Screening of Lactic Acid Bacteria with High L-Lactic Acid Production from Pit Mud and Its Application in Kimchi
Abstract
and explore their application effects in kimchi production. High-quality aged pit mud was used as the bacterial source, and the screened strains
were identified through morphological observation and molecular biotechnology before being added to the kimchi production process. The
results showed that 4 LAB strains were isolated from the pit mud, among which strain 5-2 exhibited strong acid resistance and was identified
as Lactobacillus casei via 16S rRNA sequencing. During kimchi fermentation, the L-lactic acid concentration in naturally fermented kimchi
was 0.5 g/L, while that in kimchi supplemented with the screened LAB reached 1.2 g/L. This study demonstrated that the high L-lactic acidproducing LAB isolated from pit mud can be applied in kimchi production to increase L-lactic acid content, providing theoretical support for
the utilization of microorganisms in pit mud.
Keywords
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DOI: http://dx.doi.org/10.70711/frim.v4i3.8744
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