Isolation and optimization of low temperature lactic acid bacteria

One lactic acid bacteria strain L2 with low temperature resistant and more lactic acid production was isolated and selected from corn silage and fresh kimchi. The strain was identified with morphological, physiological and biochemical characterization according to the Bergey′s manual of systematic bacteriology. The culture conditions of this strain were optimized as 3.1% (v/v) inoculation amount, initial pH 6.4 and temperature of 18.4 ℃ with Box-Behnken Design.