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KMID : 0380619980300030650
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Korean Journal of Food Science and Technology
1998 Volume.30 No. 3 p.650 ~ p.654
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Changes in the Bacterial Flora during Kakdugi Fermentation and the Physiological Characterization of Lactic Coccal Isolates
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Kim Eun-Kyung
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Abstract
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Three distinct phases were observed in acidity change during the Kakdugi fermentation; the first increasing phase, a stable phase, and the second increase phase. Enterobacter strains were the dominant bacteria (more than 90%) just after preparation of Kakdugi.Lactobacillus and Leuconostoc sp. were the mainly isolated from properly-ripened (53 and 43%, respectively) as well as from over-ripened Kakdugi (63 and 37%, respectively).Leuconostoc mesenteroides subsp. paramesenteroides was the dominant one among the lactic cocci from Kakdugi. The isolates from properly-ripened Kakdugi required more amino acids for growth compared to those from over-ripened one while no difference was observed with vitamins. Their physiological characteristics such as amino acid and vitamin requirement were different from those of 9 type strains of various Leuconostoc species.
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