Acta Scientiarum Polonorum Technologia Alimentaria

Background. As the global kimchi market expands, the use of starter cultures has become essential for en­hancing and maintaining consistent quality in commercial production.
Materials and methods. This study evaluated the effects of Leuconostoc mesenteroides, Lactobacillus fer­mentum and Lactobacillus plantarum as starter cultures on the sensory, physicochemical, and microbiologi­cal properties of kimchi during fermentation and 30 days of storage.
Results. Over the 30-day storage period, starter cultures – particularly Leu. mesenteroides and L. plantarum – improved kimchi quality by promoting favorable color development and preserving approximately 70% of the initial hardness. These two strains also led to greater accumulation of bioactive compounds, with the highest polyphenol content (25.857 ±0.696 mgGAE/100 g) and vitamin C levels (39.453 ±0.254 mg/100 g) observed in Leu. mesenteroides-inoculated kimchi. Additionally, Leu. mesenteroides supported higher micro­bial viability compared to the other strains.
Conclusion. These findings underscore the importance of selecting suitable starter cultures to enhance the quality, stability, and consumer appeal of kimchi.