Potential of γ-Aminobutyric Acid-Producing Leuconostoc mesenteroides Strains Isolated from Kimchi as a Starter for High-γ-Aminobutyric Acid Kimchi Fermentation.

Abstract

γ-Aminobutyric acid (GABA)-producing Leuconostoc mesenteroides K1501 and K1627, isolated from kimchi, exhibited the highest GABA production in 1% monosodium glutamic acid. Both strains showed high survival rates of approximately 87% in artificial gastric juice (pH 3.0) and >80% in 0.1% artificial bile salt fluid. The survival rate was approximately 28% in 0.3% artificial bile salt fluid and 0% in 0.5% artificial bile salts. Both strains showed excellent adhesion to intestinal epithelial cells (>99%). Furthermore, it was observed that growth was not inhibited at 2% salt concentration; however, it was slightly retarded at salt concentrations of 3% and 4%. Moreover, L. mesenteroides K1501 and K1627 inhibited the growth of certain species of Lactobacillus, whose presence in kimchi fermentation is undesirable. Therefore, L. mesenteroides K1501 and K1627 have the potential to be used as starter organisms for functional GABA-rich kimchi.