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KMID : 1160620120170030217
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Preventive Nutrition and Food Science
2012 Volume.17 No. 3 p.217 ~ p.222
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Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi
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Jung Suk-Hee
Park Joung-Whan
Cho Il-Jae
Lee Nam-Keun
Yeo In-Cheol
Kim Byung-Yong
Kim Hye-Kyung
Hahm Young-Tae
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Abstract
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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.
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KEYWORD
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sauce-type kimchi, lactic acid bacteria, Pediococcus sp., Lactobacillus sp.
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