi), were purchased from retail stores. All kimchi samples had been delivered to stores without sterilization just after production and kept at 4℃ for 3 to 8 days.

성능/효과

mesenteroides (16, 17) is one of the major fermenting strains during fermentation, and the bacterium solely produces D-lactic acid; thus, higher D- lactic acid content of sauerkraut could be derived from the compo-sition of lactic acid bacteria. L. delburueckii, L. lactis, L. bulgaricus, and L. leichmanii synthesize only D-lactic acid, whereas L. easel, L. salivarius, and B.bifidum only L-form. On the other hand, L.
We analyzed the content of D- and L-lactic acids in both kimchi and sauerkraut to estimate the daily intake of D-lactic acid. Results revealed that both kimchi and sauerkraut contain D-lactic acid at significant levels, with D-lactic acid content (8897 mM) of sauerkraut being significantly higher than that of kimchi (38.51 mM), while the L-lactic acid contents were not much different (78.91 mM vs 64.47 mM). The D/L ratios of sauerkraut and kimchi (1.

후속연구

This article provides the first report on the D- and L-lactic acid contents of fermented vegetables, kimchi and sauerkraut. For a better understanding of the influence of microbials on the content of D-lactic acid in lactic acid-fermented vegetables or yogurts, further experiments under controlled conditions are needed usin흥 starter microorganisms.

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Comparison of D- and L-Lactic Acid Contents in Commercial Kimchi and Sauerkraut 원문보기

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