title: Microbial ecology of watery kimchi.
abstract: The biochemistry and microbial ecology of 2 similar types of watery (mul) kimchi, containing sliced and unsliced radish and vegetables (nabak and dongchimi, respectively), were investigated. Samples from kimchi were fermented at 4, 10, and 20 °C were analyzed by plating on differential and selective media, high-performance liquid chromatography, and high-throughput DNA sequencing of 16S rDNA. Nabak kimchi showed similar trends as dongchimi, with increasing lactic and acetic acids and decreasing pH for each temperature, but differences in microbiota were apparent. Interestingly, bacteria from the Proteobacterium phylum, including Enterobacteriaceae, decreased more rapidly during fermentation at 4 °C in nabak cabbage fermentations compared with dongchimi. Although changes for Proteobacterium and Enterobacteriaceae populations were similar during fermentation at 10 and 20 °C, the homolactic stage of fermentation did not develop for the 4 and 10 °C samples of both nabak and dongchimi during the experiment. These data show the differences in biochemistry and microbial ecology that can result from preparation method and fermentation conditions of the kimchi, which may impact safety (Enterobacteriaceae populations may include pathogenic bacteria) and quality (homolactic fermentation can be undesirable, if too much acid is produced) of the product. In addition, the data also illustrate the need for improved methods for identifying and differentiating closely related lactic acid bacteria species using high-throughput sequencing methods.
authors.affiliation: Dept. of Food Science, Sejong Univ, 98 Gunja-dong, Gwangjin-gu, Seoul, 143-747, South Korea.
authors.forename: Kyu Hang
authors.initials: KH
authors.lastname: Kyung
authors.affiliation: Inst. de la Grasa (CSIC), Av. Padre Garcia Tejero 4, 41012, Seville, Spain.|Dept. of Food, Bioprocessing and Nutrition Sciences, 400 Dan Allen Drive, North Carolina State Univ, Raleigh, NC, 27695-7624, U.S.A.
authors.forename: Eduardo
authors.initials: E
authors.lastname: Medina Pradas
authors.affiliation: Microbial Resource Center/KCTC, Korea Research Inst. of Bioscience and Biotechnology, Daejeon, 305-806, Republic of Korea.
authors.forename: Song Gun
authors.initials: SG
authors.lastname: Kim
authors.affiliation: Microbial Resource Center/KCTC, Korea Research Inst. of Bioscience and Biotechnology, Daejeon, 305-806, Republic of Korea.
authors.forename: Yong Jae
authors.initials: YJ
authors.lastname: Lee
authors.affiliation: Dept. of Microbiology, Pukyong Natl. Univ, Pusan, 608-737, South Korea.
authors.forename: Kyong Ho
authors.initials: KH
authors.lastname: Kim
authors.affiliation: Dept. of Culinary Science and Food Service Management, Sejong Univ, 98 Gunja-dong, Gwangjin-gu, Seoul, 143-747, South Korea.
authors.forename: Jin Joo
authors.initials: JJ
authors.lastname: Choi
authors.affiliation: Dept. of Culinary Science and Food Service Management, Sejong Univ, 98 Gunja-dong, Gwangjin-gu, Seoul, 143-747, South Korea.
authors.forename: Joo Hyong
authors.initials: JH
authors.lastname: Cho
authors.affiliation: Dept. of Culinary Science and Food Service Management, Sejong Univ, 98 Gunja-dong, Gwangjin-gu, Seoul, 143-747, South Korea.
authors.forename: Chang Ho
authors.initials: CH
authors.lastname: Chung
authors.affiliation: Dept. of Food, Bioprocessing and Nutrition Sciences, 400 Dan Allen Drive, North Carolina State Univ, Raleigh, NC, 27695-7624, U.S.A.
authors.forename: Rodolphe
authors.initials: R
authors.lastname: Barrangou
authors.affiliation: USDA-ARS, SAA Food Science Research Unit, 322 Schaub Hall, Box 7624, North Carolina State Univ, Raleigh, NC, 27695-7624, U.S.A.
authors.forename: Frederick
authors.initials: F
authors.lastname: Breidt
mesh_terms: D004269:DNA, Bacterial / Q000737:chemistry / Q000145:classification / Q000302:isolation & purification*; D004275:DNA, Ribosomal / Q000737:chemistry; D004755:Enterobacteriaceae / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D005285:Fermentation; D005516:Food Microbiology; D007778:Lactobacillus / Q000145:classification; D020560:Proteobacteria / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D031224:Raphanus / Q000382:microbiology; D017422:Sequence Analysis, DNA; D013696:Temperature; D014675:Vegetables / Q000382:microbiology*
chemical_list: D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D012336:RNA, Ribosomal, 16S
keywords: high-throughput sequencing; microbial ecology; watery kimchi