Enterococcus faecium bacteriocin 생산균주를 starter로 이용한 김치의 제조

하덕모,차동수 한국산업미생물학회 1994 한국미생물·생명공학회지 Vol.22 No.5

김치의 적식기를 연장시키기 위한 방법으로 bacteriocin 생산균주인 Enterococcus faecium DU 0267를 starter로 김치담금시에 첨가하여 10, 20 및 30℃ 에서 발효시키면서 pH, 각 젖산균군 균수, bacteriocin 활성, 및 가스발생을 비첨가구의 것과 비교하였다. 첨가구의 pH는 bacteriocin 생산균의 접종으로 비첨가구에 비하여 초기에 급속히 pH 4.0∼4.2에 도달하고 그 이후에 있어서의 pH의 저하는 훨씬 더 완만하였다. 김치 중의 젖산균은 발효초기에 억제되며 특히 Lactobacillus속균이 크게 억제되었고 Leuconostoc속균에 대해서도 상당하나 억제효과를 나타내었다. 이들의 pH 및 젖산균의 경시적 변화의 양상은 각 온도에 있어서 비슷한 경향이며 이들 효과는 30℃ 에서 보다 10 및 20℃ 에서 현저하였다. 김치발효조기의 bacteriocin 생산균의 대수증식기에 그 활성은 높아지고 10℃ 에서는 8일째에, 20 및 30℃ 에서는 2일째에 각각 최고치에 도달하여 그 이후 급속히 소실되었다. 발효에 의해서 김치에서 발생하는 가스도 크게 감소되고 20℃에서 14일간 발효 후의 가스발생량은 비첨가구의 약 60%였다. For an extension of the palatable stage in Kimchi which was limited by further lowering pH as the fermentation proceeds, the starter culture of bacteriocin-producing Enterococcus faecium DU 0267 obtained from Kimchi was added at the preparation time, and pH, bacteriocin activity, growth of lactic acid bacterial group and gas production in Kimchi were examined during the fermentation at 10, 20 and 30℃. The pH of Kimchi fell rapidly 4.0∼4.2 in the early fermentation stage, and then, has gone down very slowly throughout further fermentation. The lactic acid bacteria, particularly lactobacilli and leuconostoc, were remarkably slower in its growth than those in the control. Although the patterns of these change during fermentation at different temperatures were similar, these effects by the addition of starter were enhanced at 10 and 20℃. The bacteriocin activity was increased rapidly during log phase of the bacteriocin producer strain in the early fermentation stage of Kimchi and reached their maximum after fermentation at 10℃, for 8 days and at 20 or 30℃ for 2 days. Thereafter, the activity disappeared quickly. The gas production by fermentation was also suppressed considerably, and their volume produced after fermentation at 20℃ for 14 days corresponded to 60% of those of the control.

Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi

( Kang Wook Lee ),( Geun Su Kim ),( A Hyong Baek ),( Hyun Sun Hwang ),( Do Young Kwon ),( Sang Gu Kim ),( Sang Yun Lee ) 한국미생물 · 생명공학회 2020 Journal of microbiology and biotechnology Vol.30 No.7

This study was focused on developing and obtaining a kimchi starter for use in commercial kimchi production. Kimchi varieties made with selected starters are of high quality, have high levels of mannitol, and extended shelf life. The starters were screened for properties such as mannitol production, low gas/acid production, and acid resistance. Finally, kimchi fermentation testing was performed using selected LAB starters. Kimchi samples were prepared with lactic acid bacteria (LAB) starters, including Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104. The LAB starters are isolated from kimchi and can grow under pH 3.0 and low temperature conditions of 5℃. Four kimchi samples were fermented and stored for 28 days at 5℃. The kimchi samples made with starters (PBio03 and PBio104) had better quality (production of mannitol and maintenance of heterofermentative LAB dominance) than the non-starter kimchi samples. In the starter kimchi, Leu. mesenteroides was the dominant LAB, comprising 80% and 70% of total LAB counts at 7 and 21 days, respectively. Mannitol content of the kimchi with Leu. mesenteroides PBio03 was 1,423 ± 19.1 mg/ 100 g at 28 days, which was higher than that of the non-starter kimchi sample (1,027 ± 12.2 mg/100 g). These results show the possibility of producing kimchi with improved qualities using Leu. mesenteroides PBio03 and PBio104 as starters.

