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

초록

This study investigated the potential of Leuconostoc citreum SH-02, a cold-tolerant lactic acid bacterium (LAB) isolatedfrom 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 °C, antibiotic susceptibility, γ-hemolytic behavior, probiotic propertiesincluding acid tolerance (96.4%) and bile tolerance (84.9%), and nitrite degradation capacity (96.2%). The use of SH-02 inOS fermentation significantly accelerated acidification and proteolysis, resulting in a rapid decrease in pH, an increase intotal acidity and amino-N content, and higher LAB counts within 2 days compared to the control. Sensory scores peakedat 7.1 on day two for OS, while the control peaked on day eight. These findings suggest that SH-02 is a promising starterculture for the low-temperature industrial production of OS, as its addition enhances quality consistency, process efficiency,and sensory appeal.

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