Effect of a deep-sea water-derived Leuconostoc mesenteroides GS76 starter on kimchi fermentation, quality, and microbial dynamics

This study aimed to evaluate the effects of a deep-sea water (DSW)-derived Leuconostoc mesenteroides GS76 starter on kimchi fermentation. The strain was isolated from DSW collected in Goseong (Gangwon-do, Korea) and formulated as a powdered starter by the Microbial Institute for Fermentation Industry (MIFI). Kimchi was prepared with (starter-inoculated) and without (non-inoculated) treatments and fermented at 0-1°C for 10 weeks. During fermentation, physicochemical parameters, including pH, acidity, mannitol, free sugars, and organic acids were monitored. In addition, microbial community dynamics were analyzed using next-generation sequencing (NGS). The starter-inoculated kimchi exhibited a rapid decrease in pH and a corresponding increase in acidity within the first two weeks, accompanied by remarkably higher mannitol accumulation compared with the control. L. mesenteroides remained the dominant microorganism throughout fermentation, maintaining microbial community stability during the entire process. These results demonstrate that the DSW-derived starter effectively accelerates fermentation while ensuring consistent quality and a controlled metabolic profile. The findings suggest that applying this starter could improve industrial kimchi production by shortening fermentation time, accelerating mannitol production, and suppressing undesirable microorganisms. Furthermore, this study highlights the potential of deep-sea water as a unique microbial resource for developing functional starters and provides insights into its utilization in the fermented food industry.