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http://dx.doi.org/10.4014/jmb.2112.12003

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)
Publication Information
Journal of Microbiology and Biotechnology / v.32, no.3, 2022 , pp. 341-347 More about this Journal
Abstract
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.
Keywords
Galchi-baechu kimchi; bacterial community; culture dependent; culture independent; Bacillus; starter;
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