Identification of undesirable white-colony-forming yeasts appeared on the surface of Japanese kimchi.

Abstract

To identify yeasts involved in white-colony formation on Japanese commercial kimchi products, three types of kimchi were prepared and fermented at four different temperatures. At 4°C, yeast colonies did not appear until 35days, while more rapid white-colony formation occurred at higher temperatures (10, 15, and 25°C). Combination of PCR-DGGE and direct isolation of yeasts from white colonies revealed that Kazachstania exigua and K. pseudohumilis were responsible for the white-colony formation. Inoculation of the isolated Kazachstania strains into fresh kimchi successfully reproduced white-colony formation at 15°C but not at 4°C. Growth experiments in liquid medium revealed that Kazachstania spp. grew fast at 15°C even in the presence of acidulants, which are commonly added to Japanese kimchi products for prevention of yeast growth. These results suggest that white-colony formation on Japanese kimchi is caused by the genus Kazachstania, and that one of important factors determining white-colony formation is its fermentation temperature.