Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Biosynthesis of L-Ascorbic Acid by Microorganisms in Kimchi Fermentation Process

  • Cheigh, Hong-Sik (Dept. of Food Science and Nutrition, Pusan National University, Pusan 609-735) ;
  • Rina Yu (Dept. of Food and Nutrition, University of Ulsan 680-749) ;
  • Park, Hyun-Jeong (Dept. of Microbiology, Pusan National University, Pusan 609-735) ;
  • Jun, Hong-Ki (Dept. of Microbiology, Pusan National University, Pusan 609-735)
  • Published : 1996.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

Kinchi is and important source of various vitamins, minerals, dietary fiber, organic acids and other nutrients. In order to get a basic information for developing vitamins-rich funtional kimchi, we investigated microorganisms which are capable of synthesis of vitamin C in Kimchi system. Microorganisms isolated from aliquots of kimchi were screened and cultured by using MRS or nutrient agar medium. L-Ascorbic acid produced by microorganism in medium was measured with high performance liquid chromatography. As the result, we isolated two bacteria strins N7 and N5202 preducing L-ascorbic acid from the kimchi system. Morphological and Gram staining experiment showed that N7 was Gram positive bacilli, while N5202 was Gram negative. There were also several bacteria that were considered to synthesizs erythorbic acid which is an analog of ascorbic acid. These results suggested that vitamin C-rich functional food could be developed by using the kimchi microorganisms.

Keywords

References

  1. Critical review in food science and Nutrition v.34 Biochemical. microbiological, and nutritional aspects of kimchi(Korean fermented vegetable products) Cheigh,H.S.;Park,K.Y.
  2. Korean J. Appl. Microbiol. Biotechnol. v.20 Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates Lee,C.W.;Ko,C.Y.;Ha,D.M.
  3. Korean J. Microbiol. v.27 Reevaluation of isolation and identification of Gram-positive bacteria in kimchi Lim,C.R.;Park,H.K.;Han,H.U.
  4. Ph. D. thesis, Donkook University Studies on yeasts related ripening of kimechi Ro,W.S.
  5. Korean J. Nutr. v.17 Effect of protein source on kimchi fermentation and on the stability of ascorbic acid Lee,H.S.;Ko,Y.T.;Lim,S.J.
  6. Bull. Sci. Res. Inst. v.5 Studies on kimchi. Ⅱ Variations of vitamins during kimchi fermentation Lee,T.Y.;Kim,J.S.;Chung,D.H.;Kim,H.S.
  7. J. Korean Soc. Food Nutr. v.25 Effect of hot taste preference on food intake pattern, serum lipid and antioxidative vitamin levels in Korean college students Yu,R.;Kim,J.M.;Han,I.S.;Kim,B.S.;Lee,S.H.;Kim,M.;Cho,S.H.
  8. Biochem. Biophys. Res. Commun. v.203 Substrate specificity of ascorbate oxidase : Unexpected similarity to the reduction site of dopamine beta-monooxigenase Wimalasena,K.;Dharmasena,S.
  9. Agric. Biol. Chem. v.41 Biosynthesis of D-erythroascorbic acid by Candida Murakawa,S.;Sano,S.;Yamashita,H.;Takahashi,T.
  10. Production of L-ascorbic acid from whey, Biotechnology in food processing
  11. Enzymologia v.31 L-ascorbic acid in yeast and isolation of L-galactono-gamma-lactone oxidase from the mitochondria Bleeg,H.S.
  12. Japan Patent, Sho 42-11990 Yasuda,N.
  13. Agric. Biol. Chem. v.43 Identification of FAD of D-glucono-lactone dehydrogenase : D-erythorbic acid producing enzyme of penicillium cyaneo-fulvum Harada,Y.;Shimizu,M.;Murakawa,S.;Takahashi,T.