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Food Chemistry 2018
Journal of Food, Nutrition and Population Health
ISSN: 2577-0586
Page 73
July 23-24, 2018
Rome, Italy
3
rd
Edition of International Conference on
Agriculture &
Food Chemistry
K
imchi is the name representing various types of Korean
traditional fermented vegetables and largely consumed as a
side dish and excellent source of beneficial lactic acid bacteria
(LAB) in Korea. There are hundreds of different kinds of kimchi
depending on raw materials, but in general cabbage or radish
have been used as a major ingredient. Hence,
Chonggak
(pony-
tail radish) kimchi and
Kkakdugi
(diced radish kimchi) are as
popular as Baechu (Chinese cabbage) kimchi, commonly called
kimchi, in Korea. Although many researchers have studied health
benefits of LAB, there have been several reports in which some
LAB species have strong capabilities of producing biogenic
amines (BA), resulting in the formation of excessive BA in lactic
fermented foods. However, there have been insufficient studies on
the BA content and BA-producing LAB in kimchi, particularly radish
kimchi. In this study, BA content in two types of radish kimchi were
determined to estimate BA-related risks. While most radish kimchi
samples contained relatively low levels of BA, some samples had
excessive levels of histamine and total BA higher than toxicity
limits of respective categories. It is noteworthy that, except for one
Kkakdugi
sample, putrescine content in each type of radish kimchi
increased alongside acidity. To understand bacterial contribution
to BA content in radish kimchi, BA production by LAB isolated
from respective samples was measured. BA production by most
LAB was below detection limits; however, some LAB significantly
produced vasoactive amines (tyramine and β-phenylethylamine).
Moreover, these amines were produced in greater quantities by
LAB from over-ripened kimchi than those from either less ripened
or optimally ripened kimchi. Based on 16s rRNA sequences, BA-
producing LABwere all identified as
Lactobacillus brevis
. This study
suggests that most kimchi products are safe for consumption;
however, the use of starter culture is required to further reduce BA
content in kimchi.
Biography
Jae-Hyung Mah completed his PhD from Korea University, South Korea and
Postdoctoral studies from University of Wisconsin-Madison and Washington
State University, USA. He is a Professor of Food and Biotechnology at Korea
University, South Korea. He published about 50 papers in reputed journals and
has been serving as an Editor-In-Chief, Editorial BoardMember and Referee for
several peer-reviewed journals in Food Science and Technology. His research-
es focus on the analyses of hazardous chemicals and microorganisms in
fermented foods, development of novel protective and preservative strategies
such as application of genetically designed starter culture to food fermenta-
tion and mathematical model studies on inactivation kinetics of food borne
pathogenic and spoilage microorganisms exposed to chemical, physical and
biological intervention treatments.
nextbio@korea.ac.krAnalyses of biogenic amines in
Chonggak
kimchi and
Kkakdugi
,
Korean kimchi products made of radish
Jae Hyung Mah, Young Hun Jin, Jae Hoan Lee
and
Jun-Hee Lee
Korea University, South Korea
Jae Hyung Mah et al., J Food Nutr Popul Health 2018, Volume 2
DOI: 10.21767/2577-0586-C2-006