Comparative Effects of Leuconostoc lactis and Leuconostoc mesenteroides Starters on Kimchi Fermentation Dynamics and Metabolite Profiles.
- 1Department of Food and Nutrition, Dongduk Women's University, Seoul 02748, Republic of Korea.
- 2Dairy Products Team, Product Development Center, R&BD Division, hy Co., Ltd., Yongin-si, Gyeonggi-do, 17086, Republic of Korea.
Abstract
This study evaluated the effects of two Leuconostoc starter-Leuconostoc (Leu.) lactis DMLL10 and Leu. mesenteroides KACC 12312T-on kimchi fermentation characteristics, microbial dynamics, and metabolite production. Kimchi samples were fermented at 4°C for 20 days, and changes in pH, titratable acidity, viable cell counts, organic acids, amino acids, and volatile compounds were analyzed using GC-MS, HPLC, and multivariate statistical methods. Both starters successfully initiated fermentation, but clear differences in metabolic patterns were observed. Leu. lactis DMLL10-inoculated kimchi showed a lower relative abundance of Latilactobacillus sakei, a homofermentative LAB associated with excessive acidification, than the control. Compared with Leu. mesenteroides, Leu. lactis DMLL10-inoculated kimchi showed a relatively lower final titratable acidity and generated a broader range of organic acids, amino acids, and volatile compounds. In particular, it produced higher levels of glutamic acid, contributing to umami taste, as well as unique volatiles such as octanoic acid and specific aldehydes, enhancing flavor complexity. In contrast, Leu. mesenteroides KACC 12312T showed faster acidification and a comparatively narrower metabolite profile. Multivariate and correlation analyses (PCA, OPLS-DA, and network mapping) revealed distinct fermentation patterns between the two tested starter strains. These findings support Leu. lactis DMLL10 as a promising alternative starter candidate for diversifying kimchi fermentation profiles, although further studies using multiple strains are required to determine whether the observed differences are species-specific or strain-dependent differences.
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BibTeX
@article{moon2026comparative,
title = {{Comparative Effects of Leuconostoc lactis and Leuconostoc mesenteroides Starters on Kimchi Fermentation Dynamics and Metabolite Profiles.}},
author = {Yura Moon and Sojeong Heo and Gawon Lee and Junghyun Park and Seung-Eun Oh and Sumin Lee and Minkyeong Kim and Do-Won Jeong},
journal = {Journal of microbiology and biotechnology},
year = {2026},
month = sep,
doi = {10.4014/jmb.2609.09002},
url = {https://europepmc.org/article/MED/42838923},
note = {CC BY},
}
RIS
TY - JOUR
TI - Comparative Effects of Leuconostoc lactis and Leuconostoc mesenteroides Starters on Kimchi Fermentation Dynamics and Metabolite Profiles.
AU - Yura Moon
AU - Sojeong Heo
AU - Gawon Lee
AU - Junghyun Park
AU - Seung-Eun Oh
AU - Sumin Lee
AU - Minkyeong Kim
AU - Do-Won Jeong
PY - 2026
DA - 2026/09/23
JO - Journal of microbiology and biotechnology
DO - 10.4014/jmb.2609.09002
UR - https://europepmc.org/article/MED/42838923
AB - This study evaluated the effects of two Leuconostoc starter-Leuconostoc (Leu.) lactis DMLL10 and Leu. mesenteroides KACC 12312T-on kimchi fermentation characteristics, microbial dynamics, and metabolite production. Kimchi samples were fermented at 4°C for 20 days, and changes in pH, titratable acidity, viable cell counts, organic acids, amino acids, and volatile compounds were analyzed using GC-MS, HPLC, and multivariate statistical methods. Both starters successfully initiated fermentation, but clear differences in metabolic patterns were observed. Leu. lactis DMLL10-inoculated kimchi showed a lower relative abundance of Latilactobacillus sakei, a homofermentative LAB associated with excessive acidification, than the control. Compared with Leu. mesenteroides, Leu. lactis DMLL10-inoculated kimchi showed a relatively lower final titratable acidity and generated a broader range of organic acids, amino acids, and volatile compounds. In particular, it produced higher levels of glutamic acid, contributing to umami taste, as well as unique volatiles such as octanoic acid and specific aldehydes, enhancing flavor complexity. In contrast, Leu. mesenteroides KACC 12312T showed faster acidification and a comparatively narrower metabolite profile. Multivariate and correlation analyses (PCA, OPLS-DA, and network mapping) revealed distinct fermentation patterns between the two tested starter strains. These findings support Leu. lactis DMLL10 as a promising alternative starter candidate for diversifying kimchi fermentation profiles, although further studies using multiple strains are required to determine whether the observed differences are species-specific or strain-dependent differences.
SN - 1017-7825
SN - 1738-8872
ER -