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KMID : 0545120020120040635
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Journal of Microbiology and Biotechnology
2002 Volume.12 No. 4 p.635 ~ p.642
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Identification and Distribution of Predominant Lactic Acid Bacteria in Kimchi, a Korean Traditional Fermented Food
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KIM, TAE-WOON
LEE, JI-YEON/JUNG, SANG-HOON/KIM, YOUNG-MOK/JO, JAE-SUN/CHUNG, DAE-KYUN/LEE, HYONG-JOO
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Abstract
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To effectively investigate the identification and distribution of the lactic acid bacteria in Kimchi, polyphasic methods, including a PCR, SDS-PAGE of the whole-cell proteins, and 16S rRNA gene sequence analysis, were used. In various types of Kimchi fermented at 20℃, the isolate KHU-31 was found to be the predominant lactic acid bacteria. This isolate was identified as Lactobacillus sake KHU-31, based on SDS-PAGE of the whole-cell proteins and a 16S rRNA gene sequence analysis, which provided accurate and specific results. Accordingly, the approach used in the current study demonstrated that Lactobacillus sake KHU-31, together with Leuconostoc mesenteroides, were the most predominant lactic acid bacteria in all types of Kimchi in the middle stage of fermentation at 20℃.
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KEYWORD
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