Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates
Tao Kim, Sojeong Heo, Hong-Eun Na, Ga‐Won Lee, Jong‐Hoon Kim, Mi‐Sun Kwak, Moon‐Hee Sung, Do‐Won Jeong
Abstract
Homemade galchi-baechu kimchi samples were prepared in the city of Pohang in Gyeongsangbuk-do Province; these samples were fermented for 2 months at 10C. Samples were ground, homogenized, or both, with an equal amount of sterilized water, then filtered through sterilized cheesecloth. For microbial counting, the filtrates were In this study, the bacterial community of galchi-baechu kimchi was determined using culture-based and culture-independent techniques (next generation sequencing:NGS), and showed discrepancies between results. Weissella koreensis and Pediococcus inopinatus were the dominant species according to the NGS results, while Bacillus species and P. inopinatus were dominant in the culturedependent analysis. To identify safe starter candidates, sixty-five Bacillus strains isolated from galchi-baechu kimchi using culture-dependent methods were evaluated for their antibiotic resistance, presence of toxin genes, and hemolytic activity. Strains were then assessed for salt tolerance and protease and lipase activity. As a result, four strains-B. safensis GN5_10, B. subtilis GN5_19, B. velezensis GN5_25, and B. velezensis GT8-were selected as safe starter candidates for use in fermented foods.