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초록·키워드
Microbial diversity plays an important role in kimchi fermentation, and the ingredients used in the fermentation process also affect the microbial composition of kimchi. In this study, the microbial diversity of kimchi (with red pepper powder) and baikkimchi (without red pepper powder) was determined using culture-dependent and culture-independent analyses. In the culture-dependent approach, each kimchi sample was inoculated on MRS and tryptic soy agar (TSA) plates, and incubated under aerobic and anaerobic conditions. Polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE) was used in the culture-independent method. There was no significant difference in the total number of bacteria and lactic acid bacteria between kimchi and baikkimchi by the culture-dependent analysis; however, differences in the microbial community were apparent through culture-independent analysis. Overall, kimchi exhibited less microbial diversity than baikkimchi, and the microbial communities were represented by the genus Weissella and the genus Leuconostoc, respectively. Weissella koreensis was a major microorganism, and Leuconostoc gasicomitatum was also present in kimchi, while in baikkimchi, Lactobacillus rhamnosus, Lactobacillus curvatus, and Lactobacillus sp. were found along with W. koreensis and L. gasicomitatum. These results suggest that the different flavor characteristics of kimchi depending on the addition or lack of red pepper powder arise from differences in microbial diversity.
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UCI(KEPA) : I410-ECN-0101-2021-594-001564077
