Abstract
Lactic acid bacteria (LAB) are critical in kimchi fermentation. This study determined the effect of temperature on the growth of 11 predominant LAB (five psychrotrophic and six mesophilic strains) isolated from kimchi and analyzed their growth behavior using a kinetic model to understand changes in LAB communities during kimchi fermentation. The modified Gompertz model was more suitable for the growth of kimchi LAB rather than the logistic model in terms of RMSE, AICc, R2, adjusted R2, Af and Bf. Latilactobacillus sakei KCKM 0001 and Leuconostoc mesenteroides KCKM 0008 rapidly grew at all temperatures (5, 10, 15, 20, 25, 30, and 37 °C) among the strains analyzed for growth characteristics using the modified Gompertz model. Additionally, the growth of psychrotrophic strains was more active than that of the mesophilic strains, excluding L. sakei KCKM 0001 and Leu. mesenteroides KCKM 0008 at kimchi fermentation temperatures of 5–10 °C. The differences observed in the lag phase and maximum specific growth rate at each temperature showed a trend consistent with previously reported dominant LAB at kimchi fermentation temperatures. The predictive modeling results showed that the changes in LAB communities during kimchi fermentation could be explained by their growth behavior at different temperatures.
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