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KMID : 1007520150240031049
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Food Science and Biotechnology
2015 Volume.24 No. 3 p.1049 ~ p.1053
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Extending the Shelf life of Kimchi with Lactococcus lactis Strain as a Starter Culture
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Jang Ja-Young
Lee Mo-Eun
Lee Hae-Won
Lee Jong-Hee
Park Hae-Woong
Pyun Yu-Ryang
Kim Tae-Woon
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Abstract
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Lactococcus lactis subsp. lactis WK11 was introduced as a starter in kimchi fermentation to investigate the role of starter cultures in extending the shelf life of kimchi. Kimchi, with an initial inoculum size of 107 CFU/ g as well as control kimchi without the starter culture, were prepared and fermented for 56 days at 8oC. The addition of L. lactis prolonged the optimal fermentation period (pH 4.2, acidity 0.6-0.8%) up to more than 2 times. The starter culture, L. lactis WK11, persisted throughout the kimchi fermentation, as confirmed by regular monitoring of the L. lactis population by PCR-DGGE. Taken together, our results suggest that L. lactis starter culture may be useful for extending the shelf-life of kimchi without adverse effects of kimchi with a longer shelf life.
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KEYWORD
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kimchi, Lactococcus lactis, shelf-life, starter culture
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