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KMID : 1234420100380040341
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Korean Journal of Microbiololgy and Biotechnology
2010 Volume.38 No. 4 p.341 ~ p.348
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Importance of Weissella Species during Kimchi Fermentation and Future Works
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Lee Kang-Wook
Park Ji-Yeong
Chun Ji-Yeon
Han Nam-Soo
Kim Jeong-Hwan
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Abstract
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Weissella species are one of the most common lactic acid bacteria isolated from kimchi during kimchi fermentation but few researches have been done on this group of organisms. Its recent establishment as a separate genus is one reason for the few studies. Another reason is probably poor resolution of identification methods based on biochemical properties. Currently, 14 species are registered in the genus of Weissella but new members are reported continuously. It is important to understand at detail the properties and roles of Weissella species during kimchi fermentation if desirable properties of Weissella species are fully utilized for the production of high quality kimchi with good taste and enhanced biofunctionalities.
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KEYWORD
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kimchi, Weissella, lactic acid bacteria, fermentation
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