• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.102-109
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• 1997

The structures of novel branched oligosaccharides synthesized by the acceptor reaction with dextransucrase from Leuconostoc mesenteriodes M-12 were proposed in accordance with the results obtained from enzymatic hydrolyses and a partial acid hydrolysis. The structure of branched oligosaccharide B4 was shown to be 62-O-$\alpha$-D-kojibiosylmaltose. Branched oligosaccharide B5 was shown to be 63-O-$\alpha$-D-kojibiosylpanose. By reacting the acceptor reaction products with endodextranase a novel branched oligosaccharide (D4) could be produced. D4 was derived from the result of endodextranase hydrolysis of oligosaccarides synthesized by the second acceptor reaction with dextransucrase and was resistant to endodextranase and glucoamylase. The proposed structure of D4 was 62-O-$\alpha$-D-kojibiosylisomaltose. Formation pattern of the acceptor reaction products smaller than d.p. 6 with linear or branched linkage was also shown.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.517-524
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• 2008

This study made Soy-Sauce-Kimchi and investigated its pH, acidity, microorganism, salinity, chromaticity, viscosity and taste to revive traditional Soy-Sauce-Kimchi using Soy-Sauce instead of salt and to report its fermentation characteristics. As one of studies on traditional Kimchi, it tried for practical use of traditional Soy-Sauce-Kimchi which had been eaten in the middle region of Korea, especially in Seoul but currently has been prepared by only a few people and has disappeared gradually. According to the results of this study, among three groups of Soy-Sauce-Kimchi-I(s1), Soy- Sauce-Kimchi-II(s2) added by 2.5% sucrose and the control group(C), acidity of s2 was sharply increased after 24 hours and 72 hours at $20^{\circ}C$ and $10^{\circ}C$ respectively and there was few difference in salinity by temperature. In the case of s2 group, addition of 2.5% sucrose was considered to lead to increase of salinity. For chromaticity, while the L value and b value became larger after 48 hours, the a value tended to decline. Viscosity of s2 grew after 24 hours at all of $20^{\circ}C$, $10^{\circ}C$ and $1^{\circ}C$ and that was thought to be because propagation of bacteria such as Leuconostoc mesenteriodes following addition of 2.5% sucrose secreted dextransucrose so sucrose was transferred into dextran to increase viscosity. The total number of microorganisms was recorded to be largest after 48, 36 and 72 hours at $20^{\circ}C$, $10^{\circ}C$ and $1^{\circ}C$ respectively and the number of lactic acid bacteria was the largest at $1^{\circ}C$ after 72 hours compared to those at other temperatures. That was considered to be because microorganisms such as Leuconostoc mesenteriodes are psychrotropic lactic acid bacteria. For sensory evaluation, all appearance, chromaticity and odor of C were higher by $3{\sim}4$ points than those of s1 and s2(p < 0.001) and their feel also showed a similar tendency(p < 0.05). Considering the results of sensory evaluation, more researches were needed to overcome difference of taste for Soy-Sauce-Kimchi according to age due to characteristic flavor and smell of soy-source.

• Microbiology and Biotechnology Letters
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• v.31 no.2
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• pp.191-196
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• 2003

This study was carried out to investigate the isolation, identification, and antibacterial activity of lactic acid bacteria related to kimchi fermentation. Diluted kimchi soup was plated on the MRS agar media with CaCO$_3$ and incubated at $25^{\circ}C$ for 2 days. A total of 27 strains of lactic acid bacteria from various indigenous, spontaneously fermented vegetables (kimchi) were isolated. Combined methods of Bergey's manual of systematic bacteriology, BPB media analysis and 16S rDNA sequence analysis were applied for identification, however, their results did not coincide in several cases. Isolated lactic acid bacteria could be classified by the 16S rDNA sequence analysis as Leuconostoc mesenteriodes, Leu. carnosum, Lactobacillus curvatus, Lac. pentosus, Weisselia kimchi, W. cibaria, and Pediococcus pentosaceus. Leu. carnosum has not been reported in kimchi lactic acid bacteria. In addition, antibacterial activities of the isolates were tested with Bacillus subtilis, Escherichia coli, Salmonella enteritidis, S. paratyphica, S. typhi, Staphylococcus aureus, Shigella boydii, and S. sonnei. Some of isolates showed significant antibacterial activities to those pathogens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.814-821
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• 2000

In order to investigate the possible use of omija extract as natural preservatives for nabak kimchi omija extract was tested for antioxidation and electron-donating ability and further more antimicrobial activites against lactic acid bacteria of nabak kimchi. The concentration of the test sample used were 0.5, 1.0, 1.5, 2.0%. Antioxidative activity measured the TBA value, when omija extract concentration % is higher the antioxidation effect were more evident with the increased omija extract concentrations, and showed a high electron donating activity more than 1.0%. As the result of isolated lactic acid bacteria from nabak kimchi the primary separation tool 117 strains, of these 4 strains which had excellent growth and a strong acid formation capability was selected the second time and Lactobacillus brevis, Lactococcus faecalis, Leuconostoc mesenteriodes, Lactobacillus palantarum were identified. After measuring the antimicrobial activity of the four lactid acid bacteris, except Lactobacillus brevis the other three bacteria showed strong antimicrobial activities. The results suggest the possible use of the omija extract as natural preservative for nabak kimchi.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.341-347
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• 1996

