초록
${\cdot}$ The LAB as an integrated part of kimchi were well adapted to the new habitat of fermenting sausage and exhibited good souring properties that are comparable to those commercial starter cultures. ${\cdot}$ With the added kimchi (5-15%) and kimchi-powder (2-5%), the necessary microbial stability of real fermented sausages was achieved. ${\cdot}$ In particular, kimchi-powder contributed to improving the safety of the fermented sausages as compared to the conventional one treated with starter culture.