Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence

Haque, Md. Azizul; Seo, Weon Taek; Hwang, Chung Eun; Lee, Hee Yul; Ahn, Min Ju; Cho, Kye Man

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자료유형: 학술저널

저자정보: Haque, Md. Azizul (Department of Food Science, Gyeongnam National University of Science and Technology) Seo, Weon Taek (Department of Food Science, Gyeongnam National University of Science and Technology) Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology) Lee, Hee Yul (Department of Food Science, Gyeongnam National University of Science and Technology) Ahn, Min Ju (Department of Food Science, Gyeongnam National University of Science and Technology) Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)

저널정보: 한국응용생명화학회 Applied Biological Chemistry Applied Biological Chemistry 제58권 제3호

발행연도: 2015.1

수록면: 377 - 385 (9page)

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The yeast-26S rRNA libraries were constructed from two different fermented soybean foods, doenjang and kanjang. A total of 42 clones, containing the partial 26S rRNA sequences, 0.6 kb in length, were sequenced and subjected to an online similarity search. All doenjang yeast (DY) clones only appeared in the Saccharomycotina class. The 21 clones from the doenjang library were classified into five groups: Debaryomyces hansenii (DY I, 76.0 %), Zygosaccharomyces pseudorouxii (DY II, 9.6 %), Candida versatilis (DY III, 4.8 %), Candida etchellsii (DY IV, 4.8 %), and Debaryomyces castellii (DY V, 4.8 %). The 21 kanjang yeast (KY) clones were affiliated with the Saccharomycotina (52.4 %), Urediniomycetes (19.0 %), Ustilaginomycetes (23.8 %), and Hymenomycetes (4.8 %) classes and divided into six groups: D. hansenii (KY I, 38.0 %), Sterigmatomyces halophilus (KY II, 19.0 %), Malassezia restricta (KY III, 23.8 %), Cryptococcus magnus (KY V, 4.8 %), and Pichia triangularis (KY VI, 9.6 %). Yeast belonging to the Saccharomycotina class was predominant (76.2 %) in fermented soybean foods, doenjang and kanjang. These findings are of fundamental value for understanding the complexity of two different fermented soybean foods.

#Culture-independent #Phylogenetic analysis #Soybean-fermented foods #Yeast diversity #26S rRNA gene

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