Journal of Microbiology and Biotechnology

  • 제34권8호
  • /
  • Pages.1653-1659
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  • 2024
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  • 1017-7825(pISSN)
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  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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Kimchi Lactic Acid Bacteria Starter Culture: Impact on Fermented Malt Beverage Volatile Profile, Sensory Analysis, and Physicochemical Traits

  • Moeun Lee (Fermentation regulation research group, World Institute of Kimchi) ;
  • Daun Kim (Fermentation regulation research group, World Institute of Kimchi) ;
  • Ki Won Lee (Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University) ;
  • Ji Yoon Chang (Fermentation regulation research group, World Institute of Kimchi)
  • 투고 : 2024.03.07
  • 심사 : 2024.06.10
  • 발행 : 2024.08.28
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초록

Starter cultures used during the fermentation of malt wort can increase the sensory characteristics of the resulting beverages. This study aimed to explore the aroma composition and flavor recognition of malt wort beverages fermented with lactic acid bacteria (Levilactobacillus brevis WiKim0194) isolated from kimchi, using metabolomic profiling and electronic tongue and nose technologies. Four sugars and five organic acids were detected using high-performance liquid chromatography, with maltose and lactic acid present in the highest amounts. Additionally, e-tongue measurements showed a significant increase in the sourness (AHS), sweetness (ANS), and umami (NMS) sensors, whereas bitterness (SCS) significantly decreased. Furthermore, 20 key aroma compounds were identified using gas chromatography-mass spectrometry and 15 key aroma flavors were detected using an electronic nose. Vanillin, citronellol, and β-damascenone exhibited significant differences in the flavor profile of the beverage fermented by WiKim0194, which correlated with floral, fruity, and sweet notes. Therefore, we suggest that an appropriate starter culture can improve sensory characteristics and predict flavor development in malt wort beverages.

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과제정보

This work was supported by the World Institute of Kimchi [Grant number KE2401-1] and funded by the Ministry of Science and ICT, Republic of Korea.

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