45H-2 |
Depletion of sodium nitrite by lactic acid bacteria isolated from Kimchi |
S. H. KIM1, C. K. Oh2, M. C. Oh2, and H. S. Ryu3. (1) Dept. of Food Science and Engineering, Cheju National University, #1, Ara-Dong, Jeju, 690-756, South Korea, (2) Dept. of Tourism Hotel Culinary Art, Jeju College of Technology, #2235, Youngpyung-Dong, Jeju, 690-714, South Korea, (3) Faculty of Food Science and Biotechnology, Pukyong National University, 599-1 Daeyeon-Dong, Nam-Gu, Busan, 608-737, South Korea 1. Kimchi is a very popular Korean traditional fermented foods and flavors by various spices. Fermentation of Kimchi is advanced by continuous action of various microbes, and microbial spices are varied by a change in environment of Kimchi during an advanced stage of the fermentation. Nitrite which is caused methemoglobinemia and is an important precursor for the formation of carcinigenic N-nitrosamines. Lactic acid bacteria is known to possess antimicrobial, antiatherogenic and anticarcinogenic properties. 2. This paper investigated on the depletion of sodium nitrite(150㎍/㎖ of broth) into Lactobacilli MRS broth by lactic acid bacteria from Kimchi at 5강36걸, in order to obtain fundamental data on how lactic acid bacteria isolated from Kimchi have an influence on the depletion of sodium nitrite. 3. Isolation of lactic acid bacteria from Kimchi was performed by the method of Hosono et al. The systematical characteristics of isolates from Kimchi were identified by Bergey's Manual. Chemical depletion effect of sodium nitrite by bacterial cell in Lactobacilli MRS broth was measured by the method of Dodds and Collins-Thompson. 4. Four species of lactic acid bacteria(LAB-A, B, C and D) isolated from Kimchi were identified as Leuconostoc mesenteroides. These isolates for Kimchi were depleted than 20% of sodium nitrite after 10 days of incubation at 5걸, less than 40% after 9 days at 10걸, 86.4강92.8% after 7 days at 15걸, 81.4강87.8% after 4 days and more than 90.0% after 5 days at 20걸, 76.3강85.7% after 3 days and more than 90.0% after 5 days at 25걸, and more than 90.0% after 2 days at 30 and 36걸. 5. These results illustrate that the depletion of sodium nitrite by lactic acid bacteria is subjected to the influence of temperatures and sodium nitrite was depleted at the initial stage of incubation(1강2 days) at 30 and 36걸. These results suggest that the activity of nitrite reductase is greatly recovered at temperature of 15걸 or more and that optimum temperature of nitrite reductase contained in isolates from Kimchi is the range of 25강36걸.
Session 45H, International: General
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