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 degrees C or 20 degrees 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.
Publication types
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Research Support, Non-U.S. Gov't
MeSH terms
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Brassica / microbiology*
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DNA, Bacterial / chemistry
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DNA, Bacterial / genetics
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DNA, Ribosomal / chemistry
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DNA, Ribosomal / genetics
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Electrophoresis, Agar Gel / methods*
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Fermentation
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Food Microbiology
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Humans
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Lactobacillaceae / genetics
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Lactobacillaceae / isolation & purification*
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Lactobacillus / genetics
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Lactobacillus / isolation & purification
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Leuconostoc / genetics
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Leuconostoc / isolation & purification
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Molecular Sequence Data
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Polymerase Chain Reaction / methods
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Sequence Analysis, DNA
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Species Specificity
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Streptococcaceae / genetics
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Streptococcaceae / isolation & purification*
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Temperature
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Time Factors
Substances
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DNA, Bacterial
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DNA, Ribosomal