Production of a Fermented Korean Pear Puree using a New Strain Leuconostoc mesenteroides KACC 91495P Isolated from Kimchi

• Published in: Journal of applied biological chemistry 2010-03, Vol.53 (1)
• Main Authors: In, M.J., Chungwoon University, Hongseong, Republic of Korea, Kim, H.M., Chungwoon University, Hongseong, Republic of Korea, Jin, H.J., Chungwoon University, Hongseong, Republic of Korea, Kim, D.C., Chungwoon University, Hongseong, Republic of Korea, Oh, N.S., Kongju National University, Yesan, Republic of Korea, Chae, H.J., Natural Choice Co., Ltd., Asan, Republic of Korea
• Format: Article
• Language: Korean
• Subjects: CONTENIDO FENOLICO; fermented pear puree; LEUCONOSTOC MESENTEROIDES; PHENOLIC CONTENT; TENEUR EN PHENOLS
• ISSN: 1976-0442
• DOI: 10.3839/jabc.2010.009

A lactic acid bacterial strain showing fast growth and high acid production in Korean pear puree was isolated from Kimchi. This strain was analyzed by API 50 CHL kit and 16S rRNA sequencing analysis and identified as Leuconostoc (Ln.) mesenteroides KACC 91495P. Korean pear puree was fermented using Ln. mesenteroides KACC 91495P strain at 30℃ for 18 h. The changes of pH, titratable acidity and viable cell number during fermentation were investigated. The pH and titratable acidity were reached to pH 3.86 and 1.09% after 18 h fermentation, respectively. The viable cell population of Ln. mesenteroides KACC 91495P was rapidly increased to 2.0×10∨9 CFU/g during the 9 h of cultivation. The contents of lactic acid, acetic acid and malic acid were determined to be 0.213, 0.259, and 0.217% after 18 h fermentation, respectively. The content of polyphenolic compounds, known as antioxidants, in pear puree were enhanced by Ln. mesenteroides KACC 91495P cultivation. The level of total polyphenolic compounds was increased to around 140% of initial concentration. When the fermented pear puree was kept at 4℃, pH, titratable acidity and number of viable cells population were nearly maintained for 13 days.