Heterofermentative lactic acid bacteria dominate in Korean commercial kimchi

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• 作者：Hee-Young Kim ; Yeon-Ju Bong ; Ji-Kang Jeong ; Sungbum Lee…
• 关键词：kimchi ; lactic acid bacteria ; heterofermentative ; pyrosequencing
• 刊名：Food Science and Biotechnology
• 出版年：2016
• 出版时间：April 2016
• 年：2016
• 卷：25
• 期：2
• 页码：541-545
• 全文大小：222 KB
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• 作者单位：Hee-Young Kim (1)
  Yeon-Ju Bong (1)
  Ji-Kang Jeong (1) (2)
  Sungbum Lee (3)
  Byung-Yong Kim (4)
  Kun-Young Park (1) (2)
  
  1. Department of Food Science and Nutrition, Pusan National University, Busan, 46241, Korea
  2. Kimchi Research Institute, Pusan National University, Busan, 46241, Korea
  3. Bureau of Documentary Production, Korean Broadcasting System (KBS), Seoul, 07235, Korea
  4. ChunLab Inc., Seoul National University, Seoul, 08826, Korea
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Lactic acid bacterial communities in kimchi prepared by representative Korean kimchi companies were investigated using a pyrosequencing method. The pH values of 9 kimchi varieties (K1-K9) ranged from 4.3 to 4.7, and total lactic acid bacterial (LAB) counts ranged from 1.3x107 to 1.6x109 CFU/g. Weissella, Lactobacillus, and Leuconostoc were the dominant genera accounting for 52, 28, and 20%, respectively, of identified genera. At the species level, Weissella koreensis (35%) dominated, followed by Lactobacillus graminis (13%), and Weissella cibaria (11%). Dominant LAB were all heterofermentative LAB. K1 had the most diverse operational taxonomic units (OTUs), and clustering analysis showed that distributions of microorganisms in K2, K6, K5, and K4 were similar each other. LAB communities in kimchi are diverse and heterofermentative LAB dominate in Korean commercial kimchi.