earticle

영어

The aim of this study was to investigate the microbial diversity and their changes during the commercial manufacturing process of kimchi. For this, we chose a kimchi-manufacturing company and measured the viable counts of total cells, lactic acid bacteria (LAB), leuconostocs,
bacillus, and yeasts of various raw materials, ingredients, and samples obtained from kimchi manufacturing processes. These samples were diluted with physiological saline, spread on 5 selective media, incubated under the aerobic conditions and the isolates were characterized by cell morphology and 16S rDNA sequencing analysis. Briefly, this study showed that various microbial biota including LAB and leuconostocs were evenly detected from most of the raw materials (cabbage and ingredients like pepper, garlic, ginger, salts) and their counts were not
significantly reduced along with the washing processes. Therefore, for the long time preservation and quality control of commercial kimchi products, broad sterilization of kimchi ingredients and starter addition were recommended.