DOI QR코드

DOI QR Code

Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates

  • Kim, Tao (Department of Food and Nutrition, Dongduk Women's University) ;
  • Heo, Sojeong (Department of Food and Nutrition, Dongduk Women's University) ;
  • Na, Hong-Eun (Department of Food and Nutrition, Dongduk Women's University) ;
  • Lee, Gawon (Department of Food and Nutrition, Dongduk Women's University) ;
  • Kim, Jong-Hoon (Department of Bio and Fermentation Convergence Technology, Kookmin University) ;
  • Kwak, Mi-Sun (Department of Bio and Fermentation Convergence Technology, Kookmin University) ;
  • Sung, Moon-Hee (Department of Bio and Fermentation Convergence Technology, Kookmin University) ;
  • Jeong, Do-Won (Department of Food and Nutrition, Dongduk Women's University)
  • 투고 : 2021.12.02
  • 심사 : 2021.12.27
  • 발행 : 2022.03.28

초록

In this study, the bacterial community of galchi-baechu kimchi was determined using culture-based and culture-independent techniques (next generation sequencing:NGS), and showed discrepancies between results. Weissella koreensis and Pediococcus inopinatus were the dominant species according to the NGS results, while Bacillus species and P. inopinatus were dominant in the culture-dependent analysis. To identify safe starter candidates, sixty-five Bacillus strains isolated from galchi-baechu kimchi using culture-dependent methods were evaluated for their antibiotic resistance, presence of toxin genes, and hemolytic activity. Strains were then assessed for salt tolerance and protease and lipase activity. As a result, four strains-B. safensis GN5_10, B. subtilis GN5_19, B. velezensis GN5_25, and B. velezensis GT8-were selected as safe starter candidates for use in fermented foods.

키워드

과제정보

This work was supported by the National Research Foundation of Korea (NRF) [NRF- NRF-2019R1A2C1003639]. This research was also supported by a Korea Environmental Industry and Technology Institute (KEITI) grant funded by the Ministry of Environment of Korea. We thank James Allen, DPhil, from Edanz (https://jp.edanz.com/ac) for editing a draft of this manuscript.

