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Food science and biotechnology v.19 no.3, 2010년, pp.641 - 646   SCIE 피인용횟수: 4
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Effect of Lactobacillus plantarum as a Starter on the Food Quality and Microbiota of Kimchi

Lee, Ki-Eun    (Culture Collection of Antimicrobial Resistant Microbes, Department of Biology, Seoul Women's University   ); Lee, Yeon-Hee    (Culture Collection of Antimicrobial Resistant Microbes, Department of Biology, Seoul Women's University  );
  • 초록

    Lactobacillus plantarum has been reported to be responsible for acid increase at the later stage of kimchi fermentation and considered not inappropriate as a starter of kimchi. If functional L. plantarum strain can survive in large quantity in kimchi during fermentation, it may endow new functionality to kimchi. After 12 day fermentation at $4^{\circ}C$ , L. plantarum, Leuconostoc mesenteroides, Weissella cibaria, Weissella confusa, and Lactobacillus sakei were the most prevalent ones in kimchi without a starter. In kimchi with a starter, L. plantarum was detected from the 1 day fermentation and throughout 25 day fermentation. There was no difference in pH between 2 kinds of kimchi. The acid content after the 21 day increased more in kimchi with starter when most kimchi is consumed before this time. Survival of a starter strain throughout the whole fermentation suggested the possible use of various functional lactic acid-producing bacterias (LABs) to kimchi endowing a new beneficial function to kimchi.


  • 주제어

    lactic acid-producing bacteria .   kimchi .   Lactobacillus plantarum .   fermentation .   starter.  

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  • 이 논문을 인용한 문헌 (4)

    1. Kim, Hye-Rim ; Lee, Jong-Hoon 2013. "Selection of Acid-tolerant and Hetero-fermentative Lactic Acid Bacteria Producing Non-proteinaceous Anti-bacterial Substances for Kimchi Fermentation" 한국미생물·생명공학회지 = Korean journal of microbiology and biotechnology, 41(1): 119~127     
    2. 2015. "" Journal of microbiology and biotechnology, 25(5): 559~568     
    3. 2016. "" Food science and biotechnology, 25(5): 1369~1377     
    4. Huang, Ying ; Lee, Yoona ; Lee, Bora ; Kim, Mi Young 2016. "Fermentation Characteristics of Low-sodium Kimchi by Kimchi Lactic Acid Bacteria Starters" 한국식품영양학회지 = The Korean journal of food and nutrition, 29(5): 801~807     

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