Identification of microbial communities, with a focus on foodborne pathogens, during kimchi manufacturing process using culture-independent and -dependent analyses

摘要: Abstract Little is known about microbial communities associated with the kimchi manufacturing process. We investigated structure of communities, focusing on foodborne pathogens, such as Bacillus cereus, enterohemorrhagic Escherichia coli, Clostridium perfringens, Campylobacter jejuni, Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, and Yersinia enterocolitica, during process, including brining, washing, condiment stuffing phases, using culture-dependent culture-independent analyses. Foodborne pathogens were not identified in any test sample by analysis, whereas analysis targeting hypervariable regions V3 V4 16S rRNA gene detected traces general or potential Enterobacter Shigella Serratia Vibrio Aeromonas Acinetobacter Pseudomonas Enterococcus spp. However, process proceeded, community changed, replaced probiotics, lactic acid bacteria. Our results suggest that it may be worth utilizing to complement for microbiological quality control