The aim of this study was to investigate the microbial diversity and their changes during the commercial manufacturing process of kimchi. For this, we chose a kimchi-manufacturing company and measured the viable counts of total cells, lactic acid bacteria (LAB), leuconostocs, bacillus, and yeasts of various raw materials, ingredients, and samples obtained from kimchi manufacturing processes. These samples were diluted with physiological saline, spread on 5 selective media, incubated under the aerobic conditions and the isolates were characterized by cell morphology and 16S rDNA sequencing analysis. Briefly, this study showed that various microbial biota including LAB and leuconostocs were evenly detected from most of the raw materials (cabbage and ingredients like pepper, garlic, ginger, salts) and their counts were not significantly reduced along with the washing processes. Therefore, for the long time preservation and quality control of commercial kimchi products, broad sterilization of kimchi ingredients and starter addition were recommended.
한국생물공학회 [The Korean Society for Biotechnology and Bioengineering]
설립연도
1984
분야
공학>생물공학
소개
이 법인은 생물 공학의 발전과 보급에 이바지하고, 회원 상호 간의 연구 협력과 친목을 도모함을 목적으로 한다
1. 생물공학 분야의 발전을 위한 연구 협력
2. 생물공학의 실용화를 촉진시키기 위한 산학 협동
3. 학술연구 발표회, 강연회, 연수회 등 학술활동의 개최
4. 국,영문 학술지,소식지,학술회의 Proceedings 및 학술도서의 발간
5. 생물공학 발전을 위한 정책 건의
6. 기타 국제 교류 등 본 학회의 목적 달성을 위한 제반 활동