Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Effects of Commercial Fructooligosaccharides on Bifidobacteria Kimchi Fermentation

비피도박테리아 김치 발효에 대한 시판 올리고과당의 영향

  • Chae, Myoung-Hee (Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University) ;
  • Jhon, Deok-Young (Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University)
  • 채명희 (전남대학교 생활과학대학 식품영양학과, 전남대학교 생활과학연구소) ;
  • 전덕영 (전남대학교 생활과학대학 식품영양학과, 전남대학교 생활과학연구소)
  • Published : 2007.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

In order to extend the viability of aerotolerant Bifidobacterium animalis DY-64, fructooligosaccharide was added to kimchi containing the bifidobacteria. Baechu-kimchi made with Chinese cabbage was prepared with B. animalis DY-64 and fructooligosaccharide. Physicochemical and microbial changes of the kimchi were evaluated during fermentation at $4^{\circ}C$. Bifidobacteria survived longer in kimchi containing fructooligosaccharide than in kimchi not containing the oligosaccharide. The viable cell counts of Lactobacillus spp. and Leuconostoc spp. and the organic acid content of fructooligosaccharide-added kimchi were higher than those of bifidobacteria or conventional kimchi. The sour taste and sourness of fructooligosaccharide-added kimchi were as high as that of conventional kimchi. These results show that the addition of prebiotic fructooligosaccharide in kimchi enhanced the viability of bifidobacteria during functional kimchi fermentation.

김치의 기능성 향상을 위해 내산소성의 Bifidobacterium animalis DY-64와 올리고과당을 첨가한 김치를 제조하고 발효과정동안 이화학적, 미생물학적 특성에 대해 조사하였다. $4^{\circ}C$, 30일간의 김치 발효과정 중 비피도박테리아는 1 log cycle이 감소되었으며 올리고과당을 함께 첨가한 군에서는 비피도박테리아의 생존률이 높게 유지되었다. 또한 Lactobacillus spp.와 Leuconostoc spp.의 생육 및 생존률이 더욱 증가되었다. 발효과정동안 비피도박테리아와 올리고과당 첨가 김치는 유기산(젖산과 초산)의 생성이 대조군보다 유의적으로 높았다. 올리고과당 김치는 일반 김치보다 신내, 신맛, 아삭아삭함이 더 높았다. 이러한 결과로 비피도박테리아 김치 제조시 시판 올리고과당을 첨가하면 비피도박테리아의 생존성을 증가시키며 장내에서는 prebiotics로서 이용되어 김치의 기능성을 향상시킬 수 있을 것으로 판단된다.

Keywords

References

  1. Gomes AMP, Malcata, FX. Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends Food Sci. Technol. 10: 139-157 (1999) https://doi.org/10.1016/S0924-2244(99)00033-3
  2. Kim HY, Yang JO, Ji GE. Effect of bifidobacteria on production of allergy-related cytokines from mouse spleen cells. J. Microbiol. Biotechnol. 15: 265-268 (2005)
  3. Om AS, Park SY, Hwang IK, Ji GE. Comparison of nitric oxide, hydrogen peroxide, and cytokine production in RAW 264.7 cells by Bifidobacterium and other intestinal bacteria. J. Microbiol. Biotechnol. 9: 98-105 (1999)
  4. O'Sullivan D, Kullen MJ. Tracking of probiotic bifidobacteria in the intestine. Int. Dairy J. 8: 513-525 (1998) https://doi.org/10.1016/S0958-6946(98)00079-X
  5. Sangeetha PT, Ramesh MN, Prapulla SG. Recent trends in the microbial production, analysis and application of fructooligosaccharides. Trends Food Sci. Technol. 16: 442-457 (2005) https://doi.org/10.1016/j.tifs.2005.05.003
  6. KFDA. The Standard of Health-functional Foods. Korea Food and Drug Administration, Seoul, Korea (2004)
  7. Choi EH, Kim HY, Kim YH, Kim WK, Oh SJ, Kim SH. Effects of selected oligosaccharides on fecal microflora and lipid constitution in rats. Korean J. Nutr. 32: 221-229 (1999)
  8. Lee KE, Choi UH, Ji GE. Effects of kimchi intake on the composition of human large intestinal bacteria. Korean J. Food Sci. Technol. 28: 981-986 (1996)
  9. Kim TW, Park AK, Kim GR, Lee JM, Chung DK, Kim HY. Characterization of functional kimchi using Bifidobacterium lactis. Korean J. Food Sci. Technol. 35: 924-927 (2003)
  10. Chae MH, Jhon DY. Preparation of kimchi containing Bifidobacterium animalis DY-64. J. Microbiol. Biotechnol. 16: 431-437 (2006)
  11. Chae MH, Park EJ, Oh TK, Jhon DY. Preparation of kimchi containing Bifidobacterium longum BO-11. Korean J. Food Sci. Technol. 38: 232-236 (2006)
  12. Kurmann JA, Rasic JL. The health potential of products containing bifidobacteria. pp. 117-157. In: Therapeutic Properties of Fermented Milks. Robinson, R (ed). Elsevier, London, England (1991)
  13. Venema K, Mathuis AJH. A PCR-based method for identification of bifidobacteria from the human alimentary tract at the species level. FEMS Microbiol. 224: 143-149 (2003) https://doi.org/10.1016/S0378-1097(03)00436-1
  14. Chou CC, Hou JW. Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage. Int. J. Food Microbiol. 56: 113-121 (2000) https://doi.org/10.1016/S0168-1605(99)00201-9
  15. Wang YC, Yu RC, Chou CC. Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks. Food Microbiol. 19: 501-508 (2002) https://doi.org/10.1006/fmic.2002.0506
  16. Murti TW, Bouillanne C, Landon M, Desmazeaud MJ. Bacterial growth and volatile compounds in yogurt-type products from soymilk containing Bifidobacterium spp. J. Food Sci. 58: 153-156 (1993) https://doi.org/10.1111/j.1365-2621.1993.tb03233.x
  17. Jones D, Collins MD. Irregular non-sporing Gram-positive rods. Vol. 2, pp. 1261-1434. In: Bergey's Manual of Svstematic Bacteriology. Sneath PHA, Mair NS, Sharpe ME, Holt JG (eds). The Williams & Wilkins, Baltimore, MD, USA (1986)
  18. Brock TD. Brock biology of microorganisms. pp. 118-128. In: Nutrition and Metabolism. Madigan MT, Martinko JM, Parker J (eds). Prentice Hall, NJ, USA (2000)
  19. Doleyres Y, Lacroix C. Technologies with free and immobilised cells for probiotic bifidobacteria production and protection. Int. Dairy J. 15: 973-988 (2005) https://doi.org/10.1016/j.idairyj.2004.11.014
  20. Cheigh HS, Park KY. Biochemical, microbiological, and nutritional aspects of Kimchi (Korean fermented vegetable products). Crit. Rev. Food ScI. Nutr. 34: 175-203 (1994) https://doi.org/10.1080/10408399409527656