KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Chacteristics & Applications of Lactobacillus sp. from Kimchi

김치 유래 유산균의 항균적 특성과 이용

  • Kim, Gi-Eun (Department of Biotechnology, Seokyeong University)
  • Received : 2011.07.18
  • Accepted : 2011.10.18
  • Published : 2011.10.31
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Abstract

Earlier in Korea Kimchi was made in every family and every province has own taste and specialties. These days almost of the Kimchis are manufactured. We collected variable Kimchis, which were made for private use and isolated microorganisms. Some interesting micobial cells were identified and studied for its application as food and drinks. One of them was identified as Lactobacillus sakei KJ123. This strain is known as producing interesting aromatic components during Sakei fermentation like Kimchi in variable conditions. We tried to develop a health beverage with fermentation process. The Cucurbita maxima has been known as a traditional healthy food and variable positive effects on the human body were already reported. In this study we tried to develop a production process for a healthy fermented drink on this substrate with strains originated from Kimchi. Many kinds of lacctobacilli species existed in the fermented food cannot survive in the acidic conditions like human stomach. So we selected resisting strains in this conditions. The survival rate of Lactobacillus sakei cells in the artificial gastric juice and bile acid and other physiological characteristics at the variable conditions have been tested. After fermentation process some sensory tests on the product with panels were tried.

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