Figure 6.

Sensory evaluation results of optimally ripened kimchi fermented by five lactic acid bacteria (LAB) at 15 °C for four days. Limosilacotobacillus fermentum, Limosilacotobacillus reuteri, Lacticaseibacillus rhamnosus, Lacticaseibacillus paracasei subsp. paracasei, and Ligilactobacillus salivarius were tested, and Leuconostoc mesenteroides DRC 1506, a commercial kimchi starter, was used for comparison. Results are expressed as means ± standard error of the mean (n = 20). Different letters indicate a significant difference at p < 0.05 according to Duncan’s multiple range test.