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 degrees C or 20 degrees 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.
Lee
Jung-Sook
JS
Korea Research Institute of Bioscience and Biotechnology, P.O. Box 115, Yusong, Daejeon 305-600, Korea.
Heo
Gun-Young
GY
Lee
Jun Won
JW
Oh
Yun-Jung
YJ
Park
Jeong A
JA
Park
Yong-Ha
YH
Pyun
Yu-Ryang
YR
Ahn
Jong Seog
JS
D001937:Brassica / Q000382:microbiology*; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D004587:Electrophoresis, Agar Gel / Q000379:methods*; D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D007777:Lactobacillaceae / Q000235:genetics / Q000302:isolation & purification*; D007778:Lactobacillus / Q000235:genetics / Q000302:isolation & purification; D007934:Leuconostoc / Q000235:genetics / Q000302:isolation & purification; D008969:Molecular Sequence Data; D016133:Polymerase Chain Reaction / Q000379:methods; D017422:Sequence Analysis, DNA; D013045:Species Specificity; D013289:Streptococcaceae / Q000235:genetics / Q000302:isolation & purification*; D013696:Temperature; D013997:Time Factors
D004269:DNA, Bacterial; D004275:DNA, Ribosomal