Garlic is a source of major lactic acid bacteria for early-stage fermentation of cabbage-kimchi

Abstract

The major lactic acid bacteria (LAB) strains in cabbage-kimchi and their origins were investigated by single component omission analysis. Cabbage-kimchi samples were prepared by omitting each of the ingredients (garlic, ginger, chive, red pepper, and fish sauce), and microbial dynamics were monitored during fermentation. Fingerprinting analysis, using polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE), and sequencing of the PCR products, revealed that Leuconostoc citreum, Weissella cibaria, W. confusa, and Lactococcus lactis were the predominant species present in kimchi after 3 days of fermentation. Of these, Leuconostoc sp. and Weissella sp. were mainly derived from garlic. Similar analyses confirmed the presence of Leuconostoc spp., Weissella sp., and Lactobacillus sp. in various garlic products (mainly peeled garlic). These results demonstrate that garlic is an important constituent among raw ingredients since it provides LAB for the early stages of cabbage-kimchi fermentation.