Properties of Kimchi Fermented with GABA-Producing Lactic Acid Bacteria as a Starter
2018
Lee, K.W., Gyeongsang National University, Jinju, Republic of Korea | Shim, J.M., Gyeongsang National University, Jinju, Republic of Korea | Zhuang Yao, Gyeongsang National University, Jinju, Republic of Korea | Kim, J.A., Gyeongsang National University, Jinju, Republic of Korea | Kim, J.H., Gyeongsang National University, Jinju, Republic of Korea
Kimchi (a traditional Korean fermented vegetable) was prepared with a starter, Lactobacillus zymae GU240 producing γ-aminobutyric acid (GABA), and one precursor of GABA (glutamic acid, glutamic acid monosodium salt (MSG), or kelp extract). L. zymae GU240, an isolate from kimchi, can grow at 7% NaCl and low temperature. Five different kimchi samples were fermented for 20 weeks at -1°C. Kimchi with starter alone could not produce GABA. The GABA content was highest in kimchi with co-inoculation of the starter and MSG (1% (w/w)). Kimchi co-inoculated with the starter and kelp extract powder (3% (w/w)) had the second highest GABA content. Addition of glutamic acid powder (1% (w/w)) caused a reduction in the pH level of kimchi and growth inhibition of lactic acid bacteria and yeasts. Kimchi samples with MSG or kelp extract showed improvement of sensory evaluation scores. The results demonstrate the possibility to produce kimchi with improved functionality and taste by using L. zymae GU240 as a starter along with a suitable precursor such as MSG or kelp extract.
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