Microbiological Analysis of Dongchimi, Korean Watery Radish Kimchi, at the Early and Mid-phase Fermentation

  • Park, Sun-Jung (Traditional Food Research Group, Korea Food Research Institute) ;
  • Chang, Jin-Hee (Traditional Food Research Group, Korea Food Research Institute) ;
  • Cha, Seong-Kwan (Traditional Food Research Group, Korea Food Research Institute) ;
  • Moon, Gi-Seong (Division of Food and Biotechnology, Chungju National University)
  • 발행 : 2008.08.31

초록

During dongchimi fermentation at 5 and $25^{\circ}C$, the pH lowered slowly and reached 4.03 at $5^{\circ}C$ after 30 days, whereas it lowered dramatically and reached 3.59 at $25^{\circ}C$ after 2 days. The predominant bacteria were Leuconostoc (Leu.) mesenteroides at $25^{\circ}C$ until day 2 which changed into Lactobacillus (Lb.) plantarum at day 3, analyzed by a culture dependent method with partial 16S rRNA gene sequencing, whereas Leu. mesenteroides occupied predominantly at $5^{\circ}C$ until day 7. In a culture-independent method using a polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) with partial 16S rRNA gene sequencing, Lb. algidus was predominant at $5^{\circ}C$ until day 7 and Lb. plantarum occupied predominantly at $25^{\circ}C$ until day 3, which is different from the results of the culture based method, indicating the both methods need to be combined for accuracy. Based on the culture-dependent method, Leu. mesenteroides might be responsible for the early and mid-phase of dongchimi fermentation.

키워드

참고문헌

  1. Um S, Shin WS, Lee JH. Real-time PCR monitoring of Lactobacillus sake, Lactobacillus plantarum, and Lactobacillus paraplantarum during kimchi fermentation. Food Sci. Biotechnol. 15: 595-598 (2006)
  2. Lee JH, Kweon DH, Lee SC. Isolation and characterization of an immunopotentiating factor from Lactobacillus plantarum in kimchi: Assessment of immunostimulatory activities. Food Sci. Biotechnol. 15: 877-883 (2006)
  3. Lee HJ, Oh SD. Properties changes of radish variety group of Altari dongchimi inoculated with Leuconostoc citreum IH22 during fermentation. J. East Asian Soc. Dietary Life 12: 47-54 (2002)
  4. Kwon SM, Kim YJ, Oh HI, Jo DH. Physicochemical and microbiological changes in dongchimi juice during fermentation with the addition of Panax ginseng C.A. Meyer. Korean J. Ginseng Sci. 20: 299-306 (1996)
  5. Park JE, Kim HR, Jang MS. Sensory and microbiological properties of dongchimi added with gatt (Brassica juncea). Korean J. Soc. Food Sci. 16: 57-64 (2000)
  6. Park JE, Moon SW, Jang MS. Physicochemical properties of dongchimi added with gatt (Brassica juncea). Food Sci. Biotechnol. 14: 21-27 (2005)
  7. Comi G, Citterio B, Manzano M, Cantoni C. Evaluation and characterization of Micrococcaceae strains in Italian dry fermented sausages. Fleischwirtschaft 72: 1679-1683 (1992)
  8. ben Omar N, Ampe F. Microbial community dynamics during production of the Mexican fermented maize dough pozol. Appl. Environ. Microb. 66: 3664-3673 (2000) https://doi.org/10.1128/AEM.66.9.3664-3673.2000
  9. Endo A, Okada S. Monitoring the lactic acid bacterial diversity during shochu fermentation by PCR-denaturing gradient gel electrophoresis. J. Biosci. Bioeng. 99: 216-221 (2005) https://doi.org/10.1263/jbb.99.216
  10. Ampe F, ben Omar N, Moizan C, Wacher C, Guyot JP. Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations. Appl. Environ. Microb. 65: 5464-5473 (1999)
  11. Ampe F, Sirvent A, Zakhia N. Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization. Int. J. Food Microbiol. 65: 45-54 (2001) https://doi.org/10.1016/S0168-1605(00)00502-X
  12. Mheen TI, Kwon TW. Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol. 16: 443-450 (1984)
  13. Lee CW, Ko CY, Ha DM. Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Korean J. Appl. Microbiol. Biotechnol. 20: 102-109 (1992)
  14. Choi JY, Kim M, Lee JH. Reevaluation of the change of Leuconostoc species and Lactobacillus plantarum by PCR during kimchi fermentation. J. Microbiol. Biotechn. 12: 166-171 (2002)
  15. Lee JS, Heo GY, Lee JW, Oh YJ, Park JA, Park YH, Pyun YR, Ahn JS. Analysis of kimchi microflora using denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 102: 143-150 (2005) https://doi.org/10.1016/j.ijfoodmicro.2004.12.010
  16. Dolci P, Alessandria V, Rantsiou K, Rolle L, Zeppa G, Cocolin L. Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology. Int. J. Food Microbiol. 122: 302-311 (2008) https://doi.org/10.1016/j.ijfoodmicro.2007.12.018