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Preparation of Kimchi Containing Bifidobacterim animalis DY-64  

Chae Myoung-Hee (Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University)
Jhon Deok-Young (Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University)
Publication Information
Journal of Microbiology and Biotechnology / v.16, no.3, 2006 , pp. 431-437 More about this Journal
Abstract
Aero-tolerant microorganisms were isolated from healthy Koreans over the age of 95 years. The microorganisms were then identified based on their morphological and biochemical characteristics and 16S rDNA sequences. The growth properties of the isolated strains were investigated in kimchi. The characteristics of kimchi containing the microorganisms were studied microscopically, physicochemically, and organoleptically. Among 7 aero-tolerant strains, a strain with a 16S rDNA sequence exhibiting 99% homology with Bifidobacterim animalis strain B83 was selected and named B. animalis DY-64. The new strain showed a better acid resistance and salt resistance (p<0.05) than B. animalis ATCC 25527. After 15 days of fermentation in kimchi, the viability of B. animalis DY-64 was about 10%, and the kimchi had a better overall edible quality than conventional kimchi. Thus, it was found that the application of B. animalis DY-64 to kimchi preparation produced a good overall edible quality.
Keywords
Bifidobacterium animalis DY-64; kimchi;
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