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Title 

Lactic acid bacterial starter culture with antioxidant and γ-aminobutyric acid biosynthetic activities isolated from flatfish-Sikhae fermentation

Authors 

Y G WonH H YuYoung Hyo ChangH J Hwang

Publisher 

Mary Ann Liebert

Issue Date 

2015

Citation 

Journal of Medicinal Food, vol. 18, no. 12, pp. 1371-1379

Keywords 

Antioxidative activityFermented fish productFlatfishFunctional starter cultureHistamineLactic acid bacteriaSikhae

Abstract 

The aim of this study is to select a lactic acid bacterial strain as a starter culture for flatfish-Sikhae fermentation and to evaluate its suitability for application in a food system. Four strains of lactic acid bacteria isolated from commercial flatfish-Sikhae were identified and selected as starter culture candidates through investigation of growth rates, salt tolerance, food safety, and functional properties such as antioxidative and antimicrobial activities. The fermentation properties of the starter candidates were also examined in food systems prepared with these strains (candidate batch) in comparison with a spontaneous fermentation process without starter culture (control batch) at 15°C. The results showed that the candidate YG331 batch had better fermentation properties such as viable cell count, pH, and acidity than the other experimental batches, including the control batch. The results are expressed according to selection criteria based on a preliminary sensory evaluation and physiochemical investigation. Also, only a small amount of histamine was detected with the candidate YG331 batch. The radical scavenging activity of the candidate batches was better compared with the control batch, and especially candidate YG331 batch showed the best radical scavenging activity. Also, we isolated another starter candidate (identified as Lactobacillus brevis PM03) with γ-aminobutyric acid (GABA)-producing activity from commercial flatfish-Sikhae products. The sensory scores of the candidate YG331 batch were better than those of the other experimental batches in terms of flavor, color, and overall acceptance. In this study, we established selection criteria for the lactic acid bacterial starter for the flatfish-Sikhae production and finally selected candidate YG331 as the most suitable starter.

ISSN 

1096-620X

Link 

http://dx.doi.org/10.1089/jmf.2015.3458

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


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