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Microbiology and Biotechnology Letters

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Microbiol. Biotechnol. Lett. 1992; 20(2): 219-224

젖산균이 물김치에서 분리한 효모의 생육에 미치는 영향

Effect of Lactic Acid Bacteria on the Growth of Yeast from Mul-kimchi

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The changes of yeast population were investigated in Mul-kimchi containing 3% salt, fermented at $15^{circ}C$. The total viable count increased to the maximum at the optimum ripening period and then decreased rapidly. Among twenty-nine strains isolated at the optimum ripening period, the yeasts of genus Saccharomyces were predominant. The growth of five strains, Saccharomyces saitoanus Y17, Saccharomyces capensis Y29, Saccharomyces chevalieri Y13, Kluyveromyces fragilis Y2, Torulopsis candida Y9, was measured in mixed culture with each selected lactic strains, hctobaczllus plantarum Lp2, Pedzococcus pentosaceus PI, Leuconostoc mesenteroides Lu5. The results indicated that all the yeasts tested were inhibited significantly by lactic strains, however the sensitivity of yeast strains varied greatly.

Keywords: Mul-kimchi, yeast, lactic acid bacteria

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