Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Production of a Fermented Korean Pear Puree using a New Strain Leuconostoc mesenteroides KACC 91495P Isolated from Kimchi

김치에서 신규 Leuconostoc mesenteroides KACC 91495P 균주의 분리 및 이를 이용한 배 발효물의 제조

  • In, Man-Jin (Department of Human Nutrition and Food Science and International Institute of Bio and Health Science, Chungwoon University) ;
  • Kim, Hye-Min (Department of Human Nutrition and Food Science and International Institute of Bio and Health Science, Chungwoon University) ;
  • Jin, Hea-Jin (Department of Human Nutrition and Food Science and International Institute of Bio and Health Science, Chungwoon University) ;
  • Kim, Dong-Chung (Department of Human Nutrition and Food Science and International Institute of Bio and Health Science, Chungwoon University) ;
  • Oh, Nam-Soon (Department of Food Science and Technology, Kongju National University) ;
  • Chae, Hee-Jeong (Natural Choice Co., Ltd.)
  • 인만진 (청운대학교 식품영양학과 및 국제 바이오.건강과학연구소) ;
  • 김혜민 (청운대학교 식품영양학과 및 국제 바이오.건강과학연구소) ;
  • 진혜진 (청운대학교 식품영양학과 및 국제 바이오.건강과학연구소) ;
  • 김동청 (청운대학교 식품영양학과 및 국제 바이오.건강과학연구소) ;
  • 오남순 (공주대학교 식품공학과) ;
  • 채희정 (내추럴 초이스(주))
  • Received : 2009.12.29
  • Accepted : 2010.03.04
  • Published : 2010.03.31
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Abstract

A lactic acid bacterial strain showing fast growth and high acid production in Korean pear puree was isolated from Kimchi. This strain was analyzed by API 50 CHL kit and 16S rRNA sequencing analysis and identified as Leuconostoc (Ln.) mesenteroides KACC 91495P. Korean pear puree was fermented using Ln. mesenteroides KACC 91495P strain at $30^{\circ}C$ for 18 h. The changes of pH, titratable acidity and viable cell number during fermentation were investigated. The pH and titratable acidity were reached to pH 3.86 and 1.09% after 18 h fermentation, respectively. The viable cell population of Ln. mesenteroides KACC 91495P was rapidly increased to $2.0{\times}10^9\;CFU/g$ during the 9 h of cultivation. The contents of lactic acid, acetic acid and malic acid were determined to be 0.213, 0.259, and 0.217% after 18 h fermentation, respectively. The content of polyphenolic compounds, known as antioxidants, in pear puree were enhanced by Ln. mesenteroides KACC 91495P cultivation. The level of total polyphenolic compounds was increased to around 140% of initial concentration. When the fermented pear puree was kept at $4^{\circ}C$, pH, titratable acidity and number of viable cells population were nearly maintained for 13 days.

김치에서로부터 배 파쇄물에서 생육과 산 생성이 우수한 유산균을 선발하였다. 선발된 균주는 Ln. mesenteroides로 동정되었으며, 국립농업과학원 농업유전자원센터에 KACC 91495P로 기탁하였다. KACC 91495P 균주를 배 파쇄물에 접종한 후 pH, 적정산도, 생균수의 변화를 경시적으로 분석하였다. 배양액의 pH는 배양 9시간 이후 pH 4.05로 급격히 감소한 후 배양 18시간에 pH 3.86까지 완만하게 감소하였다. 적정산도는 배양 초기부터 15시간까지 지속적으로 증가하여 1.09% 수준에서 평형을 이루었다. 생균수는 접종 후 9시간까지 급격히 증가하고 그 이후 완만하게 증가하여 배양 18시간에는 $2.9{\times}10^9\;CFU/g$까지 증가하였다. 유기산 농도는 배양시간에 비례하여 증가하여 18시간 배양 후 젖산이 0.213%, 초산이 0.259%, 사과산이 0.217%로 분석되었다. 또한 배 발효액의 총 폴리페놀 함량은 9시간 배양 후 $134\;{\mu}g$ tannic acid/mL에서 $185\;{\mu}g$ tannic acid/mL로 약 40% 증가하였으며 따라서 DPPH radical 소거활성도 향상되었다. 또한 $4^{\circ}C$에서 KACC 91495P 균주에 의한 배 발효물은 약 2주일의 저장기간 동안 pH, 적정산도, 총균수의 변화는 미미하였다.

Keywords

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