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Food science and biotechnology v.15 no.4 = no.70, 2006년, pp.595 - 598   피인용횟수: 11

Real-Time PCR Monitoring of Lactobacillus sake, Lactobacillus plantarum, and Lactobacillus paraplantarum during Kimchi Fermentation

Um, Sang-Hee   (Department of Food Science and Biotechnology, Kyonggi UniversityUU0000066  ); Shin, Weon-Sun   (Department of Food and Nutrition, Hanyang UniversityUU0001519  ); Lee, Jong-Hoon   (Department of Food Science and Biotechnology, Kyonggi UniversityUU0000066  );
  • 초록

    Semi-quantitative monitoring of Lactobacillus sake and Lactobacillus plantarum, major and minor microorganisms in kimchi, respectively, and Lactobacillus paraplantarum, recently shown to be present in kimchi