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KMID : 0364820090450010026
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Korean Journal of Microbiology
2009 Volume.45 No. 1 p.26 ~ p.31
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Analysis of Prokaryote Communities in Korean Traditional Fermented Food, Jeotgal,Using Culture-Dependent Method and Isolation of a Novel Strain
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Kim Min-Su
Park Eun-Jin
Jung Mi-Ja
Roh Seong-Woon
Bae JIn-Woo
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Abstract
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This study was aimed at the analysis of prokaryote communities in Korean traditional fermented food, jeotgal, and isolation of a novel strain from jeotgal by using culture-dependent and molecular biological approaches. Seventeen kinds of jeotgal were selected on the basis of its origins and sources. The samples were inoculated on 12 kinds of media. 308 isolates were selected randomly by morphological features, and its 16S rRNA gene sequences was amplified by PCR technique with bacteria and archaea specific primers (8F, 21F, and 1492R). The 16S rRNA gene sequences were compared with those in EzTaxon and GenBank databases. DNA-DNA hybridization was performed to identify a novel strain. As a result, the majority of the isolates were lactic acid bacteria (Leuconostoc, Weisella, Lactococcus, Lactobacillus, Carnobacterium, Marinilactibacillus), Bacillus, Pseudomonas, Micrococcus, Brevibacterium, Microbacterium and Kocuria in 17 kinds of jeotgal. The strains belonging to Salinicoccus, Halomonas, Cobetia, Lentibacillus, Paracoccus, and Psychrobacter were isolated as minor ones. Fourteen novel species were identified based on phylogenetic analysis.
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KEYWORD
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culture-dependent, fermented seafood, isolation, jeotgal, microbial community
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