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KMID : 0545120090190010078
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Journal of Microbiology and Biotechnology
2009 Volume.19 No. 1 p.78 ~ p.82
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Isolation of Hafnia Species from Kimchi
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Kwon Eun-Ah
Kim Myung-hee
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Abstract
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Eight commercially packaged kimchi products were examined over 15 days of storage at 4oC to evaluate the occurrence of Hafnia alvei (H. alvei). Additionally, 7 saeujeot products, as a possible ingredient source, were analyzed to examine the bacteria’s origin. Over the storage period, kimchi samples had decreasing pH levels, which stabilized at pH 4.2; acidity increased to 0.9±0.1%. Lactose-nonfermenting bacteria, which H. alvei belongs to, gradually reduced in numbers over the kimchi storage. However, the relative frequency of H. alvei to lactose-nonfermenting bacteria tended to increase. From the kimchi samples, 58 H. alveipresumptive colonies were selected. Forty-three colonies turned out to be H. alvei and 15 colonies were identified as other strains or of uncertain identification when the API 20E system was used. From further test, 3 of the 43 colonies were H. alvei (-) against the phage test. Finally, H. alvei was isolated from saeujeot, indicating that this ingredient can be an originating source of H. alvei in kimchi.
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KEYWORD
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Kimchi, Hafnia alvei, saeujeot
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