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Diversity and Role of Yeast on Kimchi Fermentation

김치 발효에 관여하는 효모의 다양성 및 역할

Kang, Seong Eun;Kim, Mi Ju;Kim, Tae Woon
강성은;김미주;김태운

  • Received : 2019.03.26
  • Accepted : 2019.04.18
  • Published : 2019.04.30

Abstract

This review summarizes the studies on a wide variety of yeast found in kimchi and the effects of yeast on kimchi fermentation, and discusses the direction for further research. Yeast belongs to the genera Trichosporon, Saccharomyces, Sporisorium, Pichia, Lodderomyces, Kluyveromyces, Candida, Debaryomyces, Geotrichum, Kazachstania, Brassica, Yarrowia, Hanseniaspora, Brettanomyces, Citeromyces, Rhodotorula, and Torulopsis have been identified using culture-dependent methods and metagenomics analysis. The application of yeast as a starter into kimchi has resulted in an extension of shelf life and improvement of sensory characteristics due to a decrease in the amount of lactic acid. On the other hand, some yeast cause kimchi spoilage, which typically appears as an off-odor, texture-softening, and white-colony or white-film formation on the surface of kimchi. In contrast to lactic acid bacteria, there are limited reports on yeast isolated from kimchi. In addition, it is unclear how yeast affects the fermentation of kimchi and the mechanism by which white colony forming yeast predominate in the later stage of kimchi fermentation. Therefore, more research will be needed to solve these issues.

Keywords

Kimchi;yeast;fermentation;white colony-forming yeast

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Acknowledgement

Supported by : 한국연구재단