Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Isolation and Identification of Weissella kimchii from Green Onion by Cell Protein Pattern Analysis

  • Kim, Tae-Woon (College of Life Sciences, Kyung Hee University) ;
  • Lee, Ji-Yeon (College of Life Sciences, Kyung Hee University) ;
  • Song, Hee-Sung (College of Life Sciences, Kyung Hee University) ;
  • Park, Jong-Hyun (Department of Food and Bioengineering, Kyungwon University) ;
  • Ji, Geun-Eog (Department of Food Science and Nutrition, Seoul National University) ;
  • Kim, Hae-Yeong (College of Life Sciences, Kyung Hee University)
  • Published : 2004.02.01
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Abstract

This study was conducted to investigate the potential origin of Weissella species, which were found in ingredients of kimchi, such as salted Chinese cabbage, radish, green onion, red pepper powder, pickled shrimps, garlic, and ginger. Ten strains of Weissella species (Weissella thailandensis, W. kimchii, W. koreensis, W. minor, W. halotolerans, W. hellenica, W. kandleri, W. confusa, W. viridescens, and W. paramesenteroides) and lactic acid bacteria isolated from ingredients of kimchi were analyzed by SDS-PAGE of whole-cell proteins. Several strains with patterns identical to those of Weissella kimchii were isolated from green onion. On the basis of biochemical characteristics and 16S rDNA sequence comparisons, these strains were identified as Weissella kimchii, suggesting green onion as a major origin of Weissella kimchii found in kimchi.

Keywords

References

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