Skip to main content
SpringerLink
Log in

Predominant lactic acid bacteria in mukeunji, a long-term-aged kimchi, for different aging periods

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

The distribution of dominant lactic acid bacteria (LAB) in mukeunji was examined at different stages of long-term aging. A total of 87 isolates from 3 samples were classified into 13 groups based on sodium dodecyl sulfate-polyacrylamide gel electrophoresis whole-cell protein patterns and identified using 16S rRNA gene sequencing. The 13 LAB were also identified using matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) and API® strips. Weissella cibaria and Leuconostoc mesenteroides were the most abundant LAB in freshly prepared samples, followed by Lactobacillus (Lact.) curvatus and Lact. sakei, based on 16S rRNA gene sequencing. The species diversity of LAB in samples aged for 12 and 24 months was reduced over time, and Pediococcus sp. was the dominant LAB species in mukeunji samples. MALDI-TOF MS enabled rapid identification of Lactobacillus species. Identification results with similarities higher than 90% using API® strips provided the same results as 16S rRNA gene sequencing.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Lee JS, Chun CO, Jung MC, Kim WS, Kim HJ, Hector M, Kim SB, Park CS, Ahn JS, Park YH, Mheen TI. Classification of isolates originating from kimchi using carbon-source utilization patterns. J. Microbiol. Biotechn. 7: 68–74 (1997)

    CAS  Google Scholar 

  2. Kim TW, Lee JY, Jung SH, Kim YM, Jo JS, Chung DK, Lee HJ, Kim HY. Identification and distribution of predominant lactic acid bacteria in kimchi, a Korean traditional fermented food. J. Microbiol. Biotechn. 12: 635–642 (2002)

    CAS  Google Scholar 

  3. Choi SK, Park SH, Jo JS, Kim HY, Lee JY, Kim TW, Jung SH. Identification of lactic acid bacteria in kimchi using SDS-PAGE profiles of whole-cell proteins. J. Microbiol. Biotechn. 13: 119–124 (2003)

    Google Scholar 

  4. Kim TW, Lee JY, Song HS, Park JH, Ji GE, Kim HY. Isolation and identification of Weissella kimchii from green onion by cell protein pattern analysis. J. Microbiol. Biotechn. 14: 105–109 (2004)

    CAS  Google Scholar 

  5. Jung HJ, Hong Y, Yang HS, Chang HC, Kim HY. Distribution of lactic acid bacteria in garlic (Allium sativum) and green onion (Allium fistulosum) using SDS-PAGE whole-cell protein pattern comparison and 16S rRNA gene sequence analysis. Food Sci. Biotechnol. 21: 1457–1462 (2012)

    Article  Google Scholar 

  6. Hong Y, Yang HS, Chang HC, Kim HY. Comparison of bacterial community changes in fermenting kimchi at two different temperatures using a denaturing gradient gel electrophoresis analysis. J. Microbiol. Biotechn. 23: 76–84 (2013)

    Article  CAS  Google Scholar 

  7. Ji SH, Han WC, Lee JC, Cheong C, Kang SA, Lee JH, Jang KH. Effect of low temperature on the qualities of long-term fermented kimchi (Korean pickled cabbage). Korean J. Food Preserv. 16: 804–809 (2009)

    Google Scholar 

  8. Park JM, Shin JH, Lee DW, Song JC, Suh HJ, Chang UJ, Kim JM. Identification of the lactic acid bacteria in kimchi according to initial and over-ripened fermentation using PCR and 16S rRNA gene sequence analysis. Food Sci. Biotechnol. 19: 541–546 (2010)

    Article  CAS  Google Scholar 

  9. Samelis J, Tsakalidou E, Metaxopoulos J, Kalantzopoulos G. Differentiation of Lactobacillus sake and Lact. curvatus isolated from naturally fermented Greek dry salami by SDS-Page of wholecell proteins. J. Appl. Bacteriol. 78: 157–163 (1995)

    Article  Google Scholar 

  10. Cox RP, Thomsen JK. Computer-aided identification of lactic acid bacteria using the API 50 CHL system. Lett. Appl. Microbiol. 10: 257–259 (1990)

    Article  Google Scholar 

  11. Doan NT, van Hoorde K, Cnockaert M, De Brandt E, Aerts M, Le Thanh B, Vandamme P. Validation of MALDI-TOF MS for rapid classification and identification of lactic acid bacteria, with a focus on isolates from traditional fermented foods in Northern Vietnam. Lett. Appl. Microbiol. 55: 265–273 (2012)

    Article  CAS  Google Scholar 

  12. Cherkaoui A, Hibbs J, Emonet S, Tangomo M, Girard M, Francois P, Schrenzel J. Comparison of two matrix-assisted laser desorption ionization-time of flight mass spectrometry methods with conventional phenotypic identification for routine identification of bacteria to the species level. J. Clin. Microbiol. 48: 1169–1175 (2010)

    Article  CAS  Google Scholar 

  13. National Center for Biotechnology Information Database. Basic local alignment search tool. Available from: http://blast.ncbi.nlm.nih.gov. Accessed April 17, 2013.

