Article Info 제28권 3호 강원 농업생명환경연구 Vol.28, No.3, pp.51-56, 2016
Title Effects of Leuconostoc mesenteroides AFY-3 on Kimchi Fermentation
Author Yi, J. H.1* , H. S. Park2 , H. J. Kwon3 , M. D. Kim3 and C. S. Kim4
Institutions 1Agro-food Research Institute, Gangwondo Agricultural Research and Extension Services, Chuncheon 24203, Korea
2Forest Products Certification Team, Forestry Income Headquarters, Korea Forestry Promotion Institute, Seoul 07570, Korea
3Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea
4Rakcheon Food Co. Ltd., Donghae 25799, Korea 
Abstract Lactic acid bacteria were isolated from kimchi collected from Gangwon province and strains resistant to salt
tolerance, acid resistance, and low temperature were selected for use as a kimchi manufacturing starter. The selected
strain was identified through 16S rRNA sequencing and named Leuconostoc mesenteroides AFY-3. As a result of
measuring physicochemical properties such as pH, total acidity, and hardness, the kimchi added with starter strain at
2.0% level showed better physicochemical properties such as degree of softening than the control.
Keyword Kimchi, Lactic acid bacteria, Leuconostoc mesenteroides, Starter.
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