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KMID : 0545120180280071112
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Journal of Microbiology and Biotechnology
2018 Volume.28 No. 7 p.1112 ~ p.1121
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Identification of lactic acid bacteria in galchi- and myeolchi-jeotgalby 16S rRNA sequencing, MALDI TOF mass spectrometry, and PCR-DGGE
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Lee Yoon-Ju
Cho Young-Jae
Kim Ei-Seul
Kim Hyun-Joong
Kim Hae-Yeong
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Abstract
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Jeotgal is Korean traditional fermented seafood with a high concentration of salt. In this study, we isolatedlactic acid bacteria (LAB)from galchi (Trichiuruslepturus, hairtail) and myeolchi (Engraulis japonicas, anchovy) jeotgal on MRS agar and MRS agar containing 5% NaCl (MRS agar+5% NaCl), followed by identification using 16S rRNA sequencing and matrix-assisted laser desorption ionization time of flight mass spectrometry (MALDI TOF-MS) asculture-dependent methods. We also performedpolymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE)to identify bacterial communities as a culture-independent method. Five samples of galchi-jeotgal and seven samples of myeolchi-jeotgal were collected from different regions in Korea. Total of 327 and 395 colonies were isolatedfrom galchi- and myeolchi-jeotgal samples, respectively. 16S rRNA sequencing and MALDI TOF-MS revealed that the genus Pediococcus was predominant on MRS agar and Tetragenococcushalophilus on MRS agar+5% NaCl. PCR-DGGE revealed that T. halophilus, T. muriaticus, and Lactobacillus sakei were predominant in both types of jeotgal. T. halophiluswas detected in all samples. Even though same species were identified by both culture-dependent and -independent methods, many species identified by culture-dependent methods were not in the bacterial list identified by culture-independent methods.Distribution of bacteria in galchi-jeotgal was more diverse thanin myeolchi-jeotgal.The diverse LAB in galchi- and myeolchi-jeotgalscan be further studied as candidates for starter culturesto produce fermented foods.
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KEYWORD
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Lactic acid bacteria, galchi-jeotgal, myeolchi-jeotgal, 16S rRNA sequencing, MALDI TOF-MS, PCR-DGGE
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