Students of the prestigious Oxford University’s Hallyu Academy, a liberal arts course, make tomato kimchi during a kimchi-themed class at a Korean restaurant in Oxford, England, on the morning of April. 27 (local time). (Yonhap)
SEOUL, Oct. 17 (Korea Bizwire) — South Korean scientists have discovered that bacteriophages — viruses traditionally regarded as a major cause of fermentation failure — may in fact play a beneficial role in sustaining microbial balance in kimchi and other fermented foods.
The World Institute of Kimchi said Thursday that its research team, led by Dr. Won Tae-woong, found that bacteriophages can act as “microbial allies” within complex fermentation systems, supporting the survival of key lactic acid bacteria essential for kimchi’s flavor and stability.
Bacteriophages infect bacteria and were long seen as harmful agents that disrupt the growth of starter cultures, leading to spoilage or fermentation delays. However, the study revealed that in natural, open fermentation environments such as kimchi, these viruses can help maintain microbial diversity and ecological stability by selectively infecting certain bacterial populations.
The researchers also found evidence that bacteriophages may strengthen the resilience of lactic acid bacteria under harsh fermentation conditions, effectively enhancing their survival rate.
“In the dairy industry, bacteriophages have been viewed solely as obstacles to fermentation due to productivity loss,” Dr. Won said. “But in non-sterile, open fermentation systems like kimchi, they appear to play a crucial role in maintaining ecological balance and improving overall quality.”
The findings mark a new step in understanding the intricate microbial ecosystem behind Korea’s most iconic fermented food. The study was published in the international journal LWT–Food Science and Technology (Impact Factor 6.6).
Lina Jang (linajang@koreabizwire.com)
