Abstract:

In order to explore the microflora of kimchi during the production process, the predominant microorganisms were
isolated and identified. The results showed that during the pickling process of kimchi, the dominant lactic acid bacteria were
Lactobacillus brevis and Lactobacillus plantarum; the dominant yeasts were Candida parapsilosis and Candida valida.
The dominant lactic acid bacteria in kimchi during fermentation were Lactobacillus plantarum, Lactobacillus curvatus,
Lactobacillus brevis and Lactobacillus mesenteroides subsp. mesenteroides; the dominant yeasts during fermentation were
Candida parapsilosis, Candida valida, and Saccharomyces cerevisiae.

Key words: kimchi, dominant microorganisms, isolation and identification