Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

Jung, Ji Young; Lee, Se Hee; Lee, Hyo‐Jung; Seo, Hye‐Young; Park, Wan-Soo; Jeon, Che Ok

doi:10.1016/j.ijfoodmicro.2011.11.030

Cited by 235 publications

(191 citation statements)

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“…Though the bacterial succession and metabolites production during kimchi fermentation with LAB starter is relatively well studied by means of high-throughput sequencing and metabolomics techniques (Jung et al 2012;, the impact of LAB starter on characteristics of fermented cabbage is barely known. In this research, Lb.paracasei HD1.7 was applied in cabbage fermentation as a starter culture.…”

Section: Introductionmentioning

confidence: 99%

“…LAB strain Lb.delbrueckii and Lb.paracasei have been used as mixed starter cultures to improve the characteristics of fermented cabbage (Han, Yi et al 2014). The D. Zhao et al 326 LAB inoculated into the vegetable fermentation produces more nutritive metabolites including lactate, acetate, amino acids, mannitol, and so on (Jung et al 2012;Jo et al 2014). Moreover, starter LAB generates more acidic conditions which results in inhibition of pathogenic bacteria (Chang and Chang 2011) and decomposition of nitrite Paik and Lee 2014).…”

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“…The D. Zhao et al 326 LAB inoculated into the vegetable fermentation produces more nutritive metabolites including lactate, acetate, amino acids, mannitol, and so on (Jung et al 2012;Jo et al 2014). Moreover, starter LAB generates more acidic conditions which results in inhibition of pathogenic bacteria (Chang and Chang 2011) and decomposition of nitrite Paik and Lee 2014).Though the bacterial succession and metabolites production during kimchi fermentation with LAB starter is relatively well studied by means of high-throughput sequencing and metabolomics techniques (Jung et al 2012;, the impact of LAB starter on characteristics of fermented cabbage is barely known. In this research, Lb.paracasei HD1.7 was applied in cabbage fermentation as a starter culture.…”

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Impact of Lactobacillus paracasei HD1.7 as a Starter Culture on Characteristics of Fermented Chinese Cabbage (Brassica rapa var. pekinensis)

Zhao

et al. 2016

FSTR

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IntroductionChinese cabbage (Brassica rapa var. pekinensis, hereinafter referred to as cabbage) is a kind of very common vegetable, which is widely planted in Asia and Europe. In autumn and winter, fresh but surplus cabbage is usually made into fermented cabbage, i.e. suan cai (sour vegetable in Chinese) which is nutritious and popular. Fermented cabbage is a very traditional and local food in Asia, especially in northeast China. The production process of fermented cabbage is similar to kimchi in Korea or sauerkraut in Germany, which relies on the fermentation by LAB (lactic acid bacteria). During the traditional producing process, cabbage is soaked into salt water at ambient temperature for weeks. Naturally occurring LAB transferred reducing sugar to organic acids, amino acids and other flavor substances (Wu et al. 2012). The sensory quality of fermented vegetable is unstable due to the variety in species and amount of epiphytic LAB. Meanwhile, nitrite produced by nitrate reducing bacteria during vegetable fermentation potentially threat consumers' health (Paik and Lee 2014).The use of LAB as starter cultures has been considered to ferment fresh vegetables into quality uniform and healthy food in decade. Several LAB such as Leuconostoc mesenteroides, Leu. citreum, and Lactobacillus plantarum have been applied in kimchi fermentation for quality development (Leal-Sánchez et al. 2003;Cho et al. 2014;Jo et al. 2014). LAB strain Lb.delbrueckii and Lb.paracasei have been used as mixed starter cultures to improve the characteristics of fermented cabbage (Han, Yi et al. 2014). The D. Zhao et al. 326 LAB inoculated into the vegetable fermentation produces more nutritive metabolites including lactate, acetate, amino acids, mannitol, and so on (Jung et al. 2012;Jo et al. 2014). Moreover, starter LAB generates more acidic conditions which results in inhibition of pathogenic bacteria (Chang and Chang 2011) and decomposition of nitrite Paik and Lee 2014).Though the bacterial succession and metabolites production during kimchi fermentation with LAB starter is relatively well studied by means of high-throughput sequencing and metabolomics techniques (Jung et al. 2012;, the impact of LAB starter on characteristics of fermented cabbage is barely known. In this research, Lb.paracasei HD1.7 was applied in cabbage fermentation as a starter culture. This strain was isolated from the liquid sample during cabbage fermentation which permitted its good compatibility as a starter (Lei et al. 2007). Several studies have been conducted on strain HD1.7, such as the purification and characteristics of bacteriocin (Ge et al. 2009), the optimization of bacteriocin producing medium (Ge et al. 2011a), the establishment of genetic transformation system (Ge et al. 2011b) and the mechanism of quorum sensing (Ge et al. 2011c gene was amplified and copy numbers were calculated based on the method of (Jung et al. 2011). Although the copy numbers determined by this method were not exactly equal to the cell numbers, we employed the PCR method becaus...

