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KMID : 1007520130220061729
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Food Science and Biotechnology
2013 Volume.22 No. 6 p.1729 ~ p.1733
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Effect of a Leuconostoc mesenteroides Strain as a Starter Culture Isolated from the Kimchi
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Park Jung-Min
Shin Jin-Ho
Chang Un-Jae
Suh Hyung-Joo
Moon Kyong-Whan
Yang Cheul-Young
Park Hoon
Kim Jin-Man
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Abstract
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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 25ºC 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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KEYWORD
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lactic acid bacteria, Leuconostoc mesenteroides, functional food, kimchi, starter culture
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