Mixed lactic acid bacterial culture fluid composition for delayed ripening of kimchi and method for making kimchi using same

摘要

Provided are: a culture fluid composition for delaying the ripening of kimchi, which contains a mixed lactic acid bacterial culture fluid with which a culture fluid containing six types of lactic acid bacteria is mixed to be capable of specifically inhibiting the proliferation of lactic acid bacteria in fermented kimchi; vitamin B1; and lactic acid and a method for making kimchi using same for delaying the ripening of kimchi.

主权项

1. A liquid culture composition for delaying maturation of kimchi comprising:
a mixed lactic acid bacteria (LAB) liquid culture prepared by mixing culture media obtained by culturing respectively Lactobacillus plantarum OH22 with an accession number of KCTC12058BP, Pediococcus pentosaceus OH19 with an accession number of KCTC12057BP, Lactobacillus casei OH12 with an accession number of KCTC12055BP, Lactobacillus paracasei OH14 with an accession number of KCTC12056BP, Lactobacillus sakei OK1 with an accession number of KCTC12059BP, and Leuconostoc citreum OK2 with an accession number of KCTC12060BP; vitamin B1; and lactic acid;wherein the liquid culture composition comprises 1 to 40 parts by weight of the vitamin B1 and 5 to 40 parts by weight of the lactic acid based on 100 parts by weight of the mixed LAB liquid culture.