Heterofermentative lactic acid bacteria dominate in Korean commercial kimchi

Kim, Hee-Young; Bong, Yeon-Ju; Jeong, Ji-Kang; Lee, Sungbum; Kim, Byung-Yong; Park, Kun-Young

doi:10.1007/s10068-016-0075-x

Cited by 22 publications

(8 citation statements)

References 18 publications

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“…It has been well known that Leuconostoc species are dominant during early and middle stages of kimchi fermentation but lactobacilli showing more acid tolerance become dominant during later stages of kimchi fermentation [14][15][16]. Significant decrease in the proportions of coccus-type was observed between 4 and 6 and 10 and 12 weeks ( Table 2).…”

Section: Changes In Total Bacteria Lab and Yeast Counts Of Kimchi Smentioning

confidence: 91%

Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

Lee

Shim

Kim

et al. 2017

Food Sci Biotechnol

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Kimchi was prepared with different types of salts: purified salt (PS), solar salt aged for 1 year (SS1), aged for 3 years (SS3), and bamboo salt (BS). Kimchi inoculated with P30 (starter kimchi), and control kimchi (non-starter kimchi) were prepared, and stored at - 1 °C for 20 weeks. Titratable acidity values increased slowly and reached 0.96-1.01% (pH 3.73-3.83) at 20 weeks. Proportions of coccus-type lactic acid bacteria (LAB) among total LAB were higher in SS kimchi than PS kimchi. Among non-starter kimchi, the proportions were 44.7, 41.6, 29.7, and 32.1% for SS3, SS1, BS, and PS kimchi, respectively, at 2 weeks, and 11.5, 12.8, 6.7, and 5.8%, respectively, at 20 weeks. SS kimchi had much less yeast counts than PS kimchi. Among starter kimchi, yeasts were detected from PS kimchi at 10 weeks but not detected until 18 weeks from SS1 and BS kimchi and 20 weeks from SS3 kimchi.

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Section: Changes In Total Bacteria Lab and Yeast Counts Of Kimchi Smentioning

confidence: 91%

Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

Lee

Shim

Kim

et al. 2017

Food Sci Biotechnol

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“…The Lactic acid bacteria (LAB) are a group of bacteria that include genera such as Lactobacillus, Lactococcus, Pediococcus, Enterococcus, and Streptococcus and are frequently found in dairy fermented foods [3]. Aside from dairy fermented foods, LAB are also found in fermented vegetables [4,5], fermented meat [6,7], and fermented cereals [8][9][10]. LAB-driven fermentations often yield by-products with bioactivity and a diverse range of health-promoting effects, including protection against infectious agents, immunomodulatory effects, anti-allergenic effects, anti-obesity effects, anti-oxidant effects, enhancing the bioavailability of vitamins/minerals, anti-anxiety effects, among others [11][12][13][14][15][16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Health Benefits of Lactic Acid Bacteria (LAB) Fermentates

2020

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Consuming fermented foods has been reported to result in improvements in a range of health parameters. These positive effects can be exerted by a combination of the live microorganisms that the fermented foods contain, as well as the bioactive components released into the foods as by-products of the fermentation process. In many instances, and particularly in dairy fermented foods, the microorganisms involved in the fermentation process belong to the lactic acid group of bacteria (LAB). An alternative approach to making some of the health benefits that have been attributed to fermented foods available is through the production of ‘fermentates’. The term ‘fermentate’ generally relates to a powdered preparation, derived from a fermented product and which can contain the fermenting microorganisms, components of these microorganisms, culture supernatants, fermented substrates, and a range of metabolites and bioactive components with potential health benefits. Here, we provide a brief overview of a selection of in vitro and in vivo studies and patents exclusively reporting the health benefits of LAB ‘fermentates’. Typically, in such studies, the potential health benefits have been attributed to the bioactive metabolites present in the crude fermentates and/or culture supernatants rather than the direct effects of the LAB strain(s) involved.

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“…have been found in a wide range of habitats (Fusco et al, 2015) such as traditional fermented foods, milk, vegetables, feces, environment and vertebrates including humans. In traditional Korean fermented vegetable food kimchi, Weissella form the dominant genus at the late stage of fermentation, partly due to their high acid-tolerant property (Kim et al, 2016). Recently, a higher level of interest is being paid for the probiotic, biotechnological and bacteriocinogenic potential of Weissella , although some strains are known to act as opportunistic pathogen (Kamboj et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Complete Genome Sequence of Weissella hellenica 0916-4-2 and Its Comparative Genomic Analysis

et al. 2019

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Weissella genus from Leuconostocaceae family forms a group of Gram-positive lactic acid bacteria (LAB) that mostly reside in fermented foods and some have been isolated from the environment and vertebrates including humans. Currently there are 23 recognized species, 16 complete and 37 draft genome assemblies for this genus. Weissella hellenica has been found in various sources and is characterized by their probiotic and bacteriocinogenic properties. Despite its widespread importance, little attention has been paid to genomic characterization of this species with the availability of draft assembly of two species in the public database so far. In this manuscript, we identified W. hellenica 0916-4-2 from fermented kimchi and completed its genome sequence. Comparative genomic analysis identified 88 core genes that had interspecies mean amino acid identity of more than 65%. Whole genome phylogenetic analysis showed that three W. hellenica strains clustered together and the strain 0916-4-2 was close to strain WiKim14. In silico analysis for the secondary metabolites biosynthetic gene cluster showed that Weissella are far less producers of secondary metabolites compared to other members of Leuconostocaceae. The availability of the complete genome of W. hellenica 0916-4-2 will facilitate further comparative genomic analysis of Weissella species, including studies of its biotechnological potential and improving the nutritional value of various food products.

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Heterofermentative lactic acid bacteria dominate in Korean commercial kimchi

Cited by 22 publications

References 18 publications

Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

Health Benefits of Lactic Acid Bacteria (LAB) Fermentates

Complete Genome Sequence of Weissella hellenica 0916-4-2 and Its Comparative Genomic Analysis

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