This review summarizes the studies on a wide variety of yeast found in kimchi and the effects of yeast on kimchi fermentation, and discusses the direction for further research. Yeast belongs to the genera Trichosporon, Saccharomyces, Sporisorium, Pichia, Lodderomyces, Kluyveromyces, Candida, Debaryomyces, Geotrichum, Kazachstania, Brassica, Yarrowia, Hanseniaspora, Brettanomyces, Citeromyces, Rhodotorula, and Torulopsis have been identified using culturedependent methods and metagenomics analysis. The application of yeast as a starter into kimchi has resulted in an extension of shelf life and improvement of sensory characteristics due to a decrease in the amount of lactic acid. On the other hand, some yeast cause kimchi spoilage, which typically appears as an off-odor, texture-softening, and white-colony or white-film formation on the surface of kimchi. In contrast to lactic acid bacteria, there are limited reports on yeast isolated from kimchi. In addition, it is unclear how yeast affects the fermentation of kimchi and the mechanism by which white colony forming yeast predominate in the later stage of kimchi fermentation. Therefore, more research will be needed to solve these issues.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
 III. 결과 및 고찰
  1. 김치로부터 분리된 효모의 종류
  2. 김치 starter로의 이용
 IV. 요약 및 결론
 References

• 강성은(전남대학교 식품영양학과/세계김치연구소 미생물기능성연구단) | Seong Eun Kang (Department of Food and Nutrition, Chonnam National University/Microbiology and Functionality Research Group, World Institute of Kimchi)
• 김미주(세계김치연구소 미생물기능성연구단) | Mi Ju Kim (Microbiology and Functionality Research Group, World Institute of Kimchi)
• 김태운(세계김치연구소 미생물기능성연구단) | Tae Woon Kim (Microbiology and Functionality Research Group, World Institute of Kimchi) Corresponding author