Effect of a Leuconostoc mesenteroides strain as a starter culture isolated from the kimchi

Jung Min Park; Jin Ho Shin; Da Jeong Bak; Un Jae Chang; Hyung Joo Suh; Kyong Whan Moon; Cheul Young Yang; Hoon Park; Jin Man Kim

doi:10.1007/s10068-013-0273-8

Effect of a Leuconostoc mesenteroides strain as a starter culture isolated from the kimchi

Jung Min Park, Jin Ho Shin, Da Jeong Bak, Un Jae Chang, Hyung Joo Suh, Kyong Whan Moon, Cheul Young Yang, Hoon Park, Jin Man Kim

Research output: Contribution to journal › Article › peer-review

9 Citations (Scopus)

Abstract

To investigate the effect of starter isolated from kimchi, we selected the most effective strain among the 121 strains examined and identified the strain as Leuconostoc mesenteroides LK93 through 16S rDNA sequencing. This strain exhibited resistance to acid and bile salts with good survival capacity and showed antimicrobial and antifungal activity. We investigated the effects of starter on kimchi fermentation. The kimchi was fermented at 25°C for 25 d. Furthermore, the LK93 strain was examined for its ability to inhibit the growth of film-forming yeast. It was determined that the LK93 strain could be a potential starter in kimchi.

Original language	English
Pages (from-to)	1729-1733
Number of pages	5
Journal	Food Science and Biotechnology
Volume	22
Issue number	6
DOIs	https://doi.org/10.1007/s10068-013-0273-8
Publication status	Published - 2013

Keywords

Leuconostoc mesenteroides
functional food
kimchi
lactic acid bacteria
starter culture

ASJC Scopus subject areas

Biotechnology
Food Science
Applied Microbiology and Biotechnology

Access to Document

10.1007/s10068-013-0273-8

Cite this

@article{c4a7948309e64ddfb2fbd4b3d9bc6f3d,

title = "Effect of a Leuconostoc mesenteroides strain as a starter culture isolated from the kimchi",

abstract = "To investigate the effect of starter isolated from kimchi, we selected the most effective strain among the 121 strains examined and identified the strain as Leuconostoc mesenteroides LK93 through 16S rDNA sequencing. This strain exhibited resistance to acid and bile salts with good survival capacity and showed antimicrobial and antifungal activity. We investigated the effects of starter on kimchi fermentation. The kimchi was fermented at 25°C for 25 d. Furthermore, the LK93 strain was examined for its ability to inhibit the growth of film-forming yeast. It was determined that the LK93 strain could be a potential starter in kimchi.",

keywords = "Leuconostoc mesenteroides, functional food, kimchi, lactic acid bacteria, starter culture",

author = "Park, {Jung Min} and Shin, {Jin Ho} and Bak, {Da Jeong} and Chang, {Un Jae} and Suh, {Hyung Joo} and Moon, {Kyong Whan} and Yang, {Cheul Young} and Hoon Park and Kim, {Jin Man}",

year = "2013",

doi = "10.1007/s10068-013-0273-8",

language = "English",

volume = "22",

pages = "1729--1733",

journal = "Food Science and Biotechnology",

issn = "1226-7708",

publisher = "Springer Netherlands",

number = "6",

}

TY - JOUR

T1 - Effect of a Leuconostoc mesenteroides strain as a starter culture isolated from the kimchi

AU - Park, Jung Min

AU - Shin, Jin Ho

AU - Bak, Da Jeong

AU - Chang, Un Jae

AU - Suh, Hyung Joo

AU - Moon, Kyong Whan

AU - Yang, Cheul Young

AU - Park, Hoon

AU - Kim, Jin Man

PY - 2013

Y1 - 2013

N2 - To investigate the effect of starter isolated from kimchi, we selected the most effective strain among the 121 strains examined and identified the strain as Leuconostoc mesenteroides LK93 through 16S rDNA sequencing. This strain exhibited resistance to acid and bile salts with good survival capacity and showed antimicrobial and antifungal activity. We investigated the effects of starter on kimchi fermentation. The kimchi was fermented at 25°C for 25 d. Furthermore, the LK93 strain was examined for its ability to inhibit the growth of film-forming yeast. It was determined that the LK93 strain could be a potential starter in kimchi.

AB - To investigate the effect of starter isolated from kimchi, we selected the most effective strain among the 121 strains examined and identified the strain as Leuconostoc mesenteroides LK93 through 16S rDNA sequencing. This strain exhibited resistance to acid and bile salts with good survival capacity and showed antimicrobial and antifungal activity. We investigated the effects of starter on kimchi fermentation. The kimchi was fermented at 25°C for 25 d. Furthermore, the LK93 strain was examined for its ability to inhibit the growth of film-forming yeast. It was determined that the LK93 strain could be a potential starter in kimchi.

KW - Leuconostoc mesenteroides

KW - functional food

KW - kimchi

KW - lactic acid bacteria

KW - starter culture

UR - http://www.scopus.com/inward/record.url?scp=84890928422&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84890928422&partnerID=8YFLogxK

U2 - 10.1007/s10068-013-0273-8

DO - 10.1007/s10068-013-0273-8

M3 - Article

AN - SCOPUS:84890928422

SN - 1226-7708

VL - 22

SP - 1729

EP - 1733

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

IS - 6

ER -

Effect of a Leuconostoc mesenteroides strain as a starter culture isolated from the kimchi

Abstract

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this