Isolation and Identification of Lactic acid Producing Bacteria from Kimchi and Their Fermentation Properties of Soymilk

Abstract

Lactic acid bacteria were selected on the basis of lactic acid producing ability from kimchi, a traditional Korean fermented food. Among the initial screening of over 150 strains selected from the sample, 27 strains were selected as lactic acid producing bacteria, and 4 strains were finally selected based on their ability to produce relatively high levels of lactic acid. The four strains were identified as Lactobacillus (L.) plantarum Gk04, Pediococcus pentosaceus Gk07, L. brevis Gk35 and L. curvatus Gk36 by the conventional morphological, cultural, physiological and biochemical characteristics, as well as by 16S rRNA sequence analysis. Among the identified lactic acid bacteria, L. curvatus Gk36 was used for soymilk fermentation. The viable cell counts and acidity values measured for the L. curvatus Gk36 were comparable to the commmercial L. acidopillus. Thus, the L. curvatus Gk36 is a potential probiotic strain to prepare fermented soy products, such as kephir, yogurt, tempeh and soy sauce.

The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from Kimchi

“…At 96 h, the LAB counts of fermented soymilk had the range of 7.93-8.50 log CFU/g. Lee et al (2013) reported that the number of LAB in soy yogurt was highest at 24 h-fermentation: it was 8.53 log CFU/mL. Similarly, in this study, all samples showed the highest number of LAB at 24 h-fermentation.…”

“…Soymilk was boiled for 3 min and sweetener was added to it, as indicated in Table 1, and then cooled until it became 40°C. Mixed LAB starters were inoculated to 1% soymilk at the level of 10 9 CFU/mL (Lee et al, 2013) and fermented at 30°C for 96 h and used to analyze the fermentation characteristics every 24 h. The control soy yogurt was prepared by fermenting a soy milk containing only sucrose with commercial LAB (KCTC 13302 and KCTC 33131).…”

“…Soymilk is widely recognized as an alternative beverage of milk because it does not provoke lactose intolerance and allergic reaction by lactose (Lee et al, 2013). However, some people may not prefer soymilk because of its disagreeable beany flavor (Wang et al, 2006).…”

“…Because soybean contains soy oligosaccharide, a low calorie sugar, such as raffinose and stachyose, LAB can ferment soybean products by breaking down soy oligosaccharide and produce lactic acid (Choi et al, 1995). By fermenting soymilk with LAB, it is possible to improve absorption of isoflavones and free amino acids (Lee et al, 2013), and to increase antioxidant activity (Morazza et al, 2012;Zhao and Shah, 2014). They also enhance the flavor and nutritional values of food by breaking down some ingredients such as sugar, protein, and fat (Jung et al, 2016).…”

Aronia melanocarpa Extract Fermented by Lactobacillus plantarum EJ2014 Modulates Immune Response in Mice

“…The final fermented product of A. melanocarpa was lyophilized with a vacuum freeze dryer (Operon Advantech Co., Ltd., Gyeonggi, Korea) and stored at −20 °C until use. The fermented mixture was analyzed for GABA production using thin-layer chromatography (TLC) [ 19 ] and compared with a nonfermented control sample. Before and during the fermentation, samples were collected for the measurement of different parameters, such as the pH, reducing sugar content, polyphenol content, flavonoid content, anthocyanin content, and viable cell count.…”