Analysis of kimchi microflora using denaturing gradient gel electrophoresis

Cited 178 time in scopus
Metadata Downloads

Full metadata record

DC FieldValueLanguage
dc.contributor.authorJung-Sook Lee-
dc.contributor.authorGun Young Heo-
dc.contributor.authorJun-Won Lee-
dc.contributor.authorYun Jung Oh-
dc.contributor.authorJeong A Park-
dc.contributor.authorYong Ha Park-
dc.contributor.authorY R Pyun-
dc.contributor.authorJong Seog Ahn-
dc.date.accessioned2017-04-19T09:03:03Z-
dc.date.available2017-04-19T09:03:03Z-
dc.date.issued2005-
dc.identifier.issn01681605-
dc.identifier.uri10.1016/j.ijfoodmicro.2004.12.010ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/7010-
dc.description.abstractA 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.-
dc.publisherElsevier-
dc.titleAnalysis of kimchi microflora using denaturing gradient gel electrophoresis-
dc.title.alternativeAnalysis of kimchi microflora using denaturing gradient gel electrophoresis-
dc.typeArticle-
dc.citation.titleInternational Journal of Food Microbiology-
dc.citation.number2-
dc.citation.endPage150-
dc.citation.startPage143-
dc.citation.volume102-
dc.contributor.affiliatedAuthorJung-Sook Lee-
dc.contributor.affiliatedAuthorJong Seog Ahn-
dc.contributor.alternativeName이정숙-
dc.contributor.alternativeName허건영-
dc.contributor.alternativeName이준원-
dc.contributor.alternativeName오윤정-
dc.contributor.alternativeName박정아-
dc.contributor.alternativeName박용하-
dc.contributor.alternativeName변유량-
dc.contributor.alternativeName안종석-
dc.identifier.bibliographicCitationInternational Journal of Food Microbiology, vol. 102, no. 2, pp. 143-150-
dc.identifier.doi10.1016/j.ijfoodmicro.2004.12.010-
dc.subject.keyword16S rDNA-
dc.subject.keywordDenaturing gradient gel electrophoresis-
dc.subject.keywordKimchi microflora-
dc.subject.keywordLactic acid bacteria-
dc.subject.local16S rDNA-
dc.subject.localDenaturing gradient gel electrophoresis-
dc.subject.localKimchi microflora-
dc.subject.localLactic acid bacteria-
dc.description.journalClassY-
Appears in Collections:
Jeonbuk Branch Institute > Biological Resource Center > 1. Journal Articles
Ochang Branch Institute > Anticancer Agent Research Center > 1. Journal Articles
Files in This Item:
  • There are no files associated with this item.


Items in OpenAccess@KRIBB are protected by copyright, with all rights reserved, unless otherwise indicated.