• Microbiology and Biotechnology Letters
• /
• v.27 no.3
• /
• pp.246-251
• /
• 1999

To extend the storage period and to inhibit contamination of Kimchi by Escherichia coli, conditions of Kimchi brining and effects of the fermentation starter, halophilic Lactobacillus HL-48 were investigated. Optimum brining condition for Kimchi was accomplished in 15% NaCl and at pH2.5-3.0 adjusted by lactic acid. Starter-treated Kimchi showed pH 4.2 after 18hr fermentation, while the pH of starter-untreated Kimchi resulted in 3.3. After 36hr fermentation, the number of E. coli in starter-treated Kimchi was found clearly to decrease and not detected macroscopically, but contamination of E. coli (5.3$\times$103CFU/ml) was observed in starter-untreated sample. Organic acids in Kimchi contained organic acids such as oxalic acid, citric acid, malic acid and lactic acid. among ther, lactic acid content was remarkably high in the early fermentation stages. However, from 24hr fermentation, lactic acid content of starter-untreated Kimchi was higher than that of starter-treated Kimchi.

• The Korean Journal of Food And Nutrition
• /
• v.12 no.1
• /
• pp.77-84
• /
• 1999

The purpose of this study is to establish a rapid preparation method of Dongchimi-juice having favor-able flavor and high antibacterial activity against undesirable bacteria in Naengmyon-broth by using high antibacterial strains of lactic acid bacteria Lactobacillus homohiochii B21 and leuconostoc mesenteroid-es subsp. mesenteroides C16 as Dongchimi starter. When the two strains of lactic acid bacteria were used as starter mixed culture was better than single culture in acid production and antibacterial activity. When starter was not inoculated in Dongchimi fermentation the numbers of Gram negatives and colifor-ms were remarkably increased in early phase and antibacterial activity could scarcely be detected. But when starter was inoculated the numbers of Gram negatives and coliforms were sharply decreased from early phase and antibacterial ctivity was high. When Dongchimi was made with heat sterilized mat-erials and starter there were no Gram negatives and coliforms and antibacterial activity was high. The antibacterial activity of starter inoculated Dongchimi was maximum in 2 days of fermentation at 2$0^{\circ}C$ and was scarcely detected in six days. In consideration of coliform counts antibacterial activity and the flavor of Dongchimi the preparation method in which all materials were heat treated at 8$0^{\circ}C$ for 15 min-utes and inoculated with mixed starter of the two strains and fermented for 2 days at 2$0^{\circ}C$ was thoug-ht to be good.

• Food Science of Animal Resources
• /
• v.42 no.6
• /
• pp.1009-1019
• /
• 2022

In recent years, biocontrol of foodborne pathogens has become a concern in the food industry, owing to safety issues. Listeria monocytogenes is one of the foodborne pathogens that causes listeriosis. The major concern in the control of L. monocytogenes is its viability as it can survive in a wide range of environments. The purpose of this study was to isolate lactic acid bacteria with antimicrobial activity, evaluate their applicability as a cheese starter, and evaluate their inhibitory effects on L. monocytogenes. Lactococcus lactis strain with antibacterial activity was isolated from raw milk. The isolated strain was a low acidifier, making it a suitable candidate as an adjunct starter culture. The commercial starter culture TCC-3 was used as a primary starter in this study. Fresh cheese was produced using TCC-3 and L. lactis CAU2013 at a laboratory scale. Growth of L. monocytogenes (5 Log CFU/g) in the cheese inoculated with it was monitored during the storage at 4℃ and 10℃ for 5 days. The count of L. monocytogenes was 1 Log unit lower in the cheese produced using the lactic acid bacteria strain compared to that in the cheese produced using the commercial starter. The use of bacteriocin-producing lactic acid bacteria as a starter culture efficiently inhibited the growth of L. monocytogenes. Therefore, L. lactis can be used as a protective adjunct starter culture for cheese production and can improve the safety of the product leading to an increase in its shelf-life.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.4
• /
• pp.401-408
• /
• 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.

• Microbiology and Biotechnology Letters
• /
• v.48 no.4
• /
• pp.533-538
• /
• 2020

To investigate the effect of the predominant microorganisms in kimchi on quality, Leuconostoc mesenteroides ATCC 8293 was used as starter culture during kimchi fermentation. A higher number of lactic acid bacteria and lower initial pH were observed in starter kimchi than in non-starter kimchi in the early stage of fermentation. The concentrations of the main metabolite, lactic acid, were 69.88 mM and 83.85 mM for the non-starter and starter fermented kimchi, respectively. The free sugar concentrations of starter kimchi decreased earlier than those of non-starter kimchi, and the levels of free sugars in both kimchi samples decreased during fermentation. At the end of fermentation, non-starter kimchi had a softer texture than starter kimchi, suggesting that L. mesenteroides is useful in extending shelf life. Sensory evaluation showed that starter kimchi had higher sourness and lower bitterness and astringency values, resulting in high sensory quality. These results suggest that the L. mesenteroides ATCC 8293 strain could be a potential starter culture in kimchi.

