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Suyeon Jeong - One of the best experts on this subject based on the ideXlab platform.
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Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality
Journal of Food Science, 2018Co-Authors: Suyeon JeongAbstract:A sulfite-based oxygen scavenger (SOS) was developed with sodium metabisulfite and applied to Kimchi packaging in an attempt to prevent oxygen-mediated Kimchi quality degradation. The results of the oxygen- scavenging capacity test showed that the SOS had a competitive oxygen- scavenging performance in comparison with commercial oxygen scavengers. The Kimchi was packaged with and without the SOS and stored over 12 weeks at 0 and 10 °C for an SOS application test. The Kimchi treated with the SOS showed a significantly lower (P < 0.05) headspace oxygen and carbon dioxide concentration and pressure inside the packages than the control. The pH and titratable acidity values indicated that the SOS did not retard the Kimchi fermentation process. The Hunter L, a, and b values in the Kimchi packaged with the SOS were significantly higher (P < 0.05) than those in the control. After 12 weeks of storage, the total aerobic bacteria counts were reduced by 1.32 and 2.97 log CFU/g, lactic acid bacteria counts were reduced by 2.22 and 4.42 log CFU/g, and total yeasts and molds counts were reduced by 1.76 and 3.04 log CFU/g at 0 and 10 °C, respectively, by the SOS compared to those in the control. These results demonstrated that the developed SOS inhibited oxygen-mediated deterioration of the Kimchi, but did not affect the Kimchi fermentation. Therefore, our SOS can be used as an active food-packaging technology for Kimchi quality preservation. PRACTICAL APPLICATION: A newly designed sulfite-based oxygen scavenger was applied in Kimchi packaging, and it showed remarkable preventive effects on the Kimchi quality deterioration caused by oxygen. Accordingly, it can be used as an active food-packaging technology to maintain Kimchi quality during the storage period. Moreover, it can also be effectively utilized in the packaging of other high-moisture foods such as meat, fish, fruits, vegetables, and dairy products.; © 2018 Institute of Food Technologists®.
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Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality
Journal of food science, 2018Co-Authors: Jungsoo Lee, Suyeon Jeong, Hyungyu Lee, Chi Heung Cho, Seungran YooAbstract:A sulfite-based oxygen scavenger (SOS) was developed with sodium metabisulfite and applied to Kimchi packaging in an attempt to prevent oxygen-mediated Kimchi quality degradation. The results of the oxygen- scavenging capacity test showed that the SOS had a competitive oxygen- scavenging performance in comparison with commercial oxygen scavengers. The Kimchi was packaged with and without the SOS and stored over 12 weeks at 0 and 10 °C for an SOS application test. The Kimchi treated with the SOS showed a significantly lower (P < 0.05) headspace oxygen and carbon dioxide concentration and pressure inside the packages than the control. The pH and titratable acidity values indicated that the SOS did not retard the Kimchi fermentation process. The Hunter L, a, and b values in the Kimchi packaged with the SOS were significantly higher (P < 0.05) than those in the control. After 12 weeks of storage, the total aerobic bacteria counts were reduced by 1.32 and 2.97 log CFU/g, lactic acid bacteria counts were reduced by 2.22 and 4.42 log CFU/g, and total yeasts and molds counts were reduced by 1.76 and 3.04 log CFU/g at 0 and 10 °C, respectively, by the SOS compared to those in the control. These results demonstrated that the developed SOS inhibited oxygen-mediated deterioration of the Kimchi, but did not affect the Kimchi fermentation. Therefore, our SOS can be used as an active food-packaging technology for Kimchi quality preservation. PRACTICAL APPLICATION: A newly designed sulfite-based oxygen scavenger was applied in Kimchi packaging, and it showed remarkable preventive effects on the Kimchi quality deterioration caused by oxygen. Accordingly, it can be used as an active food-packaging technology to maintain Kimchi quality during the storage period. Moreover, it can also be effectively utilized in the packaging of other high-moisture foods such as meat, fish, fruits, vegetables, and dairy products.
Jongsik Chun - One of the best experts on this subject based on the ideXlab platform.
