- Isolation of Dextran-producing Leuconostoc lactis from Kimchi
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Bong-Joon Kim , Bong-Hee Min , Jeongho Kim , Hong-Ui Han
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J. Microbiol. 2001;39(1):11-16.
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Tentative identification of Leuconostoc lactis IH23 isolated from kimchi (a fermented vegetable product) has been described previously with 16S rDNA sequencing (Choi, I., M. Sc. Thesis Inha Univ. 1999). This strain produced the slime identified as dextran based on IR, 13C- and 1H-NMR spectroscopic results. Further study proved that the isolate IH23 belongs to a homogeneous genetic group with L. lactis DSM 20202T and L. argentinum DSM 8581T. The results showed DNA-DNA homology of 99-100%, 16S rDNA gene sequence similarity (99.7%), and a phylogenetic relationship although L. argentinum DSM 8581T had lower homology (80-91%). These data indicate that L. argentinum DSM 8581T and the isolate IH23 belong to an identical species with L. lactis DSM 20202T at the genetic level, although in carbohydrate fermentation, the isolate IH23 was most closely related to L. argentinum DSM 8581T and quite different from L. lactis DSM 20202T. Here we first report the isolation of consistent phenotypic variation in Leuconostoc lactis. We also emphasize that the nomenclature of subspecies needs to be differentiated into the three strains mentioned above in Leuconostoc lactis.
- Identification and Characterization of Leuconostoc gelidum, Isolated from Kimchi, a Fermented Cabbage Product
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Bong-Joon Kim , Hye-Ja Lee , Sae-Young Park , Jeongho Kim , Hong-Ui Han
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J. Microbiol. 2000;38(3):132-136.
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We recently identified Leuconostoc gelidum, a typical psychrophile, as a microbial component from kimchi that has been laboratory-prepared and fermented at 20 C. However, it has been shown that the growth of leuconostocs in food products is highly influenced by fermenting temperature. To determine the distribution of L. gelidum species in kimchi fermented at a lower temperature, 8 C, we characterized a total of 64 dextran-forming strains isolated from kimchi using a polyphasic method including 16S rDNA sequencing and DNA-DNA hybridization. We found that 80% of the isolates were L. gelidum, which has been found mainly at chill-stored meat products. We also found that L. gelidum could be a dominant Leuconostoc species in so-called Kimjang kimchi, which is traditionally prepared at late fall to be preserved during winter in Korea. These results suggest that L. gelidum can be a predominant species in kimchi especially when fermented at low temperature.
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