KR20150032380A - Weissella cibaria 12-13 having mannitol production capacity and methods for preparing Kimchi comprising the same - Google Patents

Abstract

The present invention relates to a Weissella cibaria 12-13 strain with enhanced mannitol production capacity and a method for preparing Kimchi comprising the same and, more specifically, to Weissella cibaria 12-13 strain (KFCC11548P) with enhanced production capacity of mannitol which are isolated and identified from the Kimchi, and to a method for preparing the Kimchi which optimally uses mannitol production capacity by comprising the strain. In addition, the Kimchi and health functional foods with enhanced functionality comprising the plenty of mannitols can be prepared using the Weissella cibaria 12-13 strain (KFCC11548P).

Description

Weissella cibaria 12-13 having excellent mannitol production ability and a method for producing a kimchi containing the mannitol 12-13 having a mannitol production capacity and methods for preparing the same,

The present invention relates to a novel Weissella cibaria strain 12-13 having excellent mannitol production ability and a method for producing a kimchi containing the same. More specifically, the present invention relates to a method for producing a strain of Weissella cibaria 12-13 Weissella (KFCC11548P) strain and a method for producing kimchi using the optimal production ability of mannitol of Weisella cibaria containing the strain.

Kimchi is one of the representative fermented foods in Korea. It is rich in various fermented products and ingredients such as dietary components, vitamins, carotene, lactic acid, lactic acid bacteria, acetylcholine, dextran and acetate, , Antioxidants, antibacterial, anticholesterol, carcinogens and mutagenic substances. In particular, the dietary fiber rich in vegetables, which is the main ingredient of kimchi, prevents constipation, and the abundant lactic acid bacteria, which increase with the fermentation of Kimchi, inhibit the growth of harmful microorganisms in the intestines, probiotic effect. In fact, it is known that Kimchi has various physiological functions such as strengthening the bowel, improving the function of the bowel, and increasing the immunity, because lactic acid bacteria are increased about 100 times in the large intestine compared with those who do not eat the kimchi 300g / day.

Kimchi contains major strains such as Lactobacillus genus, Leuconostoc genus, Pediococcus genus and Weissella genus. These strains play an important role in kimchi fermentation . These lactic acid bacteria, which are rich in kimchi, are known to play various roles such as preserving food, giving acidity and flavor, and inhibiting food poisoning bacteria by producing various substances such as lactate, mannitol and bacteriocin. In particular, leuconostocite citreum , Weissella koreensis ) are known to be the dominant species in determining the taste of Korean kimchi. In addition, the lactic acid bacteria producing materials of Kimchi are used as medicaments for medicines and cosmetics because they have effects of improving lipids in the body, improving immunity and avian influenza (AI) efficacy.

Especially, among the lactic acid bacteria affecting kimchi fermentation, Weissella spp. Are Gram positive spore forming bacteria, anaerobic bacteria and staphylococci. These are lactic acid bacteria that mainly produce sugars as substrates and carry out heterotrophic fermentation (heterofermentation) to produce carbon dioxide with lactic acid. Since these Weissella species produce a relatively small amount of lactic acid, it is known that when inoculated with Kimchi as a seed, the acidity is lower than other bacteria (Lee, Kang Wook et al 2010).

Mannitol is a white crystalline powder and is a 6-carbon sugar alcohol widely used in fruits and seaweeds such as mushrooms, grapes, etc. It has antioxidant ability, thickener, anti-sticking agent and moisturizer to help extend the shelf life of food It is widely used in the production of foods and medicines. Also, the sweetness is 0.4 ~ 0.5 times of sugar and the calorie is 1.6kcal / g which is about 1/3 of sugar calorie of 4.2kcal / g and is used as a substitute sweetener. In particular, mannitol produced after fermentation by an enzyme called mannitol dehydrogenase contained in lactic acid bacteria from fructose during the fermentation process of kimchi has a refreshing and soft sweet taste, so it gives a refreshing sensation in kimchi and suppresses sour taste, (Falguni Patra et al 2011; Seung Hoon Song et al. 2009), which is effective in improving the taste of kimchi.

