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

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• 作者：Ho-Won Chang ; Kyoung-Ho Kim ; Young-Do Nam ; Seong Woon Roh ; Min-Soo Kim ; Che Ok Jeon ; Hee-Mock Oh ; Jin-Woo Bae
• 关键词：Kimchi ; DGGE ; Archaea ; Yeast
• 刊名：International Journal of Food Microbiology
• 出版年：2008
• 出版时间：15 August 2008
• 年：2008
• 卷：126
• 期：1-2
• 页码：159-166
• 全文大小：1415 K

文摘

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.