Terminal-Restriction Fragment Length Polymorphism 분석을 이용한 김치발효 관련 유산균 군집의 평가
Evaluation of Lactic Acid Bacterial Community in Kimchi Using Terminal-Restriction Fragment Length Polymorphism Analysis.
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참고문헌
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초록
Terminal-restriction fragment length polymorphism(T-RFLP) analysis, one of rapid culture-independent microbial community analysis methods, was used to determine the lactic acid bacterial complexity and dynamics during kimchi fermentation at 15oC and 4oC. At both temperatures, the common presence of Leuconostoc mesenteroides, Lc. inhae, Lc. kimchi, Weissella koreensis, W. cibaria, Lactobacillus sakei, Lb. curvatus, Lb. plantarum, Lb. paraplantarum, Lb. pentosus, and Lb. brevis was predicted. Lc. citreum and Enterococcus faecalis were detected at 15oC and 4oC, respectively. W. koreensis predominated during the mid stage of kimchi fermentation whereas lactobacilli were dominants during later stage. Lb. sakei and Lb. curvatus became dominants regardless of fermentation temperature but the growth of Lb. plantarum, Lb. paraplantarum, Lb. pentosus, and Lb. brevis was restricted at psychrophilic temperature. Some species of leuconostocs were maintained until the later stage of kimchi fermentation.Key words: T-RFLP, kimchi, Leuconostoc, Weissella, Lactobacillus
Abstract
Terminal-restriction fragment length polymorphism(T-RFLP) analysis, one of rapid culture-independent microbial community analysis methods, was used to determine the lactic acid bacterial complexity and dynamics during kimchi fermentation at 15oC and 4oC. At both temperatures, the common presence of Leuconostoc mesenteroides, Lc. inhae, Lc. kimchi, Weissella koreensis, W. cibaria, Lactobacillus sakei, Lb. curvatus, Lb. plantarum, Lb. paraplantarum, Lb. pentosus, and Lb. brevis was predicted. Lc. citreum and Enterococcus faecalis were detected at 15oC and 4oC, respectively. W. koreensis predominated during the mid stage of kimchi fermentation whereas lactobacilli were dominants during later stage. Lb. sakei and Lb. curvatus became dominants regardless of fermentation temperature but the growth of Lb. plantarum, Lb. paraplantarum, Lb. pentosus, and Lb. brevis was restricted at psychrophilic temperature. Some species of leuconostocs were maintained until the later stage of kimchi fermentation.Key words: T-RFLP, kimchi, Leuconostoc, Weissella, Lactobacillus
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