Potential of γ-Aminobutyric Acid-Producing Leuconostoc mesenteroides Strains Isolated from Kimchi as a Starter for High-γ-Aminobutyric Acid Kimchi Fermentation
Jihyun Ahn, Jae-Yong Park · 2023
Read Potential of γ-Aminobutyric Acid-Producing Leuconostoc mesenteroides Strains Isolated from Kimchi as a Starter for High-γ-Aminobutyric Acid Kimchi Fermentation by Jihyun Ahn, Jae-Yong Park (2023) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-10764228.txt.
Description
Jihyun Ahn and Jae-Yong Park test two kimchi bacteria as starters for a health-boosted ferment, in a 2023 study. The bacteria, strains of Leuconostoc mesenteroides, were picked from kimchi itself. Both make large amounts of GABA, a calming chemical messenger, when fed a common food additive. A starter role demands toughness, so hardiness was tested next.
Both strains survived fake stomach acid well and handled mild bile salts. They fared worse as bile strength rose, failing at the highest level tested. Nearly all cells stuck to gut-lining cells in lab tests, a good sign for gut benefits. Salt at kitchen levels did not stop their growth. They also suppressed rival bacteria that spoil kimchi flavor. The pair look fit to lead GABA-rich batches.
Catalog record
| CREATOR | Jihyun Ahn, Jae-Yong Park |
|---|---|
| YEAR | 2023 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 36 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |