title: Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation.
abstract: We developed a multiplex PCR assay for the detection of lactic acid bacteria (LAB) species, and used it to examine the LAB species involved in kimchi fermentation. The LAB profile during kimchi fermentation varied with pH and acidity. Leuconostoc mesenteroides was observed during early fermentation (pH 5.64-4.27 and acidity 0.48-0.89%), and Lactobacillus sakei become dominant later in fermentation (pH <or=4.15 and acidity >or=0.98%). The efficiency of the multiplex PCR ranged from 86.5% at day 0 (pH 6.17 and acidity 0.24%) to 100% at day 96 (pH 4.16 and acidity 1.14). This multiplex PCR assay will facilitate study of the microbial ecosystem of kimchi and its impact on kimchi fermentation.
authors.affiliation: Research Institute of Agriculture and Life Science, Gyeongsang National University, Chinju 660-701, Republic of Korea.
authors.forename: Kye Man
authors.initials: KM
authors.lastname: Cho
authors.forename: Renukaradhya K
authors.initials: RK
authors.lastname: Math
authors.forename: Shah Md Asraful
authors.initials: SM
authors.lastname: Islam
authors.forename: Woo Jin
authors.initials: WJ
authors.lastname: Lim
authors.forename: Su Young
authors.initials: SY
authors.lastname: Hong
authors.forename: Jong Min
authors.initials: JM
authors.lastname: Kim
authors.forename: Myoung Geun
authors.initials: MG
authors.lastname: Yun
authors.forename: Ji Joong
authors.initials: JJ
authors.lastname: Cho
authors.forename: Han Dae
authors.initials: HD
authors.lastname: Yun
mesh_terms: D005285:Fermentation / Q000502:physiology*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007723:Korea; D007778:Lactobacillus / Q000235:genetics* / Q000302:isolation & purification*; D016133:Polymerase Chain Reaction; D014675:Vegetables / Q000382:microbiology*