Improvement in the Quality of Kimchi by Fermentation with Leuconostoc mesenteroides ATCC 8293 as Starter Culture
1
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
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.
Abstract
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.
참고문헌 (20)
- Patra JK, "Kimchi and other widely consumed traditional fermented foods of Korea : a review", Front. Microbiol, 7, pp.1493~ (2016)
- 장해춘, "Healthy and safe Korean traditional fermented foods: kimchi and chongkukjang", Journal of Ethnic Foods, 5(3), pp.161~166 (2018), 한국식품연구원
- Kang BK, "The influence of red pepper powder on the density of Weissilla koreensis during kimchi fermentation", Sci. Rep, 5, pp.15445~ (2015)
- Chang JY, "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, pp.M103~M110 (2010)
- Eom HJ, "Monitoring of Leuconostoc mesenteroides DRC starter in fermented vegetable by random integration of chloramphenicol acetyltransferase gene", J. Ind. Microbiol. Biotechnol, 35, pp.953~959 (2008)
- Choi IK, "Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product", Antonie Van Leeuwenhoek, 84, pp.247~253 (2003)
- Jung JY, "Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation", Int. J. Food Microbiol, 153, pp.378~387 (2012)
- Grobben GJ, "Spontaneous formation of a mannitol-producing variant of Leuconostoc pseudomesenteroies grown in the presence of fructose", Appl. Environ. Microbiol, 67, pp.2867~2870 (2001)
- 김희영, "Heterofermentative Lactic Acid Bacteria Dominate in Korean Commercial Kimchi", Food Science and Biotechnology, 25(2), pp.541~545 (2016), 한국식품과학회[DOI]
- 김미주, "Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life", The Journal of Microbiology, 57(6), pp.479~484 (2019), 한국미생물학회[DOI]
- 박정민, "Effect of a Leuconostoc mesenteroides Strain as a Starter Culture Isolated from the Kimchi", Food Science and Biotechnology, 22(6), pp.1729~1733 (2013), 한국식품과학회[DOI]
- Lee KW, "Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable", LWT-Food Sci. Technol, 71, pp.130~137 (2016)
- 장자영, "Extending the Shelf life of Kimchi with Lactococcus lactis Strain as a Starter Culture", Food Science and Biotechnology, 24(3), pp.1049~1053 (2015), 한국식품과학회[DOI]
- Park SE, "GC-MS based metabolomics approach of kimchi for the understanding of Lactobacillus plantarum fermentation characteristics", LWTFood Sci. Technol, 68, pp.313~321 (2016)
- Choi YJ, "Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria", LWT-Food Sci. Technol, 105, pp.118~126 (2019)
- Peyer LC, "Lactic acid bacteria as sensory biomodulators for fermented cereal based beverage", Trends Food Sci. Technol, 54, pp.17~25 (2016)
- 문송희, "Rapid Manufacture and Quality Evaluation of Long-term Fermented Kimchi (mukeunji) Using Lactobacillus sakei SC1", Food Science and Biotechnology, 24(5), pp.1797~1804 (2015), 한국식품과학회[DOI]
- Zhang XZ, "Evaluation of beef by electronic tongue system TS-5000Z : flavor assessment, recognition and chemical compositions according to its correlation with flavor", PLoS One, 10, pp.e0137807~ (2015)
- Park SE, "Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters", Food Chem, 274, pp.558~565 (2019)
- Moon SH, "Heterofermentative lactic acid bacteria as a starter culture to control kimchi fermentation", LWT-Food Sci. Technol, 88, pp.181~188 (2018)