2019 ; Vol.29-4: 558~561
|Author||Se-jin Kong, Jong-Hyun Park|
|Place of duty||Gachon University, Republic of Korea.|
|Title||Effect of Bacteriophages on Viability and Growth of Co-cultivated Weissella and Leuconostoc in Kimchi Fermentation|
J. Microbiol. Biotechnol.2019 ;
|Abstract||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.|
|Key_word||Weissella, Leuconostoc, bacteriophage, population dynamics, kimchi|
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