Browse > Article

Bacterial Diversity in the Initial Fermentation Stage of Korean and Chinese Kimchi  

Lee, Myeong-Jae (Department of Food Science and Biotechnology, Kyonggi University)
Cho, Kyeung-Hee (Department of Food Science and Biotechnology, Kyonggi University)
Han, Eung-Soo (Nonghyup Food Research Institute)
Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University)
Publication Information
Microbiology and Biotechnology Letters / v.38, no.2, 2010 , pp. 207-215 More about this Journal
Abstract
The purpose of this research is to draw the bacterial community difference between Korean and Chinese kimchi for future use in the confirmation of kimchi origin. Initial fermentation stage kimchi samples (above pH 5) were used for the analysis of bacterial diversity. From 26 Korean kimchi samples, 1,017 strains in the 45 genera and from 22 Chinese kimchi samples, 842 strains in the 54 genera were isolated with use of marine medium, nutrient medium, succinate minimal medium (SMM), leuconostocs selective medium (LUSM) agars. In the order of isolated numbers, Bacillus, Weissella, Leuconostoc, Pseudomonas, and Lactobacillus genera and Bacillus, Weissella, Lactobacillus, Pseudomonas, Serratia, and Enterobacter genera were predominated in Korean and Chines kimchi, respectively. Among the isolated lactic acid bacteria, Weissella spp. were isolated most dominantly owing to the biased growth of Weissella spp. on LUSM agar. Species in the genera Leuconostoc and Lactobacillus were the next frequently isolated LAB from Korean and Chinese kimchi, respectively. Weissella confusa was isolated only from Korean kimchi and W. soli and Serratia proteamculans were isolated only from Chinese kimchi. They have a possibility to be used as target bacteria to differentiate Korean kimchi from Chinese kimchi.
Keywords
Kimchi; bacterial community; Weissella; Serratia;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By SCOPUS : 2
연도 인용수 순위
1 Shim, S. and J.-H. Lee. 2008. Evaluation of lactic acid bacterial community in kimchi using terminal-restriction fragment length polymorphism analysis. Korean J. Microbiol. Biotechnol. 36: 247-259.
2 Cho, J., D. Lee, C. Yang, J. Jeon, J. Kim, and H. Han. 2006. Microbial population dynamics of kimchi, a fermented cabbage product. FEMS Microbiol. Lett. 257: 262-267.   DOI   ScienceOn
3 Cho, K. M., R. K. Math, S. M. Asraful Islam, W. J. Lim, S. Y. Hong, J. M. Kim, M. G. Yun, J. J. Cho, and H. D. Yun. 2009. Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation. Mol. Cell. Probes. 23: 90-94.   DOI   ScienceOn
4 Kim, M. and J. Chun. 2005. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. Int. J. Food Microbiol. 103: 91-96.   DOI   ScienceOn
5 Chang, H.-W., K.-H. Kim, Y.-D. Nam, S. W. Roh, M.-S. Kim, C. O. Jeon, H.-M. Oh, and J.-W. Bae. 2008. Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 126: 159-166.   DOI   ScienceOn
6 Jeon, C.-G. 2009. Marketing analysis of the imported kimchi and challenges for the domestic kimchi industry. Korean J. Food Marketing Economics 26: 79-101.
7 Choi, H.-J., Y.-J. Shin, J.-H. Yu, and S.-S. Yoon. 1996. A new selective medium for the isolation and the detection of leuconostocs in foodstuffs. Korean J. Food Sci. Technol. 28: 279-284.
8 Monna, L., T. Omori, and T. Kodama. 1993. Microbial degradation of dibenzofuran, fluorene, and dibenzo-p-dioxin by Staphylococcus auriculans DBF63. Appl. Environ. Microbiol. 59: 285-289.
9 Park, J. A., G.-Y. Heo, J. S. Lee, Y. J. Oh, B. Y. Kim, T. I. Mheen, C. K. Kim, and J. S. Ahn. 2003. Change of microbial communities in kimchi fermentation at low temperature. Korean J. Microbiol. 39: 45-50.
10 Lee, J.-H. 2009. Current studies on the community of lactic acid bacteria in kimchi, a traditional Korean fermented food. Milk Sci. 58: 153-159.
11 Bae, J.-W., S.-K. Rhee, J. R. Park, W.-H. Chung, Y.-D. Nam, I. Lee, H. Kim, and Y.-H. Park. 2005. Development and evaluation of genome-probing microarrays for monitoring lactic acid bacteria. Appl. Environ. Microbiol. 71: 8825-8835.   DOI   ScienceOn
12 Chun, J., J.-H. Lee, Y. Jung, M. Kim, S. Kim, B. K. Kim, and Y.-W. Lim. 2007. EzTaxon: a web-based tool for the identification of prokaryotes based on 16S ribosomal RNA gene sequences. Int. J. Syst. Evol. Microbiol. 57: 2259-2261.   DOI   ScienceOn
13 Lee, J.-S., G.-Y. Heo, J. W. Lee, Y.-J. Oh, J. A. Park, Y.-H. Park, Y.-R. Pyun, and J. S. Ahn. 2005. Analysis of kimchi microflora using denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 102: 143-150.   DOI   ScienceOn
14 Benkerroum, N., M. Misbah, W. E. Sandine, and A. T. Elarki. 1993. Development and use of a selective medium for isolation of Leuconostoc spp. from vegetables and dairy products. Appl. Environ. Microbiol. 59: 607-609.
15 Madigan, M. T., J. M. Martinko, P. V. Dunlap, and D. P. Clark. 2009. Brock Biology of Microorganisms, pp. 419-423. 13th ed. Pearson Education Inc., San Francisco, CA, U.S.A.
16 Grimont, P. A. D. and F. Grimont. 1978. The genus Serratia. Ann. Rev. Microbiol. 32: 221-248.   DOI   ScienceOn