Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi

  • Jung, Suk-Hee (Department of Biotechnology (BK21 Program), Chung-Ang University) ;
  • Park, Joung-Whan (Department of Biotechnology (BK21 Program), Chung-Ang University) ;
  • Cho, Il-Jae (Department of Biotechnology (BK21 Program), Chung-Ang University) ;
  • Lee, Nam-Keun (Department of Biotechnology (BK21 Program), Chung-Ang University) ;
  • Yeo, In-Cheol (Department of Biotechnology (BK21 Program), Chung-Ang University) ;
  • Kim, Byung-Yong (Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Kim, Hye-Kyung (Department of Food Science and Biotechnology, Hanseo University) ;
  • Hahm, Young-Tae (Department of Biotechnology (BK21 Program), Chung-Ang University)
  • Received : 2011.09.21
  • Accepted : 2012.09.10
  • Published : 2012.09.30


This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus brevis by 16S rDNA sequencing and tentatively named Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2, respectively. Pediococcus sp. IJ-K1 was isolated from the early and middle fermentation stages of sauce-type kimchi whereas Lactobacillus sp. IJ-K2 was isolated from the late fermentation stage. The resistance of Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2 to artificial gastric and bile acids led to bacterial survival rates that were 100% and 84.21%, respectively.


Supported by : Chung-Ang University


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