연구분야
Lactic acid bacterial directly degrade N-nitrosodimethylamine and increase the nitrite-scavenging ab
- 작성일2017.05.15 00:00
- 분류
- 조회수1,968
- 링크http://www.sciencedirect.com/science/article/pii/S0956713516303462
- 저널명Food Control
- 저자김상현,강경훈,정미자,김성현,이상현,이상호,하은선,성낙주,김정균
- 구분
- 유형
제목
Lactic acid bacterial directly degrade N-nitrosodimethylamine and increase the nitrite-scavenging ability in kimchi
요약
To investigate whether lactic acid bacteria (LAB) play a role in reducing the concentrations of N-nitrosodimethylamine (NDMA) and its precursors during kimchi production, experimental kimchi prepared with added Lactobacillus sakei, Lactobacillus curvatus, and Lactobacillus brevis was periodically monitored for 20 days to analyze the concentrations of NDMA, nitrite, dimethylamine (DMA), nitrate, and biogenic amines. LAB species in MRS broth with and without NDMA or NaNO2 were grown and NDMA and nitrite concentrations studied. The amounts of NDMA, nitrite, DMA, nitrate, and biogenic amines remaining in the LAB-fortified kimchi decreased significantly relative to that of the control kimchi. The effects of L. sakei and L. curvatus on the reduction of NDMA concentration in kimchi were higher than that of L. brevis. These LAB species might be indirectly reducing the amounts of NDMA in LAB-fortified kimchi by inhibiting the formation of NDMA precursors originating from kimchi. Interestingly, LAB were found to directly degrade NDMA during culture in MRS broth containing NDMA.
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