Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation

Abstract

The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation. Seventeen probiotic type strains were tested for their growth rates, volatile aroma compounds, metabolites, and sensory characteristics of kimchi, and their characteristics were compared to those of <i>Leuconostoc</i> (<i>Le</i>.) <i>mesenteroides</i> DRC 1506, a commercial kimchi starter. Among the tested strains, <i>Limosilactobacillus fermentum, Limosilactobacillus reuteri, Lacticaseibacillus rhamnosus, Lacticaseibacillus paracasei,</i> and <i>Ligilactobacillus salivarius</i> exhibited high or moderate growth rates in simulated kimchi juice (SKJ) at 37 °C and 15 °C. When these five strains were inoculated in kimchi and metabolite profiles were analyzed during fermentation using GC/MS and ¹H-NMR, data from the principal component analysis (PCA) showed that <i>L</i>. <i>fermentum</i> and <i>L</i>. <i>reuteri</i> were highly correlated with <i>Le</i>. <i>mesenteroides</i> in concentrations of sugar, mannitol, lactate, acetate, and total volatile compounds. Sensory test results also indicated that these three strains showed similar sensory preferences. In conclusion, <i>L. fermentum and L. reuteri</i> can be considered potential candidates as probiotic starters or cocultures to develop health-promoting kimchi products.