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KMID : 1134820080370050671
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 5 p.671 ~ p.675
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Selection of Kimchi Starters Based on the Microbial Composition of Kimchi and Their Effects
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Jin Hyo-Sang
Kim Jong-Bum
Yun Yeong-Ju
Lee Kyung-Ja
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Abstract
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Based on information about the major microbial composition of kimchi and its relation to the taste, Leuconostoc mesenteroides K2M5 and Lactobacillus sakei K5M3 were selected as kimchi starter candidates. These two strains were found to be safe for industrial use because they showed neither harmful characteristics like β-hemolysis, ammonia and indole formation, and gelatin liquefaction, nor enzymatic activities like phenylalanine deaminase, β-glucuronidase, β-glucosidase, 7α-dehydroxylase and nitroreductase. Starter kimchi made with these strains were better in taste than the conventional kimchi when they are evaluated both by laboratory personnel and the public. Also microbial analysis of starter kimchi showed only starter bacteria after they were fermented to have the optimum acidity. Starter kimchi prepared with these two strains were not much different in physicochemical properties to the conventional kimchi except in that the starter kimchi were much higher in volatile organic acid content such as lactic acid. These results suggest that kimchi
quality can be controlled to have consistent properties, both in taste and microbial composition, by using bacterial starters.
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KEYWORD
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kimchi, starters, Leuconostoc mesenteroides, Lactobacillus sakei, quality control
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