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bacterial community analysis during fermentation of ten representative kinds of Kimchi with barcoded pyrosequencing
Food Microbiology, 2012Co-Authors: Eun-jin Park, Jongsik Chun, Che Ok Jeon, Wan-soo Park, Changjun Cha, Jinwoo BaeAbstract:Abstract Kimchi, a food made of fermented vegetables, is densely populated by indigenous microorganisms that originate from the raw ingredients under normal conditions. Most microbiological studies on Kimchi have been on the most popular dish, baechu-Kimchi (Chinese cabbage Kimchi). Therefore, relatively little is known about the various other kinds of Kimchi (depending on the region, season, main ingredient, starter culture inoculation and recipe). In this study, we collected 100 samples periodically during the fermentation of ten representative kinds of Kimchi (including starter-inoculated Kimchi) that were stored in the refrigerator (4 °C) during the 30−35 days fermentation period. The multiplex barcoded pyrosequencing of a hypervariable V1−V3 region of the 16S ribosomal RNA (rRNA) gene tagged with sample-specific barcodes for multiplex identifiers was employed for bacterial community profiling. We found that bacterial communities differed between starter-inoculated and non-inoculated Kimchi at the early stages of fermentation, but overall there were no significant differences in the late phases. Also, the diversity and richness of bacterial communities varied depending on the various types of Kimchi, and these differences could largely be explained by the major ingredients and the manufacture processes of each types of Kimchi. This study provides the comprehensive understanding of the factors influencing the biodiversity of the Kimchi ecosystem.
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bacterial community structure in Kimchi a korean fermented vegetable food as revealed by 16s rrna gene analysis
International Journal of Food Microbiology, 2005Co-Authors: Myungjin Kim, Jongsik ChunAbstract:Kimchi is a traditional Korean food fermented from a variety of vegetables. We elucidated the microbial community structure of five commercially produced Kimchis made from Chinese cabbage by examining culture-independent 16S rRNA gene clone libraries. Most of the clones (347 out of 348) belonged to lactic acid bacteria and included several species of the genera Lactobacillus, Leuconostoc and Weissella. Weissella koreensis was found in all the samples and predominated in three of them (42.6–82%). Leuconostoc gelidum, Leuconostoc gasicomitatum and Lactobacillus sakei were common in the remaining Kimchi clone libraries (N34%). The composition of bacterial phylotypes in Kimchi varied between samples. Our approach revealed different community structures from those reported in previous culture-dependent studies based on phenotypic identification methods. The culture-independent method used here proved to be efficient and accurate and showed that the bacterial communities in Kimchi differ from those in other fermented vegetable foods. D 2005 Elsevier B.V. All rights reserved.
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Bacterial community structure in Kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis
International Journal of Food Microbiology, 2005Co-Authors: Jongsik ChunAbstract:Kimchi is a traditional Korean food fermented from a variety of vegetables. We elucidated the microbial community structure of five commercially produced Kimchis made from Chinese cabbage by examining culture-independent 16S rRNA gene clone libraries. Most of the clones (347 out of 348) belonged to lactic acid bacteria and included several species of the genera Lactobacillus, Leuconostoc and Weissella. Weissella koreensis was found in all the samples and predominated in three of them (42.6-82%). Leuconostoc gelidum, Leuconostoc gasicomitatum and Lactobacillus sakei were common in the remaining Kimchi clone libraries (>34%). The composition of bacterial phylotypes in Kimchi varied between samples. Our approach revealed different community structures from those reported in previous culture-dependent studies based on phenotypic identification methods. The culture-independent method used here proved to be efficient and accurate and showed that the bacterial communities in Kimchi differ from those in other fermented vegetable foods.
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Leuconostoc Kimchii sp. nov., a new species from Kimchi.
International Journal of Systematic and Evolutionary Microbiology, 2000Co-Authors: Jeong Ho Kim, Jongsik Chun, Hong Ui HanAbstract:A Gram-positive, catalase-negative, facultatively anaerobic, coccus-shaped bacterium, designated IH25T, was isolated from Kimchi, a traditional Korean vegetable product. Phylogenetic analysis based on almost complete 16S rDNA sequences placed the isolate in a monophyletic clade corresponding to the genus Leuconostoc. All validly described species in the genus Leuconostoc, with the exception of Leuconostoc fallax, showed high sequence identity of over 97%. The 16S rDNA sequence of strain IH25T showed the highest homology to those of Leuconostoc gelidum DSM 5578T (98.9%) and Leuconostoc citreum KCTC 3526T (98.3 %). However, DNA-DNA hybridization experiments indicated that the organism represents a novel genomic species in the genus, since the previously known leuconostocs share DNA homology with strain IH25T of less than 70%. In this work, it is proposed that isolate IH25T be classified in the genus Leuconostoc as Leuconostoc Kimchii sp. nov. The type strain of Leuconostoc Kimchii is IH25T (= KCTC 2386T = IMSNU 11154T).
