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Title 

Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis

 

DGGE를 이용한 김치 발효 과정 중의 효모와 고세균 군집 변화 모니터링

Authors 

Ho Won ChangKyoung-Ho KimYoung Do NamSeongWoon RohMin-Soo KimC O JeonHee-Mock OhJin-Woo Bae

Publisher 

Elsevier

Issue Date 

2008

Citation 

International Journal of Food Microbiology, vol. 126, no. 1, pp. 159-166

Keywords 

archaeaDGGEKimchiyeastdenaturing gradient gel electrophoresispopulation dynamicscluster analysisarchaealsequence analysis, DNAelectrophoresis, polyacrylamide gel

Abstract 

Kimchi is a traditional Korean food that is fermented from vegetables such as Chinese cabbage and radish. Many bacteria are involved in kimchi fermentation and lactic acid bacteria are known to perform significant roles. Although kimchi fermentation presents a range of environmental conditions that could support many different archaea and yeasts, their molecular diversity within this process has not been studied. Here, we use PCR-denaturing gradient gel electrophoresis (DGGE) targeting the 16S and 26S rRNA genes, to characterize bacterial, archaeal and yeast dynamics during various types of kimchi fermentation. The DGGE analysis of archaea expressed a change of DGGE banding patterns during kimchi fermentation, however, no significant change was observed in the yeast DGGE banding patterns during kimchi fermentation. No significant difference was indicated in the archaeal DGGE profile among different types of kimchi. In the case of yeasts, the clusters linked to the manufacturing corporation. Haloarchaea such as Halococcus spp., Natronococcus spp., Natrialba spp. and Haloterrigena spp., were detected as the predominant archaea and Lodderomyces spp., Trichosporon spp., Candida spp., Saccharomyces spp., Pichia spp., Sporisorium spp. and Kluyveromyces spp. were the most common yeasts.

ISSN 

0168-1605

Link 

http://dx.doi.org/10.1016/j.ijfoodmicro.2008.05.013

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


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