Isolation of Yeasts from Kimchi and Construction of a Hydrostatic-Pressure Sensitive Mutant

Abstract

Yeast strains isolated from different Kimchi products were indicated to belong to Kazachstania (Saccharomyces) servazzii by their rRNA gene sequences. One isolate, the strain MK1 was used to obtain the hydrostatic-pressure sensitive mutant, MK1-HPS, by repeating three cycles of 100-MPa hydrostatic-pressure treatment for 10 min and selection of colonies appeared in a delayed fashion after treatment. MK1-HPS was significantly sensitive to hydrostatic-pressure treatment, and it formed no colonies and did not produce gas in an airtight-sealed culture after 200-MPa hydrostatic-pressure treatment for 60 min. MK1-HPS exhibited the similar fermentation activity as MK1. Production of Kimuchi using MK1-HPS is expected to suppress gas formation during storage after high-pressure treatment.

Saccharomyces eubayanus and Saccharomyces arboricola reside in North Island native New Zealand forests

“…Unsurprisingly given its name, this species has also been isolated from cider (Coton et al, 2006), sherry (Esteve-Zarzoso et al, 2001) and wine (Ganga and Martinez, 2004) fermentations worldwide indicating it is widespread, but the phylogeography of this species is not described. The remaining yeast species identified was K. servazzii and has been found in South America on Araucaria araucana seeds (Rodríguez et al, 2014), and been isolated from sourdough (Di Cagno et al, 2014) and kimchi (Kobayashi et al, 2013) fermentations, as well as on wine grapes in Denmark (Lederer et al, 2013). Unsurprisingly given the ethanol selection pressure in the isolation media, all three genera found are known to be Crabtree positive (Hagman et al, 2013).…”