Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Diversity and Role of Yeast on Kimchi Fermentation

김치 발효에 관여하는 효모의 다양성 및 역할

  • Kang, Seong Eun (Department of Food and Nutrition, Chonnam National University) ;
  • Kim, Mi Ju (Microbiology and Functionality Research Group, World Institute of Kimchi) ;
  • Kim, Tae Woon (Microbiology and Functionality Research Group, World Institute of Kimchi)
  • 강성은 (전남대학교 식품영양학과) ;
  • 김미주 (세계김치연구소 미생물기능성연구단) ;
  • 김태운 (세계김치연구소 미생물기능성연구단)
  • Received : 2019.03.26
  • Accepted : 2019.04.18
  • Published : 2019.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This review summarizes the studies on a wide variety of yeast found in kimchi and the effects of yeast on kimchi fermentation, and discusses the direction for further research. Yeast belongs to the genera Trichosporon, Saccharomyces, Sporisorium, Pichia, Lodderomyces, Kluyveromyces, Candida, Debaryomyces, Geotrichum, Kazachstania, Brassica, Yarrowia, Hanseniaspora, Brettanomyces, Citeromyces, Rhodotorula, and Torulopsis have been identified using culture-dependent methods and metagenomics analysis. The application of yeast as a starter into kimchi has resulted in an extension of shelf life and improvement of sensory characteristics due to a decrease in the amount of lactic acid. On the other hand, some yeast cause kimchi spoilage, which typically appears as an off-odor, texture-softening, and white-colony or white-film formation on the surface of kimchi. In contrast to lactic acid bacteria, there are limited reports on yeast isolated from kimchi. In addition, it is unclear how yeast affects the fermentation of kimchi and the mechanism by which white colony forming yeast predominate in the later stage of kimchi fermentation. Therefore, more research will be needed to solve these issues.

