Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi

Abstract

This study was focused on developing and obtaining a kimchi starter for use in commercial kimchi production. Kimchi varieties made with selected starters are of high quality, have high levels of mannitol, and extended shelf life. The starters were screened for properties such as mannitol production, low gas/acid production, and acid resistance. Finally, kimchi fermentation testing was performed using selected LAB starters. Kimchi samples were prepared with lactic acid bacteria (LAB) starters, including Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104. The LAB starters are isolated from kimchi and can grow under pH 3.0 and low temperature conditions of 5°C. Four kimchi samples were fermented and stored for 28 days at 5°C. The kimchi samples made 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.

Keywords: Kimchi fermentation; Leuconostoc mesenteroides; kimchi starter; lactic acid bacteria; mannitol production.

Fig. 1. Changes of microbial populations in kimchi samples during fermentation (four weeks).

(A) pH, (B) TA: ○, Kimchi A (non-starter); ●, Kimchi B (LAB mix starter); □, Kimchi C (Leu. mesenteroides PBio03); ■ , Kimchi D (Leu. mesenteroides PBio104).

Fig. 2. Mannitol and sugar contents of kimchi fermentation by non-starter or starter strains at 4-week storage times.

Kimchi A, non-starter kimchi; Kimchi B, LAB mix starter (Leu. mesenteroides, Leu. citreum and Lb. plantarum); Kimchi C, Leu. mesenteroides PBio03 starter; Kimchi D, Leu. mesenteroides PBio104); Black box, mannitol; Grey box, fructose, White box, Glucose; Sucrose, Lactose, Maltose are not detected.

Fig. 3. Changes of microbial populations in kimchi samples during fermentation (four weeks).

(A) Lactic acid bacteria, (B) Yeast, (C) Coliform bacteria: ○, Kimchi A (non-starter); ●, Kimchi B (LAB mix stater); □, Kimchi C (Leu. mesenteroides PBio03); ■, Kimchi D (Leu. mesenteroides PBio104).