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Effect of a Leuconostoc mesenteroides strain as a starter culture isolated from the kimchi

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Abstract

To investigate the effect of starter isolated from kimchi, we selected the most effective strain among the 121 strains examined and identified the strain as Leuconostoc mesenteroides LK93 through 16S rDNA sequencing. This strain exhibited resistance to acid and bile salts with good survival capacity and showed antimicrobial and antifungal activity. We investigated the effects of starter on kimchi fermentation. The kimchi was fermented at 25°C for 25 d. Furthermore, the LK93 strain was examined for its ability to inhibit the growth of film-forming yeast. It was determined that the LK93 strain could be a potential starter in kimchi.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143-701, Korea

    Jung-Min Park, Jin-Ho Shin, Da-Jeong Bak & Jin-Man Kim

  2. Department of Food and Nutrition, Dongduk Women’s University, Seoul, 136-600, Korea

    Un-Jae Chang

  3. Department of Food and Nutrition, Korea University, Seoul, 136-703, Korea

    Hyung-Joo Suh

  4. Department of Environment and Health, Korea University, Seoul, 136-703, Korea

    Kyong-Whan Moon

  5. Department of Food Technology and Services, Eulji University, Seongnam, 461-713, Korea

    Cheul-Young Yang

  6. Department of Food Science, Sun Moon University, Chungnam, 336-708, Korea

    Hoon Park

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  1. Jung-Min Park
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  2. Jin-Ho Shin
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  3. Da-Jeong Bak
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  5. Hyung-Joo Suh
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  7. Cheul-Young Yang
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  8. Hoon Park
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  9. Jin-Man Kim
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Correspondence to Jin-Man Kim.

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Park, JM., Shin, JH., Bak, DJ. et al. Effect of a Leuconostoc mesenteroides strain as a starter culture isolated from the kimchi. Food Sci Biotechnol 22, 1729–1733 (2013). https://doi.org/10.1007/s10068-013-0273-8

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  • DOI: https://doi.org/10.1007/s10068-013-0273-8

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