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PCR-DGGE analysis of population dynamics of lactic acid bacteria in kimchi by addition of bacteriocins
- Source :
- Food Science and Biotechnology. 25:1123-1128
- Publication Year :
- 2016
- Publisher :
- Springer Science and Business Media LLC, 2016.
-
Abstract
- The effects of two crude bacteriocins (DF01 and K10) on lactic acid bacteria (LAB) communities and pH during kimchi fermentation were analyzed by polymerase chain reactiondenaturing gradient gel electrophoresis (PCR-DGGE). Crude LAB bacteriocins, prepared by ammonium sulfate precipitation, were added at 5 AU/mL, and kimchi was incubated at 20°C for 7 days. The pH and titratable acidity of the kimchies were determined daily, and the amplified 16S rRNA products were analyzed by PCR-DGGE. The common and main LAB were Weissella spp., Leuconostoc spp., and Lactobacillus spp. from both control and bacteriocin-treated samples. Among them, W. koreensis, W. confusa, and Lb. sakei were the predominant microorganisms throughout the fermentation period. Some obligate and facultatively heterofermentative LAB were detected from the bacteriocin-treated samples. The pH of the kimchi samples treated with each bacteriocin was higher (ca. 0.8 unit) than that of the control at day 4 and 5.
- Subjects :
- 0106 biological sciences
0301 basic medicine
Weissella
Population
01 natural sciences
Applied Microbiology and Biotechnology
Article
Microbiology
03 medical and health sciences
chemistry.chemical_compound
Bacteriocin
010608 biotechnology
Lactobacillus
Leuconostoc
Food science
education
education.field_of_study
biology
food and beverages
biology.organism_classification
Lactic acid
030104 developmental biology
chemistry
bacteria
Fermentation
Bacteria
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 20926456 and 12267708
- Volume :
- 25
- Database :
- OpenAIRE
- Journal :
- Food Science and Biotechnology
- Accession number :
- edsair.doi.dedup.....8829261248d267f104b48e7f38e03728