As described above, kimchi is a health food having excellent physiological efficacy, and microorganisms that proliferate during the fermentation process have a great influence on determining the flavor and storage period of kimchi, but it is difficult to control the microorganisms, which are influenced by the raw materials of kimchi, And it is difficult to manufacture quality kimchi. Thus, in Korean Patent No. 10-90835, Leuconostoc mesenteroides and Lactobacillus It has been reported that starch kimchi cultivated with specific microorganisms and inoculated into kimchi has been studied in order to maintain uniform taste and quality by producing kimchi using sakei and controlling the taste of kimchi uniformly. However, studies on the production of mannitol of Weissella cibaria in kimchi, as well as the studies on the production of kimchi by using Weissella cibaria as a starter, have hardly been conducted.

In addition, since mannitol has been produced mainly from glucose by a catalyst or an electrochemical synthesis process, it is difficult to separate and purify glucose and mannitol according to this chemical method. Since the reaction is a high temperature and high pressure reaction, There are disadvantages. In addition, the preference for natural raw materials is rising with the recent disappearance of consumers for materials manufactured by artificial synthetic methods.

Therefore, among the vegetable lactic acid bacteria derived from Kimchi, which is a typical food of Korea, it is possible to isolate and identify microorganisms capable of producing mannitol at a high concentration, which is a material having excellent physiological activity, If the microorganism is used as an additive to fermented foods such as kimchi, the flavor of kimchi can be further improved.

Therefore, the inventors of the present invention succeeded in isolating and identifying Weissella cibaria 12-13 KFCC11548P derived from kimchi as a result of intensive efforts to search for and identify plant lactic acid bacteria having excellent mannitol-producing ability. It was confirmed that mannitol was produced at a high concentration, thereby completing the present invention.

Korean Patent No. 10-0416637 Korean Patent No. 10-0800530

It is an object of the present invention to provide a novel strain capable of producing mannitol, such as Weissella cibaria strain 12-13 (accession number: KFCC11548P).

Another object of the present invention is to provide a process for the preparation of < RTI ID = 0.0 > Weissella < / RTI > cibaria) to provide a manufacturing method of kimchi, including the step of adding the 12-13 strain (KFCC11548P) and thus prepared kimchi depending.

A further object of the present invention is way in the ability to produce mannitol Cellar cibaria (Weissella cibaria strain 12-13 (KFCC11548P) or a culture thereof.

A further object of the present invention is way in the ability to produce mannitol Cellar cibaria (Weissella The present invention also provides a method for producing mannitol using cibaria strain 12-13 (KFCC11548P).

In accordance with one aspect of the present invention, the present invention is excellent in ability to produce mannitol way Cellar cibaria (Weissella cibaria strain 12-13 (accession number: KFCC11548P).

In another aspect, the invention way Cellar cibaria (Weissella with the ability to produce mannitol cibaria) 12-13 to provide a manufacturing method of kimchi, it characterized in that it comprises the step of adding the strain (KFCC11548P).

The Weissella cibaria) 12-13 strain (KFCC11548P) may be added to inoculate the production kimchi kimchi sub material may be added to the culture medium of the strain. MRS broth medium is suitable as seed medium for inoculation of inoculum, and desired bacterial activity can be obtained by culturing at 30-37 ° C for 24-48 hours.

The Weissella cibaria) 12-13 strain (KFCC11548P) may be added as a starter (starter) in the preparation of kimchi. The term "starter " as used in fermentation engineering refers to a bacterium of lactic acid bacteria used for causing lactic acid fermentation of a raw material in fermentation of various fermented products and a culture thereof. In the present invention, lactic acid fermentation Or a culture thereof. The term "starter kimchi " used in the present invention means a kimchi added with a seed or a culture thereof added for the fermentation.

Further, the inventors of the present invention confirmed that the amount of mannitol produced according to the sugar type is different, and that the kimchi added with sucrose has a higher amount of mannitol than kimchi added with fructose. Preferably, the method of manufacturing a kimchi according to the present invention may further comprise adding 1% sucrose.

In addition, the kimchi may be prepared by mixing the pickled cabbage and the non-fermented condiments and then fermenting the kimchi at 10-15 ° C for at least 4 days, preferably 4-10 days, more preferably 4-8 days.

The kimchi production method of the present invention is useful as a method for producing a kimchi produced in large quantities. For example, the method of the present invention can be used in a large amount of 100 to 120 kg, but is not limited thereto. In order to mass produce kimchi that produces mannitol, mass culture of microorganisms is necessary. Furthermore, although the MRS medium is commonly used for the cultivation of lactic acid bacteria, it is disadvantageous in that it is expensive. Therefore, a more economical medium is needed for mass production of kimchi.

