Journal of Microbiology and Biotechnology

  • 제29권4호
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  • Pages.558-561
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  • 2019
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  • 1017-7825(pISSN)
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  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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Effect of Bacteriophages on Viability and Growth of Co-cultivated Weissella and Leuconostoc in Kimchi Fermentation

  • Kong, Se-Jin (Department of Food Science and Biotechnology, Seongnam 13120, Gachon University) ;
  • Park, Jong-Hyun (Department of Food Science and Biotechnology, Seongnam 13120, Gachon University)
  • 투고 : 2019.02.18
  • 심사 : 2019.03.13
  • 발행 : 2019.04.28
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초록

This study aimed to understand the survival and growth patterns of bacteriophage-sensitive Weissella and Leuconostoc strains involved in kimchi fermentation. Dongchimi kimchi was prepared, and Weissella and Leuconostoc were co-cultivated in the dongchimi broth. Weissella cibaria KCTC 3807 growth was accompanied by rapid lysis with an increase in the bacteriophage quantity. Leuconostoc citreum KCCM 12030 followed the same pattern. The bacteriophage-insensitive strains W. cibaria KCTC 3499 and Leuconostoc mesenteroides KCCM 11325 survived longer under low pH as their growth was not accompanied by bacteriophages. The bacteriophage lysate of W. cibaria KCTC 3807 accelerated and promoted the growth of Leuconostoc. Overall, our results show that bacteriophages might affect the viability and population dynamics of lactic acid bacteria during kimchi fermentation.

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참고문헌

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피인용 문헌

  1. Fermented foods in a global age: East meets West vol.19, pp.1, 2020, https://doi.org/10.1111/1541-4337.12520
  2. Bacteriophage ecology of fermented foods: anything new under the sun? vol.40, 2019, https://doi.org/10.1016/j.cofs.2021.03.007
  3. Isolation and Characterization of Weissella cibaria Bacteriophage from Commercial Baechu-Kimchi vol.50, pp.10, 2019, https://doi.org/10.3746/jkfn.2021.50.10.1117