Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates

In this study, the bacterial community of galchi-baechu kimchi was determined using culture-based and culture-independent techniques (next generation sequencing:NGS), and showed discrepancies between results. and were the dominant species according to the NGS results, while species and were dominant in the culture-dependent analysis. To identify safe starter candidates, sixty-five strains isolated from galchi-baechu kimchi using culture-dependent methods were evaluated for their antibiotic resistance, presence of toxin genes, and hemolytic activity. Strains were then assessed for salt tolerance and protease and lipase activity. As a result, four strains- GN5_10, GN5_19, GN5_25, and GT8-were selected as safe starter candidates for use in fermented foods.