Analyzing the origin source of lactic acid bacteria (IMAGE)

National Research Council of Science & Technology

Analyzing the origin source of lactic acid bacteria

Caption

WiKim's Microbiology and Functionality Research Group led by Dr. Roh, Seong Woon analyzed the origin source of lactic acid bacteria that directly affect the fermentation of kimchi through multi-omics analysis after selectively sterilizing four ingredients for kimchi, namely kimchi cabbage, garlic, ginger, and red pepper. Kimchi fermented by kimchi cabbage-derived microorganisms showed that the strains of in the genus Leuconostoc, Weissella, and Lactobacillus formed dominant communities. On the other hand, in case of kimchi fermented by microorganisms from garlic, the strains of in the Leuconostoc and Weissella, were dominant. These lactic acid bacteria were also confirmed to produce metabolites, such as mannitol and lactic acid.

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World Institute of Kimchi (WiKim)

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