• Bioindustry News
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• v.14 no.4
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• pp.29-34
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• 2001

• Bioindustry News
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• v.14 no.2
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• pp.11-16
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• 2001

• Korean Journal of Microbiology
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• v.34 no.4
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• pp.175-182
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• 1998

• KOREAN POULTRY JOURNAL
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• v.54 no.7
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• pp.174-176
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• 2022

• KOREAN POULTRY JOURNAL
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• v.54 no.4
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• pp.157-159
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• 2022

• Korean Journal of Microbiology
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• v.35 no.1
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• pp.72-77
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• 1999

To investigate soil bacterial diversity according to vegelalioo types, utilizing ability of sole carbon sources and restriction enzyme patterns of 16s rDNA were analyzed. From the both results; five kinds of soil microbial communities were grouped as forest soil (Quercus mongolica and Pinus densi&ra vegetation), grass-agricultured soil and microbial communities of naked soil. But, both soil microbial communities of directily exlracted from ths soil and indirectly extracted from heterotrophic bacteria that cultured soil in LB medium showed very different similarity.

• Journal of Life Science
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• v.34 no.4
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• pp.254-263
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• 2024

Korean jang is a food made using fermented soybeans, and the typical products include gochujang (GO), doenjang (DO), cheonggukjang (CH), and ganjang (GA). In this study, 16S rRNA metagenome analysis was performed on a total of 200 types of GO, DO, CH, and GA using next-generation sequencing to analyze the microbial community of fermented soybean foods and compare taxonomic (biomarker) differences. Alpha diversity analysis showed that in the CHAO index, the species richness index tended to be significantly higher compared to the DO and GA groups (p<0.001). The results of the microbial distribution analysis of the GO, DO, CH, and GA products showed that at the order level, Bacillales was the most abundant in the GO, DO, and CH groups, but Lactobacillales was most abundant in the GA group. Linear discriminant analysis effect (LEfSe) analysis was used to identify biomarkers at the family and species levels. Leuconostocaceae, Thermoactinomycetaceae, Bacillaceae, and Enterococcaceae appeared as biomarkers at the family level, and Bacillus subtilis, Kroppenstedtia sanguinis, Bacillus licheniformis, and Tetragenococcus halophilus appeared at the species level. Permutational multivariate analysis of variance (PERMANOVA) analysis showed that there was a significant difference in the microbial community structure of the GO, DO, CH, and GA groups (p=0.001), and the microbial community structure of the GA group showed the greatest difference. This study clarified the correlation between the characteristics of Korean fermented foods and microbial community distribution, enhancing knowledge of microorganisms participating in the fermentation process. These results could be leveraged to improve the quality of fermented soybean foods.

• Korean Journal of Microbiology
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• v.47 no.3
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• pp.275-280
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• 2011

In order to evaluate the diversity and change of bacterial population during the manufacturing process of traditional soybean paste (doenjang), bacterial communities were analyzed using 16S rRNA gene-based pyrosequencing. In rice straw, the most important inoculum source for fermentation, the bacterial sequences with a relative abundance greater than 1% were assigned to four phyla, Proteobacteria (71%), Actinobacteria (20.6%), Bacteroidetes (4.2%), and Firmicutes (1.3%). Unlike bacterial community composition of rice straw, a different pattern of bacterial population in meju was observed with predominantly high abundance (99.1%) of Firmicutes. Phylum composition in young doenjang was almost same as that of meju. Major genera in young doenjang were Bacillus (81.3%), Clostridium (6.9%) and Enterococcus (6.3%) and the predominant species among bacterial population was B. amyloliquefaciens (63.6%). Abundance of the phylum Firmicutes in mature doenjang was 99.98%, which was even higher value than those in meju and young doenjang. Predominant species in mature doenjang were B. amyloliquefaciens (67.3%), B. atrophaeus (12.7%), B. methylotrophicus (6.5%), B. mojavensis (3.2%), and B. subtilis. (2.5%), which were also identified as major species of the microbial flora in meju. These results suggested that rice straw was a primary source for supplement of Bacillus species in manufacturing the traditional doenjang and that some species of Bacillus strains were mainly involved in the fermentation process of traditional doenjang.

• Korean Journal of Microbiology
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• v.42 no.2
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• pp.103-110
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• 2006

T-RFLP analysis and clone sequencing analysis based on bacterial 16S rDNA were conducted to assess bacterial community structure and diversity in Zoysia japonica soil treated with liquid fertilizer containing amino acids(LFcAA) after spray with herbicide. The results of T-RFLP (terminal restriction fragment length poly-morphism) analysis using restriction enzyme Hae III showed that the T-RFs of various size appeared evenly in the 32 clones of KD3 and 38 clones of KD4 respectively that had been treated with liquid fertilizer containing amino acid(LFcAA) compared to 23 clones of KD2 hat had not been treated with LFcAA. The microbial com- munity structure in KD2 appeared less diverse than those in KD3 and KD4. Analysis of partial sequences for 110 clones from KDI (control), KD2 (non-treated), KD3 (LFcAA 1X), KD4 (LFcAA 2X), respectively, revealed that most bacteria were related with uncultured bacteria in a 16S rDNA sequence similarity range of 91-99% through blast search. Otherwise, the other clones were members of proteobacteria, Acidobacteria, Act-inobacteria, Sphingobacteria and Planctomyces groups. Especially in KD4, members of Alpha Proteobacteria, Rhizobiales, Sphigomonadales, Caulobacterales, Gamma Proteobacteria, the genus Pseudomonas, Betapro-teobacteria, Nitrosomonadales and genus Nitrosospira appeared to be dominant. In addition, Acidobacteria group, Actinobacteria group, Planctomycetacia and Sphingobacteria were also shown. The microbial com-munity structure in Z. japonica soil sprayed with herbicide was affected by LFcAA.

• Microbiology and Biotechnology Letters
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• v.52 no.3
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• pp.304-313
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• 2024

In this study, the microbial distribution and diversity of kimchi manufactured in the same method as salted cabbage manufactured from Pyeongchang, Andong, and Haenam cabbage according to the storage period were compared. Among Pyeongchang, Andong, and Haenam salted cabbages, the Haenam salted cabbage microbial community showed the highest diversity on the 1st day of storage. As the storage period of salted cabbage increased, the alpha diversity value increased, the proportion of cyanobacteria decreased, and bacteria derived from sea salt and water increased. Principal coordinates analysis(PCoA) and unweighted pair group method with arithmetic mean(UPGMA) trees showed that Andong salted cabbage on the 5th day of storage had a microbial community close to salted cabbage on the 10th day of storage. At the species level, Sinocapsa zengkensis was 78.65%, 90.64%, and 63.44%, respectively, in Pyeongchang, Andong, and Haenam salted cabbages on the 1st day of storage. Marinomonas primoryensis was showed in Pyeongchang, Andong, and Haenam salted cabbage on the 5th day of storage at 24.39%, 26.60%, and 21.75%, respectively, and at 42.17%, 31.43%, and 45.21%, respectively, on the 10th day of storage. Kimchi made from Pyeongchang, Andong, and Haenam salted cabbages showed Janthinobacterium lividum at 30.47%, 29.60%, and 25.97%, respectively. In addition, Leuconostoc spp. involved in fermentation were showed from the 5th day of storage, but Andong salted cabbage on the 10th day of storage was not showed. These results show to be due to differences in soil, climate, and cultivation methods of cabbage.