Cargando…

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

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, vo...

Descripción completa

Detalles Bibliográficos
Autores principales:	Seo, Hee, Bae, Jae-Han, Kim, Gayun, Kim, Seul-Ah, Ryu, Byung Hee, Han, Nam Soo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8234146/ https://www.ncbi.nlm.nih.gov/pubmed/34205741 http://dx.doi.org/10.3390/foods10061435

Ejemplares similares

Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model
por: Kang, Jin Yong, et al.
Publicado: (2022)

Development of Anti-inflammatory Probiotic Limosilactobacillus reuteri EFEL6901 as Kimchi Starter: in vitro and In vivo Evidence
por: Seo, Hee, et al.
Publicado: (2021)

Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages
por: Yu, Hyun-Hee, et al.
Publicado: (2017)

Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages
por: Agüero, Nadia de L., et al.
Publicado: (2020)

Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi
por: Jung, Suk Hee, et al.
Publicado: (2012)

Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams
por: Kim, Young Joo, et al.
Publicado: (2016)

Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi
por: Hwang, Hyelyeon, et al.
Publicado: (2018)

Evaluation of ginsenoside bioconversion of lactic acid bacteria isolated from kimchi
por: Park, Boyeon, et al.
Publicado: (2017)

Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder
por: Yoon, Ji Yeol, et al.
Publicado: (2018)

Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria
por: Luo, Yuanli, et al.
Publicado: (2020)

Molecular Characterization of Lactic Acid Bacteria in Bakery and Pastry Starter Ferments
por: Kleib, Jihad, et al.
Publicado: (2023)

Characterization of the Probiotic Potential of Lactic Acid Bacteria Isolated from Kimchi, Yogurt, and Baby Feces in Hong Kong and Their Performance in Soymilk Fermentation
por: Wu, Haicui, et al.
Publicado: (2021)

Whole-Genome Sequence of Lactobacillus plantarum SPC-SNU 72-2 as a Probiotic Starter for Sourdough Fermentation
por: Kim, Seul-Ah, et al.
Publicado: (2020)

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
por: Coelho, Márcia C., et al.
Publicado: (2022)

Influence of Isolation Temperature on Isolating Diverse Lactic Acid Bacteria from Kimchi and Cultural Characteristics of Psychrotrophs
por: Ko, Hye In, et al.
Publicado: (2023)

Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi
por: Lee, Kang Wook, et al.
Publicado: (2020)

Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi
por: Lee, Se-Jin, et al.
Publicado: (2021)

Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of Vegetables
por: Sáez, Gabriel D., et al.
Publicado: (2018)

Functional Genomic Insights into Probiotic Bacillus siamensis Strain B28 from Traditional Korean Fermented Kimchi
por: Heo, Sojeong, et al.
Publicado: (2021)

Antifungal Activity of Lactic Acid Bacteria Isolated from Kimchi Against Aspergillus fumigatus
por: Kim, Jeong-Dong
Publicado: (2005)

Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation
por: Anagnostopoulos, Dimitrios A., et al.
Publicado: (2019)

Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates
por: Kim, Tao, et al.
Publicado: (2022)

Immunomodulatory Activity of Extracellular Vesicles of Kimchi-Derived Lactic Acid Bacteria (Leuconostoc mesenteroides, Latilactobacillus curvatus, and Lactiplantibacillus plantarum)
por: Kim, Sang-Hyun, et al.
Publicado: (2022)

UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential
por: Lee, Moeun, et al.
Publicado: (2021)

Characterization of High-Ornithine-Producing Weissella koreensis DB1 Isolated from Kimchi and Its Application in Rice Bran Fermentation as a Starter Culture
por: Yeong, Mun So, et al.
Publicado: (2020)

Probiotic Potential of Lactic Acid Starter Cultures Isolated from a Traditional Fermented Sorghum-Millet Beverage
por: Byakika, Stellah, et al.
Publicado: (2020)

Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi
por: Song, Chae Eun, et al.
Publicado: (2018)

The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi
por: Jin, Young Hun, et al.
Publicado: (2019)

Effects of salt type on the metabolites and microbial community in kimchi fermentation
por: Lee, Mi-Ai, et al.
Publicado: (2022)

Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture
por: de J. C. Munanga, Bettencourt, et al.
Publicado: (2016)

Integrated genome-based assessment of safety and probiotic characteristics of Lactiplantibacillus plantarum PMO 08 isolated from kimchi
por: Oh, Young Joo, et al.
Publicado: (2022)

Identification of 2-hydroxyisocaproic acid production in lactic acid bacteria and evaluation of microbial dynamics during kimchi ripening
por: Park, Boyeon, et al.
Publicado: (2017)

In Vitro and In Vivo Antihypertensive Effect of Milk Fermented with Different Strains of Common Starter Lactic Acid Bacteria
por: Glazunova, Olga A., et al.
Publicado: (2022)

Functional Annotation Genome Unravels Potential Probiotic Bacillus velezensis Strain KMU01 from Traditional Korean Fermented Kimchi
por: Heo, Sojeong, et al.
Publicado: (2021)

Inhibition of Nitric Oxide Production, Oxidative Stress Prevention, and Probiotic Activity of Lactic Acid Bacteria Isolated from the Human Vagina and Fermented Food
por: Kang, Chang-Ho, et al.
Publicado: (2019)

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages
por: Pasini, Federica, et al.
Publicado: (2018)

Suitability of a probiotic Lactobacillus paracasei strain as a starter culture in olive fermentation and development of the innovative patented product “probiotic table olives”
por: Sisto, Angelo, et al.
Publicado: (2012)

Limosilactobacillus fermentum MG7011: An Amylase and Phytase Producing Starter for the Preparation of Rice-Based Probiotic Beverages
por: Jo, Yu Mi, et al.
Publicado: (2021)

Antagonistic Activities and Probiotic Potential of Lactic Acid Bacteria Derived From a Plant-Based Fermented Food
por: Choi, Ah-Rang, et al.
Publicado: (2018)

Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations
por: Touret, Tiago, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_5dafa7e90rnusgv0hq0l16c2og