Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Influence of Isolation Temperature on Isolating Diverse Lactic Acid Bacteria from Kimchi and Cultural Characteristics of Psychrotrophs

  • Hye In Ko (Technology Innovation Research Division, World Institute of Kimchi) ;
  • Chang Hee Jeong (Technology Innovation Research Division, World Institute of Kimchi) ;
  • Se-Jin Park (Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University) ;
  • So-Rim Kim (Technology Innovation Research Division, World Institute of Kimchi) ;
  • Jong-Bang Eun (Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University) ;
  • Tae-Woon Kim (Technology Innovation Research Division, World Institute of Kimchi)
  • Received : 2023.03.30
  • Accepted : 2023.05.02
  • Published : 2023.08.28
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Abstract

Kimchi is a traditional Korean fermented vegetable that is stored and fermented at low temperatures. However, kimchi lactic acid bacteria (LAB) are typically isolated under mesophilic conditions, which may be inappropriate for isolating the diverse LAB. Therefore, this study investigated the suitable conditions for isolating various LAB from kimchi. Here, LAB were isolated from four kimchi samples using MRS, PES, and LBS media and varying isolation temperatures (30, 20, 10, and 5℃). Then, MRS was selected as the suitable medium for LAB isolation. A comparison of culture-dependent and culture-independent approaches indicated that 5℃ was not a suitable isolation temperature. Thus, the number and diversity of LAB were determined at 30, 20, and 10℃ using 12 additional kimchi samples to elucidate the effect of isolation temperature. With the exception of two samples, most samples did not substantially differ in LAB number. However, Leuconostoc gelidum, Leuconostoc gasicomitatum, Leuconostoc inhae, Dellaglioa algida, Companilactobacillus kimchiensis, Leuconostoc miyukkimchii, Leuconostoc holzapfelii, and Leuconostoc carnosum were isolated only at 10 and 20℃. The growth curves of these isolates, except Leu. holzapfelii and Leu. carnosum, showed poor growth at 30℃. This confirmed their psychrotrophic characteristics. In Weissella koreensis, which was isolated at all isolation temperatures, there was a difference in the fatty acid composition of membranes between strains that could grow well at 30℃ and those that could not. These findings can contribute to the isolation of more diverse psychrotrophic strains that were not well isolated under mesophilic temperatures.

Keywords

Acknowledgement

This work was supported by the World Institute of Kimchi (grant number KE2303-1), funded by the Ministry of Science and ICT.

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