Extending the shelf life of kimchi with Lactococcus lactis strain as a starter culture

Jang, Ja-Young; Lee, Mo Eun; Lee, Hae-Won; Lee, Jonghee; Park, Hae Woong; Choi, Hak-Jong; Pyun, Yu‐Ryang; Kim, Tae-Woon

doi:10.1007/s10068-015-0134-8

Cited by 29 publications

(16 citation statements)

References 14 publications

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“…The pH and titratable acidity continuously decreased and increased, respectively, in all treatments during storage for 12 weeks. This has been reported as a common tendency during kimchi fermentation by many other studies (Hong, Lee, Kim, & Ahn, ; Jang et al., ; Kim, Bang, Beuchat, Kim, & Ryu, ; Lee, Lee, Kim, Eun, & Ha, ; Park et al., ).…”

Section: Resultssupporting

confidence: 56%

Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality

Lee¹,

Jeong²,

Lee³

et al. 2018

Journal of Food Science

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A sulfite-based oxygen scavenger (SOS) was developed with sodium metabisulfite and applied to kimchi packaging in an attempt to prevent oxygen-mediated kimchi quality degradation. The results of the oxygenscavenging capacity test showed that the SOS had a competitive oxygenscavenging performance in comparison with commercial oxygen scavengers. The kimchi was packaged with and without the SOS and stored over 12 weeks at 0 and 10°C for an SOS application test. The kimchi treated with the SOS showed a significantly lower (P < 0.05) headspace oxygen and carbon dioxide concentration and pressure inside the packages than the control. The pH and titratable acidity values indicated that the SOS did not retard the kimchi fermentation process. The Hunter L, a, and b values in the kimchi packaged with the SOS were significantly higher (P < 0.05) than those in the control. After 12 weeks of storage, the total aerobic bacteria counts were reduced by 1.32 and 2.97 log CFU/g, lactic acid bacteria counts were reduced by 2.22 and 4.42 log CFU/g, and total yeasts and molds counts were reduced by 1.76 and 3.04 log CFU/g at 0 and 10°C, respectively, by the SOS compared to those in the control. These results demonstrated that the developed SOS inhibited oxygen-mediated deterioration of the kimchi, but did not affect the kimchi fermentation. Therefore, our SOS can be used as an active food-packaging technology for kimchi quality preservation.Keywords: active packaging, kimchi packaging, oxygen absorber, oxygen scavenger, sodium metabisulfite Practical Application: A newly designed sulfite-based oxygen scavenger was applied in kimchi packaging, and it showed remarkable preventive effects on the kimchi quality deterioration caused by oxygen. Accordingly, it can be used as an active food-packaging technology to maintain kimchi quality during the storage period. Moreover, it can also be effectively utilized in the packaging of other high-moisture foods such as meat, fish, fruits, vegetables, and dairy products.

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Section: Resultssupporting

confidence: 56%

Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality

Lee¹,

Jeong²,

Lee³

et al. 2018

Journal of Food Science

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“…For example, reuterin, produced by Lactobacillus reuteri during milk fermentation, inhibited the growth of various foodborne pathogens (Ortiz‐Rivera et al, ). Also, the shelf life of Kimchi was extended through the use of Lactococcus lactis (Jang et al, ), and soybean milk fermented by Lactobacillus helveticus showed inhibited growth of contaminating bacteria and Penicillium sp. for 28 days (Bian et al, ).…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effects of Inula britannica extract fermented by Lactobacillus plantarum KCCM 11613P on coagulase activity and growth of Staphylococcus aureus including methicillin‐resistant strains

