Article Search
닫기

Microbiology and Biotechnology Letters

View PDF

Microbiol. Biotechnol. Lett. 1998; 26(2): 151-160

Leuconostoc paramesenteroides의 내산성 변이주로의 개량과 starter로의 첨가효과

Strain Improvement of Leuconostoc paramesenteroides as a Acid-Resistant Mutant and Effect on Kimchi Fermentation as a Starter.

Abstract

The Leuconostoc paramesenteroides dominated at refrigeration temperature range was isolated from kimchi, and improved its growth properties by mutation for competitive growth against Lactobacillus plantarum at lower pH. It was found that the minimal pH for the wild type Leuconostoc paramesenteroides Pw growth was pH 4.5 adjusted with HCI and pH 5.0 adjusted with organic-mixture (lactic acid:acetic acid=1:2), respectively. The mutant P-100 could grow in pH 4.0, 4.5, respectively, in MRS broth. Two strains Pw and P-100 were added into kimchi as starter and compared the quality characteristics of kimchi. The total acceptability of Pw and P-100 inoculated kimchi were evaluated better than that of control kimchi (no starter added) by sensory test and extended the optimal pH range of kimchi up to about 2.2, 2.5 times, respectively. In kimchi added P-100, the succinic acid was more abundant than others and the total number of Lactobacillus plantarum was down about 2.5 times in contrast to control kimchi.

Keywords: Leuconostoc paramesenteroides, Kimchi, mutation, starter, fermentation

Starts of Metrics

Share this article on :

Related articles in MBL

Most Searched Keywords ?

What is Most Searched Keywords?

  • It is most registrated keyword in articles at this journal during for 2 years.