Journal of Microbiology and Biotechnology

  • 제12권4호
  • /
  • Pages.635-642
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  • 2002
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  • 1017-7825(pISSN)
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  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지

Identification and Distribution of predominant tactic Acid Bacteria in Kimchi, a Korean Traditional Fermented Food

  • Kim, Tae-Woon (Institute of Life Sciences & Biotechnology, Kyung Hee University) ;
  • Lee, Ji-Yeon (Institute of Life Sciences & Biotechnology, Kyung Hee University) ;
  • Jung, Sang-Hoon (Institute of Life Sciences & Biotechnology, Kyung Hee University) ;
  • Kim, Young-Mok (Institute of Life Sciences & Biotechnology, Kyung Hee University) ;
  • Jo, Jae-Sun (Institute of Life Sciences & Biotechnology, Kyung Hee University) ;
  • Chung, Dae-Kyun (Institute of Life Sciences & Biotechnology, Kyung Hee University, RNA Inc.) ;
  • Lee, Hyong-Joo (School of Agricultural Biotechnology Seoul National University) ;
  • Kim, Hae-Yeong (Institute of Life Sciences & Biotechnology and Plant Metabolism Research Center, Kyung Hee University)
  • 발행 : 2002.08.01
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초록

To effectively investigate the identification and distribution of the lactic acid bacteria in Kimchi, polyphasic methods, including a PCR, SDS-PAGE of the whole-cell proteins, and 16S rRNA gene sequence analysis, were used. In various types of Kimchi fermented at 20$\^{C}$, the isolate KHU-31 was found to be the predominant lactic acid bacteria. This isolate was identified as Lactobacillus sake KHU-31, based on SDS-PAGE of the whole-cell proteins and a 165 rRNA gene sequence analysis, which provided accurate and specific results. Accordingly, the approach used in the current study demonstrated that Lactobacillus sake KHU-31, together with Leuconostoc mesenteroides, were the most predominant lactic acid bacteria in all types of Kimchi in the middle stage of fermentation at 20$\^{C}$.

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