Browse > Article

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)
Publication Information
Journal of Microbiology and Biotechnology / v.12, no.4, 2002 , pp. 635-642 More about this Journal
Abstract
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$\^{C}$.
Keywords
Kimchi; Luctobacillus sake; fermented food;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
Times Cited By Web Of Science : 18  (Related Records In Web of Science)
연도 인용수 순위
1 Rapid identification of Lactobacillus plantarum in Kimchi using polymerase chain reaction /
[ Kim, T. W.;S. K. Min;D. H. Choi;J. S. Jo;H. Y. Kim ] / J. Microbiol. Biotech.   과학기술학회마을
2 Identification of growth stimulant for Lactobacillus sanfrancisco /
[ Berg, R. W.;W. E. Sandine;A. W. Anderson ] / Appl. Environ. Microbiol.
3 Evaluation of random amplified polymorphic DNA (RAPD)-PCR as a method to differentiate Lactobacillus acidophilus, Lactobacillus crispatus, Lactobacillus amylovorus, Lactobacillus gallinarum, Lactobacillus gasseri and Lactobacillus johnsonii /
[ Plessis, E. M.;L. M. T. Dicks ] / Curr. Microbiol.   DOI   ScienceOn
4 Identification of psychrotrophic lactic acid bacteria isolated from Kimchi /
[ So, M. H.;Y. B. Kim ] / Kor. J. Food Sci. Technol.
5 Occurrence and effect of lactic acid bacteria in the sugar fermenting industry /
[ Tilbury, R. H. ] / Lactic Acid Bacteria in Beverages and Food
6 Transmission electron microscopic demonstration of phagocytosis and intracellular processing of segmented filamentous bacteria by intestinal epithelial cells of the chick ileum /
[ Yamauchi, K. E.;S. Johannes ] / Infect. Immun.   DOI   ScienceOn
7 Analysis of electrophoretic whole cell protein fingerprints /
[ Pot, B.;P. Vandamme;K. Kersters ] / Chemical Methods in Prokaryotic Systematics
8 Preparation of genomic DNA from bacteria /
[ Ausubel, F.;R. Brent;R. E. Kingston;D. D. Moore;J. G. Seidman;J. A. Smith;K. Struhl ] / Short Protocols in Molecular Biology(4th ed.)
9 Reclassification of Lactobacillus casei subsp. casei ATCC393T and Lactobacillus rhamnosus ATCC 15820 as Lactobacillus zeaenom. rev., designation of ATCC 334 as the neotype of L. casei subsp. casei and rejection of the name Lactobacillus paracasei /
[ Dicks, L. M. T.;E. M. Plessis;F. Dellaglio;E. Lauer ] / Int. J. Syst. Bacteriol.   DOI   ScienceOn
10 Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region /
[ Berthier, F.;S. D. Ehrlich ] / FEMS Microbiol. Lett.   DOI   ScienceOn
11 Effect of temperature and salt concentration on Kimchi fermentation /
[ Mheen, T. I.;T. W. Kwon ] / Kor. J. Food Sci. Technol.
12 Leuconostoc kimchii sp. nov., a new species from Kimchi /
[ Kim, J. H.;J. S. Chun;H. U. Han ] / Int. J. Syst. Evol. Microbiol.   DOI
13 Genus Lactobacillus /
[ Kadler, O;N. Weiss ] / Bergey's Manual of Systematic Bacteriology
14 Identification of lactic acid bacteria from chili bo, a Malaysian food ingredient /
[ Jorgen, J. L.;P. Bruno;C. Henrik;R. Gulam;E. O. John;W. W. Bee;M. Kharidah;G. Hasanah ] / Appl. Environ. Microbiol.
15 Microfloral changes of the lactic acid bacteria during Kimchi fermentation and identification of the isolates /
[ Lee, C. W.;C. Y. Ko;D. M. Ha ] / Kor. J. Appl. Microbiol. Biotechnol.   과학기술학회마을
16 Identification of Leuconostoc spp. by analysis of soluble whole cell protein patterns /
[ Elliott, J. A.;R. R. Facklam ] / J. Clin. Microbiol.
17 Comparison of the Lactococcus lactics differential medium (DCL) and SDS-PAGE of whole cell proteins for the identification of Lactococci to subspecies level /
[ Descheemaeker, P.;B. Pot;A. M. Ledeboer;T. Verrips;K. Kersters ] / System. Appl. Microbiol.   DOI   ScienceOn
18 Lactobacillus kimchi sp. nov., a new species from Kimchi /
[ Yoon, J. H.;S. S. Kang;T. I. Mheen;J. S. Ahn;H. J. Lee;T. K. Kim;C. S. Park;Y. H. Kho;K. K. Kang;Y. H. Park ] / Int. J. Syst. Evol. Microbiol.   DOI
19 Fermentation patterns of green onion Kimchi and Chinese cabbage Kimchi /
[ Lee, H. J.;Y. J. Joo;C. S. Park;J. S. Lee;Y. H. Park;J. S. Ahn;T. I. Mheen ] / Kor. J. Food Sci. Technol.
20 The nutritional evaluation, antimutagenic and anticancer effects of Kimchi /
[ Park, K. Y. ] / J. Korean Soc. Food Nutr.   과학기술학회마을
21 Characterization of Leuconostoc gasicomitatum sp. Nov., associated with spoiled raw tomato-marinated broiler meat strips packaged under modified-atmosphere conditions /
[ Johanna, B.;G. Rolf;S. Ulrich;W. Norbert;D. V. Paul;H. H. Wilhelm;J. K. Hannu;V. Peter ] / Appl. Environ. Microbiol.   DOI   ScienceOn
22 Phylogenetic analysis of some Leuconostocs and related organisms as determined from large-subunit rRNA gene sequences: Assessment of congruence of small and large subunit rRNA derived trees /
[ Martinez-Murcia, A. J.;M. Nicola;M. D. Collins ] / J. Appl. Bacteriol.
23 Lactic acid bacteria isolated from fermenting Kimchi and their fermentation of Chinese cabbage juice /
[ Shim, S. T.;K. H. Kyung;Y. J. Yang ] / Kor. J. Food Sci. Technol.
24 Identification and characterization of Leuconostoc gelidum, isolated from Kimchi, a fermented cabbage product /
[ Kim, B. J.;H. J. Lee;S. Y. Park;J. H. Kim;H. U. Han ] / J. Microbiol.   과학기술학회마을