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KMID : 1007519990080030149
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Food Science and Biotechnology
1999 Volume.8 No. 3 p.149 ~ p.155
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Effect of Soluble Chitosan on the Growth of Psychrotrophic Kimchi Lactic Acid Bacteria
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Kim, Young Bae
Chung, Dong Hyo/Lee, Chan/Son, Tae Il/Choi, Jung Ae
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Abstract
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The growth inhibition effect of soluble chitosan hydrolysate on lactic acid bacteria was investigated. Psychrotrophic lactic acid bacteria were isolated from kimchi after 10 to 50 days of fermentation at between 5 and 7℃. The soluble chitosan was produced enzymatically and fractionated according to the molecular weight by ultrafiltration. The growth of strains, four of the Leuconostoc species and three of the Lactobacillus species, were inhibited by the soluble chitosan which showed stronger inhibition on the growth of Lactobacillus than that of Leuconostoc. The pH value of Leu. mesenteroides subsp. mesenteroides culture broth decreased to 4.9 after 30 hr of fermentation, while this could be measured only after 60 hr of fermentation with soluble chitosan. In the case of L. bavaricus, the pH value of culture with soluble chitosan was 5.1 after 100 hr while it was 4.2 in the control culture. A similar effect could be found also at 20℃ and 30℃, respectively. The addition of the soluble chitosan to the culture of both strains at the point of pH 4.5, where the first ripening of kimchi is thought to occur, reduced the velocity of pH fall at the later stage of the fermentation.
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