참고문헌

  1. Patra JK, Das G, Paramithiotis S, Shin HS. 2016. Kimchi and other widely consumed traditional fermented foods of Korea: a review. Front. Microbiol. 7: 1493. https://doi.org/10.3389/fmicb.2016.01493
  2. Jung JY, Lee SH, Jeon CO. 2014. Kimchi microflora: history, current status, and perspectives for industrial kimchi production. Appl. Microbiol. 98: 2385-2393.
  3. Lee CW, Ko CY, Ha DM. 1992. Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Korean J. Microbiol. Biotechnol. 20: 102-109.
  4. So MH, Kim YB. 1995. Identification of psychrotrophic lactic acid bacteria isolated from kimchi. Korean J. Microbiol. Biotechnol. 27: 495-505.
  5. Jeong SH, Jung JY, Lee SH, Jin HM, Jeon CO. 2013. Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi. Int. J. Food Microbiol. 164: 46-53. https://doi.org/10.1016/j.ijfoodmicro.2013.03.016
  6. Heo S, Kim JH, Kwak MS, Sung MH, Jeong DW. 2021. Functional annotation genome unravels potential probiotic Bacillus velezensis strain KMU01 from traditional Korean fermented kimchi. Foods. 10: 563. https://doi.org/10.3390/foods10030563
  7. Heo S, Kim JH, Kwak MS, Jeong DW, Sung MH. 2021. Functional genomic insights into probiotic Bacillus siamensis strain B28 from traditional Korean fermented kimchi. Foods. 10: 1906. https://doi.org/10.3390/foods10081906
  8. Horwitz EM, Vicini FA, Ziaja EL, Gonzalez J, Dmuchowski CF, Stromberg JS, et al. 1996. Assessing the variability of outcome for patients treated with localized prostate irradiation using different definitions of biochemical control. Int. J. Radiat. Oncol. Biol. Phys. 36: 565-571. https://doi.org/10.1016/S0360-3016(96)00360-4
  9. An D, Kim HR, Jeong DW, Caldwell JM, Lee JH. 2014. Bacterial community monitoring of commercial kimchi produced in Korea and China with evidence of bacilli spore formation during fermentation. Korean J. Microbiol. Biotechnol. 42: 121-130. https://doi.org/10.4014/kjmb.1405.05001
  10. Lee KW, Shim JM, Kim DW, Yao Z, Kim JA, Kim HJ, et al. 2018. Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation. Food Sci. Biotechnol. 27: 489-498. https://doi.org/10.1007/s10068-017-0251-7
  11. Lee SK, Ji GE, Park YH. 1999. The viability of bifidobacteria introduced into kimchi. Lett. Appl. Microbiol. 28: 153-156. https://doi.org/10.1046/j.1365-2672.1999.00380.x
  12. Jeong DW, Lee B, Lee H, Jeong K, Jang M, Lee JH. 2018. Urease characteristics and phylogenetic status of Bacillus paralicheniformis. J. Microbiol. Biotechnol. 28: 1992-1998. https://doi.org/10.4014/jmb.1809.09030
  13. EFSA. 2012. Guidance on the assessment of bacterial susceptibility to antimicrobials of human and veterinary importance. EFSA J. 10: 2740-2749.
  14. Abbas BA, Khudor MH, Saeed BMS. 2014. Detection of hbl, nhe and bceT toxin genes in Bacillus cereus isolates by multiplex PCR. Int. J. Curr. Microbiol. 3: 1009-1016.
  15. Park KM, Kim HJ, Jeong M, Koo M. 2020. Enterotoxin genes, antibiotic susceptibility, and biofilm formation of low-temperature-tolerant Bacillus cereus isolated from green leaf lettuce in the cold chain. Foods 9: 249. https://doi.org/10.3390/foods9030249
  16. EFSA. 2007. Introduction of a Qualified Presumption of Safety (QPS) approach for assessment of selected microorganisms referred to EFSA. EFSA J. 587: 1-16.
  17. EFSA. 2020. Scientific opinion on the update of the list of QPS recommended biological agents intentionally added to food or feed as notified to EFSA (2017-2019). EFSA J. 18: 5966.
  18. Jeong DW, Lee B, Heo S, Oh Y, Heo G, Lee JH. 2020. Two genes involved in clindamycin resistance of Bacillus licheniformis and Bacillus paralicheniformis identified by comparative genomic analysis. PLoS One 15: e0231274. https://doi.org/10.1371/journal.pone.0231274
  19. Jeong DW, Kim HR, Jung G, Han S, Kim CT, Lee JH. 2014. Bacterial community migration in the ripening of doenjang, a traditional Korean fermented soybean food. J. Microbiol. Biotechnol. 24: 648-660. https://doi.org/10.4014/jmb.1401.01009
  20. Song JC, Park JM, Kim JM, Shin JH, Lee DW. 2010. Identification of the lactic acid bacteria in kimchi according to initial and over-ripened fermentation using PCR and 16S rRNA gene sequence analysis. Food Sci. Biotechnol. 19: 541-546. https://doi.org/10.1007/s10068-010-0075-1
  21. Kim SI, Jung MG, Lee SM, Kang MS, Seong JH, Lee YG, et al. 2017. Identification and fermentation characteristics of lactic acid bacteria that produce soy curd with low sour taste. Food Eng. Prog. 21: 242-248. https://doi.org/10.13050/foodengprog.2017.21.3.242
  22. Lim CR, Park HK, Han HU. 1989. Reevaluation of isolation and identification of Gram-positive bacteria in kimchi. Korean J. Microbiol. 27: 404-414.
  23. Holzapfel WH, Franz CMAP, Ludwig W, Back W, Dicks LMT. 2006. The genera Pediococcus and Tetragenococcus, pp. 229-266. In Dworkin MFS, Rosenberg E, Schleifer KH, Stackebrandt E (eds.), The Prokaryotes, Springer, New York, NY.
  24. Moon YJ, Soh JR, Yu JJ, Sohn HS, Cha YS, Oh SH. 2012. Intracellular lipid accumulation inhibitory effect of Weissella koreensis OK1-6 isolated from kimchi on differentiating adipocyte. J. Appl. Microbiol. 113: 652-658. https://doi.org/10.1111/j.1365-2672.2012.05348.x
  25. Yu JJ, Park HJ, Kim SG, Oh SH. 2009. Isolation, identification, and characterization of Weissella strains with high ornithine producing capacity from kimchi. Korean J. Mycol. 45: 339-345.
  26. Cho MS, Jin YJ, Kang BK, Park YK, Kim C, Park DS. 2018. Understanding the ontogeny and succession of Bacillus velezensis and B. subtilis subsp. subtilis by focusing on kimchi fermentation. Sci. Rep. 8: 7045. https://doi.org/10.1038/s41598-018-25514-5
  27. Park EJ, Chun J, Cha CJ, Park WS, Jeon CO, Bae JW. 2012. Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing. Food Microbiol. 30: 197-204. https://doi.org/10.1016/j.fm.2011.10.011
  28. Jeong DW, Heo S, Lee B, Lee H, Jeong K, Her JY, et al. 2017. Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation. Int. J. Food Microbiol. 262: 8-13. https://doi.org/10.1016/j.ijfoodmicro.2017.09.011
  29. Jeong DW, Lee H, Jeong K, Kim CT, Shim ST, Lee JH. 2019. Effects of starter candidates and NaCl on the production of volatile compounds during soybean fermentation. J. Microbiol. Biotechnol. 29: 191-199. https://doi.org/10.4014/jmb.1811.11012
  30. Latorre JD, Hernandez-Velasco X, Wolfenden RE, Vicente JL, Wolfenden AD, Menconi A, et al. 2016. Evaluation and selection of Bacillus species based on enzyme production, antimicrobial activity, and biofilm synthesis as direct-fed microbial candidates for poultry. Front. Vet. Sci. 3: 95. https://doi.org/10.3389/fvets.2016.00095
  31. Jeong DW, Jeong M, Lee JH. 2017. Antibiotic susceptibilities and characteristics of Bacillus licheniformis isolates from traditional Korean fermented soybean foods. LWT - Food Sci. Technol. 75: 565-568. https://doi.org/10.1016/j.lwt.2016.10.001
  32. Jang M, Jeong DW, Lee JH. 2019. Identification of the predominant Bacillus, Enterococcus, and Staphylococcus species in meju, a spontaneously fermented soybean product. Microbiol. Biotechnol. Lett. 47: 359-363. https://doi.org/10.4014/mbl.1902.02007
  33. Babu KR, Satyanarayana T. 1995. α-Amylase production by thermophilic Bacillus coagulans in solid state fermentation. Process Biochem. 30: 305-309. https://doi.org/10.1016/0032-9592(95)87038-5
  34. Konuray G, Erginkaya Z. 2018. Potential use of Bacillus coagulans in the food industry. Foods 7: 92. https://doi.org/10.3390/foods7060092
  35. Olajuyigbe FM, Ehiosun KI. 2013. Production of thermostable and organic solvent- tolerant alkaline protease from Bacillus coagulans PSB-07 under different submerged fermentation conditions. Afr. J. Biotechnol. 12: 3341-3350.