Growth curves of seven strains of lactic acid bacteria isolated from Kimchi were graphed, when they were cultivated at 3$0^{\circ}C$ in filter sterilized Chinese cabbage juice containing 0, 2, 4 and 6% salt, and then lag time and generation time were calculated. The shapes of growth curves were changed differently among strains, as salt concentrations were increased. The addition of 2~4% salt resulted in prolongation of lag time were most omspicuous in Leu. Paramesenteroides and Leu. Mesenteroides subsp. Dextranicum, and the next in Leu. Mesenteroides subsp. Mesenteroides,m Lac. Bavaricus and Lac. Gomohiochii, and the least in Lac. Plantarum and Lac. Brevis. And then the prolongations of generation time were most remarkable in Lac. bavaricus and Lac. Homohiochii, and the next in Leu. Mesenteroides subsp. Mesenteroides, Leu. Mesenteroides subsp. Dextranicum and Leu. Paramesenteroides, and the least in Lac. Plantarum and Lac. brevis. By increasing salt concentrations from 0 to 2%, the generation times of Leu. Cesenteroides subsp. Dextranicum and Leu. Mesenteriodes subsp. Mesenteroides were prolonged slightly, while those of Lac. Homohiochii and Lac. Brevis were not changed, and those of Lac. Plantarum, Lac. Bavaricus and Leu. Paramesenteroides were shortened slightly. As salt concentrations were increased from 2% to 4%, inversions in the order of generation time occurred among strains. As a whole, lower salt concentrations were more favorable for the growth of Leuconostoc strains, while higher salt concentrations were for Lactobacillus strains.

• Food Science and Preservation
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• v.5 no.4
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• pp.355-362
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• 1998

Polyethylene films contained 0, 10, 20, 30 and 40% of raw-ore powder(PERO) were prepared. The characteristics feature of the film and the powder were investigated in order to use packaging material for kimchi quality. Kimchi was packaged in the PERO bass md stored at 10$^{\circ}C$. The kimchi was examined for a pH, acidity, number of total microbe and lactic acid bacteria, E. coli, color values and sensory evaluation. The ore powder at 20$^{\circ}C$ produced infrared rays at 800-1100nm. The growth of E. coli md Staphylococcus aureus was extremely inhibited in the EMB and nutrient broth containing 10% of raw-ore powder but, that of lactobacillus plantarum and Leuconostoc mesenteriodes was slightly promoted in MRS broth containing 1%. The ripening by pH and acidity was slightly accelerated in kimchi in PERO bag(PERO-kimchi) compared to control kimchi but the maintenance of ripened-kimchi taste was prolonged in PERO-kimchi. The number of lactic acid bacteria of PERO-kimchi was more numerous than that of contol sample but that of E. coli wag exremely legs. The color L* values of PERO-kimchi was lower than control but a* and b* values were higher. Sensory evaluation of PERO-kimchi was higher score than control sample in crispness and overall taste about 10 to 20% of raw-ore contents for kimchi-packaging material was desirable.

• Food Science and Preservation
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• v.23 no.7
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• pp.1050-1057
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• 2016

This study was carried out to investigate the effectiveness of Leuconostoc mesenteroides isolated from octopus baechu kimchi as a potential starter for seafood kimchi. L. mesenteroides is lactic acid bacterium currently used as a starter for kimchi production. We selected the most effective L. mesenteroides strain from the 7 strains isolated from octopus baechu kimchi and, based on biochemical properties and 16S rRNA sequencing, identified the selected strain as L. mesenteroides SK-1. The SK-1 strain exhibited acid-tolerance, good survival capacity, and excellent dextran productivity. We investigated the effects the SK-1 of starter on seafood kimchi fermentation. Octopus baechu kimchi was fermented with L. mesenteroides SK-1 at $4^{\circ}C$ for 35 d. The decrease in pH and increase in acidity in octopus baechu kimchi fermented with the SK-1 starter occurred more quickly than that in the control kimchi indicating that. Octopus baechu kimchi with SK-1 starter has a relatively slow rate of increase in lactic acid production. As a result, octopus baechu kimchi prepared with L. mesenteroides SK-1 can be maintained at a suitable ripening degree over an extended period of time compared to that of the control kimchi, Moreover, the octopus baechu kimchi started with L. mesenteroides SK-1 has excellent sensory properties, including a refreshing taste, and a weak sour odor.