Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation

This study aimed to establish a mixed starter culture to standardize the flavor of kimchi, a traditional Korean food. Leuconostoc mesenteroides and Lactobacillus sakei were selected for the culture based on their key roles in kimchi fermentation. The effects of various starter culture mixing ratios on the overall fermentation process were investigated. Fermentation was carried out at 15 °C for 72 h. In the microbial community analysis, a similar...