Novel Starter Culture for Kimchi, Using Bacteriocin-producing Enterococcus faecium Strain

Enterococcus faecium bacteriocin 생산균주를 starter로 이용한 김치의 제조

  • 하덕모 (동국대학교 공과대학 식품공학과) ;
  • 차동수 (동국대학교 공과대학 식품공학과)
  • Published : 1994.10.01

Abstract

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$\circ$C . The pH of Kimchi fell rapidly to 4.0~4.2 in the early fermentation stage, and then, has gone down very slowly throughout further fermentation. The lactic acid bacte- ria, 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$\circ$C. 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$\circC, for 8 days and at 20 or 30$\circ$C for 2 days. Thereafter, the activity disappeared quickly. The gas production by fermentation was also suppressed considerably, and their volume produced after fermentation at 20$\circ$C for 14 days corresponded to 60% of those of the control.

Keywords

Kimchi stater;Kimchi fermentation;bacteriocin;Ecterococcus faecium

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