Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
권호 표지

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

발효 초기 한국산 및 중국산 김치의 Bacteria 다양성 평가

  • 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)
  • 이명재 (경기대학교 식품생물공학과) ;
  • 조경희 (경기대학교 식품생물공학과) ;
  • 한응수 (농협식품안전연구원) ;
  • 이종훈 (경기대학교 식품생물공학과)
  • Received : 2010.04.27
  • Accepted : 2010.06.11
  • Published : 2010.06.28
Download PDF
⟨ Previous Next ⟩

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.

미생물 군집의 차이를 이용한 한국산 및 중국산 김치의 판별 가능성을 평가하기 위해 pH 5 이상의 발효초기 김치에 존재하는 bacteria의 다양성을 검토하였다. marine medium, nutrient medium, succinate minimal medium(SMM), leuconostocs selective medium(LUSM)의 한천배지를 이용하여 한국산 26종, 중국산 22종의 김치시료로부터 각각 45 속의 1017 균주, 54 속의 842 균주가 분리동정되었다. 한국산 김치에서는 Bacillus, Weissella, Leuconostoc, Pseudomonas, Lactobacillus 속 순으로, 중국산 김치에서는 Bacillus, Weissella, Lactobacillus, Pseudomonas, Serratia, Enterobacter 속의 순으로 우점하는 것으로 나타났다. 유산균의 경우, LUSM의 이용으로 한국산, 중국산 모두에서 Weissella 속이 편중되어 검출되었지만, 한국산은 Leuconostoc속이, 중국산은 Lactobacillus 속이 Weissella 속 다음으로 우점하는 것으로 나타났다. Weissella confusa는 한국산 김치에서 특이적으로 검출되었고, W. soli, Serratia proteamculans는 중국산 김치에서 특이적으로 검출되어 향후 김치의 원산지 판별을 위한 지표미생물로 사용될 가능성을 가지고 있다.

Keywords

References

  1. 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. https://doi.org/10.1128/AEM.71.12.8825-8835.2005
  2. 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.
  3. 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. https://doi.org/10.1016/j.ijfoodmicro.2008.05.013
  4. 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. https://doi.org/10.1111/j.1574-6968.2006.00186.x
  5. 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. https://doi.org/10.1016/j.mcp.2008.12.006
  6. 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.
  7. 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. https://doi.org/10.1099/ijs.0.64915-0
  8. Grimont, P. A. D. and F. Grimont. 1978. The genus Serratia. Ann. Rev. Microbiol. 32: 221-248. https://doi.org/10.1146/annurev.mi.32.100178.001253
  9. 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.
  10. 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.
  11. 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. https://doi.org/10.1016/j.ijfoodmicro.2004.11.030
  12. 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. https://doi.org/10.1016/j.ijfoodmicro.2004.12.010
  13. 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.
  14. 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.
  15. 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.
  16. 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.