Analysis of kimchi microflora using denaturing gradient gel electrophoresis

Int J Food Microbiol. 2005 Jul 15;102(2):143-50. doi: 10.1016/j.ijfoodmicro.2004.12.010.

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

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Brassica / microbiology*
  • DNA, Bacterial / chemistry
  • DNA, Bacterial / genetics
  • DNA, Ribosomal / chemistry
  • DNA, Ribosomal / genetics
  • Electrophoresis, Agar Gel / methods*
  • Fermentation
  • Food Microbiology
  • Humans
  • Lactobacillaceae / genetics
  • Lactobacillaceae / isolation & purification*
  • Lactobacillus / genetics
  • Lactobacillus / isolation & purification
  • Leuconostoc / genetics
  • Leuconostoc / isolation & purification
  • Molecular Sequence Data
  • Polymerase Chain Reaction / methods
  • Sequence Analysis, DNA
  • Species Specificity
  • Streptococcaceae / genetics
  • Streptococcaceae / isolation & purification*
  • Temperature
  • Time Factors

Substances

  • DNA, Bacterial
  • DNA, Ribosomal