Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Importance of Weissella Species during Kimchi Fermentation and Future Works

김치발효에서 Weissella 속의 중요성과 앞으로의 연구 과제

  • Lee, Kang-Wook (Division of Applied Life Science(BK21), Graduate School) ;
  • Park, Ji-Yeong (Division of Applied Life Science(BK21), Graduate School) ;
  • Chun, Ji-Yeon (Department of Food Science and Technology, Sunchon National University) ;
  • Han, Nam-Soo (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Jeong-Hwan (Division of Applied Life Science(BK21), Graduate School)
  • 이강욱 (경상대학교 대학원 응용생명과학부(BK21)) ;
  • 박지영 (경상대학교 대학원 응용생명과학부(BK21)) ;
  • 천지연 (순천대학교 식품공학과) ;
  • 한남수 (충북대학교 식품공학과) ;
  • 김정환 (경상대학교 대학원 응용생명과학부(BK21))
  • Received : 2010.07.09
  • Accepted : 2010.10.06
  • Published : 2010.12.28
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Abstract

Weissella species are one of the most common lactic acid bacteria isolated from kimchi during kimchi fermentation but few researches have been done on this group of organisms. Its recent establishment as a separate genus is one reason for the few studies. Another reason is probably poor resolution of identification methods based on biochemical properties. Currently, 14 species are registered in the genus of Weissella but new members are reported continuously. It is important to understand at detail the properties and roles of Weissella species during kimchi fermentation if desirable properties of Weissella species are fully utilized for the production of high quality kimchi with good taste and enhanced biofunctionalities.

Weissella 종들은 김치발효중 가장 흔히 검출되는 유산균 들이지만 이들에 대한 연구는 매우 부족하다. 새로운 속으로 비교적 최근에 정립된 점이 연구가 미흡한 한 이유이고 생화학적 특성들에 기초한 동정법의 부정확성도 다른 이유가 된다. 현재 14종이 등록되어 있으나 새로운 종들이 계속 보고되고 있다. Weissella들의 특성과 김치발효중 역할을 상세히 이해하는 것이 중요하며 특히 맛과 기능성이 우수한 김치 제조를 위해 Weissella 균주들의 장점을 충분히 이용하려할 경우 중요하다.

Keywords

References

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