Novel Leuconostoc citreum Kimchi fermentation 5 120 lactic

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Novel Leuconostoc citreum • Kimchi fermentation (5일) • 120 lactic acid bacteria 분석 •

Novel Leuconostoc citreum • Kimchi fermentation (5일) • 120 lactic acid bacteria 분석 • 발효 초기/중기: – Leuconostoc citreum (68%): 초기/중기 • 발효 후기: – Lactobacillus sake – Lactobacillus curvatus – Lactobacillus brevis Leuc. citreum: Kimchi starter culture Antonie Van Leeuwenhoek, 2003

Dextran • Microbial polysaccharide Sucrose Dextran sucrase Dextran Leuconostoc mesenteroides Leuconostoc citreum

Dextran • Microbial polysaccharide Sucrose Dextran sucrase Dextran Leuconostoc mesenteroides Leuconostoc citreum

Bacteriocin • • • Nisin – Lactococcus (최초 발견) Mesenterocin 5 – Leuc. mesenteroides

Bacteriocin • • • Nisin – Lactococcus (최초 발견) Mesenterocin 5 – Leuc. mesenteroides Pediocin A – Pedi. Pentosaceus Lactacin B – Lactobacillus acidophilus Caseicin 80 – L. casei

염 농도 • Baume scale -> hydrometer scales – 0 o. Be : pure

염 농도 • Baume scale -> hydrometer scales – 0 o. Be : pure water – 15 o. Be: 15% Na. Cl (%) • Digtal salt-meter (휴대용 염분계) (0~10%, w/w)

절임제품 • Sauerkraut (서양의 산발효 야채) – 양배추/ 2~3% 소금절임 – 젖산균 • Leuc.

절임제품 • Sauerkraut (서양의 산발효 야채) – 양배추/ 2~3% 소금절임 – 젖산균 • Leuc. mesenteroides (풍미, 맛 부여) • L. brevis • L. plantarum – Natural fermentation – Controlled fermentation • 발효온도, 염 농도 조절