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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
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