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S-Adenosyl-L-methionine (SAM) Production by Lactic Acid Bacteria Strains Isolated from Different Fermented Kimchi Products  

Lee, Myung-Ki (Korea Food Research Institute)
Lee, Jong-Kyung (Department of Food and Nutrition, Hanyang Women's College)
Son, Jeong-A (Korea Food Research Institute)
Kang, Mun-Hui (Korea Food Research Institute)
Koo, Kyung-Hyung (Korea Food Research Institute)
Suh, Joo-Won (Department of Biological Science, Myungji University)
Publication Information
Food Science and Biotechnology / v.17, no.4, 2008 , pp. 857-860 More about this Journal
Abstract
S-Adenosyl-L-methionine (SAM) is a bioactive material used in the treatment of depression, osteoarthritis, and liver disease. To obtain lactic acid bacteria (LAB) producing high concentrations of SAM, LAB were isolated from commercial kimchi and from prepared kimchi products that contained shrimp jeotgal (fermented salty seafood) or sand lance jeotgal or that were fermented at 5 or $10^{\circ}C$, respectively, when pH was 4.2 to 4.8 and titratable acidity 0.6 to 0.9. Among the 179 LAB strains isolated from the fermented kimchi products, the genus Leuconostoc produced the highest intracellular level of SAM (1.58 mM) and Lactobacillus produced the second highest level (up to 1.47 mM) in the strain culture. This is the first study to quantify SAM in LAB isolated from fermented kimchi prepared by a general kimchi recipe. Ultimately, the selected strains (Leuconostoc mesentroides subsp. mesenteroides/dextranicum KSK417, L. mesentroides subsp. mesenteroides/dextranicum KJM401, and Lactobacillus bifermentans QMW327) could be useful as starters to manufacture fermented foods containing high levels of SAM.
Keywords
S-adenosyl-L-methionine; lactic acid bacteria; kimchi; fermentation temperature; jeotgal;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
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