Che Ok Jeon - One of the best experts on this subject based on the ideXlab platform.
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Unraveling microbial fermentation features in Kimchi: from classical to meta-omics approaches
Applied Microbiology and Biotechnology, 2020Co-Authors: Se Hee Lee, Seong Woon Roh, Tae Woong Whon, Che Ok JeonAbstract:Kimchi is a traditional Korean fermented food prepared via spontaneous fermentation by various microorganisms originating from vegetables such as Kimchi cabbage, radishes, and garlic. Recent advances in meta-omics approaches that integrate metataxonomics, metagenomics, metatranscriptomics, and metabolomics have contributed to explaining and understanding food fermentation processes. Kimchi microbial communities are composed of majorly lactic acid bacteria such as Leuconostoc , Lactobacillus , and Weissella and fewer eukaryotic microorganisms and Kimchi fermentation are accomplished by complex microbial metabolisms to produce diverse metabolites such as lactate, acetate, CO_2, ethanol, mannitol, amino acids, formate, malate, diacetyl, acetoin, and 2, 3-butanediol, which determine taste, quality, health benefit, and safety of fermented Kimchi products. Therefore, in the future, Kimchi researches should be systematically performed using the meta-omics approaches to understand complex microbial metabolisms during Kimchi fermentation. Key points • Spontaneous fermentation by raw material microbes gives Kimchi its unique flavor. • The Kimchi microbiome is altered by environmental factors and raw materials. • Through the multi-omics approaches, it is possible to accurately analyze the diversity and metabolic characteristics of Kimchi microbiome and discover potential functionalities.
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Kimchi microflora: history, current status, and perspectives for industrial Kimchi production
Applied Microbiology and Biotechnology, 2014Co-Authors: Ji Young Jung, Se Hee Lee, Che Ok JeonAbstract:Kimchi, a traditional Korean food made by the fermentation of vegetables, has become popular globally because of its organoleptic, beneficial, and nutritional properties. Spontaneous Kimchi fermentation in unsterilized raw materials leads to the growth of various lactic acid bacteria (LAB), which results in variations in the taste and sensory qualities of Kimchi products and difficulties in the standardized industrial production of Kimchi. Raw materials, Kimchi varieties, ingredients, and fermentation conditions have significant effects on the microbial communities and fermentative characteristics of Kimchi during fermentation. Heterofermentative LAB belonging to the genera Leuconostoc , Lactobacillus , and Weissella are likely to be key players in Kimchi fermentation and have been subjected to genomic and functional studies to gain a better understanding of the fermentation process and beneficial effects of Kimchi. The use of starter cultures has been considered for the industrial production of high quality, standardized Kimchi. Here, we review the composition and biochemistry of Kimchi microflora communities, functional and genomic studies of Kimchi LAB, and perspectives for industrial Kimchi production.
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Effects of red pepper powder on microbial communities and metabolites during Kimchi fermentation
International journal of food microbiology, 2012Co-Authors: Sang Hyeon Jeong, Ji Young Jung, Hye-young Seo, Hyo Jung Lee, Hee Lee, Wan-soo Park, Che Ok JeonAbstract:To investigate the effects of red pepper powder on Kimchi fermentation, Baechu (Chinese cabbage) and Mu (radish) Kimchi, with and without red pepper powder, were prepared and their characteristics, including pH, colony-forming units (CFU), microbial communities, and metabolites, were periodically monitored for 40days. Measurements of pH and CFU showed that the lag phases of Kimchi fermentation were clearly extended by the addition of red pepper powder. Microbial community analysis using a barcoded pyrosequencing analysis showed that the bacterial diversities in Kimchi with red pepper powder decreased more slowly than Kimchi without red pepper powder as Kimchi fermentation progressed. The Kimchi microbial communities were represented mainly by the genera Leuconostoc and Lactobacillus in all Kimchi, and the abundance of Weissella was negligible in Kimchi without red pepper powder. However, interestingly, Kimchi with red pepper powder contained much higher proportions of Weissella than Kimchi without red pepper powder, while the proportions of Leuconostoc and Lactobacillus were evidently lower in Kimchi with red pepper powder compared to Kimchi without red pepper powder. Metabolite analysis using a (1)H NMR technique also showed that the fermentation of Kimchi with red pepper powder progressed a little more slowly than that of Kimchi without red pepper powder. Principle component analysis using microbial communities and metabolites supported the finding that the addition of red pepper powder into Kimchi resulted in the slowing of the Kimchi fermentation process, especially during the early fermentation period and influenced the microbial succession and metabolite production during the Kimchi fermentation processes.
