Isolation and characterization of lactic acid bacteria with broad-spectrum antimicrobial activity from kimchi

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This research aims to isolate and characterize lactic acid bacteria with broad-spectrum antimicrobial activity from kimchi.
Isolated a total of 320 lactic acid bacteria strains from 8 types of kimchi collected in Jeolla province.
Selected strains based on antimicrobial activity against 7 foodborne pathogens.
Analyzed organic acid production and carbohydrate utilization characteristics of selected strains.
Identified 14 strains capable of inhibiting 3 or more pathogens, including Latilactobacillus curvatus and Leuconostoc mesenteroides.
Lati. curvatus NK2-20 and NK2-29 showed homofermentative traits, while Leu. mesenteroides NK4-38 showed heterofermentative traits.
All selected strains maintained good viability under acidic conditions and exhibited low levels of harmful enzymatic activity.

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Identifies lactic acid bacteria with antimicrobial activity from kimchi, suggesting potential for food preservation.

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Seo et al. (2026) studied this question.

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