Therefore, the inventors of the present invention have developed a method for producing a medium using MRS medium and MSG or sugar-containing medium as a base medium, using commercially available food additives, as a result of studying Weissella cibaria 12-13. Specifically, the cells were treated with tryptone, sugar, yeast extract, potassium phosphate monobasic, MgSO ₄ 7H ₂ O, ammonium hydroxide and citric acid in a ratio of 400: 300: 300: 10: 40: 4: 15: 5 (W / v), the growth rate of the strain cultured on the 5th day of growth exceeded the MRS medium by about 100 billion per ml of live cells. Respectively.

The kimchi prepared in large quantities can be prepared by fermenting at 15 ° C for 4 to 5 days, but the temperature and time can be controlled according to the desired fermented kimchi.

In another aspect, the present invention provides a kimchi prepared according to the above-described method for producing kimchi. In the above description, the kimchi represents, for example, Chinese cabbage, mugi (aka kakdugi), mustard kimchi, or radish kimchi, which are chiefly made of Chinese cabbage, radish, mustard or radish.

The kimchi prepared by the kimchi manufacturing method of the present invention contains a high concentration of mannitol, so that a refreshing and soft sweetness is increased and an excessive sagging is suppressed, and the flavor will be improved for a long time. Therefore, the kimchi containing the Weisselacivaria of the present invention will be useful for the development of high value-added luxury kimchi.

In still another aspect, the present invention is way in the ability to produce mannitol Cellar cibaria (Weissella cibaria strain 12-13 (KFCC11548P) or a culture thereof.

The health functional food or drink of the present invention can be used as a nutritional supplement, such as Weissella < RTI ID = 0.0 > cibaria strain 12-13 (KFCC11548P) or a culture thereof to contain mannitol in addition to citric acid and lactic acid produced by fermentation of the strain to improve the flavor and acidity of the product, thereby further enhancing the value of the product. Specifically, the health functional food or beverage is characterized in that it provides a sweet and soft sweet taste possessed by mannitol, a calorie is about 1/3 of sugar and can be used as a substitute sweetener, an antioxidant ability, a thickener, And to extend the shelf-life. In order to exhibit such functions, a strain or culture medium having mannitol-producing ability can be added.

In still another aspect, the present invention is way in the ability to produce mannitol Cellar cibaria (Weissella fermenting a strain of cibaria 12-13 (KFCC11548P); And separating and purifying the mannitol produced from the culture medium.

After incubation, mannitol was added to the wells of Weissella cibaria) 12-13 strain (separated from the ordinary method to give a KFCC11548P medium), for example, various adsorbents (e.g., silica gel, alumina, activated carbon, ion exchange resin, etc.) de-adsorption, chromatography, fractionation by Crystallization method, recrystallization method, and the like, alone or in a suitable combination. If necessary, the mannitol produced by the above method may be used in various fields such as raw materials for toothpaste, food, medicine, pharmaceuticals, and cosmetics through further processing such as crystallization and pulverization.

The present invention provides a way of Cellar cibaria (Weissella cibaria) 12-13 strain (KFCC11548P) capable of excellent novel strain producing mannitol, wherein the way Cellar cibaria (Weissella cibaria 12-13 strain (KFCC11548P) can be used to produce high value-added kimchi and health functional foods containing a large amount of mannitol with improved functionality. In addition, mannitol produced by the new strain of the present invention can be usefully used as a raw material for use in the fields of toothpaste raw materials, medicine, pharmaceuticals, and cosmetics.

FIG. 1 shows the result of measurement of the change in viable cell count according to the culture temperature in the MRS broth medium.
FIG. 2 shows the results of measurement of the amount of mannitol produced during the incubation period in the 15 ° C MRS medium.
Figure 3 is a graphical representation of < RTI ID = 0.0 & cibaria ) strain 12-13.
4 is an electron micrograph of the separated lactic acid bacteria.
Fig. 5 shows the result of examining the amount of mannitol produced in the kimchi.
6 shows the results of comparing the amount of mannitol produced in kimchi according to the type of sugar.
Fig. 7 shows the results of comparing the amounts of mannitol produced in the sucrose-added kimchi according to the starter culture conditions.
FIG. 8 shows the results of comparing the amount of mannitol produced according to the starter culture conditions in the fructose-added kimchi.
Figure 9 compares the growth of the starter with the MRS medium and the optimal medium.
Fig. 10 shows the degree of growth of the starter microorganism in the optimum medium. Fig. 10a shows the absorbance, Fig. 10b shows the viable cell count, and Fig. 10c shows the growth rate (viable cell count) of the starter microorganism at 37 ° C.
Fig. 11 shows the result of sensory evaluation of a mass-produced kimchi containing a starter.

