Browse > Article

Incidence and Control of Coliform Bacteria in the Manufacturing of Commercial Kimchi  

Lee, Su-Jin (Department of Microbiology, Kyungpook National University)
Han, Tae-Won (Department of Microbiology, Kyungpook National University)
Kim, Ma-Rie (Department of Microbiology, Kyungpook National University)
Seul, Keyung-Jo (Department of Microbiology, Kyungpook National University)
Park, Yu-Mi (Department of Microbiology, Kyungpook National University)
Jin, Ing-Nyol (Department of Microbiology, Kyungpook National University)
Ghim, Sa-Youl (Department of Microbiology, Kyungpook National University)
Publication Information
Microbiology and Biotechnology Letters / v.37, no.2, 2009 , pp. 91-98 More about this Journal
Abstract
As consumption of kimchi has increased, factories have begun to produce this traditional Korean fermented vegetable dish on a large scale. Following the rise in manufacturing, the hygienic conditions under which commercial kimchi is being made have become an issue. We isolated 17 coliform bacteria from commercial kimchi that had not been fully fermented. These bacteria were partially identified as one of seven different species from three genera by 16S rDNA sequence analysis as follows: Enterobacter intermedius, Ent. cloacae, Ent. amnigenus, Klebsiella terrigena, K. ornithinolytica, K. oxytoca, and Hafnia alvei. Lactobacillus paraplantarum KNUC25 has been isolated from over-fermented Chinese cabbage kimchi and its antimicrobial activity reported in the literature. In our study, the KNUC25 strain showed antibacterial activity against isolated coliform bacteria and some pathogenic coliform bacteria through spot-on-the-lawn tests and viable cell tests. Through development and use of a cell-free supernatant of L. paraplantarum KNUC25, we effectively controlled coliform bacteria in commercial kimchi.
Keywords
Antibacterial LAB; coliform bacteria; kimchi;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Ahn, D. K., T. W. Han, H. Y. Shin, I. N. Jin, and S. Y. Ghim. 2003. Diversity and antibacterial activity of lactic acid bacteria isolated from kimchi. Kor. J. Microbiol. Biotechnol. 31: 191-196   과학기술학회마을
2 Altschul, S. F., W. Gish, W. Miller, E. W. Myers, and D. J. Lipman. 1990. Basic local alignment search tool. J. Mol. Biol. 215: 403-410   PUBMED   ScienceOn
3 Boer, E. de, 1998. Update on media for isolation of Enterobacteriaceae from foods. Int. J. Food Microbiol. 45: 43-53   DOI   PUBMED   ScienceOn
4 Cherif, A., W. Rezgui, N. Raddadi, D. Daffonchio, and A. Boudabous. 2008. Characterization and partial purification of entomocin 110, a newly identified bacteriocin from Bacillus thuringiensis subsp. Entomocidus HD110. Microbiol. Res. 163: 684-692   DOI   ScienceOn
5 Kim, Y. H., H. Z. Kim, J. Y. Kim, T. B. Choi, and S. M. Kang. 2005. Strain improvement of Leuconostoc mesenteroides as an acid-resistant mutant and effect on kimchi fermentation as a starter. Kor. J. Microbiol. Biotechnol. 33: 41-50
6 Moll, G. N., W. N. Konings, and A. J. M. Driessein. 1999. Bacteriocins: mechanism of membrane insertion and pore formation. Antonie Van Leeuwenhoek 76: 185-198   DOI   ScienceOn
7 Rompr$\, A., P. Servais, J. Baudart, M. R. de-Roubin, and P. Laurent. 2002. Detection and enumeration of coliforms in drinking water: current methods and emerging approaches. J. Microbiol. Methods 49: 31-54   DOI   ScienceOn
8 Shin, S. M., J. Y. Park, E. J. Kim, and Y. S. Hahn. 2005. Investigation of some harmful bacteria in commercial kimchi. Kor. J. Food Cookery Sci. 21: 195-200   과학기술학회마을
9 Todorov, S. D. and L. M. T. Dicks. 2004. Characterization of mesentericin ST99, a bacteriocin produced by Leuconostoc mesenteroides subsp. dextranicum ST99 isolated from boza. J. Ind. Microbiol. Biotechnol. 31: 323-329   DOI   PUBMED
10 Janda, J. M. and S. L. Abbott. 2006. The genus Hafnia: from soup to nuts. Clin. Microbiol. Rev. 19: 12-18   DOI   ScienceOn
11 Lee, M. K., W. S. Park, and K. H. Kang. 1996. Selective media for isolation and enumeration of lactic acid bacteria from kimchi. J. Kor. Soc. Food Sci. Nutr. 25: 754-760   과학기술학회마을   ScienceOn
