Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in the quality characteristics of kimchi broths and growth of the isolated strains due to blue light emitting diode irradiation

Blue LED (Light emitting diode) 조사에 의한 배추김치와 백김치 발효액의 품질 특성 및 분리 균주의 생육 변화

  • Oh, Yeong Ji (Department of Food and Animal Biotechnology, Research Institute for Agriculture and Life Sciences, Center for Food and Bioconvergence, Seoul National University) ;
  • Hong, Jungil (Department of Food Science and Technology, Seoul Women's University)
  • 오영지 (서울대학교 식품바이오융합연구소) ;
  • 홍정일 (서울여자대학교 자연과학대학 식품응용시스템학부)
  • Received : 2020.08.19
  • Accepted : 2020.09.28
  • Published : 2020.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Kimchi is a widely consumed traditional Korean food, and its probiotic properties have received great attention. In this study, changes in the quality characteristics of fermentation broths obtained from two types of Chinese cabbage kimchi (red with red pepper and white without red pepper) were assessed after the administration of blue light emitting diode (BLED) irradiation at 4℃; characteristics assessed included acidity, chromaticity, antioxidant activity, and growth modulation of isolated microorganisms. The pH of the white kimchi (WK) broth decreased with time; the decrease was delayed significantly under BLED irradiation (p<0.05). BLED irradiation decreased the L (lightness) and b (yellowness) values and increased a (redness) in WK, whereas the a and b values of the red kimchi (RK) broth increased with BLED irradiation. Growth stimulation of lactic acid bacteria by BLED irradiation was observed in both WK and RK. The numbers of yeast and mold were also increased in RK (p<0.05), but not in WK. There was no change observed in the scavenging activities against ABTS (2,2'-azido-bis(3-ethylbenzthiazoline-6-sulfonic acid) radicals in both kimchi broths after BLED treatment. The results of this study indicated that BLED irradiation could modulate the fermentation process and the quality characteristics of kimchi during storage.

본 연구에서는 배추김치(RK)와 백김치(WK) 시료를 이용하여 72시간의 저장 기간 동안, Blue-LED 조사 효과를 확인하였다. BLED 처리에 의해 RK에서의 유산균 증식이 유의적으로 증가하였으나(p<0.05), 곰팡이 및 효모의 생육도에서는 대조구와 차이를 나타내지 않았다. 색도의 경우, BLED 처리 시 대부분 명도가 조금 높아지는 경향을 보였으며, BLED 조사에 의해 색의 변화가 일정기간 지연되는 효과를 확인할 수 있었다. BLED 처리에 의해 WK는 저장기간 동안 pH 감소가 유의적으로 지연되는 것을 관찰할 수 있었다(p<0.05). ABTS법에 의해 측정된 산화방지 활성에서는 두 종류의 김치시료액 모두 BLED처리구에서 유의적으로 높은 활성을 보였다(p<0.05). 두 김치에서 우점종으로 분리된 W. cibaria RK1와 W. cibaria WK1 유산균은 BLED에 민감하게 작용하여 모두 생육이 저해되었고, 표준 균주인 Leu. mesenteroides는 BLED 조사에 의한 생육도의 변화가 나타나지 않았다. 현재까지 BLED 조사를 이용한 유해 균주 억제 연구가 주로 이루어진 반면, 현 연구에서는 BLED조사에 의한 김치 발효상의 특성 변화와 발효미생물들의 생육도를 확인함으로써 발효 식품의 숙성 시기에 따라 적절한 LED 광원을 이용한 발효 미생물들의 생육 조절과 식품의 기능적 향상 가능성을 제시하였다.

