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KMID : 1234420080360020096
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Korean Journal of Microbiololgy and Biotechnology
2008 Volume.36 No. 2 p.96 ~ p.100
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PCR-Based Detection of Lactic Acid Bacteria in Korean Fermented Vegetables with recA Gene Targeted Species-Specific Primers
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Shim Sang-Min
Lee Jong-Hoon
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Abstract
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Diversity of lactic acid bacteria involved in 5 Korean fermented vegetables (Got kimchi, Dongchimi, Baechu kimchi, Oisobagi, and Chonggak kimchi) was investigated using PCR-based method. PCR primer pairs targeted the recA gene were used for the detection of 7 species of lactic acid bacteria mainly found in kimchi and Lactobacillus acidophilus involved in dairy fermentation. Lactobacillus plantarum and Lactobacillus sakei were detected in all samples tested but Lactobacillus paraplantarum, Lactobacillus pentosus, and Lb. acidophilus were not detected. Lactobacillus brevis and Leuconostoc citreum were detected only from Baechu kimchi and Leuconostoc mesenteroides was detected from Got kimchi, Dongchimi, Baechu kimchi, and Oisobagi. The difference of detected species from fermented vegetables may be originated from the difference of main materials. Lb. plantarum and Lb. sakei are supposed to be broadly involved in Korean fermented vegetables.
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KEYWORD
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PCR, recA, Lactic acid bacteria, fermented vegetable, kimchi
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