Earticle

초록

영어

This study was aimed to investigate the effect of glycine supplementation on the growth of Leuconostoc mesenteroides and Lactobacillus plantarum during kimchi fermentation. As preliminary experiment, the effect of supplementation of glycine (0-2.0%, w/v) to MRS medium on the growth of Leuc. mesenteroides and L. plantarum was evaluated. At 2.0% glycine in the MRS medium, cell growth rate was inhibited by 79% for L. plantarum and 27% for Leuc. mesenteroides. Subsequently, different concentrations of glycine (0, 0.5, and 2.0%, w/v) were applied for kimchi fermentation for 21 days, at 5oC. At day 14, the pH and titratable acidity (TA) of kimchi supplemented with 2.0% glycine were 4.83 and 0.38%, respectively, whilst the control kimchi had a pH of 4.49 and TA of 0.44%, respectively. The ratio of Leuconostoc/ Lactobacillus in kimchi increased as the concentration of glycine increased. The results show that the presence of glycine affected the growth of the 2 lactic acid bacteria, particularly of L. plantarum.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Ki-Hyo Jang [ Faculty of Health Engineering and Science, Victoria University, Department of Food and Nutrition, Kangwon National University ]
• Woo-Cheul Han [ Department of Food and Nutrition, Kangwon National University ]
• Seol-Hee Ji [ Department of Food and Nutrition, Kangwon National University ]
• Soon Ah Kang [ Department of Fermented Food Science, Seoul University of Venture and Information ]
• Nagendra P. Shah [ Faculty of Health Engineering and Science, Victoria University ] Corresponding Author

참고문헌

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간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664