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http://dx.doi.org/10.4014/kjmb.1405.05001

Bacterial Community Monitoring of Commercial Kimchi Produced in Korea and China with Evidence of Bacilli Spore Formation during Fermentation  

An, Doohyun (Department of Food Science and Biotechnology, Kyonggi University)
Kim, Hye-Rim (Department of Food Science and Biotechnology, Kyonggi University)
Jeong, Do-Won (Department of Food Science and Biotechnology, Kyonggi University)
Caldwell, Jane M. (USDA-ARS Food Science Research Unit)
Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University)
Publication Information
Microbiology and Biotechnology Letters / v.42, no.2, 2014 , pp. 121-130 More about this Journal
Abstract
Terminal Restriction Fragment Length Polymorphism (T-RFLP) analysis was adopted to explore rapid differentiation in the diversity and dynamics of bacteria in kimchi made in Korea and China for future application in kimchi origin discrimination. T-RFLP analysis supported the reproducible and rapid detection of major lactic acid bacteria known to be involved in kimchi fermentation. The taxonomic resolution level of this T-RFLP analysis was between the species and genus level, but was not specific enough for the detection of a bacterium found only in one origin, either Korea or China. The bacterial community structure successions in kimchi samples from Korea and China analyzed by T-RFLP analysis occurred with a similar pattern. Bacillus spp. which were not detected in the early microbial studies of kimchi were constantly detected until the late fermentation stage of kimchi in our T-RFLP analysis and their existence was proved by culture-based identification. Additionally, sporulation of Bacillus spp. during kimchi fermentation was discovered.
Keywords
Kimchi; bacterial community; T-RFLP; Bacillus; spore formation;
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Times Cited By KSCI : 4  (Citation Analysis)
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