Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation.
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.
Cho
Kye Man
KM
Research Institute of Agriculture and Life Science, Gyeongsang National University, Chinju 660-701, Republic of Korea.
Math
Renukaradhya K
RK
Islam
Shah Md Asraful
SM
Lim
Woo Jin
WJ
Hong
Su Young
SY
Kim
Jong Min
JM
Yun
Myoung Geun
MG
Cho
Ji Joong
JJ
Yun
Han Dae
HD
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*