Fermentation characteristics of Korean pear (Pyrus pyrifolia Nakai) puree by the Leuconostoc mesenteroides 51-3 strain isolated from Kimchi
AbstractA lactic acid bacterial strain showing fast growth and high acid production when cultured in Korean pear puree was isolated from Kimchi. This strain was analyzed by using the API 50 CHL kit and 16S rRNA sequencing and was thus identified as Leuconostoc mesenteroides 51-3. Korean pear puree was fermented with the L. mesenteroides 51-3 strain at 30°C for 12 h. The changes in pH, titratable acidity and viable cell count during fermentation were investigated. The pH and titratable acidity of the pear puree were 4.06 and 0.66%, respectively, after 12 h of fermentation. The viable cell count of L. mesenteroides 51-3 rapidly increased to 3.7 × 109 CFU/g after 12 h of cultivation. The content of lactic acid and acetic acid was determined to be 0.138 and 0.162%, respectively, after 12 h of fermentation. When the fermented pear puree was stored at 4°C, the pH, titratable acidity and viable cell count remained fairly constant for 14 days.
Keywords: Fermentation, Korean pear puree, Leuconostoc mesenteroides.
African Journal of Biotechnology Vol. 9(35), pp. 5735-5738, 30 August, 2010