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KMID : 1134820090380070892
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 7 p.892 ~ p.901
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Depletion of Nitrite by Lactic Acid Bacteria Isolated from Commercial Kimchi
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Ko Jung-Lim
Oh Chang-Kyung
Oh Myung-Cheol
Kim Soo-Hyun
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Abstract
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This study confirmed depletion efficiency of nitrite when incubate lactic acid bacteria was isolated from commercial Chinese cabbage pickles (Baechu kimchi), pickled ponytail radishes (Chongkak kimchi), radish cube kimchi (Kaktugi) and pickled Wakegi (Pa kimchi) at temperatures of 15℃ and 25℃. At 15℃, lactic acid bacteria isolated from commercial kimchi depleted nitrite actively except Leuconostoc mesenteroides subsp. mesenteroides and Leuconostoc paramesenteroides. In particular, Leuconostoc mesenteroides subsp. dextrinicum and Leuconostoc lactis depleted nitrite by very actively without period adaptation in nitrite. Lactobacillus sake, Lactobacillus plantarum, Lactobacillus casei subsp. pseudoplantarum, and Lactobacillus coryniformis subsp. torquens depleted nitrite very actively after 1 day. L. mesenteroides subsp. mesenteroides depleted nitrite relatively actively after 2 days pass. In contrast, L. paramesenteroides displayed very low nitrite depletion ratio compared to other species. At 25℃, all lactic acid bacteria isolated from commercial kimchi did not need adapting period in nitrite, and depleted nitrite very actively except L. paramesenteroides. Also, all lactic acid bacteria except L. mesenteroides subsp. mesenteroides and L. paramesenteroides nitrite of more than 90% after 1 day, and L. mesenteroides subsp. mesenteroides depleted nitrite of more than 90% after 2 days. However, because L. paramesenteroides was not active even at 25℃, nitrite depletion efficiency was very low compared to other species. On the other hand, the same species of Lactobacilli and Leuconostocs except L. mesenteroides subsp. mesenteroides and L. paramesenteroides of other kimchi origin at 15℃ as well as 25℃ by vitality depleted nitrite very actively without statistically significant difference (p<0.05).
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KEYWORD
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depletion of nitrite, commercial kimchi, lactic acid bacteria, Leuconostocs, Lactobacilli
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