Journal of Microbiology and Biotechnology

  • 제31권11호
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  • Pages.1552-1558
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  • 2021
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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 Enterotoxigenic Escherichia coli on Microbial Communities during Kimchi Fermentation

  • Lee, Woojung (Division of Food Microbiology, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Choi, Hyo Ju (Division of Food Microbiology, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Zin, Hyunwoo (Division of Food Microbiology, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Kim, Eiseul (Institute of Life Sciences and Resources and Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Yang, Seung-Min (Institute of Life Sciences and Resources and Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Hwang, Jinhee (Division of Food Microbiology, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Kwak, Hyo-Sun (Division of Food Microbiology, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Kim, Soon Han (Division of Food Microbiology, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Kim, Hae-Yeong (Institute of Life Sciences and Resources and Department of Food Science and Biotechnology, Kyung Hee University)
  • 투고 : 2021.08.30
  • 심사 : 2021.09.06
  • 발행 : 2021.11.28
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초록

The diverse microbial communities in kimchi are dependent on fermentation period and temperature. Here, we investigated the effect of enterotoxigenic Escherichia coli (ETEC) during the fermentation of kimchi at two temperatures using high-throughput sequencing. There were no differences in pH between the control group, samples not inoculated with ETEC, and the ETEC group, samples inoculated with ETEC MFDS 1009477. The pH of the two groups, which were fermented at 10 and 25℃, decreased rapidly at the beginning of fermentation and then reached pH 3.96 and pH 3.62. In both groups, the genera Lactobacillus, Leuconostoc, and Weissella were predominant. Our result suggests that microbial communities during kimchi fermentation may be affected by the fermentation parameters, such as temperature and period, and not enterotoxigenic E. coli (ETEC).

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과제정보

This research was supported by grants (nos. 17161MFDS033 and 20161MFDS030) from the Ministry of Food and Drug Safety. The findings and conclusions of this article are ours and do not necessarily represent the views of the Ministry of Food and Drug Safety.

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