Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Glycine on the Growth of Leuconostoc mesenteroides and Lactobacillus plantarum in Kimchi Fermentation

  • Jang, Ki-Hyo (Faculty of Health Engineering and Science, Victoria University) ;
  • Han, Woo-Cheul (Department of Food and Nutrition, Kangwon National University) ;
  • Ji, Seol-Hee (Department of Food and Nutrition, Kangwon National University) ;
  • Kang, Soon-Ah (Department of Fermented Food Science, Seoul University of Venture and Information) ;
  • Shah, Nagendra P. (Faculty of Health Engineering and Science, Victoria University)
  • Published : 2009.10.31
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Abstract

This study was aimed to investigate the effect of glycine supplementation on the growth of Leuconostoc mesenteroides and Lactobacillus plantarum during kimchi fermentation. As preliminary experiment, the effect of supplementation of glycine (0-2.0%, w/v) to MRS medium on the growth of Leuc. mesenteroides and L. plantarum was evaluated. At 2.0% glycine in the MRS medium, cell growth rate was inhibited by 79% for L. plantarum and 27% for Leuc. mesenteroides. Subsequently, different concentrations of glycine (0, 0.5, and 2.0%, w/v) were applied for kimchi fermentation for 21 days, at $5^{\circ}C$. At day 14, the pH and titratable acidity (TA) of kimchi supplemented with 2.0% glycine were 4.83 and 0.38%, respectively, whilst the control kimchi had a pH of 4.49 and TA of 0.44%, respectively. The ratio of Leuconostoc/ Lactobacillus in kimchi increased as the concentration of glycine increased. The results show that the presence of glycine affected the growth of the 2 lactic acid bacteria, particularly of L. plantarum.

Keywords

References

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