Metagenomic analysis for identifying Kimchi sp. during the industrial-scale batch fermentation

Metagenome analysis was used to monitor changes in microbial population during the industrial-scale batch fermentation period (0, 15 days and 2 years). Genomic DNA was extracted from Bachu-Kimchi samples and was sequenced using GS Junior Titanium system, which yielded a total 6886, 6271, and 6621 reads from 0, 15 days and 2 years samples, respectively. Phylogenetic analysis based on 16S rRNA sequences showed clearly that microbial population was changed depending on the fermentation process (initial, rancid, and over-ripening stage). Wessella sp. and Leuconostoc sp. became the predominant group in microbial community at the optimum-rancid stage (15 days), but as the fermentation progressed more, the abundance of Lactobacillus sp. and Bacillus sp. increased (2 years). Moreover, the specific kimchi microbes in the industrial-scale fermentation process were isolated: Leuconostoc mesenteroides, Lactobacillus sakei, Lactobacillus plantarum, and Weissella koreensis.