    Google Scholar 

  14. Hammes WP, Vogel RF. The genus Lactobacillus. pp. 19–54. In: The Genera of Lactic Acid Bacteria. Wood BJB, Holzapfel WH (eds). Blackie Academic and Professional, Glasgow, Scotland (1995)

    Chapter  Google Scholar 

  15. Shim ST, Kyung KH. Natural microflora of prepeeled garlic and their resistance to garlic antimicrobial activity. Food Microbiol. 16: 165–172 (1999)

    Article  CAS  Google Scholar 

  16. Lee KW, Park JY, Chun JY, Han NS, Kim JH. Importance of Weissella species during kimchi fermentation and future works. Korean J. Microbiol. Biotechnol. 38: 341–348 (2010)

    Google Scholar 

  17. Park JA, Hoe GY, Lee JS, Oh YJ, Kim BY, Mheen TI, Kim CK, Ahn JS. Change of microbial communities in kimchi fermentation at low temperature. Korean J. Microbiol. 39: 45–50 (2003)

    Google Scholar 

  18. Lee KH, Lee JH. Isolation of Leuconostoc and Weissella species inhibiting the growth of Lactobacillus sakei from kimchi. Korean J. Microbiol. Biotechnol. 39: 175–181 (2011)

    Google Scholar 

  19. Lee J, Jang J, Kim B, Kim J, Jeong G, Han H. Identification of Lactobacillus sakei and Lactobacillus curvatus by multiplex PCRbased restriction enzyme analysis. J. Microbiol. Meth. 59: 1–6 (2004)

    Article  CAS  Google Scholar 

  20. Carr FJ, Chill D, Maida N. The lactic acid bacteria: A literature survey. Crit. Rev. Microbiol. 28: 281–370 (2002)

    Article  CAS  Google Scholar 

  21. Lee K, Lee Y. Effect of Lactobacillus plantarum as a starter on the food quality and microbiota of kimchi. Food Sci. Biotechnol. 19: 641–646 (2010)

    Article  Google Scholar 

  22. So MH, Kim YB. Identification of psychrotrophic lactic acid bacteria isolated from kimchi. Korean J. Food Sci. Technol. 27: 495–505 (1995)

    Google Scholar 

  23. Kwon DY, Koo MS, Ryoo CR, Kang CH, Min KH, Kim WJ. Bacteriocin produced by Pediococcus sp. in kimchi and its characteristics. J. Microbiol. Biotechn. 12: 96–105 (2002)

    CAS  Google Scholar 

  24. Shin MS, Han SK, Ryu JS, Kim KS, Lee WK. Isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from kimchi. J. Appl. Microbiol. 105: 331–339 (2008)

    Article  CAS  Google Scholar 

  25. Lee JW, Han SM, Yun BH, Oh SJ. Characteristics and partial purification of bacteriocin produced by Pediococcus damnosus JNU534. Korean J. Food Sci. An. 31: 952–959 (2011)

    Article  Google Scholar 

  26. Park JM, Shin JH, Gu JG, Yoon SJ, Song JC, Jeon WM, Suh HJ, Chang UJ, Yang CY, Kim JM. Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period. J. Biosci. Bioeng. 112: 356–359 (2011)

    Article  CAS  Google Scholar 

  27. Garvie EI. Nomenclatural problems of the pediococci request for an opinion. Int. J. Syst. Bacteriol. 24: 301–306 (1974)

    Article  Google Scholar 

  28. Bennik M, Smid EJ, Gorris L. Vegetable-associated Pediococcus parvulus produces pediocin PA-1. Appl. Environ. Microb. 63: 2074–2076 (1997)

    CAS  Google Scholar 

  29. Dols-Lafargue M, Lee HY, Le Marrec C, Heyraud A, Chambat G, Lonvaud-Funel A. Characterization of gtf, a glucosyltransferase gene in the genomes of Pediococcus parvulus and Oenococcus oeni, two bacterial species commonly found in wine. Appl. Environ. Microb. 74: 4079–4090 (2008)

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science & Biotechnology and Institute of Life Sciences & Resources, Kyung Hee University, Yongin, Gyeonggi, 446-701, Korea

    Yeun Hong, Jingmei Li, Pei Qin, Shin-Young Lee & Hae-Yeong Kim

Authors
  1. Yeun Hong
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jingmei Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Pei Qin
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Shin-Young Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Hae-Yeong Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hae-Yeong Kim.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Hong, Y., Li, J., Qin, P. et al. Predominant lactic acid bacteria in mukeunji, a long-term-aged kimchi, for different aging periods. Food Sci Biotechnol 24, 545–550 (2015). https://doi.org/10.1007/s10068-015-0071-6

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-015-0071-6

Keywords

Search

Navigation