Novel Starter Culture for Kimchi, Using Bacteriocin-producing Enterococcus faecium Strain

Enterococcus faecium bacteriocin 생산균주를 starter로 이용한 김치의 제조

  • 하덕모 (동국대학교 공과대학 식품공학과) ;
  • 차동수 (동국대학교 공과대학 식품공학과)
  • Published : 1994.10.01

Abstract

For an extension of the palatable stage in Kimchi which was limited by further lowering pH as the fermentation proceeds, the starter culture of bacteriocin-producing Enterococcus faecium DU 0267 obtained from Kimchi was added at the preparation time, and pH, bacteriocin activity, growth of lactic acid bacterial group and gas production in Kimchi were examined during the fermentation at 10, 20 and 30$\circ$C . The pH of Kimchi fell rapidly to 4.0~4.2 in the early fermentation stage, and then, has gone down very slowly throughout further fermentation. The lactic acid bacte- ria, particularly lactobacilli and leuconostoc, were remarkably slower in its growth than those in the control. Although the patterns of these change during fermentation at different temperatures were similar, these effects by the addition of starter were enhanced at 10 and 20$\circ$C. The bacteriocin activity was increased rapidly during log phase of the bacteriocin producer strain in the early fermentation stage of Kimchi and reached their maximum after fermentation at 10$\circC, for 8 days and at 20 or 30$\circ$C for 2 days. Thereafter, the activity disappeared quickly. The gas production by fermentation was also suppressed considerably, and their volume produced after fermentation at 20$\circ$C for 14 days corresponded to 60% of those of the control.

Keywords

References

  1. 한국식품과학회지 v.16 Effect of temperature and salt concentration on Kimchi fermentation 민태익;권태완
  2. 산업미생물학회지 v.20 김치발효 중의 젖산균의 경시적 변화 및 분리 젖산균의 동정 이철우;고창영;하덕모
  3. J. Milk Food Technol. v.34 Growth rates and fermentation patterns of lactic acid bacteria associated with the sauerkraut fermentation Stamer,J.R.;B.O.Stoyla;B.A.Dunckel
  4. 한국식품과학회지 v.22 김치제조시의 온도 및 염농도에 따른 저장효과 최신양;김영붕;유진영;이인선;정건섭;구영조
  5. 한국농화학회지 v.13 우리나라 김치의 포장과 저장방법에 관한 연구 李陽熙;梁益桓
  6. 한국식품과학회지 v.20 Na-acetate 및 Na-malate와 K-sorbate가 김치발효중 pH, 산도 및 산미에 미치는 효과 박경자;우순자
  7. 한국산업미생물학회지 v.18 김치발효에 대한 nisin의 저해효과 최신양;이인선;유진영;정건섭;구영조
  8. 技術硏究所報告 v.5 김치 保存에 關한 硏究(第1報), 김치醱酵에 미치는 防腐劑의 影響에 關하여 宋錫勳;曺哉銑;金灌
  9. 農化學會誌 v.10 김치 통조림 製造에 關한 硏究 李春寧;金浩植;全在根
  10. 한국농화학회지 v.24 김치의 瞬間殺菌方法, 第1報 배추 김치의 瞬間殺菌方法과 殺菌 效果 李南辰;全在根
  11. 한국식품과학회지 v.21 김치의 저장성 연장을 위한 Gamma선 조사 차보숙;김우정;변명우;권중호;조한옥
  12. 한국식품과학회지 v.21 김치의 숙성관련 주요 젖산균 살균에 대한 가열처리와 방사선 조사의 병용효과 변명우;차보숙;권중호;조한옥;김우정
  13. Bacteriol. Rev. v.40 Bacteriocins of Gram-positive bacteria Tagg,J.R.;A.S.Dajani;W.Wannamaker
  14. Food Technol. Nisin and its uses as a food preservative Broughton,J.Dalves
  15. 한국농화학회지 v.26 김치에서 분리한 젖산균의 미생물 생육저해 朴淵姬;權正周;曺道鉉;金秀一
  16. J. Microbiol. Biotechnol. Identification of bacteriocin-producing lactic acid bacteria from Kimchi and partial characterization of their bacteriocin Ha,Duk-Mo;Dong-Soo Cha;Seung-Guk Han
  17. Official Methods of analysis. 942.15(15th ed.) v.2 AOAC
  18. 日本食品工業學會誌 v.35 醱酵漬物中の各種乳酸菌の選擇計數 宮尾茂雄;小川敏男
  19. Appl. Environ. Microbiol. v.55 Antibacterial activity of Lactobacillus sake isolated from meat Shillinger,U.;F.K.Lucke
  20. 한국식품과학회지 v.22 생홍고추 페이스트의 장기 저장조건 설정 권동진;조진호;김현구;박무현
  21. J.Food protetion v.55 Characterization of enterocin 1146, a bacteriocin from Enterococcus faecium inhibitory to Listeria monocytogenes Parente,E.;C.Hill
  22. Biosci. Biotech. Biochem. v.57 Isolation of Enterococcus faecium with antibacterial acivity and characterization of its bacteriocin Kato,T.;T.Matsuda;Y.Yoneyama;H.Kato;R.Nakamura
  23. Antimicrob. Agents Chemother v.26 Purification and characterization of the Lactobacillus acidophilus bacteriocin Lactacin B Barefoot,S.F.;T.R.Klaenhammer
  24. Appl. Environ. Microbiol. v.53 Conjugal transfer of plasmid-encoded determinants for bacteriocin production and immunity in Lactobacillus acidophilus 88 Muriana,P.M.;T.R.Klaenhammer
  25. 科硏彙報 v.4 김치의 微生物學的 硏究(第一報), 嫌氣性 細菌의 分離와 同定 金浩植;黃圭贊
  26. 한국조리학회지 v.4 김치에서 分離한 乳酸菌의 生育에 미치는 食鹽과 食品保存科의 영향 안숙자
  27. Food Tech. v.23 Fecal streptococci in industrially processed foods Insalata,N.F.;J.S.Witzeman;F.C.A.Sunga
  28. Lett. Appl. Microbiol. v.11 Antimicrobial activity of Enterococcus faecium against Listeria spp Mckay,A.M.
  29. Int. J. Syst. Bacteriol. v.37 Characterization and identification of Enterococcus species isolated from the intestines of animals Devriese,L.A.;A.van de Kerckhove;R.Kilpper-Balz;K.H.Schleifer
  30. Probiotics, the Scientific Basis Genetic manipulation of gut microorganisms Tannock,G.W.;R.Fjuller(ed.)
  31. Clin. Infect. Dis. v.14 Emergence of Enterococcus as a significant pathogen Moellering,R.G.,Jr.