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http://dx.doi.org/10.3746/jkfn.2009.38.7.892

Depletion of Nitrite by Lactic Acid Bacteria Isolated from Commercial Kimchi  

Ko, Jung-Lim (Jeju Bio Business Association)
Oh, Chang-Kyung (Dept. of Tourism Hotel Culinary Art, Jeju College of Technology)
Oh, Myung-Cheol (Dept. of Tourism Hotel Culinary Art, Jeju College of Technology)
Kim, Soo-Hyun (Dept. of Food Science & Biotechnology, Jeju National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.38, no.7, 2009 , pp. 892-901 More about this Journal
Abstract
This study confirmed depletion efficiency of nitrite when incubate lactic acid bacteria was isolated from commercial Chinese cabbage pickles (Baechu kimchi), pickled ponytail radishes (Chongkak kimchi), radish cube kimchi (Kaktugi) and pickled Wakegi (Pa kimchi) at temperatures of $15^{\circ}C$ and $25^{\circ}C$. At $15^{\circ}C$, lactic acid bacteria isolated from commercial kimchi depleted nitrite actively except Leuconostoc mesenteroides subsp. mesenteroides and Leuconostoc paramesenteroides. In particular, Leuconostoc mesenteroides subsp. dextrinicum and Leuconostoc lactis depleted nitrite by very actively without period adaptation in nitrite. Lactobacillus sake, Lactobacillus plantarum, Lactobacillus casei subsp. pseudoplantarum, and Lactobacillus coryniformis subsp. torquens depleted nitrite very actively after 1 day. L. mesenteroides subsp. mesenteroides depleted nitrite relatively actively after 2 days pass. In contrast, L. paramesenteroides displayed very low nitrite depletion ratio compared to other species. At $25^{\circ}C$, all lactic acid bacteria isolated from commercial kimchi did not need adapting period in nitrite, and depleted nitrite very actively except L. paramesenteroides. Also, all lactic acid bacteria except L. mesenteroides subsp. mesenteroides and L. paramesenteroides nitrite of more than 90% after 1 day, and L. mesenteroides subsp. mesenteroides depleted nitrite of more than 90% after 2 days. However, because L. paramesenteroides was not active even at $25^{\circ}C$, nitrite depletion efficiency was very low compared to other species. On the other hand, the same species of Lactobacilli and Leuconostocs except L. mesenteroides subsp. mesenteroides and L. paramesenteroides of other kimchi origin at $15^{\circ}C$ as well as $25^{\circ}C$ by vitality depleted nitrite very actively without statistically significant difference (p<0.05).
Keywords
depletion of nitrite; commercial kimchi; lactic acid bacteria; Leuconostocs; Lactobacilli;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By SCOPUS : 3
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