Hereinafter, the present invention will be described in detail with reference to examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

Example  1: Isolation of Strain from Kimchi and 16S rDNA  Identification of strains by base sequence analysis

(1) Mannitol from kimchi Productive  Isolation of Lactic Acid Bacteria

Kimchi was collected from the kimchi producers in Gwangju area, and selected lactic acid bacteria on selective medium. The other reagents used first grade reagent.

One milliliter of kimchi solution was sampled and diluted in 0.85% sterilized saline stepwise. The plate was inoculated into the medium by spreading culture method in 1 ml increments, and cultured at 30 ° C for 72 hours. For the lactic acid bacteria count, 25 ppm of BCP (Bromocresol purple) indicator was used in the MRS (Lactobacilli MRS agar, Difco) medium. Of these, mannitol - producing strains were selected based on the MDH enzyme activity and the presence of the MDH gene. As a result, 12 strains with excellent MDH activity were selected.

(2) Low temperature Growth  ≪ / RTI & Mannitol Production capacity

To determine whether it is applicable as a starter of Weissella cibaria, the lactic acid bacteria to be tested were incubated at temperatures of 5 ° C, 10 ° C, and 15 ° C in order to determine whether mannitol was produced while growing at low temperature including refrigerator temperature. And the results are shown in Fig. The degree of growth was determined by measuring the viable cell count and the absorbance at 660 nm. As shown in FIG. 1, when Weissella cibaria , which produces mannitol, was grown at a low temperature for 10 days, it was found that the growth was more than 10 ° C after 3 days. The number of bacteria decreased. When Mannitol-producing Weissella cibaria was cultured at 15 ° C for 8 days, it was found that the production of mannitol was increased to 1.13% in the medium at 8 days (see FIG. 2).

(3) 16S rDNA  Identification of strains by base sequence analysis

After culturing the microorganisms, the microorganisms were purified and transferred to a Solgent company (Daejeon) using a refrigerator courier as a MRS plate. The primers were 27F (5'-AGAGTTTGATCMTGGCTCAG-3 ') and 1492R (5'-TACGGYTACCTTGTTACGACTT-3' primer set and middle part primer were synthesized and the 16S rDNA sequence was completely decoded using the chromas pro program. The result is the same as the sequence at the top of Fig. 3, and using this sequence information, multiple comparisons are made with GenBank's BLAST program (http://www.ncbi.nlm.nhi.gov) together with the identification data of the previous results report, Identification of lactic acid bacteria Completed. The results are shown in Fig. 3 as Weissella cibaria ). Therefore, this is called Weissella cibaria ) 12-13, and deposited with the Korean Society for Microbiological Research on Feb. 5, 2013 under accession number KFCC11548P.

Example  2: Electron Microscope ( SEM ) Taking pictures

Electron microscope of JEOL JSM-7500F + EDS (Oxford) model was used. Lactic acid bacteria were cultured on MRS medium, and the microbial cells were harvested and platinum (Pt) coating was performed according to the method of using the apparatus, and the surface of the microbial cells was observed with a scanning electron microscope. The electron micrographs of the separated lactic acid bacteria are shown in FIG. 4, and the length is about 1.61 .mu.m. The typical Weissella sp .).

Example  3: In kimchi Mannitol  Production verification

(1) Preparation of Kimchi with starter added

Weissella cibaria ) 12-13 is cultured in MRS broth, cultured at 37 ° C for 24-48 h, and centrifuged at 12,000 rpm for 5 min to collect the bacteria. The supernatant was discarded and the submerged bacteria were washed twice with 0.85% NaCl to inoculate the kimchi. The inoculation was carried out by adding a strain of Weissella cervaria 12-13 to the supplementary seasoning so that the strain was 7 times 10 per 1 g of kimchi. 1 kg of Chinese cabbage was boiled for 18 hours using 10% salt. Kimchi was prepared by mixing well prepared kimchi and pickled cabbage. The compounding ratio of the kimchi sub ingredient is shown in Table 1 below.

