Lactic acid bacteria in kimchi

It turns out that the core of kimchi is garlic, not chilli. Red pepper powder, which creates spicy kimchi-specific characteristics, was found not to produce lactic acid bacteria. The World Kimchi Research Institute, a national research institute, revealed that the origin of lactic acid bacteria inducing fermentation of kimchi and fermentation development characteristics according to the type of lactic acid bacteria among the indigenous microorganism clusters of raw and subsidiary materials that are the ingredients of kimchi were revealed on 20.03.11.11. Kimchi, a traditional Korean fermented food, is fermented with lactic acid bacteria from various raw and auxiliary ingredients such as cabbage, garlic, ginger, and red pepper powder. In addition, these lactic acid bacteria produce different fermentation metabolites depending on fermentation conditions such as material and storage temperature.

It is still a difficult step scientifically and industrially to distinguish and study the direction of fermentation of complex microorganisms in kimchi. Kimchi has been identified as one of the major environmental factors affecting the fermentation of kimchi. However, there have not been many studies on what ingredients lactic acid bacteria induce fermentation of kimchi and how fermentation characteristics of kimchi vary depending on the type of lactic acid bacteria. Dr. Sung-Woon Noh of the Kimchi Research Institute of Microbiology and Functionality at the World Kimchi Research Institute selectively sterilizes cabbage, garlic, ginger, and red pepper powder from raw and subsidiary materials of kimchi, and then, through sequencing, etc., lactic acid bacteria that directly affect the fermentation of kimchi are derived Analysis. As a result, kimchi fermentation is induced by lactic acid bacteria from cabbage and garlic among various raw materials and sub-materials that are the ingredients of kimchi, while kimchi fermentation is not induced by microorganisms derived from ginger and pepper.

In kimchi fermented by microorganisms derived from Chinese cabbage, strains of'leuconostoc','isella', and'lactobacillus' were dominant. In kimchi fermented by microorganisms from garlic, the strains of'leuconostock' and'isella' were dominant. In addition, it was confirmed that metabolites such as mannitol and lactic acid are produced by these lactic acid bacteria. Furthermore, the researchers succeeded in purely separating the three major lactic acid bacteria candidates, namely, Ryuconostock Jellydum, Wicella Corriensis, and Lactobacillus Sakeai, which induce kimchi fermentation. In addition, the isolated lactic acid bacteria were inoculated into sterile kimchi, and it was confirmed that fermentation of kimchi according to the type of lactic acid bacteria developed differently.