DOI QR코드

DOI QR Code

Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi

  • Jung, Suk-Hee ;
  • Park, Joung-Whan ;
  • Cho, Il-Jae ;
  • Lee, Nam-Keun ;
  • Yeo, In-Cheol ;
  • Kim, Byung-Yong ;
  • Kim, Hye-Kyung ;
  • Hahm, Young-Tae
  • Received : 2011.09.21
  • Accepted : 2012.09.10
  • Published : 2012.09.30

Abstract

This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus brevis by 16S rDNA sequencing and tentatively named Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2, respectively. Pediococcus sp. IJ-K1 was isolated from the early and middle fermentation stages of sauce-type kimchi whereas Lactobacillus sp. IJ-K2 was isolated from the late fermentation stage. The resistance of Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2 to artificial gastric and bile acids led to bacterial survival rates that were 100% and 84.21%, respectively.

Keywords

sauce-type kimchi;lactic acid bacteria;Pediococcus sp.;Lactobacillus sp.

References

  1. Cheigh HS, Park KY. 1994. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Crit Rev Food Sci Nutr 34: 175-203. https://doi.org/10.1080/10408399409527656
  2. Park WS, Lee IS, Han YS, Koo YJ. 1944. Kimchi preparation with combined Chinese cabbage and seasoning mixture stored separately. Korean J Soc Food Sci Technol 26: 231-238.
  3. Lim CR, Park HK, Han HU. 1989. Re-evaluation of isolation and identification of gram-positive bacteria in kimchi. Korean J Microbiol 27: 404-414.
  4. Park KY. 1995. The nutritional evaluation, and antimutagenic and anticancer effects of Kimchi. J Korean Soc Food Nutr 24: 169-182.
  5. Lee YO, Park KY, Cheigh HS. 1996. Antioxidative effect of Kimchi with various fermentation periods on the lipid oxidation of cooked ground meat. J Korean Soc Food Nutr 25: 261-266.
  6. Choi WY, Park KY. 1999. Anticaner effects of organic Chinese cabbage Kimchi. J Food Sci Nur 4: 113-116.
  7. Park JY, Rhee SH, Park KY. 2000. Enhancement of anticancer activities of Kimchi by manipulating ingredients. J Food Sci Nur 5: 126-130.
  8. Han GJ, Shin DS, Cho YS, Lee SY. 2007. Development of a multi-purpose sauce using Kimchi. Korean J Food Cookery Sci 23: 281-287.
  9. Lee SK, Ji GE, Park YH. 1999. The viability of bifidobacteria introduced into kimchi. Lett Appl Microbiol 28: 153-156. https://doi.org/10.1046/j.1365-2672.1999.00380.x
  10. So MH, Shin MY, Kim YB. 1996. Effects of psychrotrophic lactic acid bacterial starter on Kimchi fermentation. Korean J Soc Food Sci Technol 28: 806-813.
  11. Mheen TI, Kwon TW. 1984. Effect of temperature and salt concentration on Kimchi fermentation. Korean J Food Sci Technol 16: 443-450.
  12. Lee CW, Ko CY, Ha DM. 1992. Microloral changes of the lactic acid bacteria during Kimchi fermentation and identification of the isolates. Korean J Appl Microbiol Biotechnol 20: 102-109.
  13. Lee HJ, Baek JH, Yang M, Han HU, Ko YD, Kim HJ. 1993. Characteristics of lactic acid bacterial community during kimchi fermentation by temperature downshift. Korean J Microbiol 31: 346-353.
  14. Park JA, Heo GY, Lee JS, Oh YJ, Kim BY, Mheen TI, Kim CK, Ahn JS. 2003. Change of microbial communities in Kimchi fermentation at low temperature. Korean J Microbiol 39: 45-50.
  15. Weisburg WG, Barns SM, Pelletier DA, Lane DJ. 1991. 16S ribosomal DNA amplification for phylogenetic study. J Bacteriol 173: 697-703. https://doi.org/10.1128/jb.173.2.697-703.1991
  16. Chun J, Lee JH, Jung Y, Kim M, Kim S, Kim BK, Lim YW. 2007. EzTaxon: A web-based tool for the identification of prokaryotes based on 16S ribosomal RNA gene sequence. Int J Syst Evol Microbiol 57: 2259-2261. https://doi.org/10.1099/ijs.0.64915-0
  17. Saitou N, Nei M. 1987. The neighbor-joining method: a new method for reconstructing phylogenetic trees. Mol Biol Evol 4: 406-425.
  18. Tamura K, Dudley J, Nei M, Kumar S. 2007. MEGA4: Molecular Evolutionary Genetics Analysis (MEGA) software version 4.0. Mol Biol Evol 24: 1596-1599. https://doi.org/10.1093/molbev/msm092
  19. Peter HA, Nicholas SM. 1983. Bergey's Manual of Systematic Bacteriology. 2nd eds. Williams/Wilkins, Baltimore MD, USA. p 1208.
  20. So MH, Lee YS, Kim HS, Cho EJ, Yea MJ. 1996. An influence of salt concentrations on growth rates of lactic acid bacteria isolated from Kimchi. Korean J Food Nutr 9: 341-347.
  21. Shin EH. 2002. Studies on growth characteristics of Lactobacillus brevis isolated from Kimchi. Korean J Food Nutr 15: 215-219.
  22. Choi IK, Jung SH, Kim BJ, Park SY, Kim JH, Han HU. 2003. Novel Leuconostoc citreum starter culture system for the fermentation of Kimchi, a fermented cabbage product. Antonie Van Leeuwenhoek 84: 247-253. https://doi.org/10.1023/A:1026050410724
  23. Herbert A, Jeol LS. 2004. Sensory evaluation practices. 3rd eds. Academic Press, San Diego, CA, USA. p 79.
  24. Kim BJ, Lee HJ, Park SY, Kim JH, Han HU. 2000. Identification and characterization of Leuconostoc gelidum, isolated from Kimchi, a fermented cabbage product. J Microbiol 38: 132-136.
  25. Akcelik M. 2001. Identification of a lactose utilization and copper resistance plasmid in Lactococcus lactis sub sp. lactis MCL64. Turk J Vet Anim Sci 25: 783-787.
  26. Cox RP, Thomsen JK. 1990. Computer-aided identification of lactic acid bacteria using the API 50 CHL system. Lett Appl Microbiol 10: 257-259. https://doi.org/10.1111/j.1472-765X.1990.tb00120.x
  27. Cole CB, Fuller R, Carter SM. 1989. Effect of probiotic supplements of Lactobacillus acidophilus and Bifidobacterium adolescentis 2204 on ${\beta}$-glucosidase and ${\beta}$-glucuronidase activity in the lower gut of rats associated with a human fecal flora. Microbiol Ecol Health Dis 2: 223-225. https://doi.org/10.3109/08910608909140223

Cited by

  1. Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production vol.6, 2015, https://doi.org/10.3389/fmicb.2015.01402
  2. Lactobacillus curvatus WiKim38 isolated from kimchi induces IL-10 production in dendritic cells and alleviates DSS-induced colitis in mice vol.54, pp.7, 2016, https://doi.org/10.1007/s12275-016-6160-2
  3. Selection of potential probiotic Lactobacillus strains of human origin for use in dairy industry vol.241, pp.6, 2015, https://doi.org/10.1007/s00217-015-2511-1
  4. Isolation of Endotoxin Eliminating Lactic Acid Bacteria and a Property of Endotoxin Eliminating Protein vol.81, pp.6, 2016, https://doi.org/10.1111/1750-3841.13310

Acknowledgement

Supported by : Chung-Ang University