Keywords

SSMHB4_2019_v34n2_201_f0001.png 이미지

White colony-forming yeasts grown on the surface of kimchi

Diversity of yeast isolated from kimchi

SSMHB4_2019_v34n2_201_t0001.png 이미지

Studies on starter cultures for kimchi fermentation using yeast

SSMHB4_2019_v34n2_201_t0002.png 이미지

References

  1. Chang HW, Kim KH, Nam YD, Roh SW, Kim MS, Jeon CO, Oh HM, Bae JW. 2008. Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis. Int. J. Food Microbiol., 126(1-2):159-166 https://doi.org/10.1016/j.ijfoodmicro.2008.05.013
  2. Chang JY, Kim IC, Chang HC. 2014. Effects of solar salt on kimchi fermentation during long-term storage. Korean J. Food Sci. Technol., 46(4):456-464 https://doi.org/10.9721/KJFST.2014.46.4.456
  3. Choi KC. 1978. Studies on the yeasts isolated from Kimchi. Korean J. Microbiol., 16(1):1-10
  4. Ha SS. 1960. Effect of pectin degrading enzyme and film-forming microbes on the softening of pickled vegetables. Bull. Sci. Res. Inst., 5(2):139-147
  5. Jeong SH, Lee SH, Jung JY, Choi EJ, Jeon CO. 2013. Microbial succession and metabolite changes during long-term storage of Kimchi. J. Food Sci., 78: M763-M769 https://doi.org/10.1111/1750-3841.12095
  6. Jin HS, Kwon YR, Yun YJ. 2007. Major microbial composition and its correlation to the taste of Jeonju kimchi. J. Korean Soc. Food Sci. Nutr., 36(12):1617-1621 https://doi.org/10.3746/jkfn.2007.36.12.1617
  7. Jung JY, Lee SH, Jeon CO. 2014. Kimchi microflora: history, current status, and perspectives for industrial kimchi production. Appl. Microbiol. Biotechnol., 98(6):2385-2393 https://doi.org/10.1007/s00253-014-5513-1
  8. Kim HJ, Kang SM, Yang CB. 1997. Effects of yeast addition as starters on fermentation of kimchi. Korean J. Food Sci., 29(4):790-799
  9. Kim HJ, Lee CS, Kim YC, Kang SM. 1996a. Identification of yeast isolated from kimchi for kimchi starters. Korean J. Microbiol. Biotechnol., 24(4):430-438
  10. Kim HJ, Shin HK, Yang EJ. 2013. Production and fermentation characteristics of Mukeunji with a mixed starter. J. Korean Soc. Food Sci. Nutr., 42(9):1467-1474 https://doi.org/10.3746/jkfn.2013.42.9.1467
  11. Kim HJ, Yang CB, Kang SM. 1996b. Kimchi's flavor and taste affected by kimchi yeast-producing volatile compounds. Korean J. Microbiol. Biotechnol., 24(4):512-518
  12. Kim HS, Whang KC. 1959. Microbiological studies on kimchi : isolation and identification of anaerobic bacteria. Bull. Sci. Res. Inst., 4(1): 56-63
  13. Kim JH. 1998. Effects of Saccharomyces cerevisiae on Mulkimchi fermentation. Annu. Bull. Seoul Health College., 18(1):115-123
  14. Kim JH, Kim MR. 2001. The Inhibitory effects of chloroform fraction extracted from the Dandelion (Taraxacum platycarpum D.) against lactic acid bacteria and yeast related to kimchi fermentation. Korean J. Food Sci., 33(5):560-566
  15. Kim JS, Jung JY, Cho SK, Kim JE, Kim TJ, Kim BS, Han NS. 2010. Microbial analysis of baechu-kimchi during automatic production process. Korean J. Food Sci. Technol., 42(3):281-286
  16. Kim JY, Kim J, Cha IT, Jumg MY, Song HS, Kim YB, Lee CS, Kang SY, Bae JW, Choi YE, Kim TW, Roh SW. 2019. Community structrues and genomic features of undesirable white colony-forming yeasts on fermented vegetables. J. Microbiol., 57(1):30-37 https://doi.org/10.1007/s12275-019-8487-y
  17. Kim SD, Kim KH, Oh YA. 1998. Effects of yeast addition during salting and preparation on fermentation of kimchi. J. Korean Soc. Food Sci. Nutr., 27(6):1077-1085
  18. Lee KW, Shim JM, Kim DW, Yao Z, Kim JA, Kim HJ, Kim JH. 2018. Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation. Food Sci. Biotechnol., 27(2):489-498 https://doi.org/10.1007/s10068-017-0251-7
  19. Mo EK, Ly SY, Jegal SA, Sung CK. 2007. Effects of addition of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 on Baechu kimchi fermentation. Korean J. Food Preserv., 14(1):94-99
  20. Moon SH, Chang M, Kim HY, Chang HC. 2014. Pichia kudriavzevii is the major yeast involved in film-formation, off-odor production, and texture-softening in over-ripened kimchi. Food Sci. Biotechnol., 23(2):489-497 https://doi.org/10.1007/s10068-014-0067-7
  21. Ochangco HS, Gamero A, Smith IM, Christensen JE, Jespersen L. Arneborg N. 2016. In vivo investigation of Debaryomyces hansenii strains for potential probiotic properties. World J. Microbiol. Biotechnol., 32(9):141 https://doi.org/10.1007/s11274-016-2109-1
  22. Oh JY, Han YS. 2003. Purification and characterization of L-galactono-$\gamma$-lactone oxidase in Pichia sp. isolated from kimchi. Korean J. Food Sci. Technol., 35(6): 1135-1142
  23. Park EJ, Chang HW, Kim KH, Nam YD, Roh SW, Bae JW. 2009. Application of quantitative real-time PCR for enumeration of total bacterial, archaeal, and yeast populations in kimchi. J. Microbiol., 47(6):682-685 https://doi.org/10.1007/s12275-009-0297-1
  24. Park SK, Kang SG, Chung HJ. 1994a. Effects of essential oil in astringent persimmon leaves on kimchi fermentation. Kor. J. Appl. Microbiol. Biotechnol., 22(2):217-221
  25. Park WS, Koo YJ, Lee MK, Lee IS. 1994b. Processing characteristics and role of ingredients for kimchi preparation. Proceedings of symposium on science of kimchi. Korean Soc. Food Sci. Technol., 247-264
  26. Ro WS, Hur YH, Oh HK. 1981. A study on the dynamic changes of microorganisms during the fermentation of kimchi. The J. SHJC., 1:15-20
  27. Sin EH, Jeong SJ. 2003. Optimization of bread fermentation with lactic acid bactria & Yeast isolated from kimchi. Korean J. Culi. Res., 9(3):130-140
  28. So MH, Kim YB. 1997. Isolation and identification of major microbial groups during Baikkimchi fermentation. Korean Soc. Food Nutr., 10(3):350-359
  29. Song HJ, Park YH. 1992. Effect of lactic acid bacteria on the growth of yeast from Mul-kimchi. Korean J. Microbiol. Biotechnol., 20(2):219-224
  30. Suzuki A. Nuraoka N. Nakamura M. Yanagisawa Y. Amachi S. 2018. Identification of undesirable white-colony-forming yeasts appeared on the surface of Japanese kimchi. Biosci. Biotechnol. Biochem., 82(3):334-342 https://doi.org/10.1080/09168451.2017.1419853
  31. Yang EJ, Seo YS. 2017. Stability of anti-yeast activities and inhibitory effects of defatted green tea seed extracts on yeast film formation. J. Korean Soc. Food Sci. Nutr., 46(3):327-334 https://doi.org/10.3746/jkfn.2017.46.3.327