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KMID : 1134820170460020237
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 2 p.237 ~ p.243
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Reduction in Concentrations of N-Nitrosodimethylamine and Its Precursors in Kimchi by Lactic Acid Bacteria
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Kim Sang-Hyun
Kim Sung-Hyun
Kang Kyung-Hun
Kim Jeong-Gyun
Sung Nak-Ju
Lim Hee-Kyung
Chung Mi-Ja
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Abstract
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To investigate the effects of lactic acid bacteria (LAB), Lactobacillus sakei, Lactobacillus curvatus, and Lactobacillus brevis, commonly found in kimchi, on N-nitrosodimethylamine (NDMA) and its precursors such as nitrite, dimethylamine (DMA), nitrate, and biogenic amines, Baechu (Chinese cabbage) kimchi prepared with and without LAB and NaNO2 was periodically monitored for 20 days to analyze concentrations of NDMA and its precursors. Control was amine and nitrite-rich kimchi. NDMA and its precursors were analyzed to determine differences in concentrations between LAB-fortified kimchi and the control. The amounts of NDMA, nitrite, DMA, and nitrate remaining in LAB-fortified kimchi were significantly reduced compared with those of control kimchi. In addition, biogenic amines were significantly lower in kimchi prepared with L. sakei, L. curvatus, and L. brevis. These results suggest that addition of LAB to the kimchi preparation would be a promising solution for production of NDMA-reduced kimchi.
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KEYWORD
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amine, kimchi, lactic acid bacteria, N-nitrosodimethylamine, nitrite
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