Keywords

References

  1. Bhavya ML, Hebbar HU. Efficacy of blue LED in microbial inactivation: Effect of photosensitization and process parameters. Int. J. Food Microbiol. 290: 296-304 (2019) https://doi.org/10.1016/j.ijfoodmicro.2018.10.021
  2. Changenet-Barret P, Espagne A, Plaza P, Hellingwerf KJ, Martin MM. Investigations of the primary events in a bacterial photoreceptor for photomotility: photoactive yellow protein (PYP). New J. Chem. 29(4): 527-534 (2005) https://doi.org/10.1039/b418134d
  3. Chang HW, Kim KH, Nam YD, Roh SW, Kim MS, Jeon CO, Oh HM, Bae JW. Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 126(1-2): 159-166 (2008) https://doi.org/10.1016/j.ijfoodmicro.2008.05.013
  4. Chang JY, Chang HC. Growth inhibition of foodborne pathogens by kimchi prepared with bacteriocin-producing starter culture. J. Food Sci.76(1): M72-M78 (2011) https://doi.org/10.1111/j.1750-3841.2010.01965.x
  5. Chang JY, Kim IC, Chang HC. Effect of solar salt on the fermentation characteristics of kimchi. Korean J. Food Preserv. 18(2): 256-265 (2011) https://doi.org/10.11002/kjfp.2011.18.2.256
  6. Choi EJ, Park HW, Lee JG, Chun HH. Microbial inactivation modeling and salting characteristics of shredded kimchi cabbages (Brassica pekinensis L.) treated with radio frequency heating. Korean J. Food Preserv. 26(1): 8-16 (2019) https://doi.org/10.11002/kjfp.2019.26.1.8
  7. Dai T, Gupta A, Murray CK, Vrahas MS, Tegos GP, Hamblin MR. Blue light for infectious diseases: Propionibacterium acnes, Helicobacter pylori, and beyond?. Drug Resist. Update. 15(4): 223-236 (2012) https://doi.org/10.1016/j.drup.2012.07.001
  8. Food Industries Statistical Information. 2015. The market trend of abroad food industries-soft drink market. Available from: https://www.atfis.or.kr/article/M001050000/view.do?articleId=3325. Accessed Aug. 06, 2020.
  9. Fusco V, Quero GM, Cho GS, Kabisch J, Meske D, Neve H, Bockelmann W, Franz CM. The genus Weissella: taxonomy, ecology and biotechnological potential. Front. Microbiol. 6: 155 (2015) https://doi.org/10.3389/fmicb.2015.00155
  10. Ghate VS, Ng KS, Zhou W, Yang H, Khoo GH, Yoon WB, Yuk HG. Antibacterial effect of light emitting diodes of visible wavelengths on selected foodborne pathogens at different illumination temperatures. Int. J. Food Microbiol. 166(3): 399-406 (2013) https://doi.org/10.1016/j.ijfoodmicro.2013.07.018
  11. Gong D, Cao S, Sheng T, Shao J, Song C, Wo F, Chen W, Yang, Z. Effect of blue light on ethylene biosynthesis, signalling and fruit ripening in postharvest peaches. Sci. Hortic. 197: 657-664 (2015) https://doi.org/10.1016/j.scienta.2015.10.034
  12. Guffey JS, Wilborn J. In vitro bactericidal effects of 405-nm and 470-nm blue light. Photomed. Laser Surg. 24(6): 684-688 (2006) https://doi.org/10.1089/pho.2006.24.684
  13. Jaisan C, An DS, Lee DS. Application of physical gas absorbers in manipulating the $CO_2$ pressure of kimchi package. J. Food Sci. 83(12): 3002-3008 (2018) https://doi.org/10.1111/1750-3841.14383
  14. Jeong SH, Jung JY, Lee SH, Jin HM, Jeon CO. Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi. Int. J. Food Microbiol. 164(1): 46-53 (2013) https://doi.org/10.1016/j.ijfoodmicro.2013.03.016
  15. Jeong S, Yoo S. Kimchi packaging technology: An overview. Korean J. Pack. Sci. Technol. 22(3): 41-47 (2016) https://doi.org/10.20909/kopast.2016.22.3.41
  16. Jeong SY, Velmurugan P, Lim JM, Oh BT, Jeong DY. Photobiological (LED light)-mediated fermentation of blueberry (Vaccinium corymbosum L.) fruit with probiotic bacteria to yield bioactive compounds. LWT - Food Sci. Technol. 93: 158-166 (2018) https://doi.org/10.1016/j.lwt.2018.03.038
  17. Jung JY, Lee SH, Jeon CO. Kimchi microflora: history, current status, and perspectives for industrial kimchi production. Appl. Microbiol. Biotechnol. 98: 2385-2393 (2014) https://doi.org/10.1007/s00253-014-5513-1
