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Article: Effect of glycine on the growth of Leuconostoc mesenteroides and Lactobacillus plantarum in kimchi fermentation

TitleEffect of glycine on the growth of Leuconostoc mesenteroides and Lactobacillus plantarum in kimchi fermentation
Authors
KeywordsFermentation
Glycine
Kimchi
Lactobacillus Plantarum
Leuconostoc Mesenteroides
Issue Date2009
PublisherSpringer-Verlag London Ltd. The Journal's web site is located at http://www.springer.com/sgw/cda/frontpage/0,11855,5-10027-70-1147353-0,00.html
Citation
Food Science And Biotechnology, 2009, v. 18 n. 5, p. 1180-1185 How to Cite?
AbstractThis study was aimed to investigate the effect of glycine supplementation on the growth of Leuconostoc mesenteroides and Lactobacillus plantarum during kimchi fermentation. As preliminary experiment, the effect of supplementation of glycine (0-2.0%, w/v) to MRS medium on the growth of Leuc. mesenteroides and L. plantarum was evaluated. At 2.0% glycine in the MRS medium, cell growth rate was inhibited by 79% for L. plantarum and 27% for Leuc. mesenteroides. Subsequently, different concentrations of glycine (0, 0.5, and 2.0%, w/v) were applied for kimchi fermentation for 21 days, at 5oC. At day 14, the pH and titratable acidity (TA) of kimchi supplemented with 2.0% glycine were 4.83 and 0.38%, respectively, whilst the control kimchi had a pH of 4.49 and TA of 0.44%, respectively. The ratio of Leuconostoc/ Lactobacillus in kimchi increased as the concentration of glycine increased. The results show that the presence of glycine affected the growth of the 2 lactic acid bacteria, particularly of L. plantarum. © The Korean Society of Food Science and Technology.
Persistent Identifierhttp://hdl.handle.net/10722/179230
ISSN
2015 Impact Factor: 0.699
2015 SCImago Journal Rankings: 0.374
References

 

DC FieldValueLanguage
dc.contributor.authorJang, KHen_US
dc.contributor.authorHan, WCen_US
dc.contributor.authorJi, SHen_US
dc.contributor.authorKang, SAen_US
dc.contributor.authorShah, NPen_US
dc.date.accessioned2012-12-19T09:53:15Z-
dc.date.available2012-12-19T09:53:15Z-
dc.date.issued2009en_US
dc.identifier.citationFood Science And Biotechnology, 2009, v. 18 n. 5, p. 1180-1185en_US
dc.identifier.issn1226-7708en_US
dc.identifier.urihttp://hdl.handle.net/10722/179230-
dc.description.abstractThis study was aimed to investigate the effect of glycine supplementation on the growth of Leuconostoc mesenteroides and Lactobacillus plantarum during kimchi fermentation. As preliminary experiment, the effect of supplementation of glycine (0-2.0%, w/v) to MRS medium on the growth of Leuc. mesenteroides and L. plantarum was evaluated. At 2.0% glycine in the MRS medium, cell growth rate was inhibited by 79% for L. plantarum and 27% for Leuc. mesenteroides. Subsequently, different concentrations of glycine (0, 0.5, and 2.0%, w/v) were applied for kimchi fermentation for 21 days, at 5oC. At day 14, the pH and titratable acidity (TA) of kimchi supplemented with 2.0% glycine were 4.83 and 0.38%, respectively, whilst the control kimchi had a pH of 4.49 and TA of 0.44%, respectively. The ratio of Leuconostoc/ Lactobacillus in kimchi increased as the concentration of glycine increased. The results show that the presence of glycine affected the growth of the 2 lactic acid bacteria, particularly of L. plantarum. © The Korean Society of Food Science and Technology.en_US
dc.languageengen_US
dc.publisherSpringer-Verlag London Ltd. The Journal's web site is located at http://www.springer.com/sgw/cda/frontpage/0,11855,5-10027-70-1147353-0,00.htmlen_US
dc.relation.ispartofFood Science and Biotechnologyen_US
dc.subjectFermentationen_US
dc.subjectGlycineen_US
dc.subjectKimchien_US
dc.subjectLactobacillus Plantarumen_US
dc.subjectLeuconostoc Mesenteroidesen_US
dc.titleEffect of glycine on the growth of Leuconostoc mesenteroides and Lactobacillus plantarum in kimchi fermentationen_US
dc.typeArticleen_US
dc.identifier.emailShah, NP: npshah@hku.hken_US
dc.identifier.authorityShah, NP=rp01571en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-79954599448en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-79954599448&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume18en_US
dc.identifier.issue5en_US
dc.identifier.spage1180en_US
dc.identifier.epage1185en_US
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridJang, KH=7201796267en_US
dc.identifier.scopusauthoridHan, WC=35733719000en_US
dc.identifier.scopusauthoridJi, SH=37117091600en_US
dc.identifier.scopusauthoridKang, SA=7405687033en_US
dc.identifier.scopusauthoridShah, NP=7401823907en_US

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