Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates

  • Kim, Tao (Department of Food and Nutrition, Dongduk Women's University) ;
  • Heo, Sojeong (Department of Food and Nutrition, Dongduk Women's University) ;
  • Na, Hong-Eun (Department of Food and Nutrition, Dongduk Women's University) ;
  • Lee, Gawon (Department of Food and Nutrition, Dongduk Women's University) ;
  • Kim, Jong-Hoon (Department of Bio and Fermentation Convergence Technology, Kookmin University) ;
  • Kwak, Mi-Sun (Department of Bio and Fermentation Convergence Technology, Kookmin University) ;
  • Sung, Moon-Hee (Department of Bio and Fermentation Convergence Technology, Kookmin University) ;
  • Jeong, Do-Won (Department of Food and Nutrition, Dongduk Women's University)
  • Received : 2021.12.02
  • Accepted : 2021.12.27
  • Published : 2022.03.28
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Abstract

In this study, the bacterial community of galchi-baechu kimchi was determined using culture-based and culture-independent techniques (next generation sequencing:NGS), and showed discrepancies between results. Weissella koreensis and Pediococcus inopinatus were the dominant species according to the NGS results, while Bacillus species and P. inopinatus were dominant in the culture-dependent analysis. To identify safe starter candidates, sixty-five Bacillus strains isolated from galchi-baechu kimchi using culture-dependent methods were evaluated for their antibiotic resistance, presence of toxin genes, and hemolytic activity. Strains were then assessed for salt tolerance and protease and lipase activity. As a result, four strains-B. safensis GN5_10, B. subtilis GN5_19, B. velezensis GN5_25, and B. velezensis GT8-were selected as safe starter candidates for use in fermented foods.

Keywords

Acknowledgement

This work was supported by the National Research Foundation of Korea (NRF) [NRF- NRF-2019R1A2C1003639]. This research was also supported by a Korea Environmental Industry and Technology Institute (KEITI) grant funded by the Ministry of Environment of Korea. We thank James Allen, DPhil, from Edanz (https://jp.edanz.com/ac) for editing a draft of this manuscript.

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