Microbial Ecology of Watery Kimchi

Kyu Hang Kyung, Eduardo Medina Pradas, Song Gun Kim, Yong Jae Lee, Kyong Ho Kim, Jin Joo Choi, Joo Hyong Cho, Chang Ho Chung, Rodolphe Barrangou, Frederick Breidt

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12 Scopus citations

Abstract

The biochemistry and microbial ecology of 2 similar types of watery (mul) kimchi, containing sliced and unsliced radish and vegetables (nabak and dongchimi, respectively), were investigated. Samples from kimchi were fermented at 4, 10, and 20 °C were analyzed by plating on differential and selective media, high-performance liquid chromatography, and high-throughput DNA sequencing of 16S rDNA. Nabak kimchi showed similar trends as dongchimi, with increasing lactic and acetic acids and decreasing pH for each temperature, but differences in microbiota were apparent. Interestingly, bacteria from the Proteobacterium phylum, including Enterobacteriaceae, decreased more rapidly during fermentation at 4 °C in nabak cabbage fermentations compared with dongchimi. Although changes for Proteobacterium and Enterobacteriaceae populations were similar during fermentation at 10 and 20 °C, the homolactic stage of fermentation did not develop for the 4 and 10 °C samples of both nabak and dongchimi during the experiment. These data show the differences in biochemistry and microbial ecology that can result from preparation method and fermentation conditions of the kimchi, which may impact safety (Enterobacteriaceae populations may include pathogenic bacteria) and quality (homolactic fermentation can be undesirable, if too much acid is produced) of the product. In addition, the data also illustrate the need for improved methods for identifying and differentiating closely related lactic acid bacteria species using high-throughput sequencing methods.

Original languageEnglish (US)
Pages (from-to)M1031-M1038
JournalJournal of Food Science
Volume80
Issue number5
DOIs
StatePublished - May 1 2015

All Science Journal Classification (ASJC) codes

  • Food Science

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    Kyung, K. H., Medina Pradas, E., Kim, S. G., Lee, Y. J., Kim, K. H., Choi, J. J., Cho, J. H., Chung, C. H., Barrangou, R., & Breidt, F. (2015). Microbial Ecology of Watery Kimchi. Journal of Food Science, 80(5), M1031-M1038. https://doi.org/10.1111/1750-3841.12848