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KMID : 1007520080170040892
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Food Science and Biotechnology
2008 Volume.17 No. 4 p.892 ~ p.894
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Microbiological Analysis of Dongchimi, Korean Watery Radish Kimchi, at the Early and Mid-phase Fermentation
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Park Sun-Jung
Cha Seong-Kwan
Moon Gi-Seong
Chang Jin-Hee
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Abstract
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During dongchimi fermentation at 5 and 25℃, the pH lowered slowly and reached 4.03 at 5℃ after 30 days, whereas it lowered dramatically and reached 3.59 at 25℃ after 2 days. The predominant bacteria were Leuconostoc (Leu.) mesenteroides at 25℃ until day 2 which changed into Lactobacillus (Lb.) plantarum at day 3, analyzed by a culture dependent method with partial 16S rRNA gene sequencing, whereas Leu. mesenteroides occupied predominantly at 5℃ until day 7. In a culture-independent method using a polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) with partial 16S rRNA gene sequencing, Lb. algidus was predominant at 5℃ until day 7 and Lb. plantarum occupied predominantly at 25℃ until day 3, which is different from the results of the culture based method, indicating the both methods need to be combined for accuracy. Based on the culture-dependent method, Leu. mesenteroides might be responsible for the early and mid-phase of dongchimi fermentation.
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KEYWORD
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dougchimi, kimchi fermentation, Leuconostoc mesenteroides, denaturing gradient gel electrophoresis (DGGE)
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