• Proceedings of the Korean Society for Applied Microbiology Conference
• /
• 1976.10a
• /
• pp.187.3-187
• /
• 1976

건조 유산균 starter (Lyophillized lactic sarter) 제조 과정 중 동결건조에 의한 viability의 저하를 방지하는 방법의 하나로서 유산균을 농축 (concentrate) 시켰다. 유산균을 농축시키기에 앞서 cell의 농도를 높여줄 필요가 있었으므로 Cell의 증식에 영향을 미치는 요인으로 agitation 및 aeration을 채택하여 그것이 cell의 증식 및 lactic acid producing ability에 미치는 영향을 조사한 결과 다음과 같은 사실을 알 수 있었다.(중략)

• Microbiology and Biotechnology Letters
• /
• v.8 no.1
• /
• pp.19-25
• /
• 1980

Trials of investigating the effect of freezing and lyophilization, as the practical lactic starter preservation methods, on the viability and lactic acid producing activity of Lactobacillus bulgaricus NLS-4 have been carried out. After the treatments, both of viability and activity were decreased. However, when the initial cell cocentration was increared, the survival rate against freezing could be raised to 46% and the activity to 0.25% lactic acid whereas those against lyophilization were 22 ％ and 0.29% lactic acid, respectively. There were further increased maximally when the cell suspension was subjected to freezing and lyophilization after the addition of protective agents such as glycerol and the G. C. G. S. suspending medium.

• Journal of Microbiology and Biotechnology
• /
• v.25 no.5
• /
• pp.559-568
• /
• 2015

Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the taste and quality of kimchi, which may make it difficult to produce industrial-scale kimchi with consistent quality. The use of starter cultures has been considered as an alternative for the industrial production of standardized kimchi, and recent trends suggest that the demand for starter cultures is on the rise. However, several factors should be carefully considered for the successful application of starter cultures for kimchi fermentation. In this review, we summarize recent studies on kimchi starter cultures, describe practical problems in the application of industrial-scale kimchi production, and discuss the directions for further studies.

• Korean Journal of Food Science and Technology
• /
• v.28 no.5
• /
• pp.806-813
• /
• 1996

Five strains of psychrotrophic lactic acid bacteria which had been isolated from kimchi were inoculated as kimchi starters, and then their effects were investigated during fermentation at $8^{\circ}C$. The initial numbers of Gram negatives and coliforms in no-starter-inoculated kimchi were $4.0{\times}10^{6}CFU/ml\;and\;3.2{\times}10^4CFU/ml$ respectively, while these of lactic acid bacteria were only $1.6{\times}10^3CFU/ml$. Starter-inoculated kimchi showed sharp decreases in Gram negatives and coliforms from initial stage, but no-starter-inoculated kimchi showed slow increases in those bacteria in the early stage, and sharp decreases after 10 days. It took 10 days in no-starter-inoculated kimchi, $4{\sim}6$ days in Leuconostoc-inoculated kimchi and 2 days in Lactobacillus-inoculated kimchi for lactic acid bacteria to reach stationary phase of growth. No-starter-inoculated kimchi required 10 days to reach optimum ripened state, while all starter-inoculated kimchi samples required 4 days. The inoculations of all these starters did not cause over acidifications. Remarkable softening occurred in Leu. dextranicum-inoculated kimchi in 6 days, but did not in the rest. Except the Leu. paramesenteroides-inoculated kimchi, the qualities of Leuconostoc-inoculated kimchi were as good as those of no-starter-inoculated kimchi, but those of Lactobacillus-inoculated kimchi were not so good.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.5
• /
• pp.801-807
• /
• 2016

In Western countries, kimchi, the Korean traditional fermented cabbage, is considered to be a healthy. However, it is one of the main sources of the high sodium content of the Korean diet. In order to decrease the sodium content, we manufactured a low-sodium kimchi (LK, salinity 1.0%) and 4 additional low-sodium kimchi starters in which each of 4 lactic acid bacteria (Lb. sakei 1, Lb. sakei 2, Lb. palntarum and W. koreensis) were added. The LKL1 to LKL4 samples were prepared by adding 4 single LAB starters, each with an inoculum size of $10^6CFU/g$, when the cabbage was mixed with kimchi sauce. The kimchi starters were fermented at $10^{\circ}C$ until reaching 0.5% acidity, and then stored at $-1.5^{\circ}C$ until reaching 0.75% acidity. The pH and acidity of the starter kimchi changed more rapidly in the early phase of fermentation (up to 0.75% acidity) than control low-sodium kimchi. After the acidity of the kimchi starters reached 0.75% it remained constant. As the fermentation progressed, the total aerobic and lactic acid bacteria concentrations in the kimchi starter with added Lb. sakei 1 were the same as in the control low-sodium kimchi. The low-sodium kimchi fermentation of the kimchi starter with added Lb. palntarum progressed differently due to a difference in acid resistance. The kimchi starter with added Lb. sakei 2 had an overall liking score that was slightly higher than that of the control low-sodium kimchi due to a lower off-flavor.