Microbial population dynamics of kimchi, a fermented cabbage product
Microbial population dynamics of kimchi, a fermented cabbage product
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DOI：
10.1111/j.1574-6968.2006.00186.x
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发表时间：
2006-04-01
影响因子：
2.1
通讯作者：
Han, H
中科院分区：
文献类型：
--
作者：
Cho, J;Lee, D;Han, H
乳酸菌在泡菜发酵过程中发挥着重要作用。然而，泡菜发酵所固有的微生物种群动态仍有待明确阐明。在这项研究中，我们已经通过鉴定的970个细菌分离株，代表15个种属的乳杆菌属，明串珠菌属和魏氏菌属，所有这些主要是通过基于PCR的限制性内切酶分析确定的微生物动力学的特点。这些人口动态似乎受到发酵温度的显着影响。在-1 ℃主发酵之前，在15 ℃下进行2天初步孵育，观察到明显的双相微生物生长。明串珠菌citreum，以及明串珠菌gasicomitatum，占主导地位，在第一个增长阶段，而Weissella koreensis占主导地位，在第二阶段。通过对比，在10 ℃下初步培养4天，只有W。朝鲜树从该过程开始就迅速生长。因此，我们的研究结果表明，在15摄氏度的短时间孵育增强了包括Lc在内的不太嗜冷的明串珠菌属物种的生长。citreum，从而延缓优势种W. koreensis，这是一个更适应于-1摄氏度的物种。
Lactic acid bacteria are known to perform significant roles in the fermentation of kimchi, a fermented cabbage product. However, the microbial population dynamics inherent to kimchi fermentation remain to be clearly elucidated. In this study, we have characterized the microbial dynamics via the identification of a total of 970 bacterial isolates, representing 15 species of the genera Lactobacillus, Leuconostoc, and Weissella, all of which were primarily identified by PCR-based restriction enzyme analysis. These population dynamics appear to be influenced markedly by fermentation temperature. Distinct biphasic microbial growth was observed with preliminary 2-day incubation at 15 degrees C, conducted before main fermentation at -1 degrees C. Leuconostoc citreum, as well as Leuconostoc gasicomitatum, predominated during the first growth phase, whereas Weissella koreensis predominated during the second phase. By way of contrast, with preliminary 4-day incubation at 10 degrees C, only W. koreensis grew rapidly from the beginning of the process. Therefore, our findings suggest that a short incubation at 15 degrees C enhances the growth of the less psychrophilic Leuconostoc species, including Lc. citreum, thus delaying the growth of the predominant W. koreensis, which is a more adaptive species at -1 degrees C.