• 한국미생물·생명공학회지
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• 제27권3호
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• pp.246-251
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• 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.

• 한국식품영양학회지
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• 제12권1호
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• pp.77-84
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• 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.

• 한국축산식품학회지
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• 제42권6호
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• pp.1009-1019
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• 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.

• 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.

• 한국미생물·생명공학회지
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• 제48권4호
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• pp.533-538
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• 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.

• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 1976년도 제8회 학술발표회
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• pp.187.3-187
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• 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)

• 한국미생물·생명공학회지
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• 제8권1호
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• pp.19-25
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• 1980

난산균의 효율적인 보존문제로서 Lactobacillus bulgaricus NLS-4를 사용하여 동결 및 동결건조법이 이 균주의 생존도 및 활성도에 미치는 영향을 조사하였다. 동결 및 동결건조처리 후 전반적인 생존도 및 활성도는 저하되나 초발미생물농도를 높여준 경우 모두 증대되어 동결시에는 최고 생존도 및 활성도가 각각 46％ 및 0.25％ lactic acid였고 동결건조 시에는 22％ 및 0.29％ lactic acid였다. 동결 및 동결건조 처리전 보호물질로서 각각 10％ glycerol과 G. C. G. S. 현탁용액을 첨가한 경우 대조군인 10% skim milk를 첨가한 경우보다 생존도 및 활성도가 증가하여 동결시에는 최고 생존도 62％, 최고 비교활성도 95％를 나타냈고 동결건조시에는 각각 79％, 126%를 나타냈다. 결론적으로는 미생물농도가 생존도 및 활성도를 높이기 위한 가장 중한 인자임을 알 수 있었고 보호물질의 첨가도 효과적임을 알 수 있었다.

• Journal of Microbiology and Biotechnology
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• 제25권5호
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• pp.559-568
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• 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.

• 한국식품과학회지
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• 제28권5호
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• pp.806-813
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• 1996

저온 발효된 김치에서 분리된 저온성 젖산균 5균주를 김치제조시에 스타터로 각각 단독 접종하고 $8^{\circ}C$의 저온에서 발효시키면서 본 균주들이 김치발효에 미치는 영향을 조사하였다. 스타터 비접종 김치는 담금 즉시에는 그램 음성균수가 $4.0{\times}10^6CFU/ml$이었고, 대장균군수가 $3.2{\times}10^4CFU/ml$이었으나, 젖산균수는 $1.6{\times}10^3CFU/ml$에 불과하였다. 스타터를 접종한 김치들에서는 발효초기부터 대장균군수 및 그램 음성균수가 급격히 감소하였으나, 스타터 비접종 김치에서는 발효 초기에 이들이 증가하다가 10일 이후에 급격히 감소하였다. 젖산균수가 정상치에 도달하는 데 스타터 비접종 김치는 10일이, Leuconostoc속의 김치들은 $4{\sim}6$일이, Lactobacillus속의 김치들은 2일이 각각 소요되었다. 적숙상태의 총산함량에 도달하는데 스타터 비접종 김치는 10일이, 스타터 접종 김치들은 모두 4일이 소요되었다. 그러나 본 젖산균들의 접종이 김치의 산패를 야기시키지는 않았다. Leu. dextranicum 김치는 6일이후에 조직이 현저하게 연화되었으나 나머지 김치들은 그렇지 않았다. Leu. dextranicum 김치를 제외하면 김치의 품질은 Leuconostoc속 김치들은 모두 스타터 비접종 김치와 비슷하였으나, Lactobacillus속의 김치들은 스타터 비접종 김치보다 나빴다.

• 한국식품영양학회지
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• 제29권5호
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• pp.801-807
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• 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.