Browse > Article
http://dx.doi.org/10.3746/jkfn.2013.42.11.1872

Isolation and Identification of Lactic acid Producing Bacteria from Kimchi and Their Fermentation Properties of Soymilk  

Lee, Lan-Sook (Korea Food Research Institute)
Jung, Kyung Hee (Korea Food Research Institute)
Choi, Ung-Kyu (Dept. of Food Science & Technology, Korea National University of Transportation)
Cho, Chang-Won (Korea Food Research Institute)
Kim, Kyung-Im (Division of Hotel Culinary Arts & Foodservice, Hyejeon College)
Kim, Young-Chan (Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.11, 2013 , pp. 1872-1877 More about this Journal
Abstract
Lactic acid bacteria were selected on the basis of lactic acid producing ability from kimchi, a traditional Korean fermented food. Among the initial screening of over 150 strains selected from the sample, 27 strains were selected as lactic acid producing bacteria, and 4 strains were finally selected based on their ability to produce relatively high levels of lactic acid. The four strains were identified as Lactobacillus (L.) plantarum Gk04, Pediococcus pentosaceus Gk07, L. brevis Gk35 and L. curvatus Gk36 by the conventional morphological, cultural, physiological and biochemical characteristics, as well as by 16S rRNA sequence analysis. Among the identified lactic acid bacteria, L. curvatus Gk36 was used for soymilk fermentation. The viable cell counts and acidity values measured for the L. curvatus Gk36 were comparable to the commmercial L. acidopillus. Thus, the L. curvatus Gk36 is a potential probiotic strain to prepare fermented soy products, such as kephir, yogurt, tempeh and soy sauce.
Keywords
lactic acid; kimchi; lactic acid bacteria; soymilk; Lactobacillus curvatus;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Chou CC, Hou JW. 2000. Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage. Int J Food Microbiol 56: 113-121.   DOI   ScienceOn
2 Kano M, Takayanagi T, Harada K, Sawada S, Ishikawa F. 2006. Bioavailability of isoflavones after ingestion of soy beverages in healthy adults. J Nutr 136: 2291-2296.   DOI
3 Jang JK, Yoon SH. 1997. Preparation of soy yogurt using isolated soybean protein and whey powder. J Korean Soc Food Sci Nutr 26: 1128-1134.
4 Wang YC, Yu RC, Chou CC. 2002. Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks. Food Microbiol 19: 501-508.   DOI   ScienceOn
5 Wang YC, Yu RC, Chou CC. 2006. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria. Food Microbiol 23: 128-135.   DOI   ScienceOn
6 Kim MJ, Kim GR. 2006. In vitro evaluation of cholesterol reduction by lactic acid bacteria extracted from Kimchi. Korea J Culinary Res 12: 259-268.   과학기술학회마을
7 Klaenhammer TR. 1988. Bacteriocins of lactic acid bacteria. Biochimie 70: 337-349.   DOI   ScienceOn
8 Matsumura H, Takeuchi A, Kano Y. 1997. Construction of Escherichia coli-Bifidobacterium logum shuttle vector transforming B. longim 105-A and 108-A. Biosci Biotech Biochem 61: 1211-1212.   DOI   ScienceOn
9 Cheigh HS, Hwang JH. 2000. Antioxidative characteristic of Kimchi. Food Industry and Nutrition 5(3): 52-56.
10 Park KY, Cheigh HS. 2000. Antimutagenic and anticancer effects of lactic acid bacteria isolated from Kimchi. Bioindustry News 13: 11-17.   과학기술학회마을
11 Stamer JR, Stoyla BO, Dunckel BA. 1971. Growth rates and fermentation patterns of lactic acid bacteria associated with sauerkraut fermentation. Milk Food Technol 34: 521-525.   DOI
12 Felsenstein J. 2002. PHYLIP (phylogeny inference package). version 3.6a. Department of Genetics, University of Washington, Seattle, WA, USA.
13 AACC. 2000. Approved methods of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. Method 02-31.
14 Sudirman I, Mathieu F, Michel M, Lefebvre G. 1993. Detection and properties of curvaticin 13, a bacteriocin-like substance produced by Lactobacillus curvatus SB13. Curr Microbiol 27: 35-40.   DOI   ScienceOn
15 Garver KI, Muriana PM. 1994. Purification and partial amino acid sequence of curvaticin FS47, a heat-stable bacteriocin produced by Lactobacillus curvatus FS47. Appl Environ Microb 60: 2191-2195.
16 Mataragas M, Metaxopoulos J, Galiotou M, Drosinos EH. 2003. Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442. Meat Sci 64: 265-271.   DOI   ScienceOn
17 Tichaczek PS, Meyer JN, Nes IF, Vogel RF, Hammes WP. 1992. Characterization of the bacteriocins curvacin A from Lactobacillus curvatus LTH 1174 and sakacin P from Lactobacillus sake LTH673. Syst Appl Microbiol 15: 460-468.   DOI
18 Ahmadova A, Todorov SD, Hadji-Sfaxi I, Choiset Y, Rabesona H, Messaoudi S, Kuliyev A, de Melo Francoc BDG, Chobert JM, Haertle T. 2013. Antimicrobial and antifungal activities of Lactobacillus curvatus strain isolated from homemade Azerbaijani cheese. Anaerobe 20: 42-49.   DOI   ScienceOn
19 Kask S, Adamberg K, Orlowski A, Vogensen FK, Moller PL, Ardo Y, Paalme T. 2003. Physiological properties of Lactobacillus paracasei, L. danicus and L. curvatus strains isolated from Estonian semi-hard cheese. Food Res Int 36:1037-1046.   DOI   ScienceOn
20 Mital BK, Steinkraus KH, Naylor HB. 1974. Growth of lactic acid bacteria in soymilks. J Food Sci 39: 1018-1022.   DOI
21 Liu K. 1997. Soybeans: chemistry technology and utilization. Chapman and Hall, New York, NY, USA. p 415-418.
22 Donkor ON, Henriksson A, Vasiljevic T, Shah NP. 2005. Probiotic strains as starter cultures improve angiotensin-converting enzyme inhibitory activity in soy yogurt. J Food Sci 70: M375-M381.   DOI   ScienceOn
23 Walstra P, Jenness R. 1984. Dairy chemistry and physics. John Wiley and Sons, New York, NY, USA. p 264.