A Non-yeast Kefir-like Fermented Milk Development with Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6

Bomee Lee,Cheng-Chung Yong,Hae-Chang Yi,Saehun Kim,Sejong Oh 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.4

The use of yeast assist kefir fermentation, but also can cause food spoilage if uncontrolled. Hence, in this study, the microbial composition of an existing commercial kefir starter was modified to produce a functional starter, where Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6 were used to replace yeast in the original starter to produce non-yeast kefir-like fermented milk. The functional starter containing L. acidophilus KCNU and L. brevis Bmb6 demonstrated excellent stability with 1010 CFU/g of total viable cells throughout the 12 weeks low-temperature storage. The newly developed functional starter also displayed a similar fermentation efficacy as the yeastcontaining control starter, by completing the milk fermentation within 12 h, with a comparable total number of viable cells (108 CFU/mL) in the final products, as in control. Sensory evaluation revealed that the functional starter-fermented milk highly resembled the flavor of the control kefir, with enhanced sourness. Furthermore, oral administration of functional starter-fermented milk significantly improved the disease activity index score by preventing drastic weight-loss and further deterioration of disease symptoms in DSS-induced mice. Altogether, L. acidophilus KCNU and L. brevis Bmb6 have successfully replaced yeast in a commercial starter pack to produce a kefir-like fermented milk beverage with additional health benefits. The outcome of this study provides an insight that the specific role of yeast in the fermentation process could be replaced with suitable probiotic candidates.

블루베리 천연 발효액종을 첨가한 우리밀 식빵의 품질 특성

최상호(Sang-Ho Choi) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.5

In this study, a natural fermentation starter formulation was developed for manufacturing Korean bread products by substituting baker’s yeast with naturally fermented blueberry starters. As the incubation time of the blueberry extracts increased, the pH and total titratable acidity increased. The sweetness (brix%) of blueberry extracts containing various amounts of sugar were higher than the other sample. The result of alcoholicity for naturally fermented blueberry extracts, the fermented blueberry extract containing 20% sugar was highest. Lactic acid bacteria counts increased until the 4th day; however, it decreased from the 5th day, and viable yeast counts increased consistently until the 5th day. The volume for naturally fermented blueberry extracts increased as the incubation time increased. As the fermentation time of blueberry starters increased, the pH of bread dough decreased. The RVA analysis conveyed that wheat flour retrogradation was retarded by increasing the blueberry starter content. The weight of pan breads containing blueberry starters were higher than that of the control, while the volume, specific volume and baking loss rate were lower than those of the control. The moisture content of pan breads containing blueberry starter decreased as storage time increased. In analyzing the visible mold colony during 7 days of storage at 28℃, mold growth in pan breads containing the blueberry starter was retarded. The hardness of breads containing blueberry starters were significantly increased as storage time increased. The breads containing 50% naturally fermented blueberry starter have acceptable sensory properties. In conclusion, these results indicated that 50% of natural fermentation blueberry starter could be very useful as a substitute for yeast when making naturally fermented bread.

