PCR-DGGE analysis of population dynamics of lactic acid bacteria in kimchi by addition of bacteriocins
| Autor: | Wang June Kim, Jinseon Kim, Miran Jeong, Eun Ji Choi, Joon-soo Kim |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
0301 basic medicine Weissella Population 01 natural sciences Applied Microbiology and Biotechnology Article Microbiology 03 medical and health sciences chemistry.chemical_compound Bacteriocin 010608 biotechnology Lactobacillus Leuconostoc Food science education education.field_of_study biology food and beverages biology.organism_classification Lactic acid 030104 developmental biology chemistry bacteria Fermentation Bacteria Food Science Biotechnology |
| Zdroj: | Food Science and Biotechnology. 25:1123-1128 |
| ISSN: | 2092-6456 1226-7708 |
| DOI: | 10.1007/s10068-016-0180-x |
| Popis: | The effects of two crude bacteriocins (DF01 and K10) on lactic acid bacteria (LAB) communities and pH during kimchi fermentation were analyzed by polymerase chain reactiondenaturing gradient gel electrophoresis (PCR-DGGE). Crude LAB bacteriocins, prepared by ammonium sulfate precipitation, were added at 5 AU/mL, and kimchi was incubated at 20°C for 7 days. The pH and titratable acidity of the kimchies were determined daily, and the amplified 16S rRNA products were analyzed by PCR-DGGE. The common and main LAB were Weissella spp., Leuconostoc spp., and Lactobacillus spp. from both control and bacteriocin-treated samples. Among them, W. koreensis, W. confusa, and Lb. sakei were the predominant microorganisms throughout the fermentation period. Some obligate and facultatively heterofermentative LAB were detected from the bacteriocin-treated samples. The pH of the kimchi samples treated with each bacteriocin was higher (ca. 0.8 unit) than that of the control at day 4 and 5. |
| Databáze: | OpenAIRE |
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