Description
A defined lactic acid bacteria starter accelerates kimchi fermentation, lowering pH and ensuring safety.
Technical
The starter, typically a freeze‑dried blend of Leuconostoc mesenteroides, Lactobacillus plantarum, and Weissella koreensis, metabolizes fermentable sugars to lactic acid via homolactic and heterolactic pathways. Rapid acidification reduces pH from ~6.5 to <4.5, inhibiting spoilage organisms and promoting desirable flavor compounds such as diacetyl and acetaldehyde in controlled amounts.
Science
Primary Reaction
C6H12O6 → 2 CH3CHOHCOOH (lactic acid) + 2 CO2
Sensory Profile
Aroma ()
citrusynuttyslightly sourfermentedearthy
Origin & History
Civilization
Korean
Era
Traditional (pre‑20th century)