Selection of Lactic Acid Bacteria with Antibacterial Activity for Extension of Kimchi Shelf-life

최학종,; 김유진,; 이나라,; 박해웅,; 장자영,; 박성희,; 강미란,; 김현주,; 이종희,; 이종훈,; 변유량,; 김태운,

doi:10.3746/jkfn.2014.43.2.328

Cited by 6 publications

(6 citation statements)

References 7 publications

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“…L. lactis subsp. lactis produces nisin, a protein material consisting of small-scale amino acids, which is used as a food preservative, because it is harmless to the human body and exhibits antibacterial activity at a high temperature and low pH (9,11,12). Further research on the antimicrobial behavior of L. lactis WK11 is required.…”

Section: Resultsmentioning

confidence: 99%

“…Strains and culture conditions Previously reported, the strain L. lactis WK11 with antibacterial activity was used as a starter to extend kimchi shelf life (9). It was cultured in MRS (de Man, Rogosa and Sharpe; Difco Laboratories, Sparks, MD, USA) broth and incubated at 30 o C for 24 h. To reconfirm the antimicrobial activity of L. lactis WK11, the 30 lactic acid bacteria were isolated from over-fermented kimchi and used as indicator strains.…”

Section: Methodsmentioning

confidence: 99%

“…This study achieved a more than 2-times extension to the shelf life of kimchi under the similar temperature as the actual storage conditions during commercial kimchi distribution. Previously Choi et al (20) presented, Lc. lactis with antibacterial activity against bacteria associated with over-acidification of kimchi, including Lb.…”

Section: Changes In Total Viable Cells and Lactic Acid Bacteriamentioning

confidence: 96%

“…We previously isolated Lactococcus lactis that exhibits inhibitory activity against Lactobacillus plantarum, Pediococcus pentosaceus, and Lb. sakei associated with the acidification of kimchi (9). In this study, L. lactis was used as a starter culture for kimchi fermentation.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

Jang¹,

Lee²,

Lee³

et al. 2015

Food Sci Biotechnol

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Lactococcus lactis subsp. lactis WK11 was introduced as a starter in kimchi fermentation to investigate the role of starter cultures in extending the shelf life of kimchi. Kimchi, with an initial inoculum size of 10 7 CFU/ g as well as control kimchi without the starter culture, were prepared and fermented for 56 days at 8 o C. The addition of L. lactis prolonged the optimal fermentation period (pH 4.2, acidity 0.6-0.8%) up to more than 2 times. The starter culture, L. lactis WK11, persisted throughout the kimchi fermentation, as confirmed by regular monitoring of the L. lactis population by PCR-DGGE. Taken together, our results suggest that L. lactis starter culture may be useful for extending the shelf-life of kimchi without adverse effects of kimchi with a longer shelf life.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Changes In Total Viable Cells and Lactic Acid Bacteriamentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Jang¹,

Lee²,

Lee³

et al. 2015

Food Sci Biotechnol

Self Cite

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show abstract

“…Homemade and commercially prepared kimchi products are typically stored under refrigerated conditions, and the organoleptic quality of kimchi fermented at low temperatures (usually <10 o C) is superior to that of kimchi fermented at room temperature [64]. Therefore, the LABs used in kimchi constantly face a low-temperature challenge, and as such, an important characteristic of starter cultures is the ability to thrive at low temperatures [11]. As kimchi fermentation progresses, the pH decreases, while the titratable acidity increases as a result of acids produced by LABs.…”

Section: Selection Criteria and Application Of Starter Cultures For T...mentioning

confidence: 99%

Starter Cultures for Kimchi Fermentation

Lee¹,

Jang²,

Lee³

et al. 2015

Journal of Microbiology and Biotechnology

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107

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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.

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Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life

Kim¹,

Lee²,

Lee³

et al. 2019

J Microbiol.

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Selection of Lactic Acid Bacteria with Antibacterial Activity for Extension of Kimchi Shelf-life

Cited by 6 publications

References 7 publications

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

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

Starter Cultures for Kimchi Fermentation

Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life

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