Kimchi fermentation and characteristics of the related lactic acid bacteriaMheen, Tae Ick Korea Institute of Science and TechnologyInformation Ⅰ. Introduction Kimchi is a Korean fermented vegetable food that are salted, blended with various ingredients and fermented for a certain period of time at ambient temperature. The characteristics of kimchi differ depending on the varieties of kimchi. The varieties are due to the raw materials used, processing methods, seasons, localities and functional properties of kimchi. More than 200 kinds of kimchi are available in Korea, but kimchi can be classified as two major groups, ordinary and mul-kimchi. Ordinary kimchi without added water includes baechu kimchi (diced Chinese cabbage), tongbaechu kimchi (whole Chinese cabbage), yeolmoo kimchi (young oriental radish) and kakdugi (cubed radish kimchi). Mul-kimchi includes baik kimchi (baechu kimchi with water), dongchimi (whole radish kimchi with water) and nabak kimchi (cut radish and Chinese cabbage). 1) The raw materials used for kimchi preparation are divided into three groups, major, sub-ingredients (spices) and optional ingredients. A recipe for the simplest kimchi may include cabbage 100 g, garlic 2 g, red pepper powder 2 g, green onion 2 g, ginger 0.5 g, with optimum salt content of 2-3%.2) The optimum pH for the best taste of kimchi is 4.2-4.5 and the optimum acidity is 0.6-0.8% as lactic acid. The best taste is attained after 2-3 days of fermentation at 20℃ with 2-3% salt. Kimchi has a unique sour, sweet, carbonated taste and usually is served cold. Also, kimchi contains a lot of live lactic acid bacteria (LAB). In this respect, kimchi differs from western sauerkraut and Japanese asatsuke, and the former is only acidic in taste and served warm, and latter is not a fermented product and has few live LAB. Total amount of kimchi production is estimated to 1,500,000 M/T in 2000 and one fourth of total consumption of kimchi was commercially produced in the same year. According to a national survey, an adult consumes 50-100 g/day of kimchi in summer and 150-200 g/day in winter.2) During the last 50 years, many genus and species of bacteria, yeasts, and fungi has been isolated and reported from kimchi samples, but it was confirmed that major microorganisms responsible for kimchi fermentation are LAB and yeasts are known to be role for softening of kimchi texture and off-flavor. The major genus and species of LAB isolated and identified from kimchis are Leuconostoc mesenteroides, Leuconostoc dextranicum, Leuconostoc citreum, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus plantarum, Pediococcus - 1 - pentosaceus, and Streptococcus faeculis.1-3) The sugars in raw materials are converted to lactic acid, acetic acid, carbon dioxide and ethanol by hetero fermentative LAB during kimchi ripening, and these acids and carbon dioxide are responsible for the fresh and carbonated taste of kimchi. However, after a certain period of time, excessive lactic acids are formed and off flavors are developed due to the growth of homo fermentative LAB and yeasts. 1,2) The total number of kimchi microorganisms reaches its maximum level (1x108-9 cells/ml) at optimum-ripening time and after then number of nd microorganisms decrease slowly and again increase and maintains 2 6-7 maximum level (1x10 cells/ml) as kimchi fermentation carried. In the kimchi fermentation system, it seems clear that hetero fermentative LAB producing organic acids and carbon dioxide from sugars are major species in the early stage of fermentation, and homo fermentative LAB producing excessive lactic acid are major species in the late stage of fermentation.2) It was also confirmed that low salt concentration and low temperature (eg, 2% and 10o C) favor growth of hetero fermentative LAB, while high salt concentration and high temperature (eg, 3.5% and 30oC) favor growth of homo fermentative LAB. Therefore, salt concentration and temperature are the most important key factors for controlling kimchi fermentation.2) Besides the two key factors for controlling kimchi fermentation, many other factors such as raw materials used, processing methods, addition of natural preservatives and starters affecting kimchi fermentation and preservation has been reported in previous reviews and books.1-6) In this article, the factors affecting kimchi fermentation, microbial and chemical changes during kimchi fermentation, and some characteristics of LAB from kimchi will be reviewed. Ⅱ. Factors affectingon kimchi fermentation Kimchi fermentation occurs mainly by the microorganisms naturally present in the raw materials that contain numerous microflora including LAB. Various LAB may initiate fermentation, but hetero fermentative type LAB increased rapidly with organic acids accumulation and homo fermentative type LAB increased thereafter. Numerous chemical, physical, and biological factors may contribute directly to the growth of microorganisms and the extent of fermentation. The important factors that affect kimchi fermentation are microorganisms, temperature,salt concentration, fermentable carbohydrates, other available nutrients, or any inhibitory compounds in raw materials used, as well as oxygen and pH. In this chapter, the salts, temperature, raw materials, natural preservatives and selected starter cultures related to the kimchi fermentation - 2 - will be discussed in detail. 1. Salts Salt is one of the key factors for controlling the kimchi fermentation and preservation of good quality of kimchi at various temperatures. There are more than 200 kinds of kimchi available in Korea.However, salt concentrations of those kimchi are all different depending on the makers. A flow-chart for processing baechu kimchi is shown in Fig. 1. Prior to kimchi preparation the major raw materials such as Chinese cabbages and radishes may be salted with either salt solution or dry salt and washed with clean water. This treatment is the most important step for fermentation and maintenance of kimchi quality. It was reported that the optimum salt concentration of kimchi is about 2.0-3.0%, while acceptable level is 2) individually determined by housewive's experiences. Therefore, it is necessary to optimize the salting condition. Of two types of salting methods, direct addition method is widely used conventionally at household level, but this method has the disadvantage of difficulty in control of the final salt content of kimchi. Brine method is more preferable for the commercial production of kimchi. Satisfactory quality of kimchi could be obtained when cabbages are salted for 3-6 hours using 15% salt solution. 2,7) Salting is carried out over a wide range of time from 3 to 15 hr depending on the salt concentration, temperature, varieties, and cutting way and size of cabbages. For baechukimchi, the final salt concentration is adjusted to 2.0 - 3.0% of the overall ingredients, and this concentration is the best for optimum fermentation. This concentration is maintained during fermentation and preservation. If the salt concentration is below the optimum concentration, fermentation proceeds too fast and frequently causes quick acidification and softening. On the other hand, color and flavors are not acceptable when the salt concentration is over 6%.2) Depending on the salting time, free sugars and amino acids were reduced in raw cabbages and texture, chemical and physical 7-10) properties, and total microflora have been changed during salting. Generally, salting reduces the moisture content (10-12%), relative volume, and weight, as well as theinternal void space of the cabbage. These changes affect the physical properties of the vegetable, especially the flexibility and firmness of the tissue, which give a typical textural property to the final product.As a result of brining, the total microorganisms, such as aerobic counts in salted cabbage are reduced (11-87%) and LAB are increased (3-4 times), and reducing sugars also decreased (7-17%) .7,11 ) Washing conditions in salted cabbage on the quality of kimchi is also important for the retention of quality of characteristics.12) Chinese cabbage treated with1000 ppm solution of grapefruit seed extracts or citric acid at 10oC - 3 - respectively.0% salt content.25%) than high concentration of salt at any temperature tested. since the kimchi fermentation occurs mainly by the microorganisms naturally present in raw materials. 