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Section: Introductionmentioning

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Impact of Lactobacillus paracasei HD1.7 as a Starter Culture on Characteristics of Fermented Chinese Cabbage (Brassica rapa var. pekinensis)

Zhao

et al. 2016

FSTR

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“…Leu. mesenteroides is known to be a predominant strain in the early or middle stages of kimchi fermentation, and L. sakei is one of the predominant strains in the late stage of fermentation (36,37). Moreover, the prolonged predominance of L. sakei can result in an excessively acidic taste and so texture of kimchi (38).…”

Section: Growth Inhibition Of Indicator Lab By P Pentosaceus T1 Culturementioning

confidence: 99%

The Culture of Pediococcus pentosaceus T1 Inhibits Listeria Proliferation in Salmon Fillets and Controls Maturation of Kimchi

Jang¹,

Lee²,

Jang³

et al. 2015

Food Technol. Biotechnol.

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SummaryThe objective of this study is to evaluate the antilisterial eff ect of Pediococcus pentosaceus T1, which was isolated from kimchi, and to assess its potential for extending the shelf life of salmon and kimchi. Pediococcus pentosaceus T1 culture eff ectively inhibited proliferation of Listeria monocytogenes in a dose-dependent manner in a salmon-based medium. Antilisterial eff ect of the culture was stronger than that of nisin, an antibacterial peptide, as evidenced by lower minimum inhibitory concentration value (20 mg/mL) compared to nisin (over 20 mg/mL). P. pentosaceus T1 culture also eff ectively inhibited the growth of Listeria in salmon fi llet. In particular, the culture (6 g per 100 mL) showed a stronger inhibitory eff ect than sodium hypochlorite (0.2 mg/mL), a disinfectant used in food processing. In kimchi fermentation, the treatment with P. pentosaceus T1 culture suppressed changes of acidity and pH during maturation. The inhibitory eff ect of the culture on kimchi lactic acid bacteria, which include Leuconostoc mesenteroides and Lactobacillus sakei, led to a drastic decrease in maturation rates of kimchi. Moreover, sensory test on kimchi treated with P. pentosaceus T1 showed that the culture improved overall acceptability of kimchi, which can be observed in higher scores of sourness, texture, off -fl avour and mouthfeel compared with untreated kimchi. The results of this study suggest that kimchi-derived P. pentosaceus T1 could be a potential antilisterial agent in fi sh products as well as a starter to control overmaturation of kimchi.

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“…In table olive production, a starter strain of Lactobacillus plantarum was found to be compatible with the great majority of natural lactic populations, enhancing the dominance of the lactic microfl ora over the other microorganisms, leading to an improvement in the lactic fermentation process and good quality results in table olives, particularly as regards the level of bloater spoilage (LAMZIRA et al, 2005). Effectively, it may be very useful to investigate the effects of starter cultures of selected LAB on LAB communities (JUNG et al, 2012). The functionality of a multistrain starter culture could be more effective and consistent compared to a monostrain one, owing to a greater chance of effectively and fully performing the fermentation process.…”

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Methods to assess lactic acid bacteria diversity and compatibility in food

Geria¹,

Caridi²

2014

Acta Alimentaria

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Food microfl ora is a complex and mutable ecosystem where the effects of microbial culture addition are still not entirely foreseeable due to microbial diversity. Starter, probiotic, and adjunct microorganisms are widely selected and used in food to improve quality and safety; they may be formulated as monostrain or multistrain cultures. Lactic acid bacteria are included among the main groups deemed useful for these aims. Compatibility tests can constitute an effective way to assess interactions among lactic acid bacteria. Food microfl ora composition is generally examined using both culture-dependent and culture-independent methods. The existing limits of each method can be overcome by combining them, so that they give more information on microbial complexity. Since mixed cultures of starter, probiotic, or adjunct lactic acid bacteria provide more benefi cial effects than single cultures, future research should be guided by compatibility tests to show the most suitable and benefi cial mixed cultures.

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Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

Cited by 235 publications

References 48 publications

Impact of <i>Lactobacillus paracasei</i> HD1.7 as a Starter Culture on Characteristics of Fermented Chinese Cabbage (<i>Brassica rapa</i> var. <i>pekinensis</i>)

Impact of <i>Lactobacillus paracasei</i> HD1.7 as a Starter Culture on Characteristics of Fermented Chinese Cabbage (<i>Brassica rapa</i> var. <i>pekinensis</i>)

The Culture of Pediococcus pentosaceus T1 Inhibits Listeria Proliferation in Salmon Fillets and Controls Maturation of Kimchi

Methods to assess lactic acid bacteria diversity and compatibility in food

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