Incidence and Control of Coliform Bacteria in the Manufacturing of Commercial Kimchi

상업용 김치 생산과정에서 대장균유사세균의 발생과 억제

  • Lee, Su-Jin (Department of Microbiology, Kyungpook National University) ;
  • Han, Tae-Won (Department of Microbiology, Kyungpook National University) ;
  • Kim, Ma-Rie (Department of Microbiology, Kyungpook National University) ;
  • Seul, Keyung-Jo (Department of Microbiology, Kyungpook National University) ;
  • Park, Yu-Mi (Department of Microbiology, Kyungpook National University) ;
  • Jin, Ing-Nyol (Department of Microbiology, Kyungpook National University) ;
  • Ghim, Sa-Youl (Department of Microbiology, Kyungpook National University)
  • 이수진 (경북대학교 미생물학과) ;
  • 한태원 (경북대학교 미생물학과) ;
  • 김마리 (경북대학교 미생물학과) ;
  • 설경조 (경북대학교 미생물학과) ;
  • 박유미 (경북대학교 미생물학과) ;
  • 진익렬 (경북대학교 미생물학과) ;
  • 김사열 (경북대학교 미생물학과)
  • Received : 2008.11.10
  • Accepted : 2009.04.02
  • Published : 2009.06.28


As consumption of kimchi has increased, factories have begun to produce this traditional Korean fermented vegetable dish on a large scale. Following the rise in manufacturing, the hygienic conditions under which commercial kimchi is being made have become an issue. We isolated 17 coliform bacteria from commercial kimchi that had not been fully fermented. These bacteria were partially identified as one of seven different species from three genera by 16S rDNA sequence analysis as follows: Enterobacter intermedius, Ent. cloacae, Ent. amnigenus, Klebsiella terrigena, K. ornithinolytica, K. oxytoca, and Hafnia alvei. Lactobacillus paraplantarum KNUC25 has been isolated from over-fermented Chinese cabbage kimchi and its antimicrobial activity reported in the literature. In our study, the KNUC25 strain showed antibacterial activity against isolated coliform bacteria and some pathogenic coliform bacteria through spot-on-the-lawn tests and viable cell tests. Through development and use of a cell-free supernatant of L. paraplantarum KNUC25, we effectively controlled coliform bacteria in commercial kimchi.


Antibacterial LAB;coliform bacteria;kimchi


Supported by : NURI of the Agrobiotechnology education center of Kyungpook National University


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