Effect of Bacteriophages on Viability and Growth of Co-cultivated and in Kimchi Fermentation.

This study aimed to understand the survival and growth patterns of bacteriophage-sensitive and strains involved in kimchi fermentation. Dongchimi kimchi was prepared, and and were co-cultivated in the dongchimi broth. KCTC 3807 growth was accompanied by rapid lysis with an increase in the bacteriophage quantity. KCCM 12030 followed the same pattern. The bacteriophage-insensitive strains KCTC 3499 and KCCM 11325 survived longer under low pH as their growth was not accompanied by bacteriophages. The bacteriophage lysate of . KCTC 3807 accelerated and promoted the growth of . Overall, our results show that bacteriophages might affect the viability and population dynamics of lactic acid bacteria during kimchi fermentation.