Isolation and characterization of kimchi starter Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for manufacture of commercial kimchi.

This study was focused on development of useful kimchi starter to obtain for commercial kimchi. The kimchi using selected starter has a high quality by high production of mannitol, shelf life extension. The starters were screened by several properties such as mannitol production, low gas/acid production and acid resistance. Finally, the kimchi fermentation test was performed using selected LAB starter. Kimchi samples were prepared with lactic acid bacteria (LAB) starters, including Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104. The LAB starters, isolated from kimchi, can grow under pH 3.0 and low temperature conditions such as 5°C. Four kimchi samples were fermented and stored for 28 days at 5°C. The kimchi samples with starters (PBio03 and PBio104) had better quality (production of mannitol and maintenance of heterofermentative LAB dominance) than the non-starter kimchi samples. In the starter kimchi, Leu. mesenteroides was the dominant LAB, comprising 80% and 70% of total LAB counts at 7 and 21 days, respectively. Mannitol content of the kimchi with Leu. mesenteroides PBio03 was 1,423 ± 19.1 mg/100 g at 28 days, which was higher than that of the non-starter kimchi sample (1,027 ± 12.2 mg/100 g). These results show the possibility of producing kimchi with improved qualities using Leu. mesenteroides PBio03 and PBio104 as starters. PMID: 32270659 [PubMed - as supplied by publisher]
Source: Journal of Microbiology and Biotechnology - Category: Biotechnology Authors: Tags: J Microbiol Biotechnol Source Type: research