ArticleJournal of microbiology (Seoul, Korea)2019
Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life.
Article in Journal of microbiology (Seoul, Korea), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed.
- Functional and Genomic Analysis ofJournal of microbiology and biotechnology · 2025Article
- Development of a Rapid On-Site Method for the Detection ofJournal of microbiology and biotechnology · 2025Article
- Effects of storage temperature on the diversity of white colony-forming yeast and correlations between bacterial and yeast communities in salted kimchi cabbage.Food science and biotechnology · 2025Article
- Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice.Food chemistry: X · 2024Article
- Antibiotic Susceptibility and Technological Properties ofMicroorganisms · 2024Article
- Changes in volatile flavor compounds of Kimchi cabbage (Food science and biotechnology · 2024Article
- Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation.Journal of microbiology and biotechnology · 2024Article
- Metabolic shift during fermentation in kimchi according to capsaicinoid concentration.Heliyon · 2024Article
- Using metabolomics to understand stress responses in Lactic Acid Bacteria and their applications in the food industry.Metabolomics : Official journal of the Metabolomic Society · 2023Review
- Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi.Journal of food science and technology · 2023Article
- Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage.Food science and biotechnology · 2022Article
- Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi.Foods (Basel, Switzerland) · 2021Review
- Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation.Foods (Basel, Switzerland) · 2021Article
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5 authors.
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Abstract
To develop a starter culture system for improving the shelf-life and quality of kimchi, we prepared a mixed starter composed of Lactococcus lactis and Leuconostoc citreum. Two strains, L. lactis WiKim0098 and Leu. citreum WiKim0096, showed high antimicrobial activity and mannitol productivity, respectively. These lactic acid bacteria (LAB) were introduced as a starter into kimchi following cultivation in foodgrade liquid medium. Two kimchi samples, with and without starter, were fermented for 12 days at 10°C. Compared to the control kimchi without starter, a lower initial pH and higher number of LAB were observed in kimchi with starter at 0 day. However, the starter in kimchi prolonged the period taken by kimchi to reach to pH 4.2 by approximately 1.5-fold compared to that in the control kimchi. To estimate the effect of the starter on the flavor of kimchi, metabolite changes were evaluated by gas chromatography/mass spectrometry. In starter fermented kimchi, the levels of mannitol and amino acid, which are associated with the flavor of kimchi, were increased following fermentation. The amount of mannitol was confirmed by high-performance liquid chromatography analysis, showing concentrations of 3.4 and 5.1 mg/ml for the control and starter fermented kimchi, respectively. Thus, mixed starter inoculated with L. lactis WiKim0098 and Leu. citreum WiKim0096 may extend the shelf-life of kimchi and improve its sensory characteristics.
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