ArticleJournal of microbiology and biotechnology2023
Influence of Isolation Temperature on Isolating Diverse Lactic Acid Bacteria from Kimchi and Cultural Characteristics of Psychrotrophs.
Article in Journal of microbiology and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed.
- Cold-Adapted Uric Acid-DegradingMolecules (Basel, Switzerland) · 2026Article
- Preserving fermented-foods microbial diversity through systematic culturomics for the discovery of multi-strain probiotic candidates.Current research in food science · 2026Article
- High temperatures and antibacterial plant additives change the fermentation quality, free amino acids and lactic acid bacteria fermentation type in Caragana Korshinskii silage.BMC microbiology · 2025Article
- Article
- Isolation and characterization ofFrontiers in microbiology · 2025Article
- Whole genome sequences ofMicrobiology resource announcements · 2024Article
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6 authors.
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Abstract
Kimchi is a traditional Korean fermented vegetable that is stored and fermented at low temperatures. However, kimchi lactic acid bacteria (LAB) are typically isolated under mesophilic conditions, which may be inappropriate for isolating the diverse LAB. Therefore, this study investigated the suitable conditions for isolating various LAB from kimchi. Here, LAB were isolated from four kimchi samples using MRS, PES, and LBS media and varying isolation temperatures (30, 20, 10, and 5°C). Then, MRS was selected as the suitable medium for LAB isolation. A comparison of culture-dependent and culture-independent approaches indicated that 5°C was not a suitable isolation temperature. Thus, the number and diversity of LAB were determined at 30, 20, and 10°C using 12 additional kimchi samples to elucidate the effect of isolation temperature. With the exception of two samples, most samples did not substantially differ in LAB number. However,
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