Abstract:

This study was designed to explore the dynamic changes of yeasts during the spontaneous fermentation oftraditional Sichuan kimch. Five yeast strains from kimchi juice were isolated and identifiedby sequence analysis of the D1/D2region of 26S rDNA as 4 Kazachstaniaexi gua strains and 1 Pichia membranefaciens strain. The results indicated that theinitial quantities of both yeast species were 104－106 CFU/mL at the early fermentation stage. As the fermentation proceeded,the two yeast species showed a continuous decline in pickled bok choy and tended to increase initially and then decrease inpickled radish; however, Pichia membranefaciens was not detected in pickled Chinese cabbage, while Kazachstania exiguashowed an initial increase followed by an opposite trend. The quantities of both yeast species exhibited the fastest declinefrom day 3 until day 5, that is the main fermentation period, to reach undetectable levels. These observed changes may bedue to changes in the pH of fermentation substrates and pickle brine.

Key words: Sichuan kimchi, yeast, change