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Microbiology and Biotechnology Letters

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Microbiol. Biotechnol. Lett. 1995; 23(4): 461-471

김치 발효를 위한 Leuconostoc mesenteroides 균주의 개량과 starter로의 첨가효과

Strain Improvement of Leuconostoc mesenteroides for Kimchi Fermentation and Effect of Starter

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The heterofermentative Leuconostoc mesenteroides, which is propagated from the initial to the intermediate stage of Kimchi fermentation, produces organic acids and carbon dioxide to impart refreshment, weak acid taste to Kimchi. But owing to lactic acid production by the homofermentative Lactobacillus Plantarum, Kimchi finally reaches its acidified state. So, Leu. mesenteroides was isolated from Kimchi and identified and was improved by mutation for carbon dioxide production at low pH, and for the high total acceptability. We tested with a wild-type strain K-1 and its improved mutant strain M-10 of Leu. mesenteroides. The wild-type strain K-1 could grow in pH 4.2 at 30$circ$C or 20$circ$C, and in pH 5.0 at 10$circ$C. But the mutant strain M-10 could grow in pH 3.3 at 10$circ$C. In the respect of total acceptability, mutant strain M-10 inoculated Kimchi was ever better than any others. Mutant M-10 inoculated Kimchi prolonged the optimum ripening period of Kimchi up to two times as compared with the control group.

Keywords: Leuconostoc mensenteroides, Lactobacillus plantarum, Streptococcus cervisiae, yeast, mutation, isolation, identification, stater, Kimchi

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