0. the temperature (4.5% salt content.13) Fig.12).5. 2. but pH and acidity at 10oC changed more slowly compare with high temperature tested.5. but at 5.6%. acidity reached 1. The acidity of 1. maximum acidity was reached in a shorter period.16) The optimum-ripening time and the edible period of kimchi varied . respectively.0%) in water was conducted. 15.6% thereafter.2 and 0.5.55% was reached in 5 days and maintained at 1.4 and 1. Kimchi is now available in all year round but the quality of kimchi differs depending on localities and seasons.5. while the total acid content of dongchimi increased and the salt concentration of dongchimi liquid decreased. Effect of salt concentration on dongchimi (ponytail Chinese radish kimchi) fermentation was also studied15) Diced Chinese radishes were fermented at 4oC with salt concentration of 1. and kimchi made from Chinese cabbage soaked in a heated 10% salt solution at 40oC has improved quality and shelf-life of kimchi.2. Temperature The most important factor affecting kimchi fermentation is temperature. 2.3%.0% salt. 1. Ripening time of kimchi depending on fermentation temperature. 0. Total acid was more at lower salt content (2.0 and 7. but it never exceeds total acidity of 1. Fig. accordingly the changes in pH and acidity. and 3. Equilibrium for salt concentration between dongchimi liquid and solid radish was achieved after fermentation of 15-22 days. 2 shows the effect of salt concentration and temperature on acid production during kimchi fermentation.1% after 5 and 6 days.showed a retarded increase in titratable acidity and decrease in pH and reducing sugar content. Ambient temperature is applied for making kimchi at household level. it was evaluated that the pH and acidity of optimum ripening period of kimchi were 4. At the lower salt content. 1.0.6% (as lactic acid). to examine the quality of mul-kimchi. Recently. 2. At 30oC and 2. and found that the pH was lowest and acidity was 14) highest in the mul-kimchi containing 1.2% at 10oC.25-3. As a result of panel test. pH dropped sharply with increasing acidity. The pH level reduced during the fermentation. 3 shows the changes of pH and total acids during kimchi fermentation at various temperatures.0. showed notable o differences.4 - . Maximum total acid produced in kimchi at 20oC and 15oC is 1.6. acidity of kimchi was maintained in the same pattern throughout. At 20 C. and o 25 C for 10 days) and salt concentration (0. Kimchi fermentation and over-acidification occurs simultaneously at ambient temperature. total acid. acidity was only 0. total microorganisms. acidity. Pogikimchi showed delayed fermentation of approximately 2 days at 20 oC and 10 days at 5 oC than mat kimchi.depending upon the fermentation temperature and salt content as shown in Table 1.2 was achieved within 14-24 days at 5-15oC.75. LAB and yeast counts in kimchi prepared by commercial manufacturer in large scale were monitored at different fermentation temperature．17) It has been confirmed that the optimum pH of kimchi was o o o around 4. reducing sugars and temperature at the center of a kimchi jar were studied．The pH and the total acid content of kimchi that was fermented at 17oC for 4 days were almost the same as those of kimchi fermented at 4 oC for 48 days.75%) was reached within 8 days at o o 15 C. microbial counts and sensory properties between whole Chinese cabbage kimchi (pogi kimchi) and sliced Chinese cabbage kimchi (mat kimchi) were examined during the fermentation at 20 oC for 10 days and 5 oC for 50 days.4-0. and 23 days at 5 C 17) fermentation. dissolved carbon dioxide content. and 18 days for the fermentation at 15. At 30oC.5. Edible periodsfor kimchi. but at 5oC. the pH. 2. The total cell counts of microorganisms o o and LAB in kimchis which were fermented at 17 C for 2 days and 4 C for 9 days 9 8 8 7 were 1. But at lower temperature. to reach the temperature of 17oC and 4oCat the center of a jar during bulk fermentation of kimchi from the fermentation of initial temperature of 12oC．18) The effects of fermentation temperature (0-15oC) and salt concentration (1.2 and reached within 2 days at 25 C. Maximum edible acidity (0.43% after 24 days of fermentation.0% salt content.75% NaCl． 19) Differences in quality characteristics such as pH. kimchi was ripened very slowly and at 7. the optimum-ripening period was 1 day and the edible period was also 1-2 days. At 5oC and above 5. with 2. respectively. respectively． In order to investigate the fermentation characteristics of kimchi which was made at 12oC and fermented at 17oC and 4oC. the optimum ripening time and the edible period were longer than those of at higher temperature. and 2. Ordor.7x10 cell/ml.0% salt 16) content it was not ripened even after 180 days fermentation． Chemical changes. 3 days at 15 C. 10. were 4.35-0.5 - . LAB. respectivel y． The results showed that it took 23 and 35 hr. but at 0 C. 10.0x10 and 8.3x10 cells/ml. respectively. The optimum pH of 4. 4.also there were no great differences between sensory properties of pogi and mat . reduction and incremental rates were increased as temperature increased and salt concentration decreased.0%) on fermentation parameters of kimchi were also analyzed by response surface methodology． pH decreased and acidity increased with increasing fermentation time.2 after 24 days. reducing sugar content.5x 10 and 6. based on the acidity range 0. pH was still >4. and 5o C. color and flavor scores of kimchi were higher in the samples fermented at 20 oC than those fermented at 5 oC.75%. garlic.24%). were initially very low. whose raw materials are mainly Chinese cabbages and radishes. methyl allyl sulfide. Of the organic acids tested. lactic acid production was the most pronounced. 24 and 36 hr at 20 o C. The number of LAB was remarkably increased in palatable period and was gradually decreased thereafter. The types and amounts of seasonings used in kimchi vary greatly between . Raw materials Kimchi. In contrast malic acid. Lac. The time to reach pH 4. which was the most abundant organic acid initially. Dried red pepper powder. and this decrease was most pronounced at higher temperature. is suitable for the production of good quality kakdugi with high free sugar and organic acid contents. kakdugi was fermented for 57 days at either 4 oC. but increased dramatically up to approximately 45 days after which levels decreased. The pH was decreased to the range of 4.23) o 3. has been the most popular side dish that is served with cooked rice for hundreds of years in Korea. increasing substantially with time and temperature. the characteristics of natural lactic acid fermentation of radish juice were investigated at different salt concentration (0-2%) and temperature (10-30oC) with aview of low salt kimchi (a kind of water kimchi). plantarum and Lac. there are about 200 kinds of kimchi.3 from the initial pH 5. green onion and ginger are the widely used seasonings. following an initial o fermentation at 20 C for 36 hr.22) Recently. levels of which increased) although decreases were o less marked in samples fermented at 4 C. Gas composition of the packages containing the kimchi fermented at 20 C showed increased CO2 concentration and decreased O2concentration after 3 days for both kimchi varieties.8. organic acid and volatile compound levels in kakdugi during fermentation was also investigated． 21-22) After the initial fermentation for 12. These results suggest that fermentation at 4oC. respectively.0 during the fermentation of juice containing 1% salt was 11~13 days at 10oC and 2~3 days at 30oC.kimchi.21) Free sugar levels decreased at each temperature during fermentation (with the exception of mannitol.1~4.Growth rate of LAB increased with increasing temperature at 1% salt concentration and LAB were o still active at 10 C. and total acidity was increased 2~4times than that of in the initial period (0. 