Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Characterization of Functional Kimchi Using Bifidobacterium lactis

Bifidobacterium lactis를 이용한 기능성 김치의 특성

  • Published : 2003.10.01
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Abstract

This study was conducted to investigate the application of bifidobacteria on kimchi. Among several Bifidobacterium species, we selected Bifidobacterium lactis (DSM 10140), which is resistant to oxygen, acid and salt. Bifidobacterium lactis was cultured in a supplemented deMan, Rogosa and Sharpe (SMRS) medium under aerobic conditions. Its acid-tolerance and salt-tolerance were pH 3.0 and 3.5% (NaCl), respectively. The viability of Bifidobacterium lactis added to kimchi was confirmed by PCR, using specific primers on Bifidobacterium lactis. In sensory evaluation, kimchi containing Bifidobacterium lactis showed similar scores in overall acceptability with the control kimchi. Consequently, these results showed that it would be possible to prepare functional kimchi using Bifidobacterium.

비피더스 균주가 가지고 있는 여러 생리 활성을 나타내는 부가가치를 부여한 새로운 고기능성 심치 제품을 개발하기 위해 편성 혐기성 미생물인 비피더스균 가운데 산소에 내성이 있는 Bifidobacterium lactis를 선발하여 김치 제조에 적용하였다. 이 균주의 내산성과 내염성을 각각 알아본 결과 pH 30에서는 별다른 영향을 받지 않았으며 pH 2.5에서도 50% 이상의 생존율을 나타내었다. 그리고 NaCl 농도 3.5%에서도 사멸하지 않는 것으로 나타나 일반적인 김치의 pH와 염농도를 고려할 때 김치에 적용 가능한 것으로 판단되었다. 첨가된 Bifidobacterium lactis가 김치 내에서 생존함을 확인하기 위해서 PCR을 이용하여 확인한 결과 15일 이상 생존하고 있음을 확인할 수 있었다. 그리고 관능평가의 경우 Bifidobacterium lactis 첨가 김치가 전체적인 기호도에서 균주를 첨가하지 않은 대조군 김치와 유사한 특성을 나타냄으로써 Bifidobacterium lactis를 이용한 고기능성 김치의 제조가 가능할 것으로 판단되었다.

Keywords

References

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