Fermentation Optimization of Plant-Based Culture for Kimchi-Origin Lactiplantibacillus plantarum CB5-30-3

This study aimed to isolate a safe, plant-based, culture-compatible probiotic strain from kimchi and optimize its cultivation conditions. A total of 100 lactic acid bacteria (LAB) were isolated and safety assessments (hemolytic activity, gelatinase, biogenic amine production, and antibiotic susceptibility) were conducted. Strain CB5-30-3, identified as Lactiplantibacillus plantarum using 16S rRNA sequencing and API 50 CHL analysis, showed no safety concerns. Among the eight plant-derived nitrogen sources and four sugars tested, the combination of soy peptone (A2SC), yeast extract (545 MG), and glucose resulted in the highest cell growth. The optimal carbon-to-nitrogen ratio was 1:1.5. Fermentation conditions were further optimized in a 5-L jar fermenter, revealing that 30℃, pH 6.0, and 100 rpm agitation provided the best growth performance, with efficient carbon utilization and reduced lactic acid accumulation. These findings suggest that L. plantarum CB5-30-3 can be effectively cultivated in animal-free media, highlighting its potential for sustainable probiotic production.