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KMID : 1134820130420010089
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 1 p.89 ~ p.95
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Biological and Functional Characteristics of Lactic Acid Bacteria in Different Kimchi
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Ko Kang-Hee
Liu Wenli
Lee Hyun-Hee
Yin Jie
Kim In Cheol
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Abstract
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Biological and functional characteristics of lactic acid bacteria (LAB) were investigated in mustard stem/leaf kimchi (MK), cabbage kimchi (CK), young radish kimchi (YRK), and cubed radish kimchi (CRK). LAB of young radish kimchi were mainly composed of bacilli in contrast to the other kimchi. 89.2% LAB isolated from all kimchi harbored plasmids. However, LAB had an average of 4.1±0.5 plasmid bands in YRK, more than MK, CK, and CRK. Exopolysaccharides were produced by 10.9～11.1% of LAB, and were especially by LAB isolated from radish kimchi. A significant percentage of LAB (69.5%) had antibacterial activity against one sensitive strain or more. LAB from CK, YRK and CRK had antimicrobial activities against Bacillus sp., Listeria monocytogenes, and Salmonella Typhimurium, while the LAB from MK had activities against Vibrio parahaemolyticus higher than those from the other kimchi. In YRK and CRK, acid-tolerant LAB were twice as prevalent as those in MK and CK. Bile-tolerant LAB isolated from CRK were more prevalent than other kimchi. When 108 CFU of LAB were added to Caco-2 cells, 12.1% of LAB isolated from all kimchi showed similar adherent activity to Lactobacillus rhamnosus GG. LAB of MK particularly adhered to Caco-2 cells, 2.0～4.1 fold higher than LAB in the other kimchi. From these results, biological and functional characteristics of LAB varied according to the type of kimchi and LAB existing in kimchi were limited to their respective species.
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KEYWORD
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kimchi lactic acid bacteria, exopolysaccharide, antibacterial activity, acid and bile tolerance, adherence to Caco-2
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