Abstract
To develop a starter culture system for improving the shelflife
and quality of kimchi, we prepared a mixed starter composed
of Lactococcus lactis and Leuconostoc citreum. Two
strains, L. lactis WiKim0098 and Leu. citreum WiKim0096,
showed high antimicrobial activity and mannitol productivity,
respectively. These lactic acid bacteria (LAB) were introduced
as a starter into kimchi following cultivation in foodgrade
liquid medium. Two kimchi samples, with and without
starter, were fermented for 12 days at 10°C. Compared to the
control kimchi without starter, a lower initial pH and higher
number of LAB were observed in kimchi with starter at 0 day.
However, the starter in kimchi prolonged the period taken by
kimchi to reach to pH 4.2 by approximately 1.5-fold compared
to that in the control kimchi. To estimate the effect of
the starter on the flavor of kimchi, metabolite changes were
evaluated by gas chromatography/mass spectrometry. In starter
fermented kimchi, the levels of mannitol and amino acid,
which are associated with the flavor of kimchi, were increased
following fermentation. The amount of mannitol was confirmed
by high-performance liquid chromatography analysis,
showing concentrations of 3.4 and 5.1 mg/ml for the control
and starter fermented kimchi, respectively. Thus, mixed starter
inoculated with L. lactis WiKim0098 and Leu. citreum
WiKim0096 may extend the shelf-life of kimchi and improve
its sensory characteristics.
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