The culture of Pediococcus pentosaceus T1 inhibits Listeria proliferation in salmon fillets and controls maturation of Kimchi

Seongho Jang, Dongyun Lee, Il Sang Jang, Hyeon Son Choi, Hyung Joo Suh

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17 Citations (Scopus)


The objective of this study is to evaluate the antilisterial effect of Pediococcus pentosaceus T1, which was isolated from kimchi, and to assess its potential for extending the shelf life of salmon and kimchi. Pediococcus pentosaceus T1 culture effectively inhibited proliferation of Listeria monocytogenes in a dose-dependent manner in a salmon-based medium. Antilisterial effect of the culture was stronger than that of nisin, an antibacterial peptide, as evidenced by lower minimum inhibitory concentration value (20 mg/mL) compared to nisin (over 20 mg/mL). P. pentosaceus T1 culture also effectively inhibited the growth of Listeria in salmon fillet. In particular, the culture (6 g per 100 mL) showed a stronger inhibitory effect than sodium hypochlorite (0.2 mg/mL), a disinfectant used in food processing. In kimchi fermentation, the treatment with P. pentosaceus T1 culture suppressed changes of acidity and pH during maturation. The inhibitory effect of the culture on kimchi lactic acid bacteria, which include Leuconostoc mesenteroides and Lactobacillus sakei, led to a drastic decrease in maturation rates of kimchi. Moreover, sensory test on kimchi treated with P. pentosaceus T1 showed that the culture improved overall acceptability of kimchi, which can be observed in higher scores of sourness, texture, off-flavour and mouthfeel compared with untreated kimchi. The results of this study suggest that kimchi-derived P. pentosaceus T1 could be a potential antilisterial agent in fish products as well as a starter to control overmaturation of kimchi.

Original languageEnglish
Pages (from-to)29-37
Number of pages9
JournalFood Technology and Biotechnology
Issue number1
Publication statusPublished - 2015


  • Antibacterial activity
  • Antilisterial activity
  • Kimchi
  • Pediococcus pentosaceus T1
  • Salmon fillets

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering


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