Bae

Kim

et al. 2019

J Food Biochem

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The aim of this study was to evaluate the antimicrobial efficacy of fermented Inula britannica extract (FIBE) against Staphylococcus aureus strains including methicillin‐resistant S. aureus (MRSA). I. britannica extract was fermented by Lactobacillus plantarum KCCM 11613P, and the pathogenicity of S. aureus strains was determined via assessment of coagulase, DNase, and hemolytic activities. Epicatechin concentration increased from 4.38 to 6.05 μg/mg during fermentation (p < 0.01). FIBE treatment inhibited coagulase release from S. aureus to levels below the inhibitory concentration. FIBE promoted the release of intracellular nucleic acids and N‐phenyl‐1‐naphthylamine absorption. In three S. aureus strains, damaged cells exhibited 21.58, 16.79, and 17.65% decreases in membrane potential induced by cell membrane depolarization, respectively (p < 0.05). Upon FIBE treatment in culture, the minimum inhibitory concentration of FIBE exerted a bacteriostatic effect. In conclusion, FIBE possesses antimicrobial properties, including inhibition of virulence factors, damage to cell membranes, and inhibition of bacterial growth. Practical applications Methicillin‐resistant Staphylococcus aureus (MRSA) is a serious concern in hospitals because of its known antibiotic resistance. Vancomycin and tigecycline are used for treating MRSA, but the appearance of vancomycin‐intermediate and multidrug‐resistant strains of these bacteria has created a demand for new antimicrobial agents. This study demonstrates the effective application of Inula britannica and fermentation technology for developing natural antimicrobial agents against methicillin‐resistant Staphylococcus aureus.

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“…The decreased pH and increased acidity by lactic acid bacteria during the fermentation of Kimchi induce its unique sourness and carbonated taste (Hong & Park, 2000). Optimally ripened Kimchi generally has a pH of 4.2 to 4.5 and acidity of 0.6% to 0.8% (Jang et al., 2015). In the current study, the optimal pH and acidity of cabbage Kimchi were maintained after e‐beam irradiation at 1 to 10 kGy.…”

Section: Resultsmentioning

confidence: 99%

Assessment of human norovirus inhibition in cabbage kimchi by electron beam irradiation using RT‐qPCR combined with immunomagnetic separation

Jeong

Lee

Park

et al. 2021

Journal of Food Science

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Cabbage Kimchi, a traditional Korean fermented food, has occasionally been related to acute gastroenteritis caused by human norovirus (HuNoV). The present study examined the inhibitory effects of electron beam (e‐beam) irradiation (1, 3, 5, 7, and 10 kGy) on HuNoV GII.4 in suspension or cabbage Kimchi using reverse transcription quantitative polymerase chain reaction combined with immunomagnetic separation (IMS/RT‐qPCR). In addition, physicochemical and sensorial analyses were conducted to assess any change in the quality of cabbage Kimchi following e‐beam irradiation. Following e‐beam irradiation at 1 to 10 kGy, HuNoV significantly decreased to 0.28 to 2.08 log10 copy number/mL in suspension (P < 0.05). HuNoV levels in cabbage Kimchi were also significantly reduced to 0.26 to 1.57 log10 copy number/mL following irradiation with 1 to 10 kGy (P < 0.05) compared to positive control (6.0 log10 copy number/mL). The D‐values for 1 log10 reduction (90% inhibition) of HuNoV in suspension and cabbage Kimchi were 4.94 and 6.96 kGy of e‐beam, respectively. The pH and acidity in the irradiated cabbage Kimchi were 4.41 to 4.58 and 0.61% to 0.71%, respectively, indicating that e‐beam did not affect the optimal pH or acidity. Although a slight increase of greenness was observed in the leaf portion of cabbage Kimchi irradiated with 7 to 10 kGy of e‐beam, this color change was minimal and went undetected by panelists in the sensorial evaluation. The five properties of sensorial quality assessed were no different in the irradiated Kimchi sample compared with the control sample (nonirradiated cabbage Kimchi). Therefore, this study suggests that ≥6.96 kGy of e‐beam could be applied in the cabbage Kimchi industry to obtain >90% of HuNoV without affecting the quality.Practical ApplicationAs the most representative food in Korea, Kimchi needs the sanitation technology that can inhibit viral infection. Our findings suggest that e‐beam irradiation can be used to reduce HuNoV effectively in Kimchi without changes in sensorial quality.

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Extending the shelf life of kimchi with Lactococcus lactis strain as a starter culture

Cited by 29 publications

References 14 publications

Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality

Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality

Inhibitory effects of Inula britannica extract fermented by Lactobacillus plantarum KCCM 11613P on coagulase activity and growth of Staphylococcus aureus including methicillin‐resistant strains

Assessment of human norovirus inhibition in cabbage kimchi by electron beam irradiation using RT‐qPCR combined with immunomagnetic separation

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