10 oC or 20 oC. Levels of the volatile compound. physicochemical and microbiological properties of kakdugi(cubed radish kimchi) and on free sugar. In total. mesenteroides.6 - . brevis. a fermented vegetable food with various sub-ingredients (spices). The increase corresponded to the increased aroma in sensory evaluations. It was found that LAB isolated from radish juice fermented at 2% salt concentration was mainly Leu. decreased in concentration during fermentation.20) The effect of fermentation temperature on the sensory. The optional (minor) raw materials include leek. but the simplest kimchi recipe includes salted cabbages 100 g. Besides the temperature and salt concentration. chest nut. baechu kimchi and tongbaechu kimchi (semi-solid types of the cabbage kimchi prepared with a large amount of hot pepper powder and a small amount of water) and baek kimchi (a liquidtype of kimchi prepared with a small amount of hot pepper powder and a large amount of water). oyster. the quality and species of major ingredients may significantly affect fermentation and the product characteristics of kimchi. cucumber. whole radish. ginger 0. baechu (Chinese cabbages) are the most common majorraw materials for preparing kimchi and radishes are other raw materials for kakdugi (cubed radish kimchi) and dongchimi (whole radish kimchi with water) preparation. starches. pear. As seen in Table 2. three main types of Chinese cabbage kimchi.5 g and final salt concentration of 2-3%. monosodium glutamate (MSG). green onion. leek. andsweetener. garlic. fermented shrimp or anchovy. garlic 1. mustard leaves. The important raw materials of kimchi are divided into three groups such as the majorraw materials. were selected as models to compare fermentation characteristics of kimchi. Table 3 shows the basic ingredients for making baechu kimchi. and other mul-kimchi (water-kimch. green onion 2 g. Among the many kind of kimchi. green onion. harden texture ofvegetables are more favorable 2) for long-term preservation without softening. ginger. dongchimi. and the next is the good formulation of kimchi ingredients and seasonings.16) Generally softer texture and higher sugar content of vegetables are more desirablefor making good quality and taste of kimchi than harder texture and lower sugar content. baechu kimchi has been consumed for a long time as a traditional fermented vegetable food in Korea. sub-ingredients (spices) or fermented fishery products. hot pepper powder. affect the kimchi fermentation rate differing with kinds and amounts of ingredients. In this result. Cabbages. hot pepper powder 2 g. frozen pollack.7 - . Therefore. and optional (minor) ingredients.manufacturers and processors.glue plant. parsley. One of the important criteria for making good taste of kimchi is the selection of good quality of raw materials. the amount of hot pepper powder and water are believed to be the . Effects of raw materials and ingredients on kimchi fermentation have been extensively 25. Therefore. ginger and fermented fishery products such as shrimp and anchovy..29-32) studied. green onion. types of kimchi are also the factors for controlling kimchi fermentation. The sub-ingredientsinclude garlic. sugar. However. The ingredients involved in baechu kimchi preparation. such as red pepper. and leeks that are available in various seasons and localities are the raw materials for making special kimchi in Korea.5 g. kakdugi. mustard leaves. etc. In spite of the fact that hot pepper was reported to promote the fermentation of kimchi.46)With fermentation of kimchi.31) Garlic is used most frequently as a sub-ingredient (100%) in kimchi.32. Green onion and leek contain various allyl sulfides.43.Recently. 0.33) The difference of qualitative characteristics between whole Chinese cabbage kimchi (pogi kimchi) and sliced Chinese cabbage kimchi (mat kimchi) was o o examined during the fermentation at 20 C and 5 C. This allicin takes part in the desirable fermentation of kimchi by inhibiting the growth of various unnecessary microorganisms derived from sub-ingredients in the initial fermentation period and to delay the fermentation of kimchi.34) The composition of pigments in hot pepper consists of 40 different carotenoids with capsanthin and capsorubin as a major carotenoid and carotenes as provitamin A.29-31. The average amount of hot pepper added to kimchi was found to be 2. mustard or leaf mustard. salty.8 - . it has been reported that leek could retard the fermentation of kimchi because of its antimicrobial activity. Lac.40) soluble solids.4% for leek.30-32) On the other hand.24% with frequency of use of 97.8% for green onion and 32.20) The growth of microorganisms could be controlled by theappropriate addition of raw materials. The frequency of use in the general cabbage kimchi was 72. Garlic improves storage capacity by prolonging fermentation period by LAB and is beneficial to less acidification.45) and extracts of leek44) were known to delay the fermentation period of kimchi. Pogi kimchi showed a delayed fermentation about 2 days at 20oC and 10 days at 5oC.39) reducing 31.6-0.43.41) and protein sources42) have been probed their sugar.3% for hot pepper and 100% for garlic. radishes. which both are much lower compared with that of 97.0-6. leichmannii. Lac.29.34) hot pepper powder. carotenes and vitamin C. fermentum. The amounts of green onion and leek used for kimchi making are still high. and hot taste components such as gingerone and shogaol. the intensive hot taste of garlic was slowly changed to the harmonized 31) taste and flavor. those affect and control kimchi fermentation. . brevis. palatable and crispy tastes. respectively.primary (or external) and the secondary (or internal) factors.9% for green onion and 2. but garlic and leek has showed delayed effect.44) Ginger contains unique components like citral and linalol.35-38) starches. it did not show any significant increase in sour taste and did not affect sweet. Since ground garlic is used in kimchi-making.44)and green onion and ginger had controversial effect on kimchi fermentation. Among the sub-ingredients. accelerated effect on kimchi fermentation.35. Additionof dried methanol extracts of radish stimulated the growth of LAB.30. ie. alliin is changed to allicin with an intensive taste. sweet.0% for leek. salty. especially Lac. Ginger caused a delay in fermentation and there were no significant differences in the sour.29-32) fermented anchovy and shrimp.3%. sake. and Lac. since starch and sugar are utilized as a carbon source byvarious microorganisms present in kimchi. those sub-ingredients would affectnot only the nutritional balance but also the improvement of the sensory quality of kimchi. unpleasant and overall tastes. 4. and fish protein produced high lactic acid and promoted the growth of LAB.hot. is a vegetable that has been a major raw material of kimchi just as much as Chinese cabbage. they are expected to affect the kimchi fermentation and sensory quality.39) by reducing the hot and overall tastes. Therefore. To evaluate the effect of starch on yulmookimchi fermentation wheat flour was used as starch source and compared with glutinous rice.42) The frequency of addition of starch and sugar in kimchi making was 27% with a concentration of 0.30. and have their own unique taste and flavor. Natural preservatives The groups of LAB involved in kimchi fermentation continuously produce organic acids after theoptimum ripening. It was found that both wheat flour and glutinous rice flour hastened the fermentation of 39) yulmoo kimchi. The over ripening ofkimchi is the most serious problem in the storage of kimchi. Yulmoo kimchi is also different from baechu kimchi in that it requires less seasoning. Compared with Chinese cabbage. herbs and spices.9 - . yulmoois chiefly cultivated in summer and thus is cheaper during this season. Therefore. and cause changes in the composition of kimchi. soy protein isolate. Owing to the use of various seasonings like red pepper powder and fermented fish products. Baicall skullcap (Scutellaria baicalensis).4-3. starch and sugar promote the fermentation of kimchi and contribute greatly to harmony of tastes 31.38. and Assam indigo (Cimicifuga foetida) were very . antimicrobial agents and related compounds to inhibit kimchi fermentation 47) were studied extensively. which is often observed in summer kimchi and in