한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제48권4호
  • /
  • Pages.533-538
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  • 2020
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  • 1598-642X(pISSN)
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  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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Improvement in the Quality of Kimchi by Fermentation with Leuconostoc mesenteroides ATCC 8293 as Starter Culture

  • Li, Ling (School of Biological and Chemical Engineering, Zhejiang University of Science and Technology) ;
  • Yan, Yu (School of Biological and Chemical Engineering, Zhejiang University of Science and Technology) ;
  • Ding, Weiqi (School of Biological and Chemical Engineering, Zhejiang University of Science and Technology) ;
  • Gong, Jinyan (School of Biological and Chemical Engineering, Zhejiang University of Science and Technology) ;
  • Xiao, Gongnian (School of Biological and Chemical Engineering, Zhejiang University of Science and Technology)
  • 투고 : 2020.08.02
  • 심사 : 2020.10.06
  • 발행 : 2020.12.28
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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.

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