Effects of an electric pulse on variation of bacterial community and metabolite production in kimchi-making culture

Biotechnology and Bioprocess Engineering

Volumn 18, Issue 5, 2013, Pages 909-917

  Joo, Da Hye ^a   Jeon, Bo Young ^a   Park, Doo Hyun ^a  

^a Seokyeong University   (South Korea)

Author keywords

electric pulse; kimchi; lactic acid bacteria; TGGE; Weissella cibaria

Indexed keywords

ELECTRIC PULSE; KIMCHI; LACTIC ACID BACTERIA; TGGE; WEISSELLA CIBARIA;

ACETIC ACID; BACTERIOLOGY; ELECTROPHORESIS; ETHANOL; LACTIC ACID; PH;

BACTERIA;

ACETIC ACID; ALCOHOL; AMINO ACID; LACTIC ACID; PROPIONIC ACID;

AMINO ACID METABOLISM; ARTICLE; BACILLUS; BACTERIAL GROWTH; CELL VIABILITY; CULTURE MEDIUM; DENATURING GRADIENT GEL ELECTROPHORESIS; ELECTRICITY; FERMENTATION; KIMCHI MAKING CULTURE; MICROBIAL COMMUNITY; NONHUMAN; NUCLEOTIDE SEQUENCE; SPECIES DIVERSITY; WEISSELLA; WEISSELLA CIBARIA;

EID: 84887075786     PISSN: 12268372     EISSN: 19763816     Source Type: Journal    
DOI: 10.1007/s12257-013-0098-6     Document Type: Article

References (30)

