Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis = DGGE를 이용한 김치 발효 과정 중의 효모와 고세균 군집 변화 모니터링

Cited 101 time in scopus
Metadata Downloads
Title
Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis = DGGE를 이용한 김치 발효 과정 중의 효모와 고세균 군집 변화 모니터링
Author(s)
Ho Won Chang; Kyoung-Ho Kim; Young Do Nam; SeongWoon Roh; Min-Soo Kim; C O Jeon; Hee-Mock Oh; Jin-Woo Bae
Bibliographic Citation
International Journal of Food Microbiology, vol. 126, no. 1, pp. 159-166
Publication Year
2008
Abstract
Kimchi is a traditional Korean food that is fermented from vegetables such as Chinese cabbage and radish. Many bacteria are involved in kimchi fermentation and lactic acid bacteria are known to perform significant roles. Although kimchi fermentation presents a range of environmental conditions that could support many different archaea and yeasts, their molecular diversity within this process has not been studied. Here, we use PCR-denaturing gradient gel electrophoresis (DGGE) targeting the 16S and 26S rRNA genes, to characterize bacterial, archaeal and yeast dynamics during various types of kimchi fermentation. The DGGE analysis of archaea expressed a change of DGGE banding patterns during kimchi fermentation, however, no significant change was observed in the yeast DGGE banding patterns during kimchi fermentation. No significant difference was indicated in the archaeal DGGE profile among different types of kimchi. In the case of yeasts, the clusters linked to the manufacturing corporation. Haloarchaea such as Halococcus spp., Natronococcus spp., Natrialba spp. and Haloterrigena spp., were detected as the predominant archaea and Lodderomyces spp., Trichosporon spp., Candida spp., Saccharomyces spp., Pichia spp., Sporisorium spp. and Kluyveromyces spp. were the most common yeasts.
Keyword
ArchaeaDGGEKimchiYeast
ISSN
0168-1605
Publisher
Elsevier
DOI
http://dx.doi.org/10.1016/j.ijfoodmicro.2008.05.013
Type
Article
Appears in Collections:
Synthetic Biology and Bioengineering Research Institute > Cell Factory 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.