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Effect of a Leuconostoc mesenteroides Strain as a Starter Culture Isolated from the Kimchi
- Authors
- Park, Jung-Min; Shin, Jin-Ho; Bak, Da-Jeong; Chang, Un-Jae; Suh, Hyung-Joo; Moon, Kyong-Whan; Yang, Cheul-Young; Park, Hoon; Kim, Jin-Man
- Issue Date
- Dec-2013
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- lactic acid bacteria; Leuconostoc mesenteroides; functional food; kimchi; starter culture
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.22, no.6, pp 1729 - 1733
- Pages
- 5
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 22
- Number
- 6
- Start Page
- 1729
- End Page
- 1733
- ISSN
- 1226-7708
2092-6456
- 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 kinichi was fermented at 25 degrees 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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Related Researcher
- Moon, Kyong Whan
- College of Health Sciences (School of Health and Environmental Science)