In order to study the addition effect of Leuconostoc mesenteroides and nisin on Escherichia coli and lactic acid bacteria during fermentation and storage of Kimchi, Kimchi was stored at 4$^{circ}C$ for 7 days and then in-creased the temperature to $25^{circ}C$. Lactic acid content on Kimchi fermentation at 4$^{circ}C$ was maintained initial content which was increased upto 0.9% and lactic bacteria was also increased after switching to $25^{circ}C$. E. coli, on the other hand, was a little decreased from the initial level, but a significant decrease was found for the those Kimchi of Leuconostoc muenteroides added and nisin treated group when the fermentation temperature was switched to $25^{circ}C$.