Analysis of kimchi microflora using denaturing gradient gel electrophoresis

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Title
Analysis of kimchi microflora using denaturing gradient gel electrophoresis
Author(s)
Jung-Sook Lee; Gun Young Heo; Jun-Won Lee; Yun Jung Oh; Jeong A Park; Yong Ha Park; Y R Pyun; Jong Seog Ahn
Bibliographic Citation
International Journal of Food Microbiology, vol. 102, no. 2, pp. 143-150
Publication Year
2005
Abstract
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.
Keyword
16S rDNADenaturing gradient gel electrophoresisKimchi microfloraLactic acid bacteria
ISSN
0168-1605
Publisher
Elsevier
DOI
http://dx.doi.org/10.1016/j.ijfoodmicro.2004.12.010
Type
Article
Appears in Collections:
Jeonbuk Branch Institute > Biological Resource Center > 1. Journal Articles
Ochang Branch Institute > Anticancer Agent Research Center > 1. Journal Articles
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