winter kimchi stored for an extended period.37. beef extract. palatable. Chinese cabbage kimchi is more expensive and at the same time more prone to turn sour than yulmoo kimchi in summer. These changes are called the over-ripening or acid-deteriorationof kimchi. and sugar was used for sweet and harmonized tastes. Since the over-ripening of kimchi is mainly due to activities of lactic acid-forming LAB. yulmookimchi would not only taste better but also be economical during summer. the best way to overcome it is to control the growth of LABwithout destroying the quality of kimchi. However. In the results. Yulmoo. a young radish.0%. Screening of natural preservatives such as edible plants. These fermented fish products and other protein sources such as skim milk. Among 42 oriental medicinal plants tested. acidic odor and color between the kimchi fermented with and without ginger.31) Fermented anchovy and shrimp contain a lot of proteins and amino acids. and acidic and garlic odors. ) and thyme (Thymus vulgaris L. color.47) The changes of pH and acidity of baechu kimchi and mul kimchi were remarkably inhibited by adding the tea catechins at the level of 2 mg/g fresh baechu.48) Studies were carried out to investigate the effects of Lithospermum erythrorhizon. Addition of 500 ppm grape fruit seed extract showed the highest pH during fermentation at 20oC and lowest titratable acidity compared with control kimchi. of 21 natural preservatives added individuallyto fresh kimchi. lemon balm (Melissa officinalis L.) showed high antimicrobial activity against microorganisms in kimchi.). results suggesting that the tea catechins can be successfully used for the extension of shelf-life of kimchi. and sourness were slightly inferior. aroma and overall acceptability were highest in the kimchi with . Among 28 fruits. rosemary (Rosmarinus officinalis L. Clove was themost effective microbial inhibitor. cinnamon (Cinnamomum verum Presl). only nisin and caffeic acid were able to inhibit fermentation. peppermint (Mentha piperita L. Among 32 herbs and spices tested.effective for preserving kimchi. since their highly specific flavors affected the taste of kimchi. when added to fresh kimchi. color and taste.).).52) Recently. Glycyrrhiza uralensis (LG) with and without dipping of salted Chinesecabbage in 1% chitosan solution (LGDC) on fermentation of kimchi at o 10 C during25 days. vegetables and related plants tested. sage (Salivia officinalis L.10 - . leaves of pine tree (Pinus rigida). The shelf-life of LGDC added kimchi was extended over 10 days compared with control. flavor. The total microbial counts were higher than LAB counts right after the preparation of kimchi. sensory evaluation of 3 day old kimchi samples showed a significant difference (P<0. However. The sour taste of LG and LGDC added kimchi was changed more slowly than that of control during fermentation of kimchi. persimmon (Diospyros kaki) and oak leaves (Quercus glauca) also demonstrated a significant bactericidal effect.).49) By the addition of 1% mixed extracts of Lithospermum erythrorhizon and Scutellaria baicalensis and 1% crab shell treated with ozone to kimchi. horse radish (Moringa oleifera Lam. sensory test was not good for evaluation of the effect of herbs and spices.). while texture and overall acceptability were found to be the same or slightly superior compared with untreated kimchis.but they were similar after three days. except for the one with 50 ppm. In addition.50) It was also found that the kimchi containing 2% of ozone treated crab shell powders showed both strong neutralization action for 0-25 days and buffer o 51) action after 25 days during fermentation at 10 C.). fermentation characteristics of mustard leaf kimchi added with green tea and pumpkin powder has been studied and found that the sensory scores of flavor. hop (Humulus lupulus L. However.05) between the control and the treatment in odor. clove (Eugenia caryophyllate Thunb. mesenteroides and Ped. fermentum and inhibitedthe growth of Leu. a fruit of maximowiczia typica)extracts had strong growth inhibitory properties against isolated LAB were shown by fumaric and itaconic acid among various organic acids of Schizandra chinensis. and Lac. plantarumthan against Leu. Pichia membranaefaciens which cause kimchi softening.63) The extract of bamboo leaves had a wide range of antimicrobial activity against Brettanomyces custersii.56) Two % ginseng in kimchi had the best overall preservative and quality.65)enoki mushroom (Flammulina velutipes). the effects of Sepiae os. where as that of E.57) One or two % of omija (Schizandra chinensis. plantarum were higher in the control than in the kimchis containing chitosan dissolved in 0.55) It is also found that addition of chitosan to kimchis influences pectic substance levels and improves their textural properties. Also. plantarum. Leu.05% sodium benzoate. and Lac. Addition of sap from pine needles (Pinus densiflora) delayed kimchi fermentation by slowing down the decrease in pH and inhibiting the growth of Lactobacillus sp. Malic acid content was lower and lactic and acetic acid contents were higher for control kimchi than in those with chitosan for the first 4 days of fermentation.2% green tea powder. wt.54-55) Leuconostoc sp. brevis. mesenteroides. and the content of reducing sugar in control kimchi samples was lower than in those containing chitosan for the first 6 days of fermentation at 20oC.60) Water extract of pine needles had more inhibitory effects against Lac. and the lower mol. Control kimchi contained more succinic acid than those with chitosan for the first 2 days of fermentation. Lac. plantarumand Lac.0 and 1. a fruit of the Chinese matrimony vine) were increased.3% pumpkin powder and 0.0.64)Recently.58) The growth of Sac. cuttlefish born.and the vascularity of kimchi tissue of control kimchi was degraded more than that of water extracts of pine needles added kimchi.11 - .61. It was confirmed that chitosan reduced the total number of microorganisms and levels of Leuconostoc sp.5% of methanol extracts of kukija (Lycii fructus. Klebsiella oxytoca.67) and boiled-dried fusiforme. and promoted the growth of Lac.5%) on properties of kimchi was studied during the fermentation at 20 oC for 8 days. casei in the culture media containing 1. a kind of seaweed 68) on the fermentation and quality of .53) The effect of chitosan (0. coli was 59) somewhat decreased. chitosan reduced the intensity of sour and stale flavor notes in kimchi.66) Monascus koji.62) It was found that mustard oil (200 ppm) had antimicrobial effect on the major LAB of kimchi such as Lac. cerevisiae. chitosan fraction had the greatest effect on levels of Leuconostocsp. mesenteroides and Ped. cerevisiae and Lac. plantarum in kimchi. cerevisiae. and mustard and mustard oil could control the shelf life after 15 days storage at 15oC.3% acetic acid and 0. Kimchi is generally acknowledged to be more nutritious than other vegetable foods such as sauerkraut. Leu. However. Lac.the total number of Leu. Lac. During those stages. carbon dioxide. lactic acid-producing bacteria are major population. and dextran which are associated with the taste of kimchi. generally.12 - .2.70) Therefore. hetero fermentative type LAB produce various metabolites such as lactic acid. and the number of LAB reaches the highest during the optimum. Lac. plantarum. A hetero fermentative type of LAB.it is also known that the fermentation processes of kimchi involve more complex biochemical and microbiological processes compared with other fermented vegetable foods. Starters Qualities of kimchi can be controlled bydesirable microorganisms. The major preparation procedure for kimchi includes lactic acid fermentation by the addition of various kinds of vegetables. is a major bacterial population of kimchi from the initial to the middle stage of fermentation. salt concentration. carbon dioxide. kimchi fermentation and ripening are carried out by the microorganisms present in raw materials.and various fermentation conditionssuch as temperature. plantarum.16) As already mentioned. cerevisiae. has been continuously increased in their number during kimchi fermentation to the last stage. Lac. On the other hand. a homo