Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

► The use of Leuconostoc mesenteroides as a starter in kimchi fermentation. ► Analysis of microbial succession and metabolites during kimchi fermentation. ► The genera Leuconostoc, Lactobacillus, and Weissella were dominant LAB in kimchi. ► Starter kimchi fermented faster with more metabolite production.