Document Detail


Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing.
MedLine Citation:
PMID:  22265301     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Kimchi, a food made of fermented vegetables, is densely populated by indigenous microorganisms that originate from the raw ingredients under normal conditions. Most microbiological studies on kimchi have been on the most popular dish, baechu-kimchi (Chinese cabbage kimchi). Therefore, relatively little is known about the various other kinds of kimchi (depending on the region, season, main ingredient, starter culture inoculation and recipe). In this study, we collected 100 samples periodically during the fermentation of ten representative kinds of kimchi (including starter-inoculated kimchi) that were stored in the refrigerator (4 °C) during the 30-35 days fermentation period. The multiplex barcoded pyrosequencing of a hypervariable V1-V3 region of the 16S ribosomal RNA (rRNA) gene tagged with sample-specific barcodes for multiplex identifiers was employed for bacterial community profiling. We found that bacterial communities differed between starter-inoculated and non-inoculated kimchi at the early stages of fermentation, but overall there were no significant differences in the late phases. Also, the diversity and richness of bacterial communities varied depending on the various types of kimchi, and these differences could largely be explained by the major ingredients and the manufacture processes of each types of kimchi. This study provides the comprehensive understanding of the factors influencing the biodiversity of the kimchi ecosystem.
Authors:
Eun-Jin Park; Jongsik Chun; Chang-Jun Cha; Wan-Soo Park; Che Ok Jeon; Jin-Woo Bae
Publication Detail:
Type:  Journal Article     Date:  2011-10-19
Journal Detail:
Title:  Food microbiology     Volume:  30     ISSN:  1095-9998     ISO Abbreviation:  Food Microbiol.     Publication Date:  2012 May 
Date Detail:
Created Date:  2012-01-23     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8601127     Medline TA:  Food Microbiol     Country:  England    
Other Details:
Languages:  eng     Pagination:  197-204     Citation Subset:  IM    
Copyright Information:
Copyright © 2011 Elsevier Ltd. All rights reserved.
Affiliation:
Department of Life and Nanopharmaceutical Sciences, Kyung Hee University, Seoul 130-701, Republic of Korea; Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea; Department of Food Bioengineering, Jeju National University, Jeju 690-756, Republic of Korea.
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