fermentative type LAB. whichhas a strong pH tolerance under high organic acid concentrations.It has been reported that the acidification of kimchi is mainly caused by Lac. edible salt to Chinese cabbage and radishes. Lac. Ped.0. acetic acid.ethanol and mannitol by the LAB growing at 1-3% salt concentration. it can be defined that the edible good taste of kimchi is obtained before the texture softening and the acidification. Lac. pickles. After that stage. mesenteroidesdecreases sharply when the pH of kimchi is decreased to 4. ethanol. Leuconostoc mesenteroides. spices. and among them. acidophillus.ripening period. and Leu. mesenteroides. other microorganisms including yeasts grow on the surface of kimchi. Those excess organic acid productions in kimchi fermentation are called the acidification of kimchi. various and excess organic acids are produced by the LAB species. many LAB were isolated from kimchi. and nutrients in raw materials. In addition. and that growth causes the softening of the texture of the ingredients.69) During the entire stage of natural fermentation of kimchi.kimchi have been studied. Sugars in raw materials are converted to lactic and acetic acid. and after prolonged fermentation. dextranicum. brevis. homohiochii. and Japanese tsukemono or asatsuke.16. paramesenteoides have . 5. plantarum. bavaricus. Leu. mannitol. As seen in Table 4. 0.79) Leu. Therefore.fermentati YK-19 as starters. fermentati YK-19. paramesenteroidesP-100.kimchi fermentation has been carried out relatively at low temperature.was isolated from kimchi and used as a kimchi starter in order to prevent over-acidification of kimchi.71) Generally. 24.6-0.77) Psychrotrophic yeast.13 - . a psychrotrophic mutant which grow well at pH 4. the kimchisprepared using the mutant strain M-10 were better than the other strains. the addition of an acid-tolerant mutant strain of Leu. Lac.3% lactic acid and 0. brevis. The lactic acid content increased rapidly in control samples. particularly by Sac.2 and 0. Yk-17 and Sac. Among the LAB used as kimchi starters.76) Because the acid production from the hetero fermentative type LAB is lower than that of the homo fermentative type LAB. and use of the mutant strain extended the optimum-ripening period of kimchi by two fold compare with that of control. it was confirmed that Leuconostoc species were more effective than any other Lactobacillus species tested for kimchi fermentation. a mutant strain. and in organic mixture (lactic acid:acetic acid.8 acidity) by >63%.beentried as kimchi starters to improve the quality and shelf-life extension of kimchi.71-76) The combination ofvarious strains such as Leu.psychrotrophic LAB isolated from kimchi fermented at low temperature were studied as starters for their effect on kimchi fermentation. cerevisiae which were isolated from kimchi could be used as starters for kimchi fermentation. mesenteroides as starter of a kimchi fermentation may inhibit the rapid pH decease and lactic acid production during kimchi fermentation. mesenteroideswhich has more stable growth ability in acidic conditions was able to extend the edible period of kimchi. followed by the kimchi with Sacharomyces sp. mesenteroides. With respect to total acceptability. Furthermore. These starters increase the fermentation rate.78) The addition of Sac. and 10oC. fermentati YK-19 prolonged the period of optimum fermentation (at pH 4. The growth of Lactobacillus species was inhibited by the addition of yeast starter. This report suggested that a mutant strain of Leu.6% acetic acid. and mixed strains are more effective than a single strain to produce better organoleptic quality of kimchi. The results indicated that the fermentation period could be shortened by using the LAB starters which isolated from low temperature kimchi.75) Therefore. Lac. while flavor scores for freshness were increased. plantarum and Ped. Saccharomyces fermentati YK-19 that showed better o o growth at 10 C than at 25 C in the medium containing 0. sensory scores such as acidic and moldy flavor were reduced by starter addition.0) at 10oC and produce more CO2 than wild type was mutagenized to be improved as akimchi starter.1:2) was improved . and psychrotrophic LAB were isolated and characterized from kimchi fermented at 5oC. Leu. mesenteroides M-10 which could grow in low pH (3. plantarumwas reduced about 2. and are influenced by raw materials and other ingredients.3 at the same 85) condition. mesenteroides and Leu. To extend the storage period and inhibit contamination of E. coli. . an acid-tolerant mutant improved from wild type strain Leu.005% of a 1:10 mixture of Leu. fermentati YK-19. carbon dioxide. mesenteroides Mw. the growth. an acid-utilizing and aromatic flavor-producing yeast.14 - . Microbial and chemical changes during kimchi fermentation 1. mesenteroides: Leu. plantarum. mesenteroides M-100.5 fold with respect to control kimchi. and role of the microorganisms participating in the fermentation are influenced more by environmental conditions. The results showed that the pH value of the starter inoculated kimchi was 4.82) and Sac. conditions for kimchi brining in lactic acid solution and effect of the halophilic Lactobacilllus HL-48 starter were investigated. the effects of the addition of mutant strains of Leu. paramesenteroides Pw. while the pH of the starter non-inoculated kimchi was 3.84) The addition of a combination of both mutants was more effective than that of single strain in extending shelf-life of kimchi. were tested for the retardation of acidification and the prolongation of the edible period of kimchi. A wild strain Pw and a mutant strain P-100 were inoculated as starters and the total acceptability of the kimchi were evaluated. The optimum inoculation was 0.2-2.from wild type Leu. especially by temperature and salt concentration.5 times.80. paramesenteroides which have increased adipic acid resistance compared with wild type species on shelf life of kimchi were evaluated. the succinic acid content was higher than that of others. However. and the total number of Lac. paramesenteroides according to the results from 84) acidification tests and sensory analysis. mesenteroides M-100 and Sac. mesenteroidesM-100 to kimchi preparation may induce the prolonged acidification of kimchi because of its low production of lactic acid and increased growth in comparison with Lac. and the good flavor in the starter-added kimchi group may be due to the various compounds. Microbial changes The number and species of major microorganisms in kimchi fermentation vary widely.83) Recently.80) The effects of the addition of Leu.2 after 18 hr fermentation at 25oC. fermentati YK-19. Also Sac. The addition of Leu. and succinic acid produced by Leu. Ⅲ. activity. fermentati YK-19 may lengthen the edible period of kimchi by reducing the content oflactic acid and acetic acid in the later period of kimchi fermentation.81) Kimchi added with mutant strain had better tastethan that of control kimchi by sensory test and the optimal pH range of kimchi extended up to about 2. In the kimchi added with Leu. paramesenteroides P-100 . Lac. However.16. cerevisiae. brevis. It is very interesting to note that the number of Leu. Ped. at 5 to 15 C. mesenteroidesreached maximum with the corresponding increase in the total viable count. plantarum were not detected at any levels of salt contents at 5oC. and the microbial changes accelerated by increasing the temperature. and Lac. mesenteroides reached its maximum value at the optimum-ripening stage of kimchi and decreased when kimchi became acidic. 6 days at 14oC. Lactobacilli. Leu. the times for the increase and decrease of LAB are delayed. the total number of Leu. appeared maximum levels at this time. and they produce polygalacturonase and contribute to softening the texture of kimchi by degrading of pectic substances. plantarum appeared at the time when the Leu. Total number was not changed at 20-30oC. However. cerevisiae was dominant at higher salt content (5-7%) and also appeared generally at over-ripening stage of kimchi.16) The typical changes of major LAB during kimchi fermentation at 20oC are shown in Fig. Lac. Among them. However. and after then total counts decreased and increased again by little. but the total number of fungi decreased and remained constant at temperature below 20oC. Film-forming yeasts appear on the surfaces of the kimchi preserved for long term period. 