Table 2. Identification of yeasts isolated from over-ripened kimchi prepared with different kinds of salted and fermented seafoods using 26S rRNA gene sequence analysis

Source	Yeast	26S rRNA sequencing
		Related strain in NCBI	Accession No.	Similarity (%)
Over-ripened kimchi prepared with sun-dried salt	CMY03	Saccharomyces cerevisiae SFM33	MG017574	97.0
Over-ripened kimchi prepared with ‘Kanari-aekjeot’	KMY16	Zygosaccharomyces mellis ML534	KC692235	99.0
	KMY17	Pichia fermentans NM816	MH704184	96.8
Over-ripened kimchi prepared with ‘Myeolchi-aekjeot’	MMY27	Saccharomyces cerevisiae NQ4-3	GU565198	98.3
	MMY28	Pichia membranefaeciens IFO 10215	AB019215	99.2
	MMY29	Candida versatilis OH3G1	AB196212	100.0
Over-ripened kimchi prepared with ‘Saeu-jeot’	SMY36	Debaryomyces hansenii WC13	AB436429	98.0
	SMY37	Pichia membranefaeciens NRRL Y-2026	EF550227	99.9