Reduction in Concentrations of N-Nitrosodimethylamine and Its Precursors in Kimchi by Lactic Acid Bacteria

유산균에 의한 김치 중 N-Nitrosodimethylamine과 그 전구물질의 함량 감소

  • Kim, Sang-Hyun (College of Veterinary Medicine, Gyeongsang National University) ;
  • Kim, Sung Hyun (World Institute of Kimchi) ;
  • Kang, Kyung Hun (Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jeong Gyun (Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University) ;
  • Sung, Nak-Ju (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Lim, Heekyung (Department of Food Science and Nutrition, Gwangju University) ;
  • Chung, Mi Ja (Department of Food Science and Nutrition, Gwangju University)
  • 김상현 (경상대학교 수의학과) ;
  • 김성현 (세계김치연구소) ;
  • 강경훈 (경상대학교 해양식품공학과.해양산업연구소) ;
  • 김정균 (경상대학교 해양식품공학과.해양산업연구소) ;
  • 성낙주 (경상대학교 식품영양학과) ;
  • 임희경 (광주대학교 식품영양학과) ;
  • 정미자 (광주대학교 식품영양학과)
  • Received : 2016.10.04
  • Accepted : 2016.10.16
  • Published : 2017.02.28


To investigate the effects of lactic acid bacteria (LAB), Lactobacillus sakei, Lactobacillus curvatus, and Lactobacillus brevis, commonly found in kimchi, on N-nitrosodimethylamine (NDMA) and its precursors such as nitrite, dimethylamine (DMA), nitrate, and biogenic amines, Baechu (Chinese cabbage) kimchi prepared with and without LAB and $NaNO_2$ was periodically monitored for 20 days to analyze concentrations of NDMA and its precursors. Control was amine and nitrite-rich kimchi. NDMA and its precursors were analyzed to determine differences in concentrations between LAB-fortified kimchi and the control. The amounts of NDMA, nitrite, DMA, and nitrate remaining in LAB-fortified kimchi were significantly reduced compared with those of control kimchi. In addition, biogenic amines were significantly lower in kimchi prepared with L. sakei, L. curvatus, and L. brevis. These results suggest that addition of LAB to the kimchi preparation would be a promising solution for production of NDMA-reduced kimchi.


Supported by : 세계김치연구소


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