Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi원문보기
Lee, Kang Wook
(Pulmuone Institute of Technology)
,
Kim, Geun Su
(Pulmuone Institute of Technology)
,
Baek, A Hyong
(Pulmuone Institute of Technology)
,
Hwang, Hyun Sun
(Pulmuone Institute of Technology)
,
Kwon, Do Young
(Pulmuone Institute of Technology)
,
Kim, Sang Gu
(Pulmuone Institute of Technology)
,
Lee, Sang Yun
(Pulmuone Institute of Technology)
This study was focused on developing and obtaining a kimchi starter for use in commercial kimchi production. Kimchi varieties made with selected starters are of high quality, have high levels of mannitol, and extended shelf life. The starters were screened for properties such as mannitol production,...
This study was focused on developing and obtaining a kimchi starter for use in commercial kimchi production. Kimchi varieties made with selected starters are of high quality, have high levels of mannitol, and extended shelf life. The starters were screened for properties such as mannitol production, low gas/acid production, and acid resistance. Finally, kimchi fermentation testing was performed using selected LAB starters. Kimchi samples were prepared with lactic acid bacteria (LAB) starters, including Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104. The LAB starters are isolated from kimchi and can grow under pH 3.0 and low temperature conditions of 5℃. Four kimchi samples were fermented and stored for 28 days at 5℃. The kimchi samples made with starters (PBio03 and PBio104) had better quality (production of mannitol and maintenance of heterofermentative LAB dominance) than the non-starter kimchi samples. In the starter kimchi, Leu. mesenteroides was the dominant LAB, comprising 80% and 70% of total LAB counts at 7 and 21 days, respectively. Mannitol content of the kimchi with Leu. mesenteroides PBio03 was 1,423 ± 19.1 mg/100 g at 28 days, which was higher than that of the non-starter kimchi sample (1,027 ± 12.2 mg/100 g). These results show the possibility of producing kimchi with improved qualities using Leu. mesenteroides PBio03 and PBio104 as starters.
This study was focused on developing and obtaining a kimchi starter for use in commercial kimchi production. Kimchi varieties made with selected starters are of high quality, have high levels of mannitol, and extended shelf life. The starters were screened for properties such as mannitol production, low gas/acid production, and acid resistance. Finally, kimchi fermentation testing was performed using selected LAB starters. Kimchi samples were prepared with lactic acid bacteria (LAB) starters, including Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104. The LAB starters are isolated from kimchi and can grow under pH 3.0 and low temperature conditions of 5℃. Four kimchi samples were fermented and stored for 28 days at 5℃. The kimchi samples made with starters (PBio03 and PBio104) had better quality (production of mannitol and maintenance of heterofermentative LAB dominance) than the non-starter kimchi samples. In the starter kimchi, Leu. mesenteroides was the dominant LAB, comprising 80% and 70% of total LAB counts at 7 and 21 days, respectively. Mannitol content of the kimchi with Leu. mesenteroides PBio03 was 1,423 ± 19.1 mg/100 g at 28 days, which was higher than that of the non-starter kimchi sample (1,027 ± 12.2 mg/100 g). These results show the possibility of producing kimchi with improved qualities using Leu. mesenteroides PBio03 and PBio104 as starters.
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제안 방법
PCR was performed using the primers 27F (5′-AGAGTTTGATCMTGGCTCAG-3′) and 1492R (5′-TACGGYTACCTTGTTACGACTT-3′).
The product also has extended shelf life and low gas/acid production. The starters were screened by several properties such as mannitol production and acid resistance, and kimchi fermentation tests were performed using selected LAB starter. These results show that Leu mesenteroides PBio03 and PBio104are useful as starters for commercial kimchi fermentation
대상 데이터
jsp). The BLAST program was used to identify homologous 16S rRNA gene sequences in the database (http://www.ncbi.nlm.nih.gov/BLAST).
Sensory evalutions of kimchi samples were done at 7 days of storage time. The test group consisted of 5 people(men:women = 2:3) and the average age was 35.3 years. A 5-point scale for taste, color, flavor, texture and overall acceptability was used.
성능/효과
At 28 days, mannitol content in kimchi D (containing Leu. mesenteroides PBio104) was 1,212 ± 9.6 mg/100 g; kimchi C (containing Leu. mesenteroides PBio03), 1,423 ± 19.1 mg/100 g, which was the highest; and non-starter kimchi (sample A), 1,027 ±12.2 mg /100 g, which was the lowest.
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