4.70) The number of fungal flora during kimchi fermentation decreased in number o at higher temperature (30 C). Leuconostocs showed higher number at high . brevis and Ped. yeast population during kimchi fermentation showed typical changes depending upon the temperature and salt concentration. Lactobacillus and Pediococcus 6-7 16. Lac. Str. but it showed gentle curve of initial increase to slow decrease in the later phase at lower temperature (14-5oC). plantarum was dominant at the over-ripening and acid-deteriorated stage of kimchi. total LAB was highly distributed throughout the whole fermentation period. mesenteroides was higher at lower salt content than at higher one. and 27 days at 5oC. The population of Lac.69) The number of appeared maximum level at this period (1x10 cells/ml). faeculis appeared rarely at all temperature and salt contents but its number was 16) negligible. were similar at different fermentation temperature. they were slightly declined as the acidity increased.0 to 4. cerevisiae. Leuconostocs. and then at pH 4. Ped. The maximum number reached after 1 day at 30oC. The growth pattern of the major LAB during fermentation at 20 to 30 o C is that the number of Leuconostoc species increase initially. 3 days at 20oC. The patterns of microbial changes in each lactic acid bacterial group.Generally. and Streptococci.5 they decrease rapidly with an increase in the number of Lactobacillus o species. brevisgrew better at higher temperature and lower salt content at over-ripening period of kimchi. mesenteroides decreased in number and after the appearance of Lac.69) The total counts at the optimum-ripening time were 1x10 8-9 cells/ml and Leuconostoc spp. At the same fermentation temperature.15 - . Streptococcus and Pediococcus species increase initially. respectively). cellobiosus. 2 groups of Lac. lactis Lac. lactis. Streptococci. and Str. delbrueckii. faecalis. The physiological characteristics of the isolates.86) Lactobacillus sp. at 25 C and o 86) Leuconostoc spp. Pediococci and Lactobacilli were identified as Leu. Lac. and then decrease rapidly after the optimum-ripening period during the fermentation. delbrueckii subsp. (63 and 37%. and Leuconostoc sp. mesenteroides subsp. Lc. lactis at the middle stage (30th day). but they rapidly disappeared later. The 88 strains of isolates were classified into 15 groups according to the fermentation properties. curvatus. but especially at the later stages after the optimum-ripening period. lactis at the final stage (50th day).69) o Kimchi fermentation is dominated by Lactobacillus spp. paramesenteroides was the dominant strain among the LAB from kakdugi.0 at the later stages. Lac. brevis and Lac. and Lac.87) In the early 1960's. Ped. at 5 C. plantarum. Str. 6 groups of Leu. brevis are also isolated at early stages. lactis subsp. The numbers of Leuconostocs and Streptococci increased the beginning but they rapidly decreased after the optimum-ripening period. citreum. mesenteroides. lactis subsp. Lac. and the predominant strains were identified as Leu. Like Leuconostoc species. subsp.69) The strains of Leuconotocs. of which. but smaller numbers are only found in the later stages. Recently. Str. sake especially is isolated from an early stage and is not able to survive under pH 4. Lac. Ped. brevis. Pediococci increased their number after Streptococci. acidophilus and Lac. LAB such as Lac. respectively. sake and Lac. The Lac. brevis. mesenteroides. mesenteroides. brevis also are included among the Lctobacillus species. were the main bacteria isolated from optimumripened kakdugi(53 and 43%. and each of 1 group of Leu. respectively) as well as from over-ripened kakdugi.temperature than the others. plantarum. plantarum appeared mainly at the beginning and around the over-ripening period of fermentation. cerevisiae.16 - . such as amino acid and vitamin requirements. The levels of Streptococcus and Pediococcus species are lower than those of Leuconostoc and Lactobacillusspecies and decrease considerably at lower temperature. Lac. were different from 26) those of 9 type strains of various Leuconostoc spp. plantarumis isolated from all the stages during the fermentation period. Lac. mesenteroides at the initial stage of fermentation (on the 5th day). Lc. pentosaceus. Lac. faecium. Among the LAB isolated. 3 groups of Lac. mensenteroides subsp. sake and Lac. faeculis were isolated from kimchi and it was reported . Leu. The isolates from optimum-ripened kakdugi required more amino acids for growth compared to those fromover-ripened samples. 88 strains of LAB were isolated from dongchimi.69. while no difference was observed with respect to vitamins. Leuconostoc mesenteroides subsp. curvatus and Lc. The pH starts from 5. leek. plantarum is a main acid-deteriorating organism in kimchi fermentation unlike in sauerkraut where it constitutes main responsible microorganism. In most cases.5-4. and Lac. The last stage has no or only gradual changes in pH.5-2.5 and at the time being maximum levels of carbon dioxide production.8% as lactic acid. Lac.5-4. the role of new LAB has not yet been confirmed by testing as kimchi starters.7-3.5. and reaches 1. Chemical changes The chemical compositions of kimchi may be different basically depending on the varieties of cabbage.0% at the stage of acid-deterioration of kimchi.16) Recently.2 at optimum . the best quality of kimchi can be obtained at pH 4. The optimum-ripening time and shelf-life of edible period were changed depending on the salt content. However.16) Generally. pH and reducing sugars decrease while total acids increase. acidity and reducing sugar content. but a rapid decrease of reducing sugar. during the kimchi fermentation. acidity. brevis. However.25% salt content. Therefore. respectively. plantarum which was just thesame as in sauerkraut fermentation. The second stage shows a gradual decrease in pH.6-2. kimchi fermentation was carried out continuously by LAB existing in the raw materials.5% upon over-ripening and becomes 1. The first stage has a rapid decrease of pH. the kimchi fermentation process has several stages based on the changes of pH. New LAB from kimchi will be discussed more in chapter IV-1. kinds and amounts of minor ingredients such as garlic.2. Generally. and reducing sugars. mesenteroides. sauerkraut fermentation is completed after 20 days at 23oC with 2.0. ginger. it has been suggested that the main microorganism in kimchi fermentation is Leu. and other flavoring compounds by lactic acid fermentation. The sugars in kimchi raw materials were converted to organic acids.ripening period is 0. plantarum and Lac.88. Also. 2.6-0. fermentation temperature and time as seen in previous Table 3.that the main microorganisms responsible for kimchi fermentation are Leu. Acidity at the optimum.89) However. and fermented anchovy or shrimp.17 - . an increase in acidity. carbon dioxide. cerevisiae. hot pepper powder. green onion.0% and 3. while those of sauerkraut are 1. many new LAB were isolated and identified from various kimchis using molecular techniques. reaches 4.6 -0.8% and 4. an increase of acidity and a decrease of reducing sugar.2-4. Ped. mesenteroides rather than Lac. ethanol. whereas kimchi fermentation is completed only within 3 days under similar fermentation conditions.5-6. kimchi is less acidic than sauerkraut and the optimum acidity and pH of kimchi are 0. Alcohols identified in all kimchis were only ethanol. garlic and green onion. High temperature and low salt content showed faster fermentation than low temperature and high salt content. valeric. and glycolic acid were identified from kimchi samples. carbon dioxide. Kimchi made from winter baechu (Chinese cabbage) produced much more fermentative gas than that made from summer baechu. and tartaric acids decreased. The identified carbonyl compounds were acetaldehyde and acetone.95) .91-93) The production of carbon dioxide during kimchi fermentation was stimulated by higher temperatures and was affected by seasonal factors.90. and 5oC. The identified nonvolatile organic acids were acetic.ripening period. soon after preparation. and L-ketoglutaric acids. alcohols and carbonyl compounds of the various kimchi which were made from cabbage o o with green onion. pyroglutamic. citric. The major non volatile acids at the optimum ripening time were malic. The content of carbon dioxide was higher in the kimchi containing garlic. Among these acids. and as the temperature was lowered. especially in the kimchi containing garlic. tartaric. the amount of lactic. succinic. garlic. The content of acetic acid wasincreased with fermentation. 