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bacterial community analysis during fermentation of ten representative kinds of Kimchi with barcoded pyrosequencing
Food Microbiology, 2012Co-Authors: Eun-jin Park, Jongsik Chun, Che Ok Jeon, Wan-soo Park, Changjun Cha, Jinwoo BaeAbstract:Abstract Kimchi, a food made of fermented vegetables, is densely populated by indigenous microorganisms that originate from the raw ingredients under normal conditions. Most microbiological studies on Kimchi have been on the most popular dish, baechu-Kimchi (Chinese cabbage Kimchi). Therefore, relatively little is known about the various other kinds of Kimchi (depending on the region, season, main ingredient, starter culture inoculation and recipe). In this study, we collected 100 samples periodically during the fermentation of ten representative kinds of Kimchi (including starter-inoculated Kimchi) that were stored in the refrigerator (4 °C) during the 30−35 days fermentation period. The multiplex barcoded pyrosequencing of a hypervariable V1−V3 region of the 16S ribosomal RNA (rRNA) gene tagged with sample-specific barcodes for multiplex identifiers was employed for bacterial community profiling. We found that bacterial communities differed between starter-inoculated and non-inoculated Kimchi at the early stages of fermentation, but overall there were no significant differences in the late phases. Also, the diversity and richness of bacterial communities varied depending on the various types of Kimchi, and these differences could largely be explained by the major ingredients and the manufacture processes of each types of Kimchi. This study provides the comprehensive understanding of the factors influencing the biodiversity of the Kimchi ecosystem.
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effects of leuconostoc mesenteroides starter cultures on microbial communities and metabolites during Kimchi fermentation
International Journal of Food Microbiology, 2012Co-Authors: Ji Young Jung, Hye-young Seo, Hyo Jung Lee, Wan-soo Park, Se Hee Lee, Che Ok JeonAbstract:Kimchi fermentation usually relies upon the growth of naturally-occurring various heterofermentative lactic acid bacteria (LAB). This sometimes makes it difficult to produce Kimchi with uniform quality. The use of Leuconostoc mesenteroides as a starter has been considered to produce commercial fermented Kimchi with uniform and good quality in Korea. In this study, a combination of a barcoded pyrosequencing strategy and a (1)H NMR technique was used to investigate the effects of Leu. mesenteroides strain B1 as a starter culture for Kimchi fermentation. Baechu (Chinese cabbage) and Chonggak (radish) Kimchi with and without Leu. mesenteroides inoculation were prepared, respectively and their characteristics that included pH, cell number, bacterial community, and metabolites were monitored periodically for 40 days. Barcoded pyrosequencing analysis showed that the numbers of bacterial operational taxonomic units (OTU) in starter Kimchi decreased more quickly than that in non-starter Kimchi. Members of the genera Leuconostoc, Lactobacillus, and Weissella were dominant LAB regardless of the Kimchi type or starter inoculation. Among the three genera, Leuconostoc was the most abundant, followed by Lactobacillus and Weissella. The use of Leu. mesenteroides as a starter increased the Leuconostoc proportions and decreased the Lactobacillus proportions in both type of Kimchi during Kimchi fermentation. However, interestingly, the use of the Kimchi starter more highly maintained the Weissella proportions of starter Kimchi compared to that in the non-starter Kimchi until fermentation was complete. Metabolite analysis using the (1)H NMR technique showed that both Baechu and Chonggak Kimchi with the starter culture began to consume free sugars earlier and produced a little greater amounts of lactic and acetic acids and mannitol. Metabolite analysis demonstrated that Kimchi fermentation using Leu. mesenteroides as a starter was completed earlier with more production of Kimchi metabolites compared to that not using a starter, which coincided with the decreases in pH and the increases in bacterial cell number. The PCA strategy using all Kimchi components including carbohydrates, amino acids, organic acids, and others also showed that starter Kimchi fermented faster with more organic acid and mannitol production. In conclusion, the combination of the barcoded pyrosequencing strategy and the (1)H NMR technique was used to effectively monitor microbial succession and metabolite production and allowed for a greater understanding of the relationships between the microbial community and metabolite production in Kimchi fermentation.
Hak-jong Choi - One of the best experts on this subject based on the ideXlab platform.
