• 한국식생활문화학회지
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• 제28권4호
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• pp.401-408
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• 2013

The objective of this study was to determine the quality characteristics of cabbage juice fermented by lactic acid bacteria from Kimchi (Leuconostoc mesenteroides, Lactobacillus sakei SL1103, Lactobacillus plantarum LS5, and mixed starter). Cabbage juice was inoculated with lactic acid bacteria and fermented at 30 for 72 hrs. Changes in lactic acid bacteria number, pH, titratable acidity, Brix, and color during fermentation were analyzed. After fermentation for 24 hrs, cabbage juice fermented by mixed starter showed the highest number of lactic acid bacteria (9.45 log CFU/mL). The pH of all cabbage juice also decreased to 3.88~4.19 sharply, while cabbage juice fermented by Lac. sakei SL1103 showed the highest Brix ($8.38^{\circ}Bx$). Cabbage juice fermented by mixed starter showed the highest L value (56.83). In the sensory evaluation, cabbage juice fermented by a mixed starter (Leu. mesenteroides, Lac. sakei SL1103, and Lac. plantarum LS5) showed the highest preferences in taste, flavor, and overall acceptability. Therefore, cabbage juice fermented by mixed starter (Leu. mesenteroides, Lac. sakei SL1103 and Lac. plantarum LS5) has the highest potential for the development of fermented cabbage juice as an excellent bioactive functional food.

• Journal of Applied Biological Chemistry
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• 제62권4호
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• pp.441-446
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• 2019

The assortment of endophytic lactic acid bacteria (LAB) in kimchi derives from its raw vegetables, which include Chinese cabbage, radish, welsh onion, onion, garlic, red pepper, and ginger. These vegetables were examined during mulkimchi fermentation using gene-specific multiplex polymerase chain reaction and 16S ribosomal RNA sequence analysis. Sixteen species from five LAB genera (Leuconostoc, Lactobacillus, Lactococcus, Pediococcus, and Weissella) appeared in the raw kimchi materials. Interestingly, nine LAB species were identified in mulkimchi on fermentation day 0 as follows: Leuconostoc carnosum, Leuconostoc citreum, Leuconostoc gelidum, Leuconostoc inhae, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus sakei, Lactococcus lactis, and Weissella confusa. Seven additional LAB species were present in mulkimchi at fermentation day 9 as follows: Leuconostoc gasicomitatum, Leuconostoc kimchii, Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus pentosus, Pediococcus pentosaceus, and Weissella koreensis. These species corresponded completely with the LAB in kimchi vegetables. Wei. confusa was the predominant LAB during early fermentation (pH 6.20 to 4.98 and acidity 0.20 to 0.64%), while Lac. sakei, Lac. plantarum, and Wei. koreensis became dominant later in fermentation (pH 4.98 to 3.88 and acidity 0.64 to 1.26%). These results collectively demonstrate that the LAB involved in mulkimchi fermentation originates from the raw vegetables examined.

• 한국식품조리과학회지
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• 제26권4호
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• pp.469-474
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• 2010

김치와 사람의 분변에서 ginsenoside 전환이 높은 균주 2종을 분리하였다. 분리된 균주는 형태학적, 생화학적 특성 조사와 16S rRNA 염기서열 결정을 통한 균주 동정 결과 Lactobacillus plantarum과 Lactobacillus sakei로 밝혀졌고 이를 각각 CKDHC 0801 및 CKDHC 0802로 명명하였다. 두 균주의 홍삼배지에서의 생육도를 관찰한 결과 CKDHC 0801은 24시간에 CKDHC 0802는 48시간에 최고 성장도를 보였다. 특히 두 균주를 혼합하여 홍삼배지에 배양시 더욱 높은 성장률을 나타냄으로써 홍삼을 발효하기에 적합한 균주임을 확인하였다. 당 이용율을 살펴본 결과 CKDHC 0801이 더 높게 나타났다. pH변화 측정결과 CKDHC 0801과 두 개의 균주를 혼합 배양한 경우에는 배양 후 24시간에서 48시간사이에 5.2에서 4.2로 낮아졌으나, CKDHC 0802는 배양 후 3일후에야 pH 4.2 수준으로 낮아졌다. 이 균주들을 이용한 홍삼발효는 ginsenoside의 조성이 고분자인 Rg1, Rb1 등에서 저분자인 Rg3, Rg5+Rk1 등으로 전환되어지는 것을 확인하였다. 이를 통해서 이 두 가지의 균주를 이용한 발효홍삼은 홍삼의 효능을 증진시킬 수 있는 좋은 사용예가 될 것으로 사료된다.

• 한국식품영양과학회지
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• 제44권7호
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• pp.1084-1089
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• 2015

고품질 감귤 가공품 개발을 위하여 감귤에 7종의 유산균을 각각 접종하여 10일간 배양하면서 0, 3, 5, 7, 10일째의 발효물의 생리활성을 분석하였다. 병원성 미생물에 대한 감귤 발효물의 항균 활성을 측정한 결과 김치에서 분리한 유산균인 CL-1과 CL-2의 발효물이 발효기간이 길어질수록 강한 항균 활성이 나타났다. 또한 각 감귤 발효물의 항고혈압 활성을 ACE 저해능으로 분석하였을 때 CL-1과 CL-2의 발효물이 발효기간이 길수록 높은 활성을 나타내었다. CL-1과 CL-2 균주를 16S rRNA gene의 구조로 분자계통학적 유연관계를 파악한 결과 각각 Pediococcus acidilactici 및 Lactobacillus sakei와 99% 이상의 상동성을 가지는 것을 확인할 수 있었다. 이상의 결과는 감귤을 P. acidilactici와 Lac. sakei로 발효하여 항균력과 항고혈압능이 증진된 가공품의 제조에 활용이 가능함을 시사한다.

• Journal of Applied Biological Chemistry
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• 제63권4호
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• pp.429-437
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• 2020

This study aimed to investigate the change in physicochemical properties and lactic acid bacterial communities during kimchi fermentation at different temperatures (8, 15, and 25 ℃) using two molecular genetics approaches, multiplex polymerase chain reaction and 16S rRNA gene sequencing. The pH during fermentation at 8, 15, and 25 ℃ decreased from 6.17 on the initial fermentation day to 3.92, 3.79, and 3.48 after 54, 30, and 24 days of fermentation, respectively, while the acidity increased from 0.24% to 1.12, 1.35, and 1.54%, respectively. In particular, the levels of lactic acid increased from 3.74 g/L on the initial day (day 0) to 14.43, 20.60, and 27.69 g/L during the fermentation after 24, 18, and 12 days at 8, 15, and 25 ℃, respectively, after that the lactic acid concentrations decreased slowly. The predominance of lactic acid bacteria (LAB) in the fermented kimchi was dependent on fermentation stage and temperature: Lactobacillus sakei appeared during the initial stage and Leuconsotoc mesenteroides was observed during the optimum-ripening stage at 8, 15, and 25 ℃. Lac. sakei and Lactobacillus plantarum grew rapidly in kimchi produced at 8, 15, and 25 ℃. In addition, Weissella koreensis first appeared at days 12, 9, and 6 at 8, 15, and 25 ℃ of fermentation, respectively. This result suggests that LAB population dynamics are rather sensitive to environmental conditions, such as pH, acidity, salinity, temperature, and chemical factors including free sugar and organic acids.