Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi

Abstract

This study was focused on developing and obtaining a kimchi starter for use in commercial kimchi production. Kimchi varieties made with selected starters are of high quality, have high levels of mannitol, and extended shelf life. The starters were screened for properties such as mannitol production, low gas/acid production, and acid resistance. Finally, kimchi fermentation testing was performed using selected LAB starters. Kimchi samples were prepared with lactic acid bacteria (LAB) starters, including Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104. The LAB starters are isolated from kimchi and can grow under pH 3.0 and low temperature conditions of 5°C. Four kimchi samples were fermented and stored for 28 days at 5°C. The kimchi samples made with starters (PBio03 and PBio104) had better quality (production of mannitol and maintenance of heterofermentative LAB dominance) than the non-starter kimchi samples. In the starter kimchi, Leu. mesenteroides was the dominant LAB, comprising 80% and 70% of total LAB counts at 7 and 21 days, respectively. Mannitol content of the kimchi with Leu. mesenteroides PBio03 was 1,423 ± 19.1 mg/ 100 g at 28 days, which was higher than that of the non-starter kimchi sample (1,027 ± 12.2 mg/100 g). These results show the possibility of producing kimchi with improved qualities using Leu. mesenteroides PBio03 and PBio104 as starters.

Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi

“…Kimchi fermented with L. citreum GR1 showed better sensory properties and higher mannitol content than control kimchi (no starter) and two other kimchi fermented with other LAB strains with antibacterial activities. Similar results were reported by Lee et al who isolated two Leuconostoc mesenteroides strains from kimchi and used them as starters independently [ 32 ]. Kimchi fermented with each L. mesenteroides strain showed higher mannitol contents than control kimchi (no starter), and the proportions of Leuconostoc among total LAB were maintained higher, 70% at 3 weeks [ 32 ].…”

“…Similar results were reported by Lee et al who isolated two Leuconostoc mesenteroides strains from kimchi and used them as starters independently [ 32 ]. Kimchi fermented with each L. mesenteroides strain showed higher mannitol contents than control kimchi (no starter), and the proportions of Leuconostoc among total LAB were maintained higher, 70% at 3 weeks [ 32 ]. Interestingly, these L. mesenteroides strains were selected based on properties such as mannitol production, low acid/gas production, and acid resistance, but bacteriocin production was not considered.…”

Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

“…16S rRNA genes of isolates were amplified by PCR. Emerald-Amp PCR Master mix (TAKARA, Kusatsu, Shiga, Japan) was used with primer pairs: 27F (5′-AGAGTTTGATCMTGGCTCAG-3′) and 1492R (5′-TACGGYTACCTTGTTACGACTT-3′) [ 24 ]. Thermal Cycler Dice Touch (TAKARA, Kusatsu, Shiga, Japan) was used for PCR.…”

Karakteristik Fisikokimia, Organoleptik Dan Total Bakteri Asam Laktat Kimchi Bengkuang

“…Penurunan sel mikroba dikarenakan kondisi medium mengalami peningkatan keasaman. Lee et al, (2020) mengemukakan bahwa strain bakteri asam laktat pada varian kimchi penelitiannya dapat digunakan sebagai kultur starter probiotik karena produksi asamnya yang kuat dan toleransi terhadap medium asam yang tinggi. Fermentasi dapat berlangsung di bawah berbagai kondisi yang mengasilkan beragam bakteri dan ragi pada produk akhir (Lee et al, 2016).…”

“…Total bakteri asam laktat (BAL) dinyatakan dalam CFU (colony forming unit)/mL. Analisis total BAL menggunakan MRS broth (Lee et al, 2020). Jenis mikroba dari kimchi yang diisolasi adalah strain BAL, yang memiliki kemampuan untuk menyebabkan pertumbuhan dalam 10% susu skim karena sifat asamnya, dari hasil keseluruhan belum dapat ditemukan banyak pertumbuhan yang dapat dideteksi dalam 10% dengan menggunakan isolat varian kimchi ini.…”