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Virgibacillus Kimchii sp. nov., a halophilic bacterium isolated from Kimchi
Journal of Microbiology, 2017Co-Authors: Young Joon Oh, Ja-young Jang, Min-sung Kwon, Mi-young Shin, Hyo Kyeong Park, Hak-jong ChoiAbstract:A Gram-stain-positive, halophilic, rod-shaped, non-motile, spore forming bacterium, strain NKC1-2^T, was isolated from Kimchi, a Korean fermented food. Comparative analysis based on 16S rRNA gene sequence demonstrated that the isolated strain was a species of the genus Virgibacillus. Strain NKC1-2^T exhibited high level of 16S rRNA gene sequence similarity with the type strains of Virgibacillus xinjiangensis SL6-1^T (96.9%), V. sediminis YIM kkny3^T (96.8%), and V. salarius SA-Vb1^T (96.7%). The isolate grew at pH 6.5–10.0 (optimum, pH 8.5–9.0), 0.0–25.0% (w/v) NaCl (optimum, 10–15% NaCl), and 15–50°C (optimum, 37°C). The major menaquinone in the strain was menaquinone-7, and the main peptidoglycan of the strain was meso-diaminopimelic acid. The predominant fatty acids of the strain were iso-C_14:0, anteisio-C_15:0, iso- C_15:0, and iso-C_16:0 (other components were < 10.0%). The polar lipids consisted of diphosphatidylglycerol and phosphatidylglycerol. The genomic DNA G + C content of NKC1-2^T was 42.5 mol%. On the basis of these findings, strain NKC1-2^T is proposed as a novel species in the genus Virgibacillus , for which the name Virgibacillus Kimchii sp. nov. is proposed (=KACC 19404^T =JCM 32284^T). The type strain of Virgibacillus Kimchii is NKC1-2T.
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Gracilibacillus Kimchii sp. nov., a halophilic bacterium isolated from Kimchi
Journal of Microbiology, 2016Co-Authors: Young Joon Oh, Hae Woong Park, Ja-young Jang, Min-sung Kwon, Hak-jong ChoiAbstract:A novel halophilic bacterium, strain K7^T, was isolated from Kimchi, a traditional Korean fermented food. The strain is Gram-positive, motile, and produces terminal endospores. The isolate is facultative aerobic and grows at salinities of 0.0–25.0% (w/v) NaCl (optimum 10–15% NaCl), pH 5.5–8.5 (optimum pH 7.0–7.5), and 15–42°C (optimum 37°C). The predominant isoprenoid quinone in the strain is menaquinone-7 and the peptidoglycan of the strain is meso -diaminopimelic acid. The major fatty acids of the strain are anteisio-C_15:0, iso-C_15:0, and, C_16:0 (other components were < 10.0%), while the major polar lipids are diphosphatidylglycerol, phosphatidylglycerol, phosphatidylcholine, and three unidentified lipids. A phylogenetic analysis of 16S rRNA gene sequence similarity showed that the isolated strain was a cluster of the genus Gracilibacillus . High levels of gene sequence similarity were observed between strain K7^T and Gracilibacillus orientalis XH-63^T (96.5%), and between the present strain and Gracilibacillus xinjiangensis (96.5%). The DNA G+C content of this strain is 37.7 mol%. Based on these findings, strain K7^T is proposed as a novel species: Gracilibacillus Kimchii sp. nov. The type strain is K7^T (KACC 18669^T; JCM 31344^T).
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Extending the shelf life of Kimchi with Lactococcus lactis strain as a starter culture
Food Science and Biotechnology, 2015Co-Authors: Ja-young Jang, Hak-jong Choi, Yu-ryang Pyun, Mo Eun Lee, Hae-won Lee, Jong-hee Lee, Hae Woong Park, Tae-woon KimAbstract:Lactococcus lactis subsp. lactis WK11 was introduced as a starter in Kimchi fermentation to investigate the role of starter cultures in extending the shelf life of Kimchi. Kimchi, with an initial inoculum size of 107 CFU/g as well as control Kimchi without the starter culture, were prepared and fermented for 56 days at 8°C. The addition of L. lactis prolonged the optimal fermentation period (pH 4.2, acidity 0.6–0.8%) up to more than 2 times. The starter culture, L. lactis WK11, persisted throughout the Kimchi fermentation, as confirmed by regular monitoring of the L. lactis population by PCR-DGGE. Taken together, our results suggest that L. lactis starter culture may be useful for extending the shelf-life of Kimchi without adverse effects of Kimchi with a longer shelf life.