  18. Kandasamy S, Kavitake D, Shetty PH. Lactic acid bacteria and yeasts as starter cultures for fermented foods and their role in commercialization of fermented foods. pp. 25-52. In: Innovations in Technologies for Fermented Food and Beverage Industries. Food Microbiology and Food Safety. Panda S, Shetty P (eds). Springer, Cham, Switzerland (2018)
  19. Kang M, Park J, Yoo S. Effect of clove powder on quality characteristics and shelf life of kimchi paste. Food Sci. Nutr. 7: 537-546 (2019) https://doi.org/10.1002/fsn3.833
  20. Kim HJ, Kang SM, Yang CB. Effects of yeast addition as starter on fermentation of kimchi. Korean J. Food Sci. Technol. 29: 790-799 (1997)
  21. Kim M, Chun J. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. Int. J. Food Microbiol. 103: 91-96 (2005) https://doi.org/10.1016/j.ijfoodmicro.2004.11.030
  22. Kim MJ, Bang WS, Yuk HG. $405{\pm}5nm$ light emitting diode illumination causes photodynamic inactivation of Salmonella spp. on fresh-cut papaya without deterioration. Food Microbiol. 62: 124-132 (2017a) https://doi.org/10.1016/j.fm.2016.10.002
  23. Kim MJ, Park JG, Kim JH, Park JN, Lee HJ, Kim WG, Lee JW, Byun MW. Combined effect of heat treatment and gamma irradiation on the shelf-stability and quality of packaged kimchi during accelerated storage condition. Korean J. Food Preserv. 13: 531-537 (2006)
  24. Kim MJ, Tang CH, Bang WS, Yuk HG. Antibacterial effect of $405{\pm}5nm$ light emitting diode illumination against Escherichia coli O157: H7, Listeria monocytogenes, and Salmonella on the surface of fresh-cut mango and its influence on fruit quality. Int. J. Food Microbiol., 244: 82-89 (2017b) https://doi.org/10.1016/j.ijfoodmicro.2016.12.023
  25. Kim YC, Jung EY, Kim HJ, Jung DH, Hong SG, Kwon TJ, Kang SM. Improvement of kimchi fermentation by using acid-tolerant mutant of Leuconostoc mesenteroides and aromatic yeast Saccharomyces fermentati as starters. J. Microbiol. Biotechnol. 9: 22-31 (1999)
  26. Kim YS, Kim YS, Kim SY, Whang JH, Suh HJ. Application of omija (Schiandra chinensis) and plum (Prunus mume) extracts for the improvement of kimchi quality. Food control, 19: 662-669 (2008) https://doi.org/10.1016/j.foodcont.2007.07.006
  27. Korea Agro-Fisheries & Food Trade Corporation. Process food segment market report. Available from: https://www.atfis.or.kr/article/M001050000/view.do?articleId=3325&page=&searchKey=&searchString=&searchCategory. Accessed Aug. 10, 2020
  28. Korea Agency of HACCP Accreditation and Services. Available from: https://www.haccp.or.kr/site/haccp/boardView.do?post=59855&boardSeq=119&key=166. Accessed Aug. 10, 2020
  29. Kort R, Hoff WD, Van West M, Kroon AR, Hoffer SM, Vlieg KH, Hellingwerf KJ. The xanthopsins: a new family of eubacterial bluelight photoreceptors. EMBO J. 15: 3209-3218 (1996) https://doi.org/10.1002/j.1460-2075.1996.tb00685.x
  30. Lee ME, Jang JY, Lee JH, Park HW, Choi HJ, Kim TW. Starter cultures for kimchi fermentation. J. Microbiol. Biotechnol. 25: 559-568 (2015) https://doi.org/10.4014/jmb.1501.01019
  31. Lee NY, Lee MJ, Kim YK, Park JC, Park HK, Choi JS, Hyun JN, Kim KJ, Park KH, Ko JK, Kim JG. Effect of light emitting diode radiation on antioxidant activity of barley leaf. J. Korean Soc. Appl. Biol. Chem. 53: 685-690 (2010) https://doi.org/10.3839/jksabc.2010.104
  32. Liang JY, Yuann JMP, Cheng CW, Jian HL, Lin CC, Chen LY. Blue light induced free radicals from riboflavin on E. coli DNA damage. J. Photoch. Photobio. B. 119: 60-64 (2013) https://doi.org/10.1016/j.jphotobiol.2012.12.007
  33. Liu H, Chen Y, Hu T, Zhang S, Zhang Y, Zhao T, Yu H, Kang Y. The influence of light-emitting diodes on the phenolic compounds and antioxidant activities in pea sprouts. J. Funct. Food. 25: 459-465 (2016) https://doi.org/10.1016/j.jff.2016.06.028
