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Characterization of Functional Kimchi Using Bifidobacterium lactis  

Kim, Tae-Woon (College of Life Sciences, Kyung Hee University)
Park, Ae-Kyung (College of Life Sciences, Kyung Hee University)
Kim, Gum-Ran (College of Life Sciences, Kyung Hee University)
Lee, Jung-Min (RNA Inc.)
Chung, Dae-Kyun (RNA Inc.)
Kim, Hae-Yeong (College of Life Sciences, Kyung Hee University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.5, 2003 , pp. 924-927 More about this Journal
Abstract
This study was conducted to investigate the application of bifidobacteria on kimchi. Among several Bifidobacterium species, we selected Bifidobacterium lactis (DSM 10140), which is resistant to oxygen, acid and salt. Bifidobacterium lactis was cultured in a supplemented deMan, Rogosa and Sharpe (SMRS) medium under aerobic conditions. Its acid-tolerance and salt-tolerance were pH 3.0 and 3.5% (NaCl), respectively. The viability of Bifidobacterium lactis added to kimchi was confirmed by PCR, using specific primers on Bifidobacterium lactis. In sensory evaluation, kimchi containing Bifidobacterium lactis showed similar scores in overall acceptability with the control kimchi. Consequently, these results showed that it would be possible to prepare functional kimchi using Bifidobacterium.
Keywords
kimchi; Bifidobacterium lactis; salt-tolerance; oxygen-tolerance;
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