Analysis of kimchi microflora using denaturing gradient gel electrophoresis

A polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique was used to determine the microfloral composition during the fermentation of kimchi, a traditional Korean fermented vegetable food. The kimchi was fermented at 10 °C or 20 °C for 30 or 20 days, respectively. DGG...

Full description

Saved in:

Bibliographic Details
Published in:	International journal of food microbiology Vol. 102; no. 2; pp. 143 - 150
Main Authors:	Lee, Jung-Sook, Heo, Gun-Young, Lee, Jun Won, Oh, Yun-Jung, Park, Jeong A, Park, Yong-Ha, Pyun, Yu-Ryang, Ahn, Jong Seog
Format:	Journal Article
Language:	English
Published:	Amsterdam Elsevier B.V 15-07-2005 Elsevier
Subjects:	16S rDNA Biological and medical sciences Brassica - microbiology Denaturing gradient gel electrophoresis DNA fingerprinting DNA, Bacterial - chemistry DNA, Bacterial - genetics DNA, Ribosomal - chemistry DNA, Ribosomal - genetics Electrophoresis, Agar Gel - methods Fermentation Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Humans isolation kimchi Kimchi microflora Lactic acid bacteria Lactobacillaceae - genetics Lactobacillaceae - isolation & purification Lactobacillus - genetics Lactobacillus - isolation & purification Leuconostoc - genetics Leuconostoc - isolation & purification microorganisms Molecular Sequence Data polymerase chain reaction Polymerase Chain Reaction - methods ribosomal DNA sequence analysis Sequence Analysis, DNA Species Specificity starter cultures Streptococcaceae - genetics Streptococcaceae - isolation & purification Temperature Time Factors traditional foods South Korea Denaturing gradient gel electrophoresis Lactic acid bacteria 16S rDNA Kimchi microflora Microflora Gel electrophoresis
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	A polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique was used to determine the microfloral composition during the fermentation of kimchi, a traditional Korean fermented vegetable food. The kimchi was fermented at 10 °C or 20 °C for 30 or 20 days, respectively. DGGE of the partially amplified 16S rDNA was performed and the most intense bands sequenced. The application of this culture-independent molecular technique determined that the lactic acid bacteria Weissella confusa, Leuconostoc citreum, Lactobacillus sakei, and Lactobacillus curvatus were the main microorganisms responsible for kimchi fermentation.
Bibliography:	ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23
ISSN:	0168-1605 1879-3460
DOI:	10.1016/j.ijfoodmicro.2004.12.010