The acidity of soy curd fermented by lactic acid bacteria is a major factor degrading the sensory properties of soy curd. For preparation of soy curd with low sour taste, lactic acid bacteria were separated from kimchi. The lactic acid bacteria which showed yellow-clear zone around the colonies on BCP plate and formed soy curd with low level of acidity were selected. The selected strain was analyzed by 16S rDNA sequence and named as Pediococcus inopinatus Y2. The maximum viable cell number of the soy curd fermented by P. inopinatus Y2 was obtained at 10.73 log CFU/mL at 25°C for 24 h of fermentation. By the results of panel test, the overall sensory quality of the soy curd produced by P. inopinatus Y2 was higher than that of Leuconostoc mesenteroides No. 4395 and Lactobacillus sakei strain No. 383.

• 김수인(부산대학교 식품공학과) | Su-In Kim (Department of Food Science & Technology, Pusan National University)
• 정민기(부산대학교 식품공학과) | Min-Gi Jung (Department of Food Science & Technology, Pusan National University)
• 이승민(부산대학교 식품공학과) | Seung-Min Lee (Department of Food Science & Technology, Pusan National University)
• 강문선(부산대학교 식품공학과) | Moon-Sun Kang (Department of Food Science & Technology, Pusan National University)
• 성종환(부산대학교 식품공학과) | Jong-Hwan Seong (Department of Food Science & Technology, Pusan National University)
• 이영근(부산대학교 식품공학과) | Young-Geun Lee (Department of Food Science & Technology, Pusan National University)
• 김한수(부산대학교 식품공학과) | Han-Soo Kim (Department of Food Science & Technology, Pusan National University)
• 정헌식(부산대학교 식품공학과) | Hun-Sik Chung (Department of Food Science & Technology, Pusan National University)
• 김동섭(부산대학교 식품공학과) | Dong-Seob Kim (Department of Food Science & Technology, Pusan National University) Corresponding author