12 Todorov, S. D. and L. M. T. Dicks. 2005. Lactobacillus plantarum isolated from molasses produces bacteriocins active against Gram-negative bacteria. Enzyme Microb. Technol. 36: 318-326   DOI   ScienceOn
13 Nardi, R. M. D., M. M. Santoro, J. S. Oliveira, A. M. C. Pimenta, V. P. Ferraz, L. C. Benchetrit, and J. R. Nicoli. 2005. Purification and molecular characterization of antibacterial compounds produced by Lactobacillus murinus strain L1. J. Appl. Microbiol. 99: 649-656   DOI   ScienceOn
14 Cho, J. S., S. J. Jung, Y. M. Kim, and U. H. Chun. 1994. Detection of the bacteriocin from lactic acid bacteria involved in kimchi fermentation. Kor. J. Appl. Microbiol. Biotechnol. 22: 700-706
15 Han, T. W. 2005. Microbiological control for sanitary safety of commercial kimchi. Master Degree Thesis, Kyungpook National University, Daegu, Korea
16 Yanagida, F., Y. Chen, T. Onda, and T. Shinohara. 2005. Durancin L28-1A, a new bacteriocin from Enterococcus durans L28-1, isolated from soil. Lett. Appl. Microbiol. 40: 430-435   DOI   ScienceOn
17 Kim, M. 2007. Characterization of antimicrobial substances produced by Lactobacillus paraplantarum KNUC25. Master Degree Thesis, Kyungpook National University, Daegu, Korea
18 Papagianni, M., N. Avramidis, G. Filioussis, D. Dasiou, and I. Ambrosiadis. 2006. Determination of bacteriocin activity with bioassays carried out on solid and liquid substrates: assessing the factor 'indicator microorganism.' Microb. Cell Fact. 5: 1-14   DOI   PUBMED
19 Settanni, L. and A. Corsetti. 2008. Application of bacteriocins in vegetable food biopreservation. Int. J. Food Microbiol. 121: 123-138   DOI   ScienceOn
20 Cha, D. S. and D. M. Ha. 1996. Isolation of Leuconostoc mesenteroides sub sp. mesenteroides DU-0608 with antibacterial activity from kimchi and characterization of its bacteriocin. J. Microbiol. Biotechnol. 6: 270-277
21 Nogueira, G., C. V. Nakamura, M. CB. Tognim, B. A. A. Filho, and B. P. D. Filho. 2003. Microbiological quality of drinking water of urban and rural communities, Brazil. Rev. Saude. Publica. 37: 232-236   PUBMED   ScienceOn
22 Janda, J. M., S. L. Abbott, S. Khashe, and W. Probert. 2002. Phenotypic and genotypic properties of the genus Hafnia. J. Med. Microbiol. 51: 575-580   PUBMED   ScienceOn
23 Choi, E. H., S. E. Lee, K. S. Yoon, D. K. Kwon, J. K. Sohn, S. H. Park, M. S. Han, and S. Y. Ghim. 2003. Isolation of nitrogen-fixing bacteria from gramineous crops and measurement of nitrogenase activity. Kor. J. Microbiol. Biotechnol. 31: 18-24   과학기술학회마을
24 Fayol-Messaoudi, D., C. N. Berger, M.-H. Coconnier-Polter, V. L.-L. Moal, and A. L. Servin. 2005. pH-, lactic acid-, and non-lactic acid-dependent activities of probiotic Lactobacilli against Salmonella enterica Serovar Typhimurium. Appl. Environ. Microbiol. 71: 6008-6013   DOI   ScienceOn
25 Lee, H. J., Y. J. Joo, C. S. Park, S. H. Kim, I. K. Hwang, J. S. Ahn, and T. I. Mheen. 1999. Purification and characterization of a bacteriocin produced by Lactococcus lactis subsp. lactis H-559 isolated from kimchi. J. Biosci. Bioeng. 88: 153-159   DOI   ScienceOn
26 Yang, E. J., J. Y. Chang, H. J. Lee, J. H. Kim, D. K. Chung, J. H. Lee, and H. C. Chang. 2002. Characterization of the antagonistic activity against Lactobacillus plantarum and induction of bacteriocin production. Kor. J. Food Sci. Technol. 34: 311-318   과학기술학회마을   ScienceOn
27 Lee, J. H., M. J. Kim, D. W. Jeong, M. J. Kim, J. H. Kim, H. C. Chang, D. K. Chung, H. Y. Kim, K. H. Kim, and H. J. Lee. 2005. Identification of bacteriocin producing Lactobacillus paraplantarum first isolated from kimchi. J. Microbiol. Biotechnol. 15: 428-433
28 Lee, K. H., J. Y. Park, S. J. Jeong, G. H. Kwon, H. J. Lee, H. C. Chang, D. K. Chung, J. H. Lee, and J. H. Kim. 2007. Characterization of Paraplantaricin C7, a novel bacteriocin produced by Lactobacillus paraplantarum C7 isolated from kimchi. J. Microbiol. Biotechnol. 17: 287-296   과학기술학회마을   PUBMED   ScienceOn