The Culture of Pediococcus pentosaceus T1 Inhibits Listeria Proliferation in Salmon Fillets and Controls Maturation of KimchiReportar como inadecuado




The Culture of Pediococcus pentosaceus T1 Inhibits Listeria Proliferation in Salmon Fillets and Controls Maturation of Kimchi - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Food Technology and Biotechnology, Vol.53 No.1 March 2015. -

The objective of this study is to evaluate the antilisterial effect of Pediococcus pentosaceus T1, which was isolated from kimchi, and to assess its potential for extending the shelf life of salmon and kimchi. Pediococcus pentosaceus T1 culture eff ectively inhibited proliferation of Listeria monocytogenes in a dose-dependent manner in a salmon-based medium. Antilisterial effect of the culture was stronger than that of nisin, an antibacterial peptide, as evidenced by lower minimum inhibitory concentration value 20 mg-mL compared to nisin over 20 mg-mL. P. pentosaceus T1 culture also effectively inhibited the growth of Listeria in salmon fi llet. In particular, the culture 6 g per 100 mL showed a stronger inhibitory effect than sodium hypochlorite 0.2 mg-mL, a disinfectant used in food processing. In kimchi fermentation, the treatment with P. pentosaceus T1 culture suppressed changes of acidity and pH during maturation. The inhibitory eff ect of the culture on kimchi lactic acid bacteria, which include Leuconostoc mesenteroides and Lactobacillus sakei, led to a drastic decrease in maturation rates of kimchi. Moreover, sensory test on kimchi treated with P. pentosaceus T1 showed that the culture improved overall acceptability of kimchi, which can be observed in higher scores of sourness, texture, off-flavour and mouthfeel compared with untreated kimchi. The results of this study suggest that kimchi-derived P. pentosaceus T1 could be a potential antilisterial agent in fi sh products as well as a starter to control overmaturation of kimchi.

Pediococcus pentosaceus T1; kimchi; salmon fillets; antilisterial activity; antibacterial activity



Autor: Seongho Jang - ; Our Home Co. Ltd, Seongnam, South Korea Dongyun Lee - ; Our Home Co. Ltd, Seongnam, South Korea Il Sang Jang - ;

Fuente: http://hrcak.srce.hr/



DESCARGAR PDF




Documentos relacionados