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Bacterial diversity of baechu-kimchi with seafood based on culture-independent investigations

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Abstract

Baechu-kimchi is a traditional Korean dish of fermented vegetables, in which kimchi cabbage is the major ingredient. Seafood is added to baechu-kimchi in coastal areas, giving this dish regional diversity. However, little is known about how the addition of seafood affects the bacterial diversity of kimchi. Therefore, in this study, the bacterial diversity of five varieties of baechu-kimchi with seafood and one variety of baechu-kimchi without seafood was analyzed using culture-independent techniques. In 81.7% of all kimchi analyzed, the predominant species were members of the phylum Firmicutes and the lactic acid bacteria, Latilactobacillus sakei, Leuconostoc mesenteroides, Pediococcus inopinatus, and Weissella koreensis. These organisms were similar to those identified in baechu-kimchi without the addition of seafood, which was used as a control group, and bacterial community of previously reported kimchi. Therefore, the results of this study confirmed that the addition of seafood did not significantly affect the bacterial community in baechu-kimchi.

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Acknowledgements

This work was carried out with the support of the “Cooperative Research Program for Agriculture Science & Technology Development (Project No. PJ01662001)”, the Rural Development Administration, and grants from the World Institute of Kimchi (KE2301-2) funded by the Ministry of Science and ICT, Republic of Korea. We thank Edanz (https://www.edanz.com/ac) for editing a draft of this manuscript.

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Rural Development Administration,PJ01662001, Do-Won Jeong, World Institute of Kimchi, KE2301-2, Junghyun Park

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Correspondence to Sung Wook Hong or Do-Won Jeong.

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Park, J., Heo, S., Lee, G. et al. Bacterial diversity of baechu-kimchi with seafood based on culture-independent investigations. Food Sci Biotechnol 33, 1661–1670 (2024). https://doi.org/10.1007/s10068-023-01471-2

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