• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1357-1362
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• 1999

For the study of human intestinal environments with the intestinal bacteria producing ${\beta}-glucuronidase\;and \;7{\alpha}-dehydroxylase$, genus Clostridium, known as the producer, were isolated from the fecal microflora. Through screening twice for one person, fecal microflora without major bacterial group seemed to be changed, which indicated the microflora would be changeable by the diet factors. With using Neomycin-Nagler selective medium during the screening, 14 Clostridium spp. were isolated and then the harmful enzyme activities were determined. Isolate-11 among them produced strongly ${\beta}-glucuronidase$ and its activity was 0.021 unit/mg Protein. However, the strain producing $7{\alpha}-dehydroxylase$ was not isolated. The Isolate-11 was tentatively identified as Clostridium scatologenes through cultural and physiological characteristic.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.671-675
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• 2008

Based on information about the major microbial composition of kimchi and its relation to the taste, Leuconostoc mesenteroides K2M5 and Lactobacillus sakei K5M3 were selected as kimchi starter candidates. These two strains were found to be safe for industrial use because they showed neither harmful characteristics like ${\beta}$-hemolysis, ammonia and indole formation, and gelatin liquefaction, nor enzymatic activities like phenylalanine deaminase, ${\beta}$-glucuronidase, ${\beta}$-glucosidase, 7${\alpha}$-dehydroxylase and nitroreductase. Starter kimchi made with these strains were better in taste than the conventional kimchi when they are evaluated both by laboratory personnel and the public. Also microbial analysis of starter kimchi showed only starter bacteria after they were fermented to have the optimum acidity. Starter kimchi prepared with these two strains were not much different in physicochemical properties to the conventional kimchi except in that the starter kimchi were much higher in volatile organic acid content such as lactic acid. These results suggest that kimchi quality can be controlled to have consistent properties, both in taste and microbial composition, by using bacterial starters.