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The Journal of Microbiology

, Volume 46, Issue 5, pp 590–593 | Cite as

Microbial population dynamics and temperature changes during fermentation of kimjang kimchi

  • Dongyun Lee
  • Sunjoo Kim
  • Jinhee Cho
  • Jeongho Kim
Note

Abstract

A distinct subset of lactic acid bacteria that are greatly influenced by temperature play an important role during kimchi fermentation. However, microbial population dynamics and temperature control during kimjang kimchi fermentation, which is traditionally fermented underground, are not known. Here we show that Lactobacillus sakei predominates in kimjang kimchi, perhaps due to suitable fermentation (5∼9°C) and storage (−2°C) temperatures. The temperature of this kimchi gradually decreased to 3.2°C during the first 20 days of fermentation (−0.3°C/day) and then was stably maintained around 1.6°C, indicating that this simple approach is very efficient both for fermentation and storage. These findings provide important information towards the development of temperature controlling systems for kimchi fermentation.

Keywords

kimchi kimjang kimchi Leuconostoc Lactobacillus sakei population dynamics 

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Copyright information

© The Microbiological Society of Korea and Springer-Verlag Berlin Heidelber GmbH 2008

Authors and Affiliations

  • Dongyun Lee
    • 1
  • Sunjoo Kim
    • 1
  • Jinhee Cho
    • 1
  • Jeongho Kim
    • 1
  1. 1.Department of Biological SciencesInha UniversityIncheonRepublic of Korea

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