  34. Maclean M, MacGregor SJ, Anderson JG, Woolsey G. Inactivation of bacterial pathogens following exposure to light from a 405-nanometer light-emitting diode array. Appl. Environ. Microbiol. 75: 1932-1937 (2009) https://doi.org/10.1128/AEM.01892-08
  35. Ma G, Zhang L, Kato M, Yamawaki K, Kiriiwa Y, Yahata M, Matsumoto H. Effect of blue and red LED light irradiation on $\beta$-cryptoxanthin accumulation in the flavedo of citrus fruits. J. Agric. Food Chem. 60: 197-201 (2012) https://doi.org/10.1021/jf203364m
  36. Manivannan A, Soundararajan P, Halimah N, Ho Ko CH, Jeong BR. Blue LED light enhances growth, phytochemical contents, and antioxidant enzyme activities of Rehmannia glutinosa cultured in vitro. Hortic. Environ. Biotechnol. 56: 105-113 (2015) https://doi.org/10.1007/s13580-015-0114-1
  37. Moon SH, Chang M, Kim HY, Chang HC. Pichia kudriavzevii is the major yeast involved in film-formation, off-odor production, and texture-softening in over-ripened Kimchi. Food Sci. Biotechnol. 23: 489-497 (2014) https://doi.org/10.1007/s10068-014-0067-7
  38. Moon SH, Kim CR, Chang HC. Heterofermentative lactic acid bacteria as a starter culture to control kimchi fermentation. LWT-Food Sci. Technol. 88: 181-188 (2018) https://doi.org/10.1016/j.lwt.2017.10.009
  39. Ogonowska P, Wozniak A, Pieranski MK, Wasylew T, Kwiek P, Brasel M, Grinholc M, Nakonieczna J. Application and characterization of light-emitting diodes for photodynamic inactivation of bacteria. Light. Res. Technol. 51: 612-624 (2019) https://doi.org/10.1177/1477153518781478
  40. Park HY, Ahn JA, Seo HJ, Choi HS. Quality characteristics of small package Kimchi according to packing material and storage temperature. Korean J. Food Cook. Sci. 27: 63-73 (2011) https://doi.org/10.9724/kfcs.2011.27.1.063
  41. Penha CB, Bonin E, da Silva AF, Hioka N, Zanqueta EB, Nakamura TU, Mikcha JMG. Photodynamic inactivation of foodborne and food spoilage bacteria by curcumin. LWT-Food Sci. Tech. 76: 198-202 (2017) https://doi.org/10.1016/j.lwt.2016.07.037
  42. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med. 26: 1231-1237 (1999) https://doi.org/10.1016/S0891-5849(98)00315-3
  43. Sabino CP, Wainwright M, Dos Anjos C, Sellera FP, Baptista MS, Lincopan N, Ribeiro MS. Inactivation kinetics and lethal dose analysis of antimicrobial blue light and photodynamic therapy. Photodiagn. Photodyn. 28: 186-191 (2019) https://doi.org/10.1016/j.pdpdt.2019.08.022
  44. Shin JK, Shin HH. Sterilization and storage of liquid kimchi sauce by high voltage pulsed electric fields. Food Eng. Prog. 10: 262-268 (2006)
  45. Srimagal A, Ramesh T, Sahu JK. Effect of light emitting diode treatment on inactivation of Escherichia coli in milk. LWT-Food Sci. Technol. 71: 378-385 (2016) https://doi.org/10.1016/j.lwt.2016.04.028
  46. Stoeckenius W, Bogomolni RA. Bacteriorhodopsin and related pigments of halobacteria. Annu. Rev. Biochem. 51: 587-616 (1982) https://doi.org/10.1146/annurev.bi.51.070182.003103
  47. Swartz TE, Tseng TS, Frederickson MA, Paris G, Comerci DJ, Rajashekara G, Kim JG, Mudgett MB, Splitter GA, Ugalde RA, Goldbaum FA, Briggs WR, Bogomolni RA. Blue-light-activated histidine kinases: two-component sensors in bacteria. Science, 317: 1090-1093 (2007) https://doi.org/10.1126/science.1144306
  48. Xu F, Shi L, Chen W, Cao S, Su X, Yang Z. Effect of blue light treatment on fruit quality, antioxidant enzymes and radical-scavenging activity in strawberry fruit. Sci. Hortic. 175: 181-186 (2014) https://doi.org/10.1016/j.scienta.2014.06.012
  49. Yu DJ, Shin YJ, Kim HJ, Song HJ, Lee JH, Jang SA, Song KB. Microbial inactivation in kimchi saline water using microwave plasma sterilization system. J Korean Soc. Food Sci. Nutr. 40: 123-127 (2011) https://doi.org/10.3746/jkfn.2011.40.1.123