Effects of storage temperature on the diversity of white colony-forming yeast and correlations between bacterial and yeast communities in salted kimchi cabbage
Open accessAbstract
In this study, we investigated the impact of different temperatures (10 °C, 4 °C, and - 1 °C) on salted kimchi cabbage. The diversity of white colony forming yeast (WCFY) on kimchi cabbage was assessed. The culture-dependent method revealed Candida as the predominant yeast, whereas the culture-independent method showed variations in the WCFY community based on storage temperatures. Meanwhile, the bacterial communities of salted kimchi cabbage were analyzed at different temperatures, with Latilactobacillus being the most abundant after WCFY observation. Other major LAB involved in kimchi fermentation were also observed at all temperatures. Additionally, the yeast communities revealed that Kazachstania, Candida, and Mrakia showed the highest relative abundance at 10 °C, 4 °C, and - 1 °C, respectively, as the storage period increased. Furthermore, correlation analysis showed that Candida had significant negative correlations between Levilactobacillus, Lactiplantibacillus, and Latilactobacillus. These findings suggest that the microbial community at different storage temperatures can affect the quality and safety of kimchi cabbage.Supplementary information The online version contains supplementary material available at 10.1007/s10068-024-01739-1.
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Salted kimchi cabbage, the primary raw material of kimchi, is produced by adding cabbage with 2% (w/v) NaCl and harbors diverse microorganisms, including LAB.
“Salted kimchi cabbage, the primary raw material of kimchi, is produced by adding cabbage with 2% (w/v) NaCl; it harbors diverse microorganisms, including LAB [35].”
From Comparative Genomics-Based Evaluation of <i>Lacticaseibacillus rhamnosus</i> KFOM 0134 as a Probiotic against <i>Staphylococcus aureus</i> (2026) · cites this paper as [35]
The Introduction identifies salted kimchi cabbage as a main ingredient of kimchi, and the physicochemical measurements report LAB and yeast in the salted cabbage. The preparation section describes purchased cabbage with 2% NaCl, but does not specify that the concentration was w/v or describe its production by adding salt to cabbage. (LLM, conf=0.87)
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Sorted by citations
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Self-citation
- Authors
- Bae, C.-I., Gwak, Y.-S., Eom, S.-J., Lee, S., & Kim, M.-J.
- Affiliations
- Kyung Hee University (KR)
- Corresponding author
- Kim, Mi-Ju
- Venue
- Food Science and Biotechnology
- Published
- 2024-11-01
- Volume
- 34
- Issue
- 4
- Pages
- 1001-1014
- ISSN
- 1226-7708 (ISSN-L)
- 2092-6456
- PMC
- PMC11833002
- OpenAlex
- W4403930091
- Cited by
- 4
- References
- 34
- Citations by year
- 2026: 3 · 2025: 1
- FWCI
- 0.86
- Type
- journal article
- Language
- en
- Open access
- green
- doi.org
- Licence
- Locations
- Food Science and Biotechnology (publishedVersion)
- SSRN Electronic Journal (acceptedVersion)
- PubMed Central (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Research Foundation
- National Research Foundation of Korea
- Ministry of Science and ICT, South Korea
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- storage temperature, Candida, Kazachstania, lactic acid bacteria, kimchi fermentation
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