Figure 3.

The pH changes in kimchi fermentation at 15 °C for four days after inoculation of five probiotic lactic acid bacteria (LAB). The LAB that showed fast growth rates in simulated kimchi juice (SKJ) (Figure 1) at low temperature (15 °C) (Figure 2) were Limosilacotobacillus fermentum, Limosilacotobacillus reuteri, Lacticaseibacillus rhamnosus, Lacticaseibacillus paracasei subsp. paracasei, and Ligilactobacillus salivarius. Leuconostoc mesenteroides DRC 1506, a commercial kimchi starter, was used for comparison. Results are expressed as means ± standard deviations (n = 3).