20. n-caproic and malic acid.citric. malonic. lactic. malonic. tartaric. maleic.18 - . ginger. However. pyroglutamic and fumaric acid increased. It was suggested that the changes in carbon dioxide concentration could be used as a characteristic index for indicating the fermentation course of packaged kimchi products. The content of lactic acid was increased with fermentation. formic. and red pepper fermented at 12 C-16 C were investigated. the kimchi fermented at lower temperature (6-7oC) contains more lactic and succinic acid. and higher in kimchis containing red pepper. and drops further down upon over-ripening period.92) The production of free non-volatile and volatile organic acids in kimchi during fermentations at 30. butyric. acetic acid was significantly increased in its amount during fermentation. Lactic.94) The changes of the content of organic acids. oxalic. while that of malic. malic. oxalic.90) Higher salt concentration brings about a lower acetic acid. and less oxalic. Carbonyl compounds had no direct effect on off-flavor of kimchi. succinic. The kimchi fermented at low temperature produced more acetic acid than that fermented at high temperature. tartaric. lactic acid and acetic acid are the major acid that increased by fermentation. succinic. propionic and formic acids. butyric. tartaric. acetic. malic.16. while no difference is noted in citric acid level. The order in the amount of non volatile organic acid. The order in the amount of volatile acids at the beginning was acetic. was malic. and large amounts of acetic acid and carbon dioxide make kimchi tasteful. oxalic. were determined by gas chromatography. maleic and glycollic acid than the kimchithat fermented at higher temperature (22-23oC). Among the organic acids identified. fumaric. citric and lactic acids. propionic. B2. However.19 - . and methylallyl disulfide. 1-butane-1-isothiocyanate. ethanol was the most abundant. flavor compounds of dongchimi soup fermented at different temperature and salt concentration were analyzed. 2-hexanol. and diallyl disulfide from kimchi fermented at 5oC by GC and GC-MS. On the other hand. 1-hexanal and ethanol decreased. alanine and histidine. valine.100) Aroma-active compounds in kimchi prepared with or without fish sauce were analyzed. and guanine monophosphate (GMP).99) In wooung kimchi.96) It was also found that the ratio of volatile to non volatile acids found to be highest at the optimum-ripening time 16) of kimchi. lysine and arginine levels were high. dipropyl disulfide. Sensory evaluation showed that kimchi flavor was closely related to the contents of non volatile organic acids and free amino acids and pH. It was also found that kimchi had the most palatable taste at this period and subsequently there was a sharp decrease in B vitamins with a sudden development of acids. leucine. disulfidedi-2-prophenyl. dimethyl trisulfide. and increased in fermented kimchi while the others decreased with the time of fermentation. The most intense aroma compounds in kimchi included dimethyl trisulfide. while the relative amounts of acetic acid ethyl ester. malic. inosine monophosphate (IMP). and it was found that major free amino acids were proline. diallyl disulfide isomers.101) Recently. and beta-sesquiphellandrene.Of 17 volatile flavor components tentatively identified from kimchi. Total concentration of free amino acids increased from 316 to 600 mg/100g of kimchi on fermentation.98) Major flavor components were identified as dimethyl disulfide. although both vitamin C and carotene decrease during fermentation.at maturation. fermented at 15oC. B12. 3-hydroxy-2-butanone and acetic acid increased gradually during fermentation. It was also found that nucleic-acid related compounds were hypoxanthine. diallyl trisulfide. it was found that the major volatile components were identified as ethanol. and glutamic acid. In this study four organic acids including acetic. Many kinds of free amino acids were identified from mustard leaf kimchi samples. zingiberene. The flavor compounds of dongchimisoup were composed of mainly dimethyl disulfide and ethanol followed by 3-(methylthio)-1-propene. addition of fish sauce did not noticeably affect the aroma profile of kimchi. Free amino acids were importantin kimchi flavor. Acetic acid and dimethyl . a specialty kimchi prepared form burdock (Arctium lappa L). lactic. Vitamin B1. glutamic acid. The relative amounts of hexanal. The contents of organic acids such as lactic and citric acid increased during fermentation. their residual contents were still 97) significant. and niacin reachedthe highest levels -twice the original content. alanine. hexanol. and succinic acid were identified. Pediococcus. garlic. Six genera of aerobic bacteria from kimchi were Achromobacter. Pseudomonas. acetic acid. Dongchimi soup fermented at 4 oC after prefermentation at 12 oC for 12 hr contained the largest amount of flavor compounds. and Ped. it is important to understand the components of the microbial community and identification of the physiologically active microorganisms for kimchi fermentation.28) The taste and flavor components have been identified from various kimchi samples. mesenteroides subsp. Among them. Therefore. there is no clear evidence how those aerobic bacteria and yeasts except Saccharomyces species have been involved . the exact amounts of those compounds during kimchi fermentation were not clearly analyzed. Citeromyces. yeast. pramesenteroides. Isolation and identification of microorganisms have long been attempted in kimchi. Leu. ginger. Weis. Sugars in the raw materials are converted by the LAB surviving at 2~3%salt concentration to lactic. Identification of kimchi microorganisms Kimchi fermentation and ripening were carried out by the microorganisms present in the raw materials. Debaryomyces. Leu. it is expected that various LAB propagate in its habitat. and fungi were isolated and identified from kimchi and other vegetable fermented products and were reported in Korea as seen in Table 5 and 6. Leu. Cryptococcus. and Bacillus. Leuconostoc.citreum. and ten genera of yeast from kimchi wereBretanomyces. Rhodotorula. Candida. Lac. carbon dioxide. Leu. Aerococcus. Characteristics of LAB from kimchis 1. Kimchi is a fermented food with the variety of vegetables. mesenteroides subsp. anaerobic bacteria including LAB. many aerobic bacteria. Further researches are needed to improve the tastes and quality of kimchis. The qualityof kimchi depends on the composition of the LAB involved in the fermentation process. Seven genera of LAB include Lactobacillus. ethanol and mannitol. and Enterococcus were isolated and identified from kimchis as seen in Table 5. plantarum. green onions. brevis. Str. faecium. Weissella. Pichia. Since 1960. lactis. pentosaceus have been commonly isolated. red peppers. Flavobacterium. Therefore. Lac. conventionally prepared and fermented with the mixture of salted cabbage and spices such as sliced radish. dextranicum. Kluyveromyces. and fermented fish sauces. Aeromonas.20 - . However. However.trisulfide were also detected significantly. Ⅳ. in order to study the ecology of kimchi microorganisms. Saccharomyces and Torulopsis as seen in table 6. Lactococcus. mesenteroides. Streptococcus. particularly.111) Lac. Recently. and molecular methods is applied to determine the taxonomic position of kimchi microorganisms. paramesenteroides P30 were isolated from kakduki (cubed radish kimchi) and used as kimchi starter for reduced acid production.2-1. Cryptococcus laurentii were identified in the mul-kimchi.106. Aeromonas hydrophyla.111)Traditional identification methods based on