Production of benzoic acid as a natural compound in fermented skim milk using commercial cheese starter

Park, Sun-Young,Yoo, Mi-Young,Paik, Hyun-Dong,Lim, Sang-Dong Elsevier 2017 Journal of dairy science Vol.100 No.6

<P>In this study, we investigated the production of natural benzoic acid (BA) in skim milk fermentation by 5 kinds of commercial cheese starters. Five kinds of starter were inoculated into 10% reconstituted skim milk, and then the culture was incubated at 2-h intervals for 10 h at 30, 35, and 40 degrees C. In fermentation by MW 046 N+LH 13, the starter for making raclette, BA was highly detected after 8 h at 30 and 35 degrees C. In fermentation by LH 13, the starter for making berg, BA steadily increased and was highly detected at 40 degrees C. In fermentation by TCC-3+TCC-4, the starter for making Caciocavallo and mozzarella, BA was detected after 2 h at 40 degrees C. Also, BA was detected after 4 and 8 h at 35 and 30 degrees C, respectively. In fermentation by Flora-Danica, the starter for making Gouda, BA was increased until 6 h and decreased after 6 h at all temperatures. Among the 5 kinds of fermentation, the level of BA was the highest in fermentation by Flora-Danica at 6 h at 35 degrees C, at 14.55 mg/kg.</P>

Success Stories in the Brewing Industry Using Korean Fermentation Starters

Woochang SHIN 한국생물공학회 2021 한국생물공학회 학술대회 Vol.2021 No.10

Fermentation starters for the brewing industry in Korea have been largely dependent on imports from foreign countries and not being used properly for their purpose. In addition, a Korean traditional brewing agent, NURUK, has problems in stability and safety. Most countries where the brewing industry have been developed have the management system at the national or association levels to provide fermentation starters customized. Unfortunately, we have not established such a system yet and have not satisfied diverse demands for the production and supply of fermentation starters in small amounts of multi-items required by the brewing industry. In this aspect, I would like to introduce some cases that succeed product development using yeast, lactic acid bacteria, and acetic acid bacteria isolated from our traditional fermented foods and have an opportunity to discuss the necessity and importance of native fermentation starters.

Review : Starter Cultures for Kimchi Fermentation

( Mo Eun Lee ),( Ja Young Jang ),( Jong Hee Lee ),( Hae Woong Park ),( Hak Jong Choi ),( Tae Woon Kim ) 한국미생물 · 생명공학회 2015 Journal of microbiology and biotechnology Vol.25 No.5

Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the taste and quality of kimchi, which may make it difficult to produce industrial-scale kimchi with consistent quality. The use of starter cultures has been considered as an alternative for the industrial production of standardized kimchi, and recent trends suggest that the demand for starter cultures is on the rise. However, several factors should be carefully considered for the successful application of starter cultures for kimchi fermentation. In this review, we summarize recent studies on kimchi starter cultures, describe practical problems in the application of industrial-scale kimchi production, and discuss the directions for further studies.

Kefir 배양용 기능성 복합 Starter 개발

이봄이 ( Bomee Lee ),이해창 ( Hae-chang Yi ),문용일 ( Yong-ii Moon ),오세종 ( Sejong Oh ) 한국유가공기술과학회 2018 Journal of Dairy Science and Biotechnology (JMSB) Vol.36 No.3

Kefir, which originates in the Caucasian mountains, is a cultured milk beverage produced by a combination of acidic and alcoholic fermentation. Kefir products are commonly used as food vehicles to deliver health-promoting materials including kefran and lactic acid bacteria to consumers. The aim of this study was to develop a freeze-dried starter culture without yeast and assess the suitability of kefir-like dairy products for the growth of lactic acid bacteria and the acidification of milk. Pasteurized whole milk (SNF 8.5%) stored at 25℃ was aseptically inoculated with starter cultures (0.002% w/v); it was kept at 25℃ until the pH attained a value of 4.6. Ten grams of the kefir-like product sample was diluted with 90 mL of 0.15% peptone water diluent in a milk dilution bottle, followed by uniform mixing for 1 min. Viable cells of Lactobacillus species were enumerated on modified-MRS agar (pH 5.2), with incubation at 37℃ for 48 h. Viable cells of Lactococcus species were enumerated on M17-lactose agar, with incubation at 32℃ for 48 h. The pH attained a value of 4.6 after fermentation for 9 h 30 min (Starter 1), 9 h 45 min (Starter 2), and 12 h (Starter 3). The viable cell count of Lactobacillus sp. and Lactococcus sp. was initially 10⁵∼10⁶ CFU/g; it increased significantly to 10⁹ CFU/g after 12 h of incubation. During the storage of the kefir-like products at 4℃ for 1 4 days, the total viable cell numbers were unchanged, but the pH decreased slightly. The consistency of the kefir products increased gradually during the storage. The organoleptic properties of the kefir products fermented using the new starter culture are more desirable than those of commercial kefir. These results suggest that the newly developed starter culture without yeast could be suitable for kefir fermentation.

