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Extending the shelf life of kimchi with Lactococcus lactis strain as a starter culture

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Abstract

Lactococcus lactis subsp. lactis WK11 was introduced as a starter in kimchi fermentation to investigate the role of starter cultures in extending the shelf life of kimchi. Kimchi, with an initial inoculum size of 107 CFU/g as well as control kimchi without the starter culture, were prepared and fermented for 56 days at 8°C. The addition of L. lactis prolonged the optimal fermentation period (pH 4.2, acidity 0.6–0.8%) up to more than 2 times. The starter culture, L. lactis WK11, persisted throughout the kimchi fermentation, as confirmed by regular monitoring of the L. lactis population by PCR-DGGE. Taken together, our results suggest that L. lactis starter culture may be useful for extending the shelf-life of kimchi without adverse effects of kimchi with a longer shelf life.

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Authors and Affiliations

  1. Research Department, World Institute of Kimchi, Gwangju, 503-360, Korea

    Ja-Young Jang, Mo Eun Lee, Hae-Won Lee, Jong-Hee Lee, Hae Woong Park, Hak-Jong Choi & Tae-Woon Kim

  2. R&D Division, Biovan Co., Bucheon, Gyeonggi, 421-742, Korea

    Yu-Ryang Pyun

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  1. Ja-Young Jang
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  2. Mo Eun Lee
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  3. Hae-Won Lee
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  4. Jong-Hee Lee
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  5. Hae Woong Park
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  6. Hak-Jong Choi
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  7. Yu-Ryang Pyun
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  8. Tae-Woon Kim
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Correspondence to Tae-Woon Kim.

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Jang, JY., Lee, M.E., Lee, HW. et al. Extending the shelf life of kimchi with Lactococcus lactis strain as a starter culture. Food Sci Biotechnol 24, 1049–1053 (2015). https://doi.org/10.1007/s10068-015-0134-8

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  • DOI: https://doi.org/10.1007/s10068-015-0134-8

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