지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 121 - 130 (10page)
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초록· 키워드
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Terminal Restriction Fragment Length Polymorphism (T-RFLP) analysis was adopted to explore rapid differentiation in the diversity and dynamics of bacteria in kimchi made in Korea and China for future application in kimchi origin discrimination. TRFLP analysis supported the reproducible and rapid detection of major lactic acid bacteria known to be involved in kimchi fermentation. The taxonomic resolution level of this T-RFLP analysis was between the species and genus level, but was not specific enough for the detection of a bacterium found only in one origin, either Korea or China. The bacterial community structure successions in kimchi samples from Korea and China analyzed by T-RFLP analysis occurred with a similar pattern. Bacillus spp. which were not detected in the early microbial studies of kimchi were constantly detected until the late fermentation stage of kimchi in our T-RFLP analysis and their existence was proved by culture-based identification. Additionally, sporulation of Bacillus spp. during kimchi fermentation was discovered.
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참고문헌 (14)
참고문헌 신청
Cho J / 2006 / Microbial population dynamics of kimchi, a fermented cabbage product / FEMS Microbiol. Lett 257 : 262 ~ 267
Chun J / 2007 / EzTaxon: a web-based tool for the identification of prokaryotes based on 16S ribosomal RNA gene sequences / Int. J. Syst. Evol. Microbiol 57 : 2259 ~ 2261
Jung JY / 2011 / Metagenomic analysis of kimchi, a traditional Korean fermented food / Appl. Environ. Microbiol 77 : 2264 ~ 2274
Lee C-W / 1992 / Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates / Korean J. Appl. Microbiol. Biotechnol 20 : 10
Lee J-S / 2005 / Analysis of kimchi microflora using denaturing gradient gel electrophoresis / Int. J. Food Microbiol 102 : 143 ~ 150
Chun J / 2007 / EzTaxon: a web-based tool for the identification of prokaryotes based on 16S ribosomal RNA gene sequences / Int. J. Syst. Evol. Microbiol 57 : 2259 ~ 2261
Jung JY / 2011 / Metagenomic analysis of kimchi, a traditional Korean fermented food / Appl. Environ. Microbiol 77 : 2264 ~ 2274
Lee C-W / 1992 / Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates / Korean J. Appl. Microbiol. Biotechnol 20 : 10
Lee J-S / 2005 / Analysis of kimchi microflora using denaturing gradient gel electrophoresis / Int. J. Food Microbiol 102 : 143 ~ 150
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