|
KMID : 0364820210570040265
|
|
Korean Journal of Microbiology
2021 Volume.57 No. 4 p.265 ~ p.279
|
|
|
Use of probiotic lactic acid bacteria to enhance the quality and safety of pickled vegetables
|
|
Lim Eun-Seo
|
|
|
Abstract
|
|
|
|
The objective of the present study was to determine the effect of metabolites derived from probiotic lactic acid bacteria (LAB) against biogenic amines (BA)-forming LAB and to evaluate the quality characteristics of pickled vegetables manufactured by single and mixed cultures of probiotics and BA-forming LAB. Populations of mesophilic aerobic bacteria and LAB in starter and nonstarter samples reached maximum numbers at 30 days of storage and then gradually decreased slowly during longer storage. No differences in yeast and mold counts were observed between starter and nonstarter samples. Higher titratable acidity and lower pH value were observed in mixed cultures with probiotic LAB and BA-forming LAB than single culture of BA-forming LAB. The BA content in pickled vegetables fermented by BA-forming LAB and in nonstarter sample continually increased as storage progressed. BA contents in pickled vegetables increased by adding single BA-forming LAB (Enterococcus faecalis D08 and Leuconostoc sp. D82) were effectively lowered by mixed cultures with BA-degrading probiotics (Lactobacillus sakei AJ29 and Pediococcus halophilus AJ22). In addition, the amounts of BA produced by BA-forming strains in pickled vegetables were significantly reduced by treatment with bacteriocin solution (300 AU/ml) obtained from Leuconostoc mesenteroides AJ13 and L. sakei AJ29 strains.
|
|
|
KEYWORD
|
|
|
bacteriocin, biogenic amine, cell-free culture supernatant, lactic acid bacteria, pickled vegetable
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|