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

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

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자료유형: 학술저널

저자정보: Li Ling (Zhejiang University of Science and Technology) Yan Yu (Zhejiang University of Science and Technology) Ding Weiqi (Zhejiang University of Science and Technology) Gong Jinyan (Zhejiang University of Science and Technology) Gongnian Xiao (Zhejiang University of Science and Technology)

저널정보: 한국미생물생명공학회 한국미생물·생명공학회지 한국미생물·생명공학회지 제48권 제4호

발행연도: 2020.1

수록면: 533 - 538 (6page)

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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.

#Kimchi #Leuconostoc mesenteroides #starter #quality

참고문헌 (20)

참고문헌 신청

Patra JK / 2016 / Kimchi and other widely consumed traditional fermented foods of Korea : a review / Front. Microbiol 7:1493

장해춘 / 2018 / Healthy and safe Korean traditional fermented foods: kimchi and chongkukjang / Journal of Ethnic Foods 5(3):161~166

Kang BK / 2015 / The influence of red pepper powder on the density of Weissilla koreensis during kimchi fermentation / Sci. Rep 5:15445

Chang JY / 2010 / Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocinproducing strain, Leuconostoc citreum GJ7 as a starter / J. Food Sci 75:M103~M110

Eom HJ / 2008 / Monitoring of Leuconostoc mesenteroides DRC starter in fermented vegetable by random integration of chloramphenicol acetyltransferase gene / J. Ind. Microbiol. Biotechnol 35:953~959

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