Effect of lactic acid bacteria on phenyllactic acid production in kimchi. (December 2019)

• Record Type: Journal Article
• Authors: Jung, Sera; Hwang, Hyelyeon; Lee, Jong-Hee
• Is Part Of: Food control. Volume 106(2019)
• Publication Date: 2019-12
• Subjects: Phenyllactic acid -- Phenylalanine -- Lactic acid bacteria -- Antibacterial agent -- Kimchi; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2019.06.027
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Phenyllactic acid (2-hydroxy-3-phenyl propionic acid; PLA) is a natural antibacterial compound derived from phenylalanine catabolism. PLA shares a metabolic pathway with lactic acid (LA) and is metabolized by the glycolytic enzyme, lactate dehydrogenase, during fermentation. In this study, we identified PLA in fermented kimchi and investigated its relationship with kimchi-derived lactic acid bacteria (LAB) during kimchi fermentation using liquid chromatography-mass spectrometry. PLA was detected in four kimchi samples to different extents depending on the initial glucose concentration and fermentation stage, indicating a link between bacterial growth and PLA production. PLA content in the kimchi was 12.0–21.1 μg/ml at the early stage and decreased to 4.8–9.5 μg/ml at 3 or 4 weeks. PLA production in LAB was associated with the presence of lactate dehydrogenase genes, and differed from lactic acid production. Bacteria lacking the d -lactate dehydrogenase gene (2-Hacid dh) did not produce PLA. Addition of Lactobacillus plantarum enhanced PLA production 1.7-fold, reaching a maximum at 14 days. Lactobacillus brevis and Leuconostoc lactis caused increases of approximately 1.5-fold compared to the control. These results suggested that addition of specific LAB to kimchi as starter cultures can increase PLA content, and has great potential to enhance safety of the food product. Highlights: Kimchi-originated lactic acid bacteria (LAB) produce phenyl lactic acid (PLA). Addition of LAB enhance the PLA content in the kimchi. d - Lactate dehydrogenase play an important role for the PLA production in the kimchi.