Browse > Article

Manufactures of Functional Kimchi using Bifidobacterium Strain Producing Conjugated Linoleic Acid (CLA) as Starter  

Min, Sung-Gi (Pulmuone Corporation)
Kim, Jung-Hee (Pulmuone Corporation)
Kim, So-Mi (Chebigen Corporation)
Shin, Hong-Sig (Chebigen Corporation)
Hong, Gun-Hwa (Department of Bioengineering, Sejong University)
Oh, Duk-Gun (Department of Bioengineering, Sejong University)
Kim, Kyung-Nam (Pulmuone Corporation)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.1, 2003 , pp. 111-114 More about this Journal
Abstract
Conjugated linoleic acid (CLA), known to possess various beneficial effects such as anticarcinogenic, antioxidative, and cholesterol-depressing, has been used as a health supplementary food in Japan and the USA. Optimum condition for CLA production without causing changes in quality of kimchi was determined using Bifidobacterium sp., a CLA-producing microorganism, as a starter in culture broth, freeze-dried culture, and encapsulated culture. Results revealed encapsulation was most ideal for maintaining the ability of bacterium to produce CLA during kimchi fermentation. Exogenous linoleic acid (LA) which is a substrate for conversion to CLA was not added to kimchi since LA was already exists in red pepper. Changes in sensory properties of kimchi and production of CLA were measured after inoculation of the encapsulated starter. The optimum inoculation concentration of the encapsulated starter was 0.1% (w/w) for production of CLA without causing changes in kimchi taste.
Keywords
conjugated linoleic acid(CLA); kimchi; Bifidobacterium sp.;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Kang, S.M., Yang, W.S., Kim, Y.C., Joung, E.Y. and Han, Y. G. Strain improvement of Leuconostoc mesenteroides for kimchi fermentation and effect of starter. Korean J. Appl. Mircobiol. Biotechnol. 23: 461-471 (1995)
2 So, M.H., Shin, M.Y. and Kim, Y.B. Effects of psychrotrophic lactic acid bacterial starter on kimchi fermentation. Korean J. Food. Sci. Technol. 28: 806-812 (1996)
3 Song, H.J. and Park, Y.H. Effect of lactic acid bacteria in the growth of yeast from Mul-kimchi. Korean J. Appl. Microbiol. Biotechnol. 20: 219-224 (1992)
4 Lee, S.H., Park, N.Y. and Choi, W.J. Changes of the lactic acid bacteria and selective inhibitory substances against homo and hetero lactic acid bacteria isolated from kimchi. Korean J. Appl. Microbiol. Biotechnol. 27: 410-414 (1999)
5 Chin, S.F., Liu, W., Storkson, J.M., Ha, Y.L. and Pariza, M.W. Dietary sources of conjugated dienoic isomers of linoleic acid, a newly recognized class of anticarcinogens. J. Food Compos. Anal. 5: 185-197 (1992)   DOI
6 Lin, T.Y. Conjugated linoleic acid concentration as affected by lactic culture and additives. Food Chem. 69: 27-31 (2000)   DOI   ScienceOn
7 Lee, J.Y., Park, Y.S., Kim, Y.S. and Shin, D.H. Antimicrobial characteristics of metabolites of lactic acid bacteria isolated from feces of newborn baby and from dongchimi. Korean J. Food Sci. Technol. 34: 472-479 (2002)
8 Pariza, M., Park, Y. and Cook, M. The biologically active isomers of conjugated linoleic acid. Prog. Lipid Res. 40: 283-298 (2001)   DOI   ScienceOn
9 Devery, R.A. and Miller, C.S. Conjugated linoleic acid and oxidative behavior in cancer cells. Biochem Soc. Trans. 9: 341-344 (2001)
10 Han, H.U., Lim, C.R. and Park, H.K. Determination of microbial community as an indicator of kimchi fermentation. Korean J. Food Sci. Technol. 22: 26-32 (1990)
11 Ha, J.H. Analysis of volatile organic compounds in kimchi absorbed in SPME by GC-AED and GC-MSD. J. Korean Soc. Food Sci. Nutr. 31: 543-545 (2002)   DOI
12 Lee, C.H., Ko, C.H. and Ha, D.M. Microfloral change of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Korean J. Appl. Microbiol. Biotechnol. 20: 102-106 (1992)
13 Choi, K.S., Sung, C.S., Kim, M.H. and Oh, T.K. Fermentation method of kimchi using halophilic Lactobacillus sp. HL-48 and lactic acid. Korean J. Microbiol. Biotechnol. 27: 246-251 (1999)
14 Park, Y.H. and Song, H.J. Antimicrobial activity of Lactobacillus plantarum Lp-2 Isolated from kimchi. Korean J. Appl. Microbiol. Biotechnol. 19: 637 (1991)
15 Park, W.P., Park, K.D., Cheong, Y.J. and Lee, I.S. Effect of calcium powder addition in the quality characteristics of kimchi. J. Korean Soc. Food Sci. Nutr. 31: 428-243 (2002)   DOI
16 Mheen, T.I. and Kwon, T.W. Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol. 16: 443-450 (1984)
17 AOAC. Official Methods of Analysis, 15th ed. Association of Official Analytical Chemists, Washington, DC, USA (1990)
18 DeLany, J.P., Blohm, F., Truett, A.A., Scimeca, J.A. and West, D.B. Conjugated linoleic acid rapidly reduces body fat content in mice without affecting energy intake. Am. J. Physiol. Apr. 276-278 (1999)
19 Chem, K.H., Mcfeeters, R.F., Daeshel, M.A., and Fleming, H.P. A differential medium for enumeration of homofermentative lactic aicd bacteria. J. Food Sci. 53:1382-1389 (1987)
20 Lee, I.S., Son, M.G., Gi, Y.H. and Park, J.S. Experimental Statistics. Hakmunsa, Seoul (1981)
21 Ha, Y.L., Grimm, N.K. and Pariza, M.W. Anticarcinogens from fried ground beef: heat-altered derivatives of linoleic acid. Carcinogenesis 8: 1881-1887 (1987)   DOI   ScienceOn
22 Nicolas, R.J., Rogers, E.J., Kritchevsky, D., Scimeca, J.A. and Huth, P.J. Dietary conjugated linoleic acid reduces plasma lipoproteins and early aortic atherosclerosis in hypercholesterolemic hamsters. Artery 22: 266-277 (1997)   PUBMED
23 Miller, C.C., Park, Y., Pariza, M. W. and Cook, M.E. Feeding conjugated linoleic acid to animals partially overcomes catabolic responses due to endotoxin injection. Biochem. Biophys. Res. Commun. 198: 1107-1112 (1994)   DOI   ScienceOn
24 Kim, H.J., Kang, S.M. and Yang, C.B. Effects of yeast addition as starter on fermentation of kimchi. Korean J. Food. Sci. Technol. 27: 404-411 (1989)