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KMID : 1007520160250041123
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Food Science and Biotechnology
2016 Volume.25 No. 4 p.1123 ~ p.1128
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PCR-DGGE analysis of population dynamics of lactic acid bacteria in kimchi by addition of bacteriocins
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Jeong Mi-Ran
Kim Jin-Seon
Choi Eun-Ji
Kim Joon-Soo
Kim Wang-June
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Abstract
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The effects of two crude bacteriocins (DF01 and K10) on lactic acid bacteria (LAB) communities and pH during kimchi fermentation were analyzed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). Crude LAB bacteriocins, prepared by ammonium sulfate precipitation, were added at 5 AU/mL, and kimchi was incubated at 20°C for 7 days. The pH and titratable acidity of the kimchies were determined daily, and the amplified 16S rRNA products were analyzed by PCR-DGGE. The common and main LAB were Weissella spp., Leuconostoc spp., and Lactobacillus spp. from both control and bacteriocin-treated samples. Among them, W. koreensis, W. confusa, and Lb. sakei were the predominant microorganisms throughout the fermentation period. Some obligate and facultatively heterofermentative LAB were detected from the bacteriocin-treated samples. The pH of the kimchi samples treated with each bacteriocin was higher (ca. 0.8 unit) than that of the control at day 4 and 5.
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KEYWORD
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PCR-DGGE, kimchi, lactic acid bacteria, bacteriocin
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