[논문]Improvement in the Quality of Kimchi by Fermentation with Leuconostoc mesenteroides ATCC 8293 as Starter Culture

Li, Ling; Yan, Yu; Ding, Weiqi; Gong, Jinyan; Xiao, Gongnian

doi:10.48022/mbl.2008.08008

Improvement in the Quality of Kimchi by Fermentation with Leuconostoc mesenteroides ATCC 8293 as Starter Culture 원문보기

Microbiology and biotechnology letters = 한국미생물·생명공학회지, v.48 no.4, 2020년, pp.533 - 538

Li, Ling (School of Biological and Chemical Engineering, Zhejiang University of Science and Technology) , Yan, Yu (School of Biological and Chemical Engineering, Zhejiang University of Science and Technology) , Ding, Weiqi (School of Biological and Chemical Engineering, Zhejiang University of Science and Technology) , Gong, Jinyan (School of Biological and Chemical Engineering, Zhejiang University of Science and Technology) , Xiao, Gongnian (School of Biological and Chemical Engineering, Zhejiang University of Science and Technology)

Abstract ▼ AI-Helper

To investigate the effect of the predominant microorganisms in kimchi on quality, Leuconostoc mesenteroides ATCC 8293 was used as starter culture during kimchi fermentation. A higher number of lactic acid bacteria and lower initial pH were observed in starter kimchi than in non-starter kimchi in the early stage of fermentation. The concentrations of the main metabolite, lactic acid, were 69.88 mM and 83.85 mM for the non-starter and starter fermented kimchi, respectively. The free sugar concentrations of starter kimchi decreased earlier than those of non-starter kimchi, and the levels of free sugars in both kimchi samples decreased during fermentation. At the end of fermentation, non-starter kimchi had a softer texture than starter kimchi, suggesting that L. mesenteroides is useful in extending shelf life. Sensory evaluation showed that starter kimchi had higher sourness and lower bitterness and astringency values, resulting in high sensory quality. These results suggest that the L. mesenteroides ATCC 8293 strain could be a potential starter culture in kimchi.

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문제 정의

This study was aimed to determine the effects of heterofermentative LAB for controlling kimchi fermentation to improve quality. For this, we used Leu.

제안 방법

In order to investigate the effect of the starter on kimchi fermentation, the kimchi metabolites were analyzed using an Agilent 1260 Infinity high-performance liquid chromatography (HPLC) (Agilent Technology, USA) system. The samples were centrifuged at 10, 000×g and analyzed immediately after filtration using a 0.
Texture changes were measured in the starter and non-starter kimchi stem samples in 0, 14, and 28 days. Hardness values of kimchi decreased during storage.

데이터처리

Each experiment results were expressed as mean ± standard deviation (SD) after triplicate analysis measurements for each starter and non-starter samples.

후속연구

The electronic tongue sensor system converts the taste of various substance into numerical data, it useful to evaluate the quality of kimchi. Further studies are needed to determine the correlation between sensory characteristics and metabolites produced by Leu. mesenteroides ATCC 8293.

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