[논문]Starter Cultures for Kimchi Fermentation

Lee, Mo-Eun; Jang, Ja-Young; Lee, Jong-Hee; Park, Hae-Woong; Choi, Hak-Jong; Kim, Tae-Woon

doi:10.4014/jmb.1501.01019

Starter Cultures for Kimchi Fermentation 원문보기

Journal of microbiology and biotechnology, v.25 no.5, 2015년, pp.559 - 568

Lee, Mo-Eun (Research Department, World Institute of Kimchi) , Jang, Ja-Young (Research Department, World Institute of Kimchi) , Lee, Jong-Hee (Research Department, World Institute of Kimchi) , Park, Hae-Woong (Research Department, World Institute of Kimchi) , Choi, Hak-Jong (Research Department, World Institute of Kimchi) , Kim, Tae-Woon (Research Department, World Institute of Kimchi)

Abstract ▼ AI-Helper

Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the taste and quality of kimchi, which may make it difficult to produce industrial-scale kimchi with consistent quality. The use of starter cultures has been considered as an alternative for the industrial production of standardized kimchi, and recent trends suggest that the demand for starter cultures is on the rise. However, several factors should be carefully considered for the successful application of starter cultures for kimchi fermentation. In this review, we summarize recent studies on kimchi starter cultures, describe practical problems in the application of industrial-scale kimchi production, and discuss the directions for further studies.

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문제 정의

This review aims to summarize the characteristics of kimchi starter cultures that have been studied to date, discuss the drawbacks of industrial-scale kimchi applications, and describe future research directions to resolve these drawbacks.

성능/효과

A Leuconostoc mutant generated by transposonmediated genomic integration of the chloramphenicol resistance gene (cat) has been shown to be useful for monitoring the growth of the starter strain [15]. Based on these previous works, a standardized method for determining starter culture counts may need to be established in order to effectively monitor their growth and survival.

후속연구

The problems in commercial kimchi production using starters include (i) lack of various types of commercialized starter cultures, (ii) increases in the unit price of kimchi production due to starter addition, (iii) the absence of guidelines for the safety assessment of kimchi starter cultures, and (iv) lack of developed methods to reduce initial microbial counts in raw materials. In addition, further research on phage-host interactions is needed to assess the contribution of LAB succession to kimchi fermentation, which could help to optimize the preservation period and prevent the over-ripening of kimchi, facilitating the development of phage-resistant kimchi starter cultures.
However, these factors have not been described in depth. Therefore, further studies are required to determine the optimal inoculum level of kimchi starters and to reduce the initial microbial counts in kimchi raw materials.
Currently, the industrial-scale production of manufactured kimchi has increased compared with the production of homemade kimchi. Therefore, more research efforts will be required to accelerate improvements in the kimchi quality, particularly in the context of industrial-scale production.

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