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

摘要

The present invention relates to a Lactobacillus sakei D2-212 strain having an effect of improving salty taste separated from kimchi and a composition for increasing salty taste. The Lactobacillus sakei is separated from kimchi and generates materials of improving salty taste only without increasing sodium such as salt. Therefore, the present invention can has a sodium reduction effect by increasing salty taste while maintaining unique taste of kimchi by using the Lactobacillus sakei or a culture solution thereof, thereby reducing the amount of salt to be used when adding the salt to kimchi and reducing a sodium intake.