Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Characterization of Low Temperature-adapted Leuconostoc citreum HJ-P4 and Its Dextransucrase for the Use of Kimchi Starter

  • Yim, Chang-Youn (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University) ;
  • Eom, Hyun-Ju (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University) ;
  • Jin, Qing (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University) ;
  • Kim, So-Young (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University) ;
  • Han, Nam-Soo (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University)
  • Published : 2008.12.31
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Abstract

Leuconostoc citreum HJ-P4 is a strain isolated for kimchi fermentation with its low temperature-adapted growth feature and its high dextransucrase activity. The detailed characteristics of cell growth and dextran sucrase activities were investigated at various environmental conditions such as temperatures, pHs, salts, and raw ingredients. This strain showed almost 2-fold higher maximal cell concentration ($X_{max}$) than that of the type culture Leuconostoc mesenteroides B-512F at $10^{\circ}C$. The $X_{max}$ of the strain was maximum at pH 7 and the cell growth was inhibited by salts in a dose-dependent mode up to 7%. Addition of pepper (<6%), garlic (<10%), and ginger (<2%) in kimchi gave no inhibition effect on the growth of HJ-P4. Dextransucrase synthesized by this strain retained over 80% of its maximum activity at $10^{\circ}C$ showing a comparable cold-adapted feature to its host microbe. This culture can be used as a starter culture in the industrial kimchi production giving desirable functions and predominance at low temperature.

Keywords

References

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