한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)
- 제26권2호
- /
- Pages.151-160
- /
- 1998
- /
- 1598-642X(pISSN)
- /
- 2234-7305(eISSN)
Leuconostoc paramesenteroides의 내산성 변이주로의 개량과 starter로의 첨가효과
Strain Improvement of Leuconostoc paramesenteroides as a Acid-Resistant Mutant and Effect on Kimchi Fermentation as a Starter.
초록
김치로부터 Leu. paramesenteroides의 야생균주 Pw를 분리하여 내산성 변이균주 P-100으로 개량하였다. 야생균주 Pw는 HCI로 조정한 pH 4.0이상에서부터 증식하였으며, 유기산 혼합용액으로 조정한 pH 4.0에서는 증식하지 못하였다. 변이균주 P-100은 HCI로 조정한 pH 3.8 이상부터 증식하였으며, 유기산 혼합용액으로 조정한 pH 4.0에서부터 증식하였다. 내산성으로 개량한 변이균주 P-100과 야생균주 PW를 starter로 김치에 첨가하여 1
The Leuconostoc paramesenteroides dominated at refrigeration temperature range was isolated from kimchi, and improved its growth properties by mutation for competitive growth against Lactobacillus plantarum at lower pH. It was found that the minimal pH for the wild type Leuconostoc paramesenteroides Pw growth was pH 4.5 adjusted with HCI and pH 5.0 adjusted with organic-mixture (lactic acid:acetic acid=1:2), respectively. The mutant P-100 could grow in pH 4.0, 4.5, respectively, in MRS broth. Two strains Pw and P-100 were added into kimchi as starter and compared the quality characteristics of kimchi. The total acceptability of Pw and P-100 inoculated kimchi were evaluated better than that of control kimchi (no starter added) by sensory test and extended the optimal pH range of kimchi up to about 2.2, 2.5 times, respectively. In kimchi added P-100, the succinic acid was more abundant than others and the total number of Lactobacillus plantarum was down about 2.5 times in contrast to control kimchi.