Table 2. Effect of kimchi broth on the growth and antibacterial activity of L. lactis

Strain	Medium	Antibacterial activity		CFU/mL	pH
		Lb. sakei 1	Lb. sakei 2
Lactococcus lactis	M17	+++3)	+++	4.5×109	5.59
	Broth1)	+++	++	1.2×109	5.08
	Water2)	+++	++	3.4×109	4.95

0.5% casein peptone+0.5% soy peptone+0.5% beef extract+0.25% yeast extract+0.05% ascorbic acid+0.025% MgSO₄+1% potassium citrate+0.5% lactose+broth 95 mL; kimchi broth was prepared using water, dried pollack, seaweed, onion, radish, dried red pepper, green onion, dried mushroom, and dried shrimp.
0.5% casein peptone+0.5% soy peptone+0.5% beef extract+0.25% yeast extract+0.05% ascorbic acid+0.025% MgSO₄+1% potassium citrate+0.5% lactose+water 95 mL.
≥15 mm: +++, 12-15 mm: ++.