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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제23권 제1호
- 발행연도
- 2013.1
- 수록면
- 76 - 84 (9page)
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초록· 키워드
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A polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique followed by sequencing of the 16S rDNA fragments eluted from the bands of interest on denaturing gradient gels was used to monitor changes in the bacterial microflora of two commercial kimchi, salted cabbage, and ingredient mix samples during 30 days of fermentation at 4oC and 10oC.
Leuconostoc (Lc.) was the dominant lactic acid bacteria (LAB) over Lactobacillus (Lb.) species at 4oC. Weissella confusa was detected in the ingredient mix and also in kimchi samples throughout fermentation in both samples at 4oC and 10oC. Lc. gelidum was detected as the dominant LAB at 4oC in both samples. The temperature affected the LAB profile of kimchi by varing the pH, which was primarily caused by the temperature-dependent competition among different LAB species in kimchi. At 4oC, the sample variations in pH and titratable acidity were more conspicuous owing to the delayed growth of LAB. Temperature affected only initial decreases in pH and initial increases in viable cell counts, but affected both the initial increases and final values of titratable acidity. The initial microflora in the kimchi sample was probably determined by the microflora of the ingredient mix, not by that of the salted cabbage.
The microbial distributions in the samples used in this study resembled across the different kimchi samples and the different fermentation temperatures as the numbers of LAB increased and titratable acidity decreased.
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참고문헌 (22)
참고문헌 신청
Altschul, S. F / 1997 / Gapped BLAST and PSI-BLAST; a new generation of protein database search programs / Nucleic Acids Res 25 : 3389 ~ 3402
Bjorkroth, K. J / 1998 / Identification and characterization of Leuconostoc carnosum, associated with production and spoilage of vacuum-packaged, sliced, cooked ham / Appl. E
Bjorkroth, K. J / 2000 / Characterization of Leuconostoc gasicomitatum sp. nov., associated with spoiled raw tomatomarinated broiler meat strips packaged under modified-atmos
Chang, H. W / 2008 / Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis / Int. J. Food Microbiol 126 : 159 ~ 166
Cho, J. H / 2006 / Microbial population dynamics of kimchi, a fermented cabbage product / FEMS Microbiol. Lett 257 : 262 ~ 267
Bjorkroth, K. J / 1998 / Identification and characterization of Leuconostoc carnosum, associated with production and spoilage of vacuum-packaged, sliced, cooked ham / Appl. E
Bjorkroth, K. J / 2000 / Characterization of Leuconostoc gasicomitatum sp. nov., associated with spoiled raw tomatomarinated broiler meat strips packaged under modified-atmos
Chang, H. W / 2008 / Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis / Int. J. Food Microbiol 126 : 159 ~ 166
Cho, J. H / 2006 / Microbial population dynamics of kimchi, a fermented cabbage product / FEMS Microbiol. Lett 257 : 262 ~ 267
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