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.
Korea Research Institute of Bioscience and Biotechnology, P.O. Box 115, Yusong, Daejeon 305-600, Korea.
Jung-Sook
JS
Lee
Gun-Young
GY
Heo
Jun Won
JW
Lee
Yun-Jung
YJ
Oh
Jeong A
JA
Park
Yong-Ha
YH
Park
Yu-Ryang
YR
Pyun
Jong Seog
JS
Ahn
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