[논문]Effect of Bacteriophages on Viability and Growth of Co-cultivated Weissella and Leuconostoc in Kimchi Fermentation

Kong, Se-Jin; Park, Jong-Hyun

doi:10.4014/jmb.1902.02023

Effect of Bacteriophages on Viability and Growth of Co-cultivated Weissella and Leuconostoc in Kimchi Fermentation 원문보기

Journal of microbiology and biotechnology, v.29 no.4, 2019년, pp.558 - 561

Kong, Se-Jin (Department of Food Science and Biotechnology, Seongnam 13120, Gachon University) , Park, Jong-Hyun (Department of Food Science and Biotechnology, Seongnam 13120, Gachon University)

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This study aimed to understand the survival and growth patterns of bacteriophage-sensitive Weissella and Leuconostoc strains involved in kimchi fermentation. Dongchimi kimchi was prepared, and Weissella and Leuconostoc were co-cultivated in the dongchimi broth. Weissella cibaria KCTC 3807 growth was accompanied by rapid lysis with an increase in the bacteriophage quantity. Leuconostoc citreum KCCM 12030 followed the same pattern. The bacteriophage-insensitive strains W. cibaria KCTC 3499 and Leuconostoc mesenteroides KCCM 11325 survived longer under low pH as their growth was not accompanied by bacteriophages. The bacteriophage lysate of W. cibaria KCTC 3807 accelerated and promoted the growth of Leuconostoc. Overall, our results show that bacteriophages might affect the viability and population dynamics of lactic acid bacteria during kimchi fermentation.

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Therefore, bacteriophages might also be related to LAB lysis during kimchi fermentation, resulting in LAB succession and nutrient recycling in the microecosystem of kimchi. As such, this study investigated the effect of bacteriophages on the viability and growth of Leuconostoc and Weissella to better understand the successive population dynamics during early kimchi fermentation.
To analyze LAB growth and bacteriophage presence during dongchimi fermentation, Weissella and Leuconostoc were inoculated separately or simultaneously into the fresh Dongchimi broth and fermentation was carried out at 7°C for 10 days.

참고문헌 (15)

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Effect of Bacteriophages on Viability and Growth of Co-cultivated Weissella and Leuconostoc in Kimchi Fermentation 원문보기

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Effect of Bacteriophages on Viability and Growth of Co-cultivated Weissella and Leuconostoc in Kimchi Fermentation 원문보기

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