Mixed cultures of Kimchi lactic acid bacteria show increased cell density and lactate productivity

Abstract

This study was carried out to determine the characteristics of cell growth, lactate production and amino acid secretion among four kimchi lactic acid bacteria (Leuconostoc mesenteroides JEI, Leuconostoc kimchi 132, Lactobacillus sakei 171, and Weissella koreensis 521) alone and in selected mixtures. In solo culture, L. sakei 171 was superior in cell growth, lactate production and the release of amino acids to the extracellular medium. In contrast, W. koreensis 521 showed the least cell growth, lactate production and amino acid release among the tested bacteria. W. koreensis 521 consumed essential amino acids for growth, whereas L. sakei 171 released several of the essential amino acids important for the growth of W. koreensis 521. When we mixed L. sakei 171 and W. koreensis 521 at optimal concentrations, the obtained cell growth and lactic acid production were higher than those seen with either strain alone, presumably reflecting mutual effects between the two strains. Mixed culture of two kimchi lactobacilli on batch fermentation increased the cell density and lactic acid production with low nutrients consumption. These results suggest that mixed culturing of kimchi lactobacilli may be more effective than single culturing of kimchi lactic acid bacteria for improving lactic acid production.

Keywords: Kimchi lactic acid bacteria, amino acid utilization, nutrients consumption.

African Journal of BiotechnologyVol. 12(25), pp. 4000-4005