상세 정보

underline
Metadata Downloads : dc(xml) or Excel
Cited 0 time in scopus ci

Title 

Analysis of kimchi microflora using denaturing gradient gel electrophoresis

Authors 

Jung-Sook LeeGun Young HeoJun-Won LeeYun Jung OhJeong A ParkYong Ha ParkY R PyunJong Seog Ahn

Publisher 

Elsevier

Issue Date 

2005

Citation 

International Journal of Food Microbiology, vol. 102, no. 2, pp. 143-150

Keywords 

16S rDNAdenaturing gradient gel electrophoresiskimchi microfloralactic acid bacteriamicrofloraelectrophoresis, agar gelsequence analysis, DNA

Abstract 

A polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique was used to determine the microfloral composition during the fermentation of kimchi, a traditional Korean fermented vegetable food. The kimchi was fermented at 10°C or 20°C for 30 or 20 days, respectively. DGGE of the partially amplified 16S rDNA was performed and the most intense bands sequenced. The application of this culture-independent molecular technique determined that the lactic acid bacteria Weissella confusa, Leuconostoc citreum, Lactobacillus sakei, and Lactobacillus curvatus were the main microorganisms responsible for kimchi fermentation.

ISSN 

0168-1605

Link 

http://dx.doi.org/10.1016/j.ijfoodmicro.2004.12.010

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2017-04-19


There are no files associated with this item.
qrcode

FusionCharts.
DSpace Software Coptright(c) 2010 MIT and Hewleft-Packard  /  KRIBB-REPOSITORY ( Email:jakim@kribb.re.kr)