5. Conclusion

                           5. Conclusion

Korean cabbage and radish are the major substrates; garlic, green onion, ginger, leaf 

mustard, hot pepper, parsely and carrot are minor ingredients.  

Kimchi fermented processing  and Leaf mustard  processing  are used the most important

   feedstock that  consist the most of cellulosic  substrates for  produce lactic acid.

Lactic acid bacteria in Kimchi fermented processing  and Leaf mustard  processing are

 presented by Leuconostoc mesenteroides , Lactobacillus brevis and Lactobacillus

   plantarum , respectively under the best operational conditions  at 20°C pH 4.0-4.5
 

  In addition to these physiological effects, the salty taste, fresh carbonated sensation, and

    crispy texture of both has made it the most favored and indispensable  food for Asia.
 

More research is needed to identify the lactic acid bacteria in Asian fermented foods and

useful for the industrial applications.

6. Acknowledgments