Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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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)
  • Published : 2008.08.31
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Abstract

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.

Keywords

References

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