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KMID : 1007520100190020541
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Food Science and Biotechnology
2010 Volume.19 No. 2 p.541 ~ p.546
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Identification of the Lactic Acid Bacteria in Kimchi According to Initial and Over-ripened Fermentation Using PCR and 16S rRNA Gene Sequence Analysis
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Park Jung-Min
Shin Jin-Ho
Lee Dan-Won
Song Jae-Chul
Suh Hyung-Joo
Chang Un-Jae
Kim Jin-Man
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Abstract
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This paper aimed to identify the lactic acid bacteria species involved in kimchi fermentation at different fermentation periods by using culture-independent 16S rRNA gene clone libraries, and develop polymerase chain reaction for the detection of lactic acid bacteria (LAB). We investigated 6 commercially produced kimchi samples, including kimchi at an initial stage of fermentation and kimchi that was fermented to an over-ripened stage. The results of our study show that the analysis with cultureindependent 16S rRNA gene clone libraries could successfully identify 134 clones, 11 species, including Weissella, Lactobacillus, Pediococcus, and Leuconostoc from the 6 commercial kimchi samples. Weisella koreensis and Lactobacillus brevis were the predominant LAB in the initial stage of kimchi fermentation at 4oC (pH 4.96-5.27 and acidity 0.81-0.88), and Leuconostoc gelidum and Lactobacillus sakei subsp. sakei may play an important role in kimchi fermentation at the over-ripened stage (pH 3.61-3.91 and acidity 1.70-1.79).
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KEYWORD
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kimchi, 16S rRNA sequence analysis, lactic acid bacteria, polymerase chain reaction
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