https://doi.org/10.17113/ftb.53.01.15.3754

The Culture of Pediococcus pentosaceus T1 Inhibits Listeria Proliferation in Salmon
Fillets and Controls Maturation of Kimchi

Seongho Jang¹, Dongyun Lee¹, Il Sang Jang¹, Hyeon-Son Choi²* and Hyung Joo Suh³* 

¹Our Home Co. Ltd, 462-819 Seongnam, South Korea
²Department of Food Science and Technology, Seoul Women’s University, 139-774 Seoul, South Korea
³Department of Food and Nutrition, Korea University, 136-713 Seoul, South Korea

Article history:
Received June 6, 2014
Accepted October 31, 2014

Key words:
Pediococcus pentosaceus T1, kimchi, salmon fillets, antilisterial activity, antibacterial activity

Summary:
The objective of this study is to evaluate the antilisterial effect of Pediococcus pentosaceus T1, which was isolated from kimchi, and to assess its potential for extending the shelf life of salmon and kimchi. Pediococcus pentosaceus T1 culture effectively inhibited proliferation of Listeria monocytogenes in 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. pentosaceus T1 culture also effectively inhibited the growth of Listeria in 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 with P. pentosaceus T1 culture suppressed changes of acidity and pH during maturation. The inhibitory effect of the culture on kimchi lactic acid bacteria, which include Leuconostoc mesenteroides and Lactobacillus sakei, led to a drastic decrease in maturation rates of kimchi. Moreover, sensory test on kimchi treated with P. pentosaceus T1 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-derived P. pentosaceus T1 could be a potential antilisterial agent in fish products as well as a starter to control overmaturation of kimchi.

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