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.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Ajdic, D. and V.T. Pham. 2007. Global transcriptional analysis of Streptococcus mutans sugar transporters using microarrays. J. Bacteriol. 189, 5049–5059.
Chaillou, S., M. Champomier-Verges, M. Cornet, A. Crutz-Le Coq, A. Dudez, V. Martin, S. Beaufils, E. Darbon-Rongere, R. Bossy, V. Loux, and M. Zogorec. 2005. The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K. Nat. Biotechnol. 23, 1527–1533.
Cheigh, H.S. and K.Y. Park. 1994. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Crit. Rev. Food Sci. Nutr. 34, 175–203.
Cho, J., D. Lee, J. Jeon, J. Kim, and H. Han. 2006. Microbial population dynamics of kimchi, a fermented cabbage product. FEMS Microbiol. Lett. 257, 262–267.
Choi, I.K., S.H. Jung, B.J. Kim, S.Y. Park, J. Kim, and H.U. Han. 2003. Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product. Antonie Van Leeuwenhoek 84, 247–253.
Dols, M., W. Chraii, M. Remaud-Simeon, N.D. Lindley, and P.F. Monsan. 1997. Growth and energetics of Leuconostoc mesenteroides NRRL B-1229 during metabolism of various sugars and their consequences for dextransucrase production. Appl. Environ. Microbiol. 63, 2159–2165.
Grobben, G.J., S. Peters, H.W. Wisselink, R.A. Weusthuis, M. Hoefnagel, J. Hugenholtz, and G. Eggink. 2001. Spontaneous formation of a mannitol-producing variant of Leuconostoc pseudomesenteroides grown in the presence of fructose. Appl. Environ. Microbiol. 67, 2867–2870.
Salou, P., P. Loubiere, and A. Pareilleux. 1994. Growth and energetics of Leuconostoc oenos during concentration of glucose with citrate and fructose. Appl. Environ. Microbiol. 60, 1459–1465.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Lee, D., Kim, S., Cho, J. et al. Microbial population dynamics and temperature changes during fermentation of kimjang kimchi. J Microbiol. 46, 590–593 (2008). https://doi.org/10.1007/s12275-008-0156-5
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12275-008-0156-5