Food Science and Biotechnology

, Volume 27, Issue 2, pp 489–498 | Cite as

Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

  • Kang Wook Lee
  • Jae Min Shim
  • Dong Wook Kim
  • Zhuang Yao
  • Jeong A. Kim
  • Hyun-Jin Kim
  • Jeong Hwan KimEmail author


Kimchi was prepared with different types of salts: purified salt (PS), solar salt aged for 1 year (SS1), aged for 3 years (SS3), and bamboo salt (BS). Kimchi inoculated with Leuconostoc mesenteroides P30 (starter kimchi), and control kimchi (non-starter kimchi) were prepared, and stored at – 1 °C for 20 weeks. Titratable acidity values increased slowly and reached 0.96–1.01% (pH 3.73–3.83) at 20 weeks. Proportions of coccus-type lactic acid bacteria (LAB) among total LAB were higher in SS kimchi than PS kimchi. Among non-starter kimchi, the proportions were 44.7, 41.6, 29.7, and 32.1% for SS3, SS1, BS, and PS kimchi, respectively, at 2 weeks, and 11.5, 12.8, 6.7, and 5.8%, respectively, at 20 weeks. SS kimchi had much less yeast counts than PS kimchi. Among starter kimchi, yeasts were detected from PS kimchi at 10 weeks but not detected until 18 weeks from SS1 and BS kimchi and 20 weeks from SS3 kimchi.


Kimchi Solar salt Bamboo salt Purified salt Leuconostoc mesenteroides Yeasts 



This work was supported by Grant 20130290 to Solar Salt Research Center of Mokpo National University from Ministry of Oceans and Fisheries of Korea. K.W. Lee, J.M. Shim, D.W. Kim, Z. Yao, and J. A Kim were supported by BK21 plus program, MOE, Republic of Korea.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V. 2017

Authors and Affiliations

  • Kang Wook Lee
    • 1
  • Jae Min Shim
    • 1
  • Dong Wook Kim
    • 1
  • Zhuang Yao
    • 1
  • Jeong A. Kim
    • 1
  • Hyun-Jin Kim
    • 1
    • 2
  • Jeong Hwan Kim
    • 1
    • 2
    Email author
  1. 1.Division of Applied Life Science (BK21 Plus), Graduate SchoolGyeongsang National UniversityJinjuKorea
  2. 2.Institute of Agriculture and Life ScienceGyeongsang National UniversityJinjuKorea

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