[Table 1] Kimchi compounding ratio

(2) In kimchi Mannitol  Production verification

The content of mannitol in the invention was analyzed by HPLC (LC-20AD, Shimadzu), and the specific analysis method is as follows. First, 50 g of kimchi was homogenized using a blender to investigate mannitol production ability in kimchi, and then filtered through a filter bag to collect 1 ml of the filtrate. The filtrate was centrifuged at 12,000 rpm for 1 minute, filtered through a 0.45 μm nylon filter (Whatman), filtered through a 0.22 μm nylon filter (Watman), and 10 μl of the filtrate was subjected to HPLC (LC-20AD , SHIMADZU).

The concentration of mannitol (Fluka) standard was 0.01%, 0.05%, 0.1%, 0.5%, and 1.0%, respectively, using Rezex RPM-Monosaccharide Pb +2, 300x7.80mm w / v) was used, and the retention time of mannitol was 25.9 minutes. The analytical conditions of the specific mannitol are shown in Table 2 below.

[Table 2]

As a result of the above analysis, it was confirmed that mannitol produced up to 2% (about 2 g per 100 Kimchi) in kimchi. Mannitol was not contained in fermented kimchi and was produced during the fermentation process. In addition, 1% sucrose was added to the normal kimchi, and the weissella starch kimchi and 1% of fructose were added to a mixture of general kimchi and a 1% sucrose which had not been inoculated with cibaria 12-13, and were inoculated with Weissella cibaria 12-13, 13, the amount of mannitol produced was measured after fermentation for 5 days, and the results are shown in Table 3 and FIG. Mannitol was not analyzed in kimchi before fermentation. The results of the mannitol analysis after fermentation at 15 ° C for 5 days showed that sucrose was added and the yield of Weissella cobaria ) 12-13. In starch kimchi supplemented with sucrose and 12-13 of weccelic acid, 2.04% of fructose was added, and 12.0 g of Weiselacivaria 12- 13 starch kimchi added 1.55% of mannitol.

[Table 3]

Example  4: in kimchi Mannitol  Explore conditions for increased production

(1) Depending on the type Mannitol  Comparison of production

In order to find the condition for increasing the amount of mannitol produced in kimchi, the production amount of mannitol according to the type of sugar was measured by HPLC (LC-20AD, Shimadzu) using starter kimchi prepared as in Example 3 and common kimchi Respectively. The conditions of each sample were prepared as shown in Table 4 below. As shown in FIG. 6, it was confirmed that the kimchi added with sucrose had a higher amount of mannitol than the kimchi added with the fructose, and as a starter, Weissella it was confirmed that the kimchi added with 12-13 strain of cibaria (KFCC11548P) had higher mannitol production than the kimchi without starter.

[Table 4]

(2) Depending on the conditions of the starter culture Mannitol  Comparison of production

To investigate the culture conditions to increase the amount of mannitol in the starter kimchi, Kimchi was prepared and compared with the cultivation conditions of Weissella cibaria 12-13. As a result, the production of mannitol was higher in kimchi prepared by adding starter cultured in media without the addition of proctose when cultivating Weissella cibaria 12-13. Also, the addition of sucrose to kimchi rather than fructose was better for the production of mannitol (see Figs. 7 and 8). This result is consistent with that the amount of mannitol produced is higher when the starter is added to kimchi and the sucrose is added.

Example  5: Weissella Sivaria  12-13 strains ( KFCC11548P ) As a starter Mannitol  Study on the mass production of Kimchi

(1) Optimal medium for mass production of kimchi

In order to mass produce kimchi that produces mannitol, mass culture of microorganisms is necessary. The MRS medium is commonly used for the cultivation of lactic acid bacteria, but since it has a disadvantage of high cost, it is necessary to replace the MRS medium with a more economical medium for mass production of kimchi. Accordingly, the present inventors have studied the medium containing MSC or sugar in the MRS medium and the basic medium of the Weissella cibaria strain 12-13 of the present invention. As a result, The growth of the strain was not inferior to that of the MRS medium, indicating that it could be used as an economical optimum medium:

Composition of Optimal Medium: A food additive of 5.38% (w / v) was added to the basic medium. The food additive was selected from the group consisting of tryptone, sugar, yeast extract, potassium phosphate monobasic, potassium phosphate, MgSO ₄ 7H ₂ O, Ammonium, and citric acid at a ratio of 400: 300: 300: 10: 40: 4: 15: 5.

