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KMID : 1134820210500101117
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 10 p.1117 ~ p.1123
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Isolation and Characterization of Weissella cibaria Bacteriophage from Commercial Baechu-Kimchi
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Kang Hye-Young
Jhon Deok-Young
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Abstract
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Lactic acid bacteria (LAB) originating from raw materials are involved in the production of kimchi, and the production of good quality kimchi depends on the proper growth of various LAB species. One of the important factors affecting the bacterial community succession is the presence of bacteriophages. In this study, LAB phages were isolated from commercially distributed baechu-kimchi (Chinese cabbage kimchi) using a plaque assay. To isolate the phages from commercial kimchi, a dominant species of LAB in the same kimchi was used as a host. All the isolated LAB belonged to Weissella cibaria, Lactobacillus sakei, Lactobacillus curvatus, and Leuconostoc mensenteroides. However, in the case of phage, only the W. cibaria phage (PWC) was isolated from commercial baechu-kimchi, and the detection rate was 27%. Transmission electron microscopy revealed that the length of the phage’s head was 99±4 nm, the width was 39±4 nm, and the short non-contractile tail was 29±5 nm. PWC released ∼300 plaque forming units (PFU)/cell and took 2 h to kill and lyse W. cibaria. The decimal reduction time (D value) of this phage was 80 s at 50°C and it lost infectivity in 10 s at 60°C. PWC was unstable at a pH of 3.0, but was stable at pH 4.0∼10.0 for 5 hours. When the isolated W. cibaria was used as a starter, the number of PWCs in the kimchi broth increased, and the decrease in the pH of kimchi was suppressed by the addition of the phage. This study is the first one to investigate the effect of re-infecting baechu-kimchi with bacteriophages isolated from commercial baechu- kimchi.
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KEYWORD
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baechu-kimchi, bacteriophage, lactic acid bacteria, Weissella cibaria
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