Microbial population dynamics of kimchi, a fermented cabbage product

Lactic acid bacteria are known to perform significant roles in the fermentation of kimchi, a fermented cabbage product. However, the microbial population dynamics inherent to kimchi fermentation remain to be clearly elucidated. In this study, we have characterized the microbial dynamics via the identification of a total of 970 bacterial isolates, representing 15 species of the genera Lactobacillus, Leuconostoc , and Weissella , all of which were primarily identified by PCR‐based restriction enzyme analysis. These population dynamics appear to be influenced markedly by fermentation temperature. Distinct biphasic microbial growth was observed with preliminary 2‐day incubation at 15°C, conducted before main fermentation at −1°C. Leuconostoc citreum , as well as Leuconostoc gasicomitatum , predominated during the first growth phase, whereas Weissella koreensis predominated during the second phase. By way of contrast, with preliminary 4‐day incubation at 10°C, only W. koreensis grew rapidly from the beginning of the process. Therefore, our findings suggest that a short incubation at 15°C enhances the growth of the less psychrophilic Leuconostoc species, including Lc. citreum , thus delaying the growth of the predominant W. koreensis , which is a more adaptive species at −1°C.