Bacterial community of kimchi added with seafood based on culture-dependent investigations.

Previously, microbial communities of five commercial kimchi added with seafood and one kimchi without seafood were analyzed using a culture-independent (CI) method. In the current study, microbial communities of the same samples were analyzed using a culture-dependent (CD) method with two media: tryptic soy agar (TSA) and Lactobacilli de Man, Rogosa and Sharpe (MRS) agar. MRS agar showed a higher proportion of lactic acid bacteria, while TSA showed a higher proportion of species. became dominant over time except in kimchi added with (HBK, ). In the case of HBK, was dominant. The low pH of HBK was confirmed by cell size and heat treatment under pH 4-7 conditions that could be present in the form of spores. With the CD method, only , . and were detected. With the CI method, only was detected. A notable finding was that . was more abundant than with the CD method, whereas it was similar or lower with the CI method. This discrepancy was confirmed to be due to different rates of DNA recovered from the two strains. This shows that the assay method may influence the detection of these two strains.