title: The Culture ofPediococcus pentosaceusT1 InhibitsListeriaProliferation in Salmon Fillets and Controls Maturation of Kimchi.
abstract: The objective of this study is to evaluate the antilisterial effect ofPediococcus pentosaceusT1, which was isolated from kimchi, and to assess its potential for extending the shelf life of salmon and kimchi.Pediococcus pentosaceusT1 culture effectively inhibited proliferation ofListeria monocytogenesin a dose-dependent manner in a salmon-based medium. Antilisterial effect of the culture was stronger than that of nisin, an antibacterial peptide, as evidenced by lower minimum inhibitory concentration value (20 mg/mL) compared to nisin (over 20 mg/mL).P. pentosaceusT1 culture also effectively inhibited the growth ofListeriain salmon fillet. In particular, the culture (6 g per 100 mL) showed a stronger inhibitory effect than sodium hypochlorite (0.2 mg/mL), a disinfectant used in food processing. In kimchi fermentation, the treatment withP. pentosaceusT1 culture suppressed changes of acidity and pH during maturation. The inhibitory effect of the culture on kimchi lactic acid bacteria, which includeLeuconostoc mesenteroidesandLactobacillus sakei, led to a drastic decrease in maturation rates of kimchi. Moreover, sensory test on kimchi treated withP. pentosaceusT1 showed that the culture improved overall acceptability of kimchi, which can be observed in higher scores of sourness, texture, off-flavour and mouthfeel compared with untreated kimchi. The results of this study suggest that kimchi-derivedP. pentosaceusT1 could be a potential antilisterial agent in fish products as well as a starter to control overmaturation of kimchi.
authors.affiliation: Our Home Co. Ltd, 462-819 Seongnam, South Korea.
authors.forename: Seongho
authors.initials: S
authors.lastname: Jang
authors.affiliation: Our Home Co. Ltd, 462-819 Seongnam, South Korea.
authors.forename: Dongyun
authors.initials: D
authors.lastname: Lee
authors.affiliation: Our Home Co. Ltd, 462-819 Seongnam, South Korea.
authors.forename: Il Sang
authors.initials: IS
authors.lastname: Jang
authors.affiliation: Department of Food Science and Technology, Seoul Women's University, 139-774 Seoul, South Korea.
authors.forename: Hyeon-Son
authors.initials: HS
authors.lastname: Choi
authors.affiliation: Department of Food and Nutrition, Korea University, 136-713 Seoul, South Korea.
authors.forename: Hyung Joo
authors.initials: HJ
authors.lastname: Suh
keywords: Pediococcus pentosaceus T1; antibacterial activity; antilisterial activity; kimchi; salmon fillets