D2-212 lactobacillus sakei strains D2-212 isolated from kimchi and composition comprising thereof with enhanced salty taste

摘要

The strain of the present invention is isolated from kimchi and is characterized in that it produces a substance that only improves the salty taste, without the addition of sodium substances such as salt. Therefore, the present invention can enhance the salty taste while maintaining the inherent taste of the kimchi using the above-mentioned strain or a culture solution thereof, so as to have a sodium-reducing effect. This can reduce sodium consumption and thus sodium intake when added to kimchi.