Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Lactic Acid Bacteria on D- and L-Lactic Acid Contents of Kimchi

  • Jin, Qing (Department of Food Science and Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University) ;
  • Yoon, Hyang-Sik (Team for Food Research and Development, Chungcheongbuk-do Agricultural Research and Extension Services) ;
  • Han, Nam-Soo (Department of Food Science and Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University) ;
  • Lee, Jun-Soo (Department of Food Science and Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University) ;
  • Han, Jin-Soo (College of Veterinary Medicine, Konkuk University)
  • Published : 2006.12.31
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Abstract

The D-form of lactic acid is frequently detected in fermented foods, and an excessive dietary intake of D-lactic acid may induce metabolic stress in both infants and patients. This work was carried out to determine the prevailing microorganisms relevant to the accumulation of D-lactic acid in kimchi. Leuconostoc (Leuc.) mesenteroides and Leuc. citreum primarily synthesized D-lactate with a small quantity of L-form. Leuc. gelidum and Leuc. inhae evidenced patterns similar to this. Lactobacillus (Lb.) plantarum and Lb. brevis were shown to convert glucose into a balanced mixture of D-/L-lactic acid, whereas Lb. casei principally synthesized L-lactic acid and a very small quantity of D-lactic acid. When kimchi was incubated at 8 or $22^{\circ}C$, D-lactic acid was over-produced than L-form. Leuconostoc was determined as the primary producer between the initial to mid-phase of fermentation and Lb. plantarum or Lb. brevis seemed to boost D-lactic acid content during later stage of acid accumulation.

Keywords

References

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