1. Park, W. P., Y. B. Cho, S. K. Chung, S. C. Lee, and M. J. Lee (2001) Changes in kimchi quality as affected by the addition of fermented anchovy sauce by-product. Food Sci. Biotechnol. 10: 475-478.
2. Kim, E. M., Y. M. Kim, J. H. Jo, and S. J. Woo (1998) A study on the housewives recognition and preference of sea foods and fermented sea foods added kimchi. Kor. J. Dietary Cult. 13: 19-26.
3. Moon, G. S., Y. S. Song, B. M. Ryu, and Y. S. Jeon (1997) The study on the qualities of commercial anchovy sauces and kimchis prepared with different anchovy sauces. Kor. J. Soc. Food Sci. 13: 272-277.
4. Ryu, J. Y., B. S. Lee, and H. S. Rhee (1984) Changes of organic acids and volatile flavor compounds in kimchi fermented with different ingredients. Kor. J. Food Sci. Technol. 16: 169-174.
5. Yoon, H. S., Y. J. Son, J. S. Han, J. S. Lee, and N. S. Han (2005) Comparison of D- and L-lactic acid contents in commercial kimchi and sauerkraut. Food Sci. Biotechnol. 14: 64-67.
6. Park, J. M., J. H. Shin, D. W. Lee, J. C. Song, H. J. Suh, U. J. Chang, and J. M. Kim (2010) Identification of the lactic acid bacteria in kimchi according to initial and over-ripened fermentation using PCR and 16S-rRNA gene sequence analysis. Food Sci. Biotechnol. 19: 541-546.
7. Lee, C. W., C. Y. Ko, and D. M. Ha (1992) Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Kor. J. Appl. Microbiol. Biotechnol. 20: 102-109.
8. Cheigh, H. S. and K. Y. Park (1994) Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Crit. Rev. Food Sci. 34: 175-203.
9. Lim, C. R., H. K. Park, and H. U. Han (1989) Reevaluation of isolation and identification of Gram-positive bacteria in kimchi. Kor. J. Microbiol. 27: 404-414.
10. Benthin, S. and J. Villadsen (1996) Amino acid utilization by Lactococcus lactis subsp. cremoris FD1 during growth on yeast extract or casein peptone. J. Appl. Bacteriol. 80: 65-72.
11. Loubière, P., M. Cocaign-Bousquet, J. Matos, G. Goma, and N. D. Lindley (1997) Influence of end-products inhibition and nutrient limitations on the growth of Lactococcus lactis subsp. lactis. J. Appl. Microbiol. 82: 95-100.
12. Van Niel, E. W. J. and B. Hahn-Hägerdal (1999) Nutrient requirements of Lactococci in defined growth media. Appl. Microbiol. Biotechnol. 52: 617-627.
13. Keyer, K., A. S. Gort, and J. A. Imlay (1995) Superoxide and the production of oxidative DNA damage. J. Bacteriol. 177: 6782-6790.
14. Hooper, A. B. and A. A. DiSpirito (1985) In bacteria which grow on simple reductants, generation of a proton gradient involves extractytoplasmic oxidation of substrates. Microbiol. Rev. 49: 140-157.
15. Mheen, T. I. and T. W. Kwon (1984) Effect of temperature and salt concentration on kimchi fermentation. Kor. J. Food Sci. Technol. 16: 443-450.
16. Hamilton, W. A. and A. J. H. Sale (1967) Effects of high electric fields on microorganisms. II. Mechanism of action of the lethal effect. Biochim. Biophys. Acta 148: 789-800.
17. Min, H. R., B. Y. Jeon, H. N. Seo, M. J. Kim, J. C. Kim, J. K. Kim, and D. H. Park (2009) Effect of low intensity pulsed electric field on ethanol fermentation and chemical component variation in a wine-making culture. Food Sci. Biotechnol. 18: 1358-1364.
18. Palaniappan, S., S. K. Sastry, and E. R. Richter (1990) Effects of electricity on microorganisms: A review. J. Food Proc. Preserv. 14: 393-414.
19. Zhang, Q., B. L. Qin, G. V. Barbosa-Cánovas, and B. G. Swanson (1995) Inactivation of E. coli for food pasteurization by highstrength pulsed electric fields. J. Food Proc. Preserv. 19: 103-118.
20. Grahl, T. and H. Maerkl (1996) Killing of microorganisms by pulsed electric fields. Appl. Microbiol. Biotechnol. 45: 148-157.
21. Hulsheger, H., J. Potel, and E. G. Niemann (1983) Electric field effects on bacteria and yeast cells. Radiat. Environ. Biophys. 22: 149-162.
22. Cheung, P. -Y. and B. K. Kinkle (2001) Mycobacterium diversity and pyrene mineralization in petroleum-contaminated soils. Appl. Environ. Microbiol. 67: 2222-2229.
23. Park, W. P., D. S. Ahn, and D. S. Lee (1997) Comparison of quality characteristics of whole and sliced kimchi at different fermentation temperatures. Kor. J. Food Sci. Technol. 29: 784-789.
24. Jung, L. H. and E. R. Jeon (2007) Quality characteristics of commercial baechukimchi during long-term fermentation at refrigerated temperature. Food Sci. Biotechnol. 16: 924-927.
25. Kim, M. K., S. Y. Kim, C. J. Woo, and S. D. Kim (1994) Effect of air controlled fermentation on kimchi quality. J. Kor. Soc. Food Sci. Nutr. 23: 268-273.
26. Park, I. K. and S. D. Kim (1999) Effects of initial temperature during salting on the quality and microscopic observation of kimchi. Food Sci. Biotechnol. 8: 381-386.
27. Park, S. M., H. S. Kang, D. W. Park, and D. H. Park (2005) Electrochemical control of metabolic flux of Weissella kimchi sk10: Neutral red immobilized in cytoplasmic membrane as electron channel. J. Microbiol. Biotechnol. 15: 80-85.
28. Kang, H. S., S. M. Park, and D. H. Park (2004) Biocatalytic oxidation-reduction of pyruvate and ethanol by Weissella kimchi sk10 under aerobic and anaerobic conditions. J. Microbiol. Biotechnol. 14: 914-918.
29. Yi, J. Y., J. W. Choi, B. Y. Jeon, I. L. Jung, and D. H. Park (2012) Effects of a low-voltage electric pulse charged to culture soil on plant growth and variations of the bacterial community. Agri. Sci. 3: 339-346.
30. Kwon, E. A. and M. Kim (2007) Microbial evaluation of commercially packed kimchi products. Food Sci. Biotechnol. 16: 615-620.