Effects of storage temperature on the diversity of white colony-forming yeast and correlations between bacterial and yeast communities in salted kimchi cabbage

Abstract

In this study, we investigated the impact of different temperatures (10 °C, 4 °C, and − 1 °C) on salted kimchi cabbage. The diversity of white colony forming yeast (WCFY) on kimchi cabbage was assessed. The culture-dependent method revealed Candida as the predominant yeast, whereas the culture-independent method showed variations in the WCFY community based on storage temperatures. Meanwhile, the bacterial communities of salted kimchi cabbage were analyzed at different temperatures, with Latilactobacillus being the most abundant after WCFY observation. Other major LAB involved in kimchi fermentation were also observed at all temperatures. Additionally, the yeast communities revealed that Kazachstania, Candida, and Mrakia showed the highest relative abundance at 10 °C, 4 °C, and − 1 °C, respectively, as the storage period increased. Furthermore, correlation analysis showed that Candida had significant negative correlations between Levilactobacillus, Lactiplantibacillus, and Latilactobacillus. These findings suggest that the microbial community at different storage temperatures can affect the quality and safety of kimchi cabbage.