キムチ発酵の各段階を担う細菌は？

Fermented & Preserved Foods

Research suggests a broad pattern rather than one fixed lineup: Leuconostoc and Weissella are important early or under some salt conditions, while Latilactobacillus—especially L. sakei—can become more prominent later. Lactiplantibacillus plantarum may also increase, particularly at warmer fermentation temperatures. The exact bacteria at each stage depend on ingredients, salt, and temperature.

A study tracking kimchi fermentation identified Leuconostoc, Lactobacillus, and Weissella as key groups, but reported that their succession varied by species. Other studies found Leuconostoc mesenteroides associated with low-salt kimchi, Latilactobacillus sakei more abundant in some high-salt or purified-salt conditions, and increases in L. plantarum and L. sakei at 10–15 °C. So it is more accurate to describe likely patterns than to assign one universal bacterium to each stage.

What this answer does not cover

• This synthesis uses titles and abstracts, not a full-text systematic review.
• Bibliographic index coverage and metadata can be incomplete or delayed.
• Retraction and publication-status metadata can be incomplete across connected indexes.
• Paper quality and risk of bias were not independently assessed.
• The research does not establish one universal stage-by-stage sequence for every kimchi.
• Several studies changed conditions such as salt, temperature, or garlic, so their bacterial patterns are not directly interchangeable.
• This synthesis is based on the supplied study abstracts rather than full-text methods and results; species-level timing is therefore incomplete.
• The studies used different kimchi recipes, fermentation conditions, and sampling designs, which may explain some differences between findings.

Papers used (8)

1. Source Tracking and Succession of Kimchi Lactic Acid Bacteria during Fermentation — Journal of Food Science, 2015
2. Research advances on lactic acid bacteria from the traditional Kimchi in Korea — Shipin yu fajiao gongye, 2014
3. Effects of pretreated garlic on bacterial composition and metabolite profiles during kimchi fermentation — LWT, 2024
4. Temperature impact on microbial and metabolic profiles in kimchi fermentation. — Heliyon, 2024
5. Effects of salt type on the metabolites and microbial community in kimchi fermentation. — Heliyon, 2022
6. Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties — Heliyon, 2024
7. Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi — Fermentation, 2021
8. Effects of carbon dioxide on metabolite production and bacterial communities during kimchi fermentation — Bioscience, Biotechnology, and Biochemistry, 2018

Answer last checked 2026-10-13T08:08:05.938Z. Answerlog reads titles and abstracts, not full papers, and does not assess study quality or claim consensus.

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