Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

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

김치에서 분리한 유산균에 의한 아질산염 소모(I)

  • 오창경 (제주대학교 식품공학과) ;
  • 오명철 (제주대학교 식품공학과) ;
  • 현재석 (제주전문대학 식품영양과) ;
  • 최우정 (대구효성가톨릭대학교 식품공학과) ;
  • 이신호 (대구효성가톨릭대학교 식품공학과) ;
  • 김수현 (제주대학교 식품공학과)
  • Published : 1997.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

Twenty species of lactic acid bacteria were isolated from Kimchi. Six species were identified as Lactobacillus sake, ten species as Leuconostoc mesenteroides and four species as Lactobacillus plantarum. The ability of these isolates to deplete nitrite during growth at 15, 20, 25 and 3$0^{\circ}C$ in MRS broth containing 250$\mu\textrm{g}$/$m\ell$ of nitrite was examined. Depletion of nitrite was high as the order of L. plantarum, L. sake and L. mesenteroides at all temperature tested, and the depletion activity was increased as the increase of growth temperatures. Especially, almost all of nitrites were utilized by L. plantarum during growth at all temperature ranges tested. L. plantarum and L. sake required induction periods for adapting to nitrite, but L. plantarum was remarkably depleted nitrite after two days of growth at 15$^{\circ}C$ and one day at 2$0^{\circ}C$, L. sake after one day of growth at both temperatures. Whereas, L. mesentero-ides did not require those periods at all temperature ranges tested.

김치로부터 20종의 유산균을 분리하여 이들 중 6종은 Lactobacillus sake, 10종은 Leuconostocmesente-roides, 4종은 Lactobaillus plantarum으로 동정되었다. 이들 균주에 의하여 MRS 액체배지에 최종 농도가 250$\mu\textrm{g}$/$m\ell$가 되도록 첨가한 아질산염을 소모시키는 능 력을 시험한 결과 아질산염 소모율은 시험된 모든 온도 조건에서 L. plantarum, L. sake, L. mesenteroides 순서로, 성장 온도가 상승함에 따라 높았다. 특히 공시 L. Plantarum은 시험 된 모든 온도 조건에서 성장하는 중에 대부분의 아질산염을 소모시켰다. 그러나 온도에 대 한 적응성에 기인하여 L. plantarum은 15와 2$0^{\circ}C$에서 2일과 1일의 유도기간을 요하였으며, L. sake는 15$^{\circ}C$와 2$0^{\circ}C$에서 모두 1일의 유도기간을 요하였다. 반면 L. mesenteroides는 시험된 모든 온도 영역에서 유도기간을 요구하지 않았다.

Keywords

References

  1. 인하대학교 기초 과학연구소 논문집 v.11 각 온도에서 김치발효 중 미생물의 천이과정 박현근;임종락;한흥의
  2. 한국식문화학회지 v.6 김치숙성 중 미생물의 동태와 성분변화 조재선
  3. J. Appl. Bactriol. Symp. Suppl. v.73 Fermentative preservation of plant foods Nout, M. J. R.;Rombouts, F. M.
  4. J. Assoc. Off. Anal. Chem. v.73 Ionexchange liquid chromatographic fluids Lippsmeyer, B. C.;Tracy, M. L.;Moller, G.
  5. J. Natl. Cancer Inst. v.44 Kinetics of dimethylamine nitrosation in reaction to nitrosamine carcinogenesis Mirvish, S. S.
  6. J. Chromatog. A. v.706 Determination of nitrite levels in refrigerated and frozen spinach by ion chromatography Bosch, N.;Mata, M. G.;Penuela, M. J.;Galan, T. R.
  7. J. Agric. Food Chem. v.23 Relative significance of dietary sources of nitrate and nitrite White, J. W.
  8. Natl. Acad. Sci. Toxicants occurring naturally in foods National Academy Science
  9. Relevance to human cancer of N-nitroso compounds, tobacco smoke and mycotoxins v.105 O'Neill, I. K.;Chen, J.;Bartsch, H.
  10. Mutation Res. v.321 The mutagenicity of nitrite in the Salmonella/microsome test system Balimandawa, M.;de Meester, C.;Leonard, A.
  11. Proc. 18th Symp. European Meat Research Workers The residual levels of nitrite in cured meat products Kolari, O. E.;Aunan, W. J.
  12. Can. Inst. Food Sci. Technol. J. v.2 The depletion of added sodium nitrite in ham Nordin, H. R.
  13. Ann. Inst. Pasteur de Lille v.15 Etude de la reduction des nitrites pas une sourche de Lactobacillus lactis mise en evidence de ce metabolisme chez d'autres bacteries du genre Lactobacillus Fournaud, J.;Raibaud, P.;Moequot, G.
  14. C. R. Acad. Sc. Paris v.262 Etude de al reduction de l'ion nitrite par certain lactobacilli Fournaud, J.;Mocquot, G.
  15. J. Food Protect v.47 Incidence of nitrite-depleting lactic acid bacteria in cured meats and in meat starter cultures Dodds, K. L.;Collins-Thompson, D. L.
  16. FEMS Microbiol. Rev. v.46 Therapeutic role of dietary lactobacilli and lactobacilli fermented dairy products Fernandes, C. F.;Shahani, K. M.;Amer, M. A.
  17. Lebensmittel-Wissenschaft und Technologie v.22 Microbial flora in 'Dadih', a traditional fermented milk in Indonesia Hosono, A.;Wardojo, R.;Otani, H.
  18. Bergey's manual of systematic microbiology v.2 Sneath, P. H. A.;Mair, N. S.;Sharpe, M. E.
  19. Laboratory methods in food and dairy microbiology Harrigan, W. F.;McCance, M. E.
  20. J. Food Protect v.42 Comparison of two methods and improvements for colorimatric determination of nitrite in cod roe Ito, Y.;Yodoshi, M.;Tanaka, J. I.;Iwaida, M.
  21. 원자력논문집 v.6 김치발효 중의 세균의 동적 변화에 관한 연구 김호식;전재근
  22. Bull. Japan. Soc. Sci. Fish v.45 Microbial degradation of nitrosamines. Ⅰ. Inducible breakdown of nitrosamines Harada, K.;Yamada, K.
  23. Food Technol v.59 Use of sodium nitrite in cured meats today Cassens, R. G.
  24. Oncology v.37 The exposure of humans to nitrite Walters, C. L.
  25. Natl. Acad. Sci. The health effects of nitrate, nitrite and N-nitroso compounds National Academy Science