Abstract
The diverse microbial communities in kimchi are dependent on fermentation period and temperature. Here, we investigated the effect of enterotoxigenic Escherichia coli (ETEC) during the fermentation of kimchi at two temperatures using high-throughput sequencing. There were no differences in pH between the control group, samples not inoculated with ETEC, and the ETEC group, samples inoculated with ETEC MFDS 1009477. The pH of the two groups, which were fermented at 10 and 25oC, decreased rapidly at the beginning of fermentation and then reached pH 3.96 and pH 3.62. In both groups, the genera Lactobacillus, Leuconostoc, and Weissella were predominant. Our result suggests that microbial communities during kimchi fermentation may be affected by the fermentation parameters, such as temperature and period, and not enterotoxigenic E. coli (ETEC).
| Original language | English |
|---|---|
| Pages (from-to) | 1552-1558 |
| Number of pages | 7 |
| Journal | Journal of Microbiology and Biotechnology |
| Volume | 31 |
| Issue number | 11 |
| DOIs | |
| Publication status | Published - 28 Nov 2021 |
Bibliographical note
Publisher Copyright:Copyright © 2021 by the authors. Licensee KMB. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.
Keywords
- 16S rRNA gene
- Enterotoxigenic E. coli (ETEC)
- Kimchi
- Microbial community
Fingerprint
Dive into the research topics of 'Effect of enterotoxigenic Escherichia coli on microbial communities during kimchi fermentation'. Together they form a unique fingerprint.Cite this
- APA
- Author
- BIBTEX
- Harvard
- Standard
- RIS
- Vancouver