Characterization of Two Mannitol-Producing Strains from Pa-Kimchi and Their Application for Juice and Yogurt Fermentation.

Two mannitol producing lactic acid bacteria were isolated from pa (green onion)- kimchi, identified and named as SKP 88 and SKP 92, respectively. Both isolates grew well at 25-30oC, initial pH 6-8, and 3% and lower NaCl concentration. Both isolates converted fructose into mannitol efficiently when grown on MRS broth containing fructose and glucose. Glucose was used as a carbon source and fructose was used as a precursor for mannitol. Mannitol yields were the highest in MRS broth with 3% fructose and 2% glucose. Shine muscat juice fermentation was done using each isolate as a starter. As fermentation progressed, decrease in pH and increases in titratable acidity and viable counts were observed. SKP 88 showed better mannitol conversion ability than SKP 92, and shine muscat juice fermented with SKP 88 showed the mannitol production of 41.6 g/l at 48 h, and juice fermented with SKP 92 showed 23.4 g/l at the same time. Yogurt fermentations showed similar patterns, and yogurt fermented with SKP 88 showed the mannitol production of 15.13 g/l. These results showed that both strains are useful as starters for healthy fermented foods with reduced fructose contents.