Manufactures of Functional Kimchi using Bifidobacterium Strain Producing Conjugated Linoleic Acid (CLA) as Starter

Conjugated linoleic acid(CLA) 생성균주를 starter로 이용한 기능성 김치의 제조

  • Published : 2003.02.01

Abstract

Conjugated linoleic acid (CLA), known to possess various beneficial effects such as anticarcinogenic, antioxidative, and cholesterol-depressing, has been used as a health supplementary food in Japan and the USA. Optimum condition for CLA production without causing changes in quality of kimchi was determined using Bifidobacterium sp., a CLA-producing microorganism, as a starter in culture broth, freeze-dried culture, and encapsulated culture. Results revealed encapsulation was most ideal for maintaining the ability of bacterium to produce CLA during kimchi fermentation. Exogenous linoleic acid (LA) which is a substrate for conversion to CLA was not added to kimchi since LA was already exists in red pepper. Changes in sensory properties of kimchi and production of CLA were measured after inoculation of the encapsulated starter. The optimum inoculation concentration of the encapsulated starter was 0.1% (w/w) for production of CLA without causing changes in kimchi taste.

Keywords

conjugated linoleic acid(CLA);kimchi;Bifidobacterium sp.

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