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- Title
Extending the shelf life of kimchi with Lactococcus lactis strain as a starter culture.
- Authors
Jang, Ja-Young; Lee, Mo; Lee, Hae-Won; Lee, Jong-Hee; Park, Hae; Choi, Hak-Jong; Pyun, Yu-Ryang; Kim, Tae-Woon
- Abstract
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 10 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.
- Publication
Food Science & Biotechnology, 2015, Vol 24, Issue 3, p1049
- ISSN
1226-7708
- Publication type
Article
- DOI
10.1007/s10068-015-0134-8