DNAzyme-based quantitative loop-mediated isothermal amplification for strain-specific detection of starter kimchi fermented with Leuconostoc mesenteroides WiKim32

Lee, Moeun; Song, Jung Hee; Shim, Won Bo; Chang, Ji Yoon

doi:10.1016/j.foodchem.2020.127343

Cited by 22 publications

(7 citation statements)

References 35 publications

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“…The health-promoting effects of paraprobiotics include improved immune response, reduction in host inflammation-induced weight gain, and alleviation of hyperlipidemia 5 . Kimchi, prepared from vegetables seasoned with spices, is a well-known fermented food in Korea 6 . Several studies have been conducted on the health benefits of the bioactive metabolites of kimchi.…”

Section: Introductionmentioning

confidence: 99%

Anti-obesity effect of vegetable juice fermented with lactic acid bacteria isolated from kimchi in C57BL/6J mice and human mesenchymal stem cells

Lee

Yun²,

Choi³

et al. 2023

Food Funct.

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Section: Introductionmentioning

confidence: 99%

Anti-obesity effect of vegetable juice fermented with lactic acid bacteria isolated from kimchi in C57BL/6J mice and human mesenchymal stem cells

Lee

Yun²,

Choi³

et al. 2023

Food Funct.

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Section: Introductionmentioning

confidence: 99%

“…Leuconostoc mesenteroides is the dominant LAB present during early kimchi fermentation and has been commercialized for kimchi starters because of its beneficial effects on sensory characteristics. 16 After cultivation, the cells are harvested for the kimchi starter and the fermentation liquid is discarded as industrial waste. In this study, an EPS is extracted and purified from the fermentation liquid produced after kimchi starter cultivation, and its physiochemical properties are characterized.…”

Section: Introductionmentioning

confidence: 99%

Production, Characterization, and Antioxidant Activities of an Exopolysaccharide Extracted from Spent Media Wastewater after Leuconostoc mesenteroides WiKim32 Fermentation

Choi¹,

Ko²,

Lee³

et al. 2021

ACS Omega

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Bacterial exopolysaccharides (EPSs) are important alternatives to plant polysaccharides in fermented products and exhibit antioxidant activity, which is particularly desirable for functional foods. This study evaluated the use of spent media wastewater (SMW) derived from kimchi fermentation for the production of an EPS and analyzed the characterization and antioxidant activity of the resulting EPS. The EPS concentration and conversion yields of sequential purification were 7.7–9.0 g/L and 38.6–45.1%, respectively. Fourier transform infrared spectra and NMR spectra indicated that the EPS was a linear glucan with α-(1 → 6) linkages. The EPS also exhibited thermal tolerance to high temperatures. In vitro antioxidant activity analyses indicated the scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, thiobarbituric acid reactance (TBAR), and ferric ion reducing antioxidant power (FRAP) values of 71.6–79.1, 28.2–33.0%, and 0.04–0.05 mM FeCl3, respectively. These results reveal that the EPS extracted from SMW has potential as a thermally tolerant, nontoxic, and natural antioxidant for industrial applications.

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“…mesenteroides and Le. citreum have been used as industrial starters since the early 2000s [ 7 , 8 ]. However, despite their excellent role as starters, they are not considered as health-promoting probiotics because of their absence of resistance to acid and bile salt and low colonization capacity in the large intestine [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation

Seo¹,

Bae²,

Kim³

et al. 2021

Foods

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The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation. Seventeen probiotic type strains were tested for their growth rates, volatile aroma compounds, metabolites, and sensory characteristics of kimchi, and their characteristics were compared to those of Leuconostoc (Le.) mesenteroides DRC 1506, a commercial kimchi starter. Among the tested strains, Limosilactobacillus fermentum, Limosilactobacillus reuteri, Lacticaseibacillus rhamnosus, Lacticaseibacillus paracasei, and Ligilactobacillus salivarius exhibited high or moderate growth rates in simulated kimchi juice (SKJ) at 37 °C and 15 °C. When these five strains were inoculated in kimchi and metabolite profiles were analyzed during fermentation using GC/MS and 1H-NMR, data from the principal component analysis (PCA) showed that L. fermentum and L. reuteri were highly correlated with Le. mesenteroides in concentrations of sugar, mannitol, lactate, acetate, and total volatile compounds. Sensory test results also indicated that these three strains showed similar sensory preferences. In conclusion, L. fermentum and L. reuteri can be considered potential candidates as probiotic starters or cocultures to develop health-promoting kimchi products.

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DNAzyme-based quantitative loop-mediated isothermal amplification for strain-specific detection of starter kimchi fermented with Leuconostoc mesenteroides WiKim32

Cited by 22 publications

References 35 publications

Anti-obesity effect of vegetable juice fermented with lactic acid bacteria isolated from kimchi in C57BL/6J mice and human mesenchymal stem cells

Anti-obesity effect of vegetable juice fermented with lactic acid bacteria isolated from kimchi in C57BL/6J mice and human mesenchymal stem cells

Production, Characterization, and Antioxidant Activities of an Exopolysaccharide Extracted from Spent Media Wastewater after Leuconostoc mesenteroides WiKim32 Fermentation

Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation

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