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The studies were carried out to develop a new starter for the production of high quality fermented meat products. Three hundred strains of lactic acid bacteria were isolated from kimchi, a Korean traditional fermented vegetable food. Ten strains selected from isolated lactic acid bacteria which depletion of nitrite was highest among three hundred strains. Nitrite depletion activity of selected strains were determined in MRS broth containing 200㎍/㎖ of nitrite. Nitrite depletion ratio of selected strains showed over 95% on the average after 48 hrs incubation at 32℃ and 37℃. Selected strains showed gram-positive, catalase negative, nitrate reduction negative, no CO₂ production from glucose. These strains showed growth at 200 ppm nitrite, 8% of NaCl and antimicrobial activity against Listeria monocytogenes, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus. These strains identified as lactobacillus plantarum, L. brevis, L. delbruekii subsp lactis, Pediococcus pentosaceus, respectively.
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