탁주용 곰팡이 고체종국 제조 및 품질 특성

백창호,백성열,문지영,최한석,강지은,정석태,여수환 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.6

In this study, we investigated the effect of fermentation conditions on the amylolytic and proteolytic activities of Aspergillus luchuensis strain 74-5 and Aspergillus oryzae strain 75-2, which are used in the preparation of the starter culture, for Takju (Korean traditional rice wine). The starter culture was optimized using different conditions, such as inoculum size, inoculation temperature, and incubation time. The enzyme activities under each condition were measured. In the A. luchuensis strain 74-5 starter culture, the α-amylase and glucoamylase activities increased, however the activity of acidic protease decreased as the diluent to starter culture ratio increased. In the A. oryzae 75-2 starter culture, all enzyme activities were maintained at a higher level even at 5% inoculation ratio. Higher enzyme activities were observed in the middle range of inoculation temperature (35, 40℃), than in the lower range (20, 30℃). Enzyme activity in the starter culture varied with incubation time, however it was the highest at 144 and 120 hr, respectively, for A. luchuensis strain 74-5 and A. oryzae strain 75-2. The spore count of the starter culture was approximately 2×107 during fermentation, out of which contamination by aerobic bacteria was about 3×103. The results suggested that the starter culture of each strain could be used as an inoculum for fermentation. However, we needs to conduct further research for the selection of suitable diluting agents as well as drying methods to reduce the contamination by aerobic bacteria, while retaining the enzyme activity.

Lactic Acid Bacterial Starter Culture with Antioxidant and γ-Aminobutyric Acid Biosynthetic Activities Isolated from Flatfish-Sikhae Fermentation

원영걸,유현희,장영효,황한준 한국식품영양과학회 2015 Journal of medicinal food Vol.18 No.12

The aim of this study is to select a lactic acid bacterial strain as a starter culture for flatfish-Sikhae fermentation and to evaluate its suitability for application in a food system. Four strains of lactic acid bacteria isolated from commercial flatfish-Sikhae were identified and selected as starter culture candidates through investigation of growth rates, salt tolerance, food safety, and functional properties such as antioxidative and antimicrobial activities. The fermentation properties of the starter candidates were also examined in food systems prepared with these strains (candidate batch) in comparison with a spontaneous fermentation process without starter culture (control batch) at 15 °C. The results showed that the candidate YG331 batch had better fermentation properties such as viable cell count, pH, and acidity than the other experimental batches, including the control batch. The results are expressed according to selection criteria based on a preliminary sensory evaluation and physiochemical investigation. Also, only a small amount of histamine was detected with the candidate YG331 batch. The radical scavenging activity of the candidate batches was better compared with the control batch, and especially candidate YG331 batch showed the best radical scavenging activity. Also, we isolated another starter candidate (identified as Lactobacillus brevis PM03) with γ-aminobutyric acid (GABA)-producing activity from commercial flatfish-Sikhae products. The sensory scores of the candidate YG331 batch were better than those of the other experimental batches in terms of flavor, color, and overall acceptance. In this study, we established selection criteria for the lactic acid bacterial starter for the flatfish-Sikhae production and finally selected candidate YG331 as the most suitable starter.