Novel Leuconostoc citreum Kimchi fermentation 5 120 lactic Slides: 32 Download presentation 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 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 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. mesenteroides (풍미, 맛 부여) • L. brevis • L. plantarum – Natural fermentation – Controlled fermentation • 발효온도, 염 농도 조절 Leuconostoc kimchiObjectives of fermentationFermentOrganism of lactic acid fermentationFormula for lactic acid fermentationLactic acid fermentationKimchi 2Yechiel kimchiKimchi120px x 120px100+80+60+40+20Lactic acid energy systemMetformin lactic acidosis symptomsBlood flowBlood flow controlLactic acidosis causesEmpirical formula of lactic acidLactic acidOxygen lactic acidLactic acidMetformin lactic acidosis symptomsAcid lacticFenicilinItaconic acid fermentationMannitol fermentationFermentationCells produce atp most efficiently in the presence of *Basics of instrumentation and control pptAntigenic structure of e coliStately motilityEnterobacter aerogenes on mannitol salt agarControlled tipping methodFrom where nitrogen comes in atmosphere