김치 미생물 조성을 바탕으로 한 김치 스타터의 선정 및 효과

국문 초록 (Abstract)

대다수 숙성 김치의 미생물 조성이 L. mesenteroides와 L. sakei로 구성되며, 이러한 혼합조성을 가진 김치가 맛이 있다는 점을 바탕으로 김치 맛을 가장 좋게 하며 김치 미생물을 조절하는 능력을 가진 두 균주 L. mesenteroides K2M5와 L. sakei K5M3을 각각 김치스타터로 선정하였다. 선정된 두 가지 균주들은 베타 용혈현상을 보이지 않았고, 암모니아나 인돌을 생성하지 않았으며, 젤라틴을 용해하지 않았고, phenylalanine deaminase, β-glucuronidase, β-glucosidase, 7α-dehydroxylase, nitroreductase 등의 효소활성에서 음성을 보여 산업적으로 사용하여도 안전한 것으로 나타났다. 선정된 두 가지 균주를 첨가하여 제조한 김치는 비첨가 김치에 비해 실험실 평가와 다수의 일반인을 상대로 한 비교평가에서 맛이 더 우수하였고, 미생물 조성은 오직 첨가한 균주로만 구성되어 선정한 균주들은 김치 맛을 좋게 하고 미생물 조성을 일정하게 조절하는 능력이 있는 스타터로 사용될 수 있음을 보여주었다. 스타터를 첨가한 김치는 대조김치에 비해 젖산 등의 유기산 함량이 특이하게 높았으나 산도, 염도, 당 함량 등에서는 큰 차이를 나타내지않았다.

다국어 초록 (Multilingual Abstract)

Based on information about the major microbial composition of kimchi and its relation to the taste, Leuconostoc mesenteroides K2M5 and Lactobacillus sakei K5M3 were selected as kimchi starter candidates. These two strains were found to be safe for industrial use because they showed neither harmful characteristics like β-hemolysis, ammonia and indole formation, and gelatin liquefaction, nor enzymatic activities like phenylalanine deaminase, β-glucuronidase, β-glucosidase, 7α-dehydroxylase and nitroreductase. Starter kimchi made with these strains were better in taste than the conventional kimchi when they are evaluated both by laboratory personnel and the public. Also microbial analysis of starter kimchi showed only starter bacteria after they were fermented to have the optimum acidity. Starter kimchi prepared with these two strains were not much different in physicochemical properties to the conventional kimchi except in that the starter kimchi were much higher in volatile organic acid content such as lactic acid. These results suggest that kimchi quality can be controlled to have consistent properties, both in taste and microbial composition, by using bacterial starters.

목차 (Table of Contents)

• Abstract
• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• 감사의 글
• 문헌

참고문헌 (Reference)

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