ACID TOLERANT LEUCONOSTOC MESENTEROIDES WITH EXCELLENT MANNITOL PRODUCTIVITY AND METHOD FOR PRODUCING A KIMCHI USING THE SAME

摘要

An acid tolerant Leuconostoc mesenteroides is provided to show excellent mannitol productivity, thereby being useful as a food additive composition and a Kimchi starter. A method for preparing kimchi with the addition of the lactic acid bacteria is provided to produce the kimchi of which a suitable ripening degree is maintained for a long time, and has excellent sensory properties such as excellent refreshing taste, weak sour odor and a very soft quality of sour taste. A Leuconostoc mesenteroides DRC0512 isolated from kimchi has acid tolerance at a pH range of 3.5 to 5.0, and excellent mannitol productivity and is deposited as a deposition no. KCTC 10882BP. A food additive composition comprises the Leuconostoc mesenteroides DRC0512 or a culture broth thereof. To prepare kimchi, the Leuconostoc mesenteroides DRC0512 or the culture broth thereof is added.