Organic acid type in kimchi is a key factor for determining kimchi starters for kimchi fermentation control

This study was conducted to confirm the effectiveness of kimchi starters (KSs) by investigating their growth characteristics. First, we assessed the growth characteristics of five lactic acid bacteria (LAB) strains (<i>Lactococcus lactis</i> WiKim0124; <i>Companilactobacillus allii</i> WiKim39; and <i>Leuconostoc mesenteroides</i> WiKim0121, WiKim33, and WiKim32) and assessed the effects of different parameters, including organic acids, salinity, acidity, and temperature, on the growth of these LAB. The findings showed that organic acids, particularly acetic and lactic acids that accumulated with the progress in fermentation, were the major players determining the microbial composition of kimchi and the growth of the KSs. <i>Leuconostoc mesenteroides</i> grew well in the presence of acetic and lactic acids than other starts, so it is confirmed that <i>Leuconostoc mesenteroides</i> can dominant in kimchi. In addition, malic acid, which is derived from kimchi ingredients, is used to induce malolactic fermentation by <i>Lactobacillus</i> species, and the progression of malolactic fermentation can be controlled through KSs. Our results suggest that KSs promote the production of organic acids, and the profiling of organic acids, as well as the progress of malolactic fermentation, can be controlled by selecting the suitable KS. Overall, this study demonstrates that kimchi fermentation can be controlled more effectively if the characteristics of KS are understood and used appropriately.