Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis |
Hong, Sung Wook
(World Institute of Kimchi)
Choi, Yun-Jeong (World Institute of Kimchi) Lee, Hae-Won (World Institute of Kimchi) Yang, Ji-Hee (World Institute of Kimchi) Lee, Mi-Ai (World Institute of Kimchi) |
1 | Cocolin L, Innocente N, Biasutti M, Comi G. 2004. The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process. Int. J. Food Microbiol. 90: 83-91. DOI |
2 | Chang HW, Kim KH, Nam YD, Roh SW, Kim MS, Jeon CO, et al. 2008. Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 126: 159-166. DOI |
3 | Cheigh HS, Park KY. 1994. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Crit. Rev. Food Sci. Nutr. 34: 175-203. DOI |
4 | Clegg CD, Lovell RDL, Hobbs PJ. 2003. The impact of grassland management regime on the community structure of selected bacterial groups in soils. FEMS Microbiol. Ecol. 43: 263-270. DOI |
5 | Kesmen Z, Kacmaz N. 2011. Determination of lactic microflora of kefir grains and kefir beverage by using culture-dependent and culture-independent methods. J. Food Sci. 76: M276-M283. DOI |
6 | Rantsiou K, Urso R, Iacumin L, Cantoni C, Cattaneo P, Comi G, Cocolin L. 2005. Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages. Appl. Environ. Microbiol. 71: 1977-1986. DOI |
7 | Walter J, Tannock GW, Tilsala-Timisjarvi A, Rodtong S, Loach DM, Munro K, Alassatova T. 2000. Detection and identification of gastrointestinal Lactobacillus species by using denaturing gradient gel electrophoresis and species specific primers. Appl. Environ. Microbiol. 66: 297-303. DOI |
8 | Mheen TI, Kwon TW. 1984. Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol. 16: 443-450. |
9 | Muyzer G, De Waal EC, Uitterlinden AG. 1993. Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA. Appl. Environ. Microbiol. 59: 695-700. |
10 | Muyzer G, Smalla K. 1998. Application of denaturing gradient gel electrophoresis (DGGE) and temperature gradient gel electrophoresis (TGGE) in microbial ecology. Antonie van Leeuwenhoek 73: 127-141. DOI |
11 | Park EJ, Chun J, Cha CJ, Park WS, Jeon CO, Bae JW. 2012. Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing. Food Microbiol. 30: 197-204. DOI |
12 | Park JS, Sim CJ, An KD. 2009. Community structure of bacteria associated with two marine sponges from Jeju Island based on 16S rDNA-DGGE profiles. Korean J. Microbiol. 45: 170-176. |
13 | Park KY, Jeong JK, Lee YE, Daily JW. 2014. Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. J. Med. Food 17: 6-20. DOI |
14 | Lee SH, Park MS, Jung JY, Jeon CO. 2012. Leuconostoc miyukkimchii sp. nov., isolated from brown algae (Undaria pinnatifida) kimchi. Int. J. Syst. Evol. Microbiol. 62: 1098-1103. DOI |
15 | Gurtner C, Heyrman J, Piñar G, Lubitz W, Swings J, Rölleke S. 2000. Comparative analyses of the bacterial diversity on two different biodeteriorated wall paintings by DGGE and 16S rDNA sequence analysis. Int. Biodeterior. Biodegradation 46: 229-239. DOI |
16 | Jung JY, Lee SH, Lee HJ, Seo HY, Park WS, Jeon CO. 2012. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation. Int. J. Food Microbiol. 153: 378-387. DOI |
17 | Andorrà I, Landi S, Mas A, Esteve-Zarzoso B, Guillamón JM. 2010. Effect of fermentation temperature on microbial population evolution using culture-independent and dependent techniques. Food Res. Int. 43: 773-779. DOI |
18 | Jung JY, Lee SH, Jeon CO. 2014. Kimchi microflora: history, current status, and persepectives for industrial kimchi production. Appl. Microbiol. Biotechnol. 98: 2385-2393. DOI |
19 | Liu F, Wang D, Du L, Zhu Y, Xu W. 2010. Diversity of the predominant spoilage bacteria in water-boiled salted duck during storage. J. Food Sci. 75: M317-M321. DOI |