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http://dx.doi.org/10.4014/jmb.2108.08038

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)
Publication Information
Journal of Microbiology and Biotechnology / v.31, no.11, 2021 , pp. 1552-1558 More about this Journal
Abstract
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).
Keywords
Enterotoxigenic E. coli (ETEC); 16S rRNA gene; Kimchi; microbial community;
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