Journal of Microbiology and Biotechnology

  • 제34권3호
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  • Pages.622-633
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  • 2024
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  • 1017-7825(pISSN)
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  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation

  • Su-Ji Kim (Hygienic Safety.Materials Research Group, World Institute of Kimchi) ;
  • Sanghyun Ha (Hygienic Safety.Materials Research Group, World Institute of Kimchi) ;
  • Yun-Mi Dang (Hygienic Safety.Materials Research Group, World Institute of Kimchi) ;
  • Ji Yoon Chang (Fermentation Regulation Technology Research Group, World Institute of Kimchi) ;
  • So Yeong Mun (Fermentation Regulation Technology Research Group, World Institute of Kimchi) ;
  • Ji-Hyoung Ha (Hygienic Safety.Materials Research Group, World Institute of Kimchi)
  • 투고 : 2023.10.10
  • 심사 : 2023.10.31
  • 발행 : 2024.03.28
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초록

For quality standardization, the application of functional lactic acid bacteria (LAB) as starter cultures for food fermentation is a well-known method in the fermented food industry. This study assessed the effect of adding a non-thermally microbial inactivated starter culture to kimchi, a traditional Korean food, in standardizing its quality. In this study, pretreatment based on sterilization processes, namely, slightly acidic electrolyzed water (SAEW) disinfection and ultraviolet C light-emitting diode (UVC-LED) of raw and subsidiary kimchi materials were used to reduce the initial microorganisms in them, thereby increasing the efficiency and value of the kimchi LAB starter during fermentation. Pretreatment sterilization effectively suppressed microorganisms that threatened the sanitary value and quality of kimchi. In addition, pretreatment based on sterilization effectively reduced the number of initial microbial colonies in kimchi, creating an environment in which kimchi LAB starters could settle or dominate, compared to non-sterilized kimchi. These differences in the initial microbial composition following the sterilization process and the addition of kimchi LAB starters led to differences in the metabolites that positively affect the taste and flavor of kimchi. The combined processing technology used in our study, that is, pre-sterilization and LAB addition, may be a powerful approach for kimchi quality standardization.

키워드

과제정보

This work was supported by the World Institute of Kimchi [grant numbers KE2202-2 and KE2302-2] and was funded by the Ministry of Science and ICT, Republic of Korea.

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