It is clear from the results presented in this study
that the major players in mature kimchi are W.
koreensis, Lb. sakei and Leuconostoc spp. in the
samples tested. Our data differ from the previous
studies based on culture-dependent methods. Mheen
and Kwon (1984) examined the microbial community
of laboratory-made kimchi using tryptone–glucose–
yeast extract agar and an identification scheme based
on acid production and cell morphology, and found
that Lc. mesenteroides and Lb. plantarum were the
predominant species, though Lb. brevis, Pediococcus
sp. and E. faecalis were also found. Using MRS and a
medium made from kimchi extract for isolation, and
conventional phenotypic tests for identification, Lim
et al. (1989) found that Lb. plantarum, Lb. fructivorans
and Lc. mesenteroides were the most abundant
species. Similarly, Shin et al. (1996) examined
commercially produced kimchi using plate counting
agar and API identification systems, and reported that
Lb. brevis, Lb. plantarum and Lb. acidophilus were
the most frequent isolates, followed by Lc. mesenteroides
and Pediococcus pentosaceus. In contrast we
did not find many clones of Lb. plantarum and Lc.
mesenteroides in our clone libraries.