physiological phenotypes are labor intensive and time consuming. delbrueckii subsp. this type of identification method using biochemical and morphological characteristics is limited in its discrimination and accuracy. plantarum and Lac.106). mesenteroides and dextranicum and Str.0%) mul-kimchi were isolated and identified. Pseudomonas aureofaciens and yeast Candida pelliculosa. gelidum. chemotaxonomic.89. plantarum.114) and Weissella kimchi117) from kimchi have been reported. Leu. ethanol and low acid producing Weis.108) Until 90's most taxonomic studies on isolates from kimchi have been based on phenotypic characteristics.21 - . the genera Lactobacillus.108) Therefore. Leuconostoc.119) Accordingly. studies 104. Leu. kimchi.118. pentosus from low salt (0. Pseudomonas fluorescens. further studies . Lac. and Lac. mesenteroides.107. was not detected. LAB in kimchi were identified and differentiated rapidly by using the Biolog system. Until recently. acidophilus and Lac. Leuconostoc and Lactobacillus are reported as the main genera associated with kimchi fermentation.and affected kimchi fermentation.0%) mul-kimchi and Lac. which is a dextran. lactis. Leu. Lac. curvatus.87) Also.69. delbrueckii were isolated from dongchimi made by traditional method.109. mesenteroides subsp. citreum. Weissella and Pediococcus are known to play an important role in kimchi fermentation. the on their systematic taxonomy have been reported. the identification of the LAB isolated from kimchi has mostly depended on traditional phenotypic analyses. Leu.0% salt. Other identified LAB were Leu.27) Lactic acid bacteria are widely distributed in Korean traditional fermented food such as kimchi.112) Lactobacillus kimchi. cellobiosus. faecium in mul-kimchi containing 0-3.120) molecular typing and identification tools. mesenteroides. while Pediococcus sp. Also many LAB have been isolated from kimchi. As gram-negative organisms.113) Weissella koreensis. Lac. and dextran producing Leuconostoc lactis from sucrose media was also isolated from kimchi. and Leu. The former genus was generally o found at less than 15 C and wascomprised of isolated strains such as Leuconostoc mesenteroides subsp. such as genotypic approach using modern 103. However.118. effective study of kimchi fermentation requires the development of rapid and accurate LAB identification methods. but after 90's a polyphasic approach including phenotypic. brevis from medium salt (3. novel strains such as Leuconostoc kimchi. However. citreum. Recently.112) All species of the genus Leuconostocisolated from kimchi have been found to produce slime from sucrose so far. Leu. Lactococcus lactis subsp. citreum. Recently. Major LAB responsibile for this activity are Pediococcus pentosaceus. Aerobic yeasts and molds appear on the surface of the upper layer and on improperly covered vegetables at the later fermentation stages. Undesirable kimchi with an off-flavors and softened texture is positively due to the excessiveaerobic growth of moulds and film-forming yeasts. The properties of the inhibitory substances from these bacteria have been determined and purified. The LAB isolated from kimchi have antimicrobial activity against E. Generally. Leuconostoc.104) Accordingly.5) The LAB play an important role in the taste of kimchi. kimchi has been one of the important sources of LAB in Korea for a long time. Clostridium perfringens. Kimchi fermentation initiated by various microorganisms present in the raw materials. Lactobacillus.22 - . diacetyl and bacteriocins.are needed to understand the real role of those new strains on kimchi fermentation. but the fermentation is gradually dominated by LAB. including Bacillus cereus. These bacteria could . and Lactococcus in kimchis.24.70) However. hydrogen peroxide. there are many reports on the isolation of bacteriocin-producing LAB from various kimchi samples. Bacillus cereus and other microorganisms. bacteriocins are produced by the genera of Pediococcus. spices and other ingredients and becomes palatable through proper fermentation. LAB producing bacteriocins from kimchi Kimchi is prepared with various kinds of vegetables. especially pathogenic and spoilage bacteria. plantarum and Lactococcus lactis. Lactobacllus. The strains belonging to the genera Leuconostoc. Streptococcus. Staphylococcus aureus.1. Certain bacteriocins inhibit various food-born pathogens. Lac. yeast appearing in low temperature (below 15℃) fermented 79) kimchi has a certain role in kimchi's flavor and odor. Many LAB have been isolated from kimchi in Korea and some of them have been shown to have antimicrobial 121-123) activity and other useful properties The LAB have long been known to produce antimicrobial proteins called bacteriocins. As seen in Table 7. coli. and Staphylococcus aureus. as in dairy products such as cheese and fermented milk. Leuconostoc spp. From this point of view. This suggests that bacteriocin-producing LAB may be useful in biocontrol of kimchi either by applying the culture directly or by adding the produced bacteriocin as a natural preservative. Particularly the film-forming yeasts appeared in long term stored kimchi at low temperature produce a polygalacturonase which degrade pectin to make kimchi's texture soft. the LAB are known to have the potential to inhibit the growth of microorganisms. 2. Listeria monocytogenes.16. The antimicrobial activity of LAB is known to be due to the produced organic acids. Pediococcus and Lactococcus in kimchi have been reported1.. 124. Carbon dioxide and organic acids such as lactic. The total number of kimchi microorganisms reaches its maximum level (1x108-9 cells/ml) at optimum-ripening time. Many homo and hetero fermentative LAB. temperature. . such as genus Lactobacillus.125-127) Ⅴ.0-2. The optimum acidity. B12.5 and 2. Several physicochemical and biological factors such as salt and sugar concentration. Conclusion Kimchi is characteristic in its palatability giving sour.5%. in kimchi fermentation system. Vitamin B1.produce adverse circumstances for the growth of other microorganisms. carbon dioxide. and after then the number of LAB decreases slowly and maintains its 2nd maximum level (1x106-7 cells/ml). 4. raw materials. natural preservatives and starter culture influence the quality of kimchi. while vitamin C and carotenoid decreased. and dextrans from sugars are major species in the early stage and optimum fermentation period. The total aerobic bacteria and fungi decreased and the yeasts somewhat increased and slowly decreased in number at lower temperatures (10-14℃). pH and salt content of kimchi are 0. It was also found that the ratio of volatile to nonvolatile acids and carbon dioxide reached maximum at optimum-ripening period of kimchi. it seems clear that hetero fermentative LAB producing organic acids.125) Due to the antibacterial activity of nisin against wide range of gram.6% (as lactic acid). respectively. and the next is the quality of raw materials and microorganisms specially hetero fermentative LAB. Kimchi fermented at low temperature (7-14℃) was more tasty than that at higher temperature (20-30℃). It has been reported that nisin added kimchi showed a slower rate of acid production. Many aerobic and anaerobic bacteria. acetic. nisin have been studied on its effectiveness in preventing over-acidification of kimchi. and niacin increased two fold at optimum ripening period and decreased during over-ripening. controversial result was found that the use of nisin to prevent over acidification of kimchi was not effective because of the nisin inactivation by vegetable components and the presence of nisin-resistant LAB on kimchi. especially LAB were isolated and identified from kimchi. However. B2. Kimchi fermentation is complex and is due mainly to certain LAB and yeasts naturally present in raw materials. Among the many factors affecting kimchi fermentation.47)However.positive bacteria and its stabilityunder acidic conditions. Homo fermentative LAB producing excessive lactic acid is a major species in the final stage of fermentation. salt content and temperature are the most important. sweet and carbonated taste with medium texture in tissue of kimchi. 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