Development of Cabbage Juice Medium for Industrial Production of Leuconostoc mesenteroides Starter

Leuconostoc mesenteroides is used as a starter to produce high-quality kimchi products. In this study, an efficient and economical cabbage juice medium (CJM) was developed by process optimization of cabbage extraction and pasteurization and by compositional supplementation of various lacking nutrien...

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Veröffentlicht in:Journal of microbiology and biotechnology 2017-12, Vol.27 (12), p.2112-2118
Hauptverfasser: Jeong, Eun Ji, Moon, Dae Won, Oh, Joon Suk, Moon, Jin Seok, Seong, Hyunbin, Kim, Kwang Yup, Han, Nam Soo
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container_end_page 2118
container_issue 12
container_start_page 2112
container_title Journal of microbiology and biotechnology
container_volume 27
creator Jeong, Eun Ji
Moon, Dae Won
Oh, Joon Suk
Moon, Jin Seok
Seong, Hyunbin
Kim, Kwang Yup
Han, Nam Soo
description Leuconostoc mesenteroides is used as a starter to produce high-quality kimchi products. In this study, an efficient and economical cabbage juice medium (CJM) was developed by process optimization of cabbage extraction and pasteurization and by compositional supplementation of various lacking nutrients. The pasteurized cabbage juice was determined to be a good medium candidate to cultivate L. mesenteroides, showing maximal cell numbers (9.85 × 108CFU/ml) after 24 h. Addition of sucrose and yeast extract with soy peptone resulted in increment of bacterial cell counts in CJM, showing the supplementing effect of the lacking nutrients. Furthermore, addition of shell powder gave a protective effect on bacterial cells by preventing pH decline and organic acid accumulation in CJM, resulting in a 2-fold increase of bacterial counts. The optimized composition of CJM was 70% cabbage juice diluted with water, 0.5% (w/v) sucrose, 1% (w/v) yeast extract, 1% (w/v) soy peptone, and 1.5% (w/v) ark shell powder. The CJM developed in this study was able to yield a comparable level of bacterial counts with MRS medium and reduced the cost by almost 10-fold.
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In this study, an efficient and economical cabbage juice medium (CJM) was developed by process optimization of cabbage extraction and pasteurization and by compositional supplementation of various lacking nutrients. The pasteurized cabbage juice was determined to be a good medium candidate to cultivate L. mesenteroides, showing maximal cell numbers (9.85 × 108CFU/ml) after 24 h. Addition of sucrose and yeast extract with soy peptone resulted in increment of bacterial cell counts in CJM, showing the supplementing effect of the lacking nutrients. Furthermore, addition of shell powder gave a protective effect on bacterial cells by preventing pH decline and organic acid accumulation in CJM, resulting in a 2-fold increase of bacterial counts. The optimized composition of CJM was 70% cabbage juice diluted with water, 0.5% (w/v) sucrose, 1% (w/v) yeast extract, 1% (w/v) soy peptone, and 1.5% (w/v) ark shell powder. 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subjects cabbage juice medium
fermentation
Lactic acid bacteria
Leuconostoc mesenteroides
medium optimization
vegetable medium
title Development of Cabbage Juice Medium for Industrial Production of Leuconostoc mesenteroides Starter
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