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Starter Cultures for Kimchi Fermentation
Journal of microbiology and biotechnology, 2015Co-Authors: Mo Eun Lee, Hak-jong Choi, Ja-young Jang, Jong-hee Lee, Hae Woong Park, Tae-woon KimAbstract:Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the taste and quality of Kimchi, which may make it difficult to produce industrial-scale Kimchi with consistent quality. The use of starter cultures has been considered as an alternative for the industrial production of standardized Kimchi, and recent trends suggest that the demand for starter cultures is on the rise. However, several factors should be carefully considered for the successful application of starter cultures for Kimchi fermentation. In this review, we summarize recent studies on Kimchi starter cultures, describe practical problems in the application of industrial-scale Kimchi production, and discuss the directions for further studies.
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Weissella Kimchii sp. nov., a novel lactic acid bacterium from Kimchi.
International journal of systematic and evolutionary microbiology, 2002Co-Authors: Hak-jong Choi, Chan-ick Cheigh, Seong-bo Kim, Jung-choul Lee, Dong-woo Lee, Sung-won Choi, Jung-min Park, Yu-ryang PyunAbstract:A gram-positive, catalase-negative, non-sporulating, facultatively anaerobic, short rod-shaped bacterium, with cells measuring 0.3-0.5 x 1-2 microm and designated strain CHJ3T, was isolated from partially fermented Kimchi, a traditional Korean fermented vegetable food. The strain produced CO2 gas, D-lactate from glucose and dextran from sucrose and hydrolysed aesculin and arginine. It also fermented N-acetylglucosamine, amygdalin, arbutin, cellobiose, D-fructose, galactose, beta-gentiobiose, gluconate, D-glucose, maltose, D-mannose, salicin, sucrose and D-xylose. The G+C content of the DNA was 48.2 mol%. Phylogenetic analysis of 16S rRNA showed that strain CHJ3T is a member of the genus Weissella. The nearest phylogenetic relative of strain CHJ3T was Weissella confusa, with 16S rRNA similarity of 98.3%. However, strain CHJ3T could be differentiated from W. confusa on the basis of some phenotypic characteristics, analysis of whole-cell protein patterns and DNA-DNA hybridization data. These data suggest that strain CHJ3T be classified in the genus Weissella as a novel species, Weissella Kimchii sp. nov. The type strain is CHJ3T (= KCCM 41287T = DSM 14295T = KCTC 3746T).
Seungran Yoo - One of the best experts on this subject based on the ideXlab platform.
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Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality
Journal of food science, 2018Co-Authors: Jungsoo Lee, Suyeon Jeong, Hyungyu Lee, Chi Heung Cho, Seungran YooAbstract:A sulfite-based oxygen scavenger (SOS) was developed with sodium metabisulfite and applied to Kimchi packaging in an attempt to prevent oxygen-mediated Kimchi quality degradation. The results of the oxygen- scavenging capacity test showed that the SOS had a competitive oxygen- scavenging performance in comparison with commercial oxygen scavengers. The Kimchi was packaged with and without the SOS and stored over 12 weeks at 0 and 10 °C for an SOS application test. The Kimchi treated with the SOS showed a significantly lower (P < 0.05) headspace oxygen and carbon dioxide concentration and pressure inside the packages than the control. The pH and titratable acidity values indicated that the SOS did not retard the Kimchi fermentation process. The Hunter L, a, and b values in the Kimchi packaged with the SOS were significantly higher (P < 0.05) than those in the control. After 12 weeks of storage, the total aerobic bacteria counts were reduced by 1.32 and 2.97 log CFU/g, lactic acid bacteria counts were reduced by 2.22 and 4.42 log CFU/g, and total yeasts and molds counts were reduced by 1.76 and 3.04 log CFU/g at 0 and 10 °C, respectively, by the SOS compared to those in the control. These results demonstrated that the developed SOS inhibited oxygen-mediated deterioration of the Kimchi, but did not affect the Kimchi fermentation. Therefore, our SOS can be used as an active food-packaging technology for Kimchi quality preservation. PRACTICAL APPLICATION: A newly designed sulfite-based oxygen scavenger was applied in Kimchi packaging, and it showed remarkable preventive effects on the Kimchi quality deterioration caused by oxygen. Accordingly, it can be used as an active food-packaging technology to maintain Kimchi quality during the storage period. Moreover, it can also be effectively utilized in the packaging of other high-moisture foods such as meat, fish, fruits, vegetables, and dairy products.
