Cold-fermentation characteristics and industrial feasibility of starter culture Leuconostoc citreum SH-02 in oyster Sik-hae

Abstract

This study investigated the potential of Leuconostoc citreum SH-02, a cold-tolerant lactic acid bacterium (LAB) isolated from fermented seafood, as a starter culture to improve the quality and fermentation efficiency of oyster sik-hae (OS). SH-02 was selected based on its robust growth at 10 degrees C, antibiotic susceptibility, gamma-hemolytic behavior, probiotic properties including acid tolerance (96.4%) and bile tolerance (84.9%), and nitrite degradation capacity (96.2%). The use of SH-02 in OS fermentation significantly accelerated acidification and proteolysis, resulting in a rapid decrease in pH, an increase in total acidity and amino-N content, and higher LAB counts within 2 days compared to the control. Sensory scores peaked at 7.1 on day two for OS, while the control peaked on day eight. These findings suggest that SH-02 is a promising starter culture for the low-temperature industrial production of OS, as its addition enhances quality consistency, process efficiency, and sensory appeal.