Table 3. Effect of each ingredient 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	+++2)	+++	4.4×109	5.35
	Dried pollack1)	+	-	1.4×108	6.26
	Seaweed1)	++	+	1.1×108	5.25
	Radish1)	++	++	9.2×108	4.54
	Dried red pepper1)	++	++	2.1×109	5.19
	Onion1)	++	++	2.1×109	4.79
	Green onion1)	++	++	1.8×109	4.94
	Dried mushroom1)	+++	++	1.6×109	5.39
	Dried shrimps1)	+++	++	4.2×109	4.99

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+each broth 95 mL.
≥15 mm: +++, 12-15 mm: ++, ≤12 mm: +, No inhibition zone: -.