Depletion of Nitrite by Lactic Acid Bacteria Isolated from Kimchi(II)

김치에서 분리한 유산균에 의한 아질산염 소모(II)

  • 오창경 (제주대학교 식품공학과) ;
  • 오명철 (제주대학교 식품공학과) ;
  • 현재석 (제주전문대학 식품영양과) ;
  • 최우정 (대구효성가톨릭대학교 식품공학과) ;
  • 이신호 (대구효성가톨릭대학교 식품공학과) ;
  • 김수현 (제주대학교 식품공학과)
  • Published : 1997.08.01

Abstract

Depletion of nitrite by lactic acid bacteria isolated from Kimchi and the effects of pH and temperature on depletion of nitrite in Lactobacillus MRS broth were investigated. Depletion of nitrite by Lactobacillus plantarum and Lactobacillus sake was low in initial stage of growth but increased during growth at 15 and 2$0^{\circ}C$. L. plantarum and L. sake depleted than 90 and 75% of nitrite(250$\mu\textrm{g}$/$m\ell$) in 1 day of growth at 25 and 3$0^{\circ}C$, respectively, but depleted almost all of nitrite in 2 days. While the effect of Leuconostoc mesenteroides (150$\mu\textrm{g}$/$m\ell$) was lower compared to Lactobacillus(250$\mu\textrm{g}$/$m\ell$). In addition, even high concentrations(600 and 900 $\mu\textrm{g}$/$m\ell$) of nitrite was depleted at 2 days of growth by L. plantarum. pH of growing broth decreased as the increase of growth time and temperature, and depletion of nitrite in- creased as the decrease of pH of growing culture. However, pH of broth related with the decrease of depletion of nitrite at 25 and 3$0^{\circ}C$, but not at 15 and 2$0^{\circ}C$. Therefore, depletion of nitrite was greatly affected by growth temperature rather than by pH.

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