Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi.
This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus brevis by 16S rDNA sequencing and tentatively named Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2, respectively. Pediococcus sp. IJ-K1 was isolated from the early and middle fermentation stages of sauce-type kimchi whereas Lactobacillus sp. IJ-K2 was isolated from the late fermentation stage. The resistance of Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2 to artificial gastric and bile acids led to bacterial survival rates that were 100% and 84.21%, respectively.
Department of Biotechnology (BK21 Program), Chung-Ang University, Gyeonggi 456-756, Korea.
Suk Hee
SH
Jung
Department of Biotechnology (BK21 Program), Chung-Ang University, Gyeonggi 456-756, Korea.
Joung Whan
JW
Park
Department of Biotechnology (BK21 Program), Chung-Ang University, Gyeonggi 456-756, Korea.
Il Jae
IJ
Cho
Department of Biotechnology (BK21 Program), Chung-Ang University, Gyeonggi 456-756, Korea.
Nam Keun
NK
Lee
Department of Biotechnology (BK21 Program), Chung-Ang University, Gyeonggi 456-756, Korea.
In-Cheol
IC
Yeo
Department of Food Science and Biotechnology, Kyung Hee University, Gyeonggi 446-701, Korea.
Byung Yong
BY
Kim
Department of Food Science and Biotechnology, Hanseo University, Chungnam 356-706, Korea.
Hye Kyung
HK
Kim
Department of Biotechnology (BK21 Program), Chung-Ang University, Gyeonggi 456-756, Korea.
Young Tae
YT
Hahm
Lactobacillus sp; Pediococcus sp.; lactic acid bacteria; sauce-type kimchi