Earticle

초록

영어

The D-form of lactic acid is frequently detected in fermented foods, and an excessive dietary intake of D-lactic acid may induce metabolic stress in both infants and patients. This work was carried out to determine the prevailing microorganisms relevant to the accumulation of D-lactic acid in kimchi. Leuconostoc (Leuc.) mesenteroides and Leuc. citreum primarily synthesized D-lactate with a small quantity of L-form. Leuc. gelidum and Leuc. inhae evidenced patterns similar to this. Lactobacillus (Lb.) plantarum and Lb. brevis were shown to convert glucose into a balanced mixture of D-/L-lactic acid, whereas Lb. casei principally synthesized L-lactic acid and a very small quantity of D-lactic acid. When kimchi was incubated at 8 or 22℃, D-lactic acid was over-produced than L-form. Leuconostoc was determined as the primary producer between the initial to mid-phase of fermentation and Lb. plantarum or Lb. brevis seemed to boost D-lactic acid content during later stage of acid accumulation.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Jin, Qing [ Department of Food Science and Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University ]
• Yoon, Hyang-Sik [ Team for Food Research and Development, Chungcheongbuk-do Agricultural Research and Extension Services ]
• Han, Nam-Soo [ Department of Food Science and Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University ]
• Lee, Jun-Soo [ Department of Food Science and Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University ]
• Han, Jin-Soo [ College of Veterinary Medicine, Konkuk University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664