A novel NADH fluorescence‐based method for identifying and monitoring lactic acid bacteria growths in kimchi

Abstract

NADH‐based fluorescence method was developed to enumerate and differentiate lactic acid bacteria (LAB). Our results indicate that the devised NADH fluorescence method can be used to determine the progress of kimchi fermentation and LAB growths during kimchi storage.

Characterization of the Psychrotrophic Lactic Acid Bacterium Leuconostoc gelidum subsp. aenigmaticum LS4 Isolated from Kimchi Based on Comparative Analyses of Its Genomic and Phenotypic Properties

“…sakei and W. koreensis are frequently detected and isolated from kimchi using a routine isolation method for mesophiles because both can grow well Psychrotrophic LAB Lb. sakei and W. koreensis are frequently detected and isolated from kimchi using a routine isolation method for mesophiles because both can grow well at 0 or 30 • C [10,11]. However, L. gelidum or L. inhae can barely grow at 30 • C [14,27].…”

“…Active LAB populations responsible for kimchi fermentation are of the genera Lactobacillus, Leuconostoc, or Weissella as determined by culture-independent and culturedependent methods [8]. Thus far, LAB strains that grow well at 30 • C have been isolated, such as Leuconostoc mesenteroides, Leuconostoc citreum, Leuconostoc kimchii, Lactobacillus plantarum, Lactobacillus sakei, Weissella confusa, Weissella cibaria, and Weissella koreensis [3,[9][10][11]. On the other hand, psychrotrophic LAB, which barely grow at 30 • C, have Foods 2021, 10, 1899 2 of 18 also been frequently identified in kimchi using culture-independent methods [8,12,13]; however, these LAB can rarely be isolated using routine mesophilic enumeration methods.…”