Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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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.

공역리놀레산(CLA)은 항암, 항산화작용, 콜레스테롤저하 등의 효과를 지닌 물질로 알려져 있으며, 일본과 미국에서는 건장보조식품으로 널리 이용되고 있다. 본 연구에서는 CLA 생산능력이 있는 미생물을 김치제조 시에 스타터로 첨가하여 김치의 맛에는 변화를 가져오지 않으면서 CLA를 생산하는 최적조건을 밝히기 위해 혐기성 스타터 비피도박테리아를 배양액상태, 냉동건조된 상태, 캡슐화된 상태 등의 세가지 형태로 접종하였다. 이들 세가지 접종 방법 중 캡슐화된 상태로 스타터를 접종 시에 김치발효 중의 박테리아의 CLA 생산능력이 최적상태로 유지되었다. 김치 제조시에 부재료로 첨가되는 고추에는 상당량의 리놀레산(LA)이 함유되어 있음이 확인되어 추가로 LA를 첨가하지 않았다. 캡슐화된 비피도박테리아 스타터를 접종한 후 김치의 맛과 CLA생산 추이를 살펴본 결과 김치 맛에 영향을 끼치지 않고 CLA를 생산할 수 있는 최적의 접종량은 0.1%(w/w)임이 밝혀졌다.

Keywords

References

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