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

Jung Min Park, Jin Ho Shin, Da Jeong Bak, Un Jae Chang, Hyung Joo Suh, Kyong Whan Moon, Cheul Young Yang, Hoon Park, Jin Man Kim

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)1729-1733
Number of pages5
JournalFood Science and Biotechnology
Volume22
Issue number6
DOIs
Publication statusPublished - 2013

Keywords

  • Leuconostoc mesenteroides
  • functional food
  • kimchi
  • lactic acid bacteria
  • starter culture

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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