The degree of growth of the strain was measured by measuring the absorbance at 660 nm of the culture medium of the optimal medium and the number of viable cells by the dilution method. The results are shown in FIGS. 9 and 10. The difference in absorbance was due to the degree of pigmentation of the original medium, but the viable cell counts at the time of 28 hours of growth were about 1 billion per 1 ml of both types. On the other hand, when the cost of the MRS medium and the optimum medium of the present invention were calculated on the basis of 1000 ml, the optimum medium of the present invention was found to be as low as 89.2%. Therefore, it was confirmed that the optimum medium of the present invention can be suitably used as a medium for starter strain for mass production of kimchi, and it was found to be more economical than MRS medium in terms of cost efficiency.

On the other hand, as shown in FIG. 10B and FIG. 10C, the strain 12-13 of Weissella cervaria is suitable as a growth temperature at 30 ° C. However, considering the case of growing at 15 ° C. frequently used as a fermentation temperature of kimchi, It was determined that maintaining this temperature for 4 days was essential for the growth of microorganisms, that is, fermentation.

(2) Production of mass-produced kimchi using starter

Kimchi was prepared in a size of 120 kg in order to examine whether the Weissella cervaria 12-13 strain of the present invention can be applied to the production of mass-produced kimchi. Kimchi was produced by using the production facilities of Yunlim Co., Ltd., a commercial kimchi company, and materials were also purchased and used. The composition of the sub ingredient was as shown in Table 5, and 120 Kg of kimchi was prepared with the ratio of the pickled cabbage and the ingredient sauce being 7: 3. As the starter, the 12-13 strain of Weisselia cervaria was cultured in the optimal medium, After culturing for 24-48 h, the bacteria were recovered by centrifugation at 12,000 rpm for 5 min. The supernatant was discarded and the submerged bacteria were washed twice with 0.85% NaCl to inoculate the kimchi. The inoculation was carried out by adding a strain of Weissella cervaria 12-13 to the supplementary seasoning so that the strain was 7 times 10 per 1 g of kimchi.

The fermented kimchi was fermented at 15 ℃ for 5 days, and then the cold storage room was moved and stored. During the fermentation of kimchi, the daily growth, pH, titratable acidity and salinity were continuously or intermittently measured and the amount of mannitol produced was also measured. After fermenting the kimchi for 5 days, it was transferred to a refrigerator (1 ℃) and stored. Growth of the strain was investigated using viable cell count.

[Table 5] Composition of Substance for Mass Production Kimchi Production

(3) Sensory Evaluation of Starter Bulk Kimchi

The sensory characteristics of the mass-produced kimchi added with Starch as a starch strain of Weisselacivaria 12-13 strain, which was confirmed to have excellent mannitol-producing ability as described above, were evaluated. The sensory evaluation was performed using a nine-point method to evaluate the salty taste, sour taste, cool taste (clean sour taste, refreshing sensation), savory taste, crispness and overall acceptability.

As a result, as shown in Fig. 11, overall acceptability did not differ from control kimchi not containing starter, but salty, sour, and crispy degree were different from control kimchi. Also, the fresh taste of starch added kimchi was low, which seems to be the effect of addition of mannitol which is refreshing and refreshing. Therefore, the mass-produced kimchi prepared by adding the strain 12-13 of Weissella cervaria according to the present invention as a starter was evaluated as having excellent overall acceptability.

Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. It will be understood that the present invention can be changed.

Korea Microorganism Conservation Center (Domestic) KFCC11548 20130205

Claims (9)

Weissella , which is capable of producing mannitol cibaria strain 12-13 (accession number: KFCC11548P). Weissella , which is capable of producing mannitol The method of kimchi, characterized in that it comprises the step of adding a cibaria) 12-13 strain (KFCC11548P). 3. The method of claim 2, wherein the Weissella and culturing the strain 12-13 (KFCC11548P) in an MRS medium at 30-37 占 폚 for 24-48 hours to inoculate the kimchi fermentation medium. 3. The method of claim 2, wherein the Weissella cibaria) The method of kimchi, characterized in that the addition of 12-13 strain (KFCC11548P) as a starter (starter). The method of manufacturing a kimchi according to claim 2, wherein 1% (w / v) of sucrose is further added. 3. The method of manufacturing a kimchi according to claim 2, wherein the kimchi is fermented at 10-15 DEG C for 4-8 days. A kimchi prepared according to the production method of any one of claims 2 to 6. Weissella , which is capable of producing mannitol cibaria strain 12-13 (KFCC11548P) or a culture thereof. Weissella , which is capable of producing mannitol fermenting a strain of cibaria 12-13 (KFCC11548P); And separating and purifying the mannitol produced from the medium.

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