Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 102, Issue 2, Pages 143-150Publisher
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2004.12.010
Keywords
16S rDNA; denaturing gradient gel electrophoresis; kimchi microflora; lactic acid bacteria
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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 degrees C or 20 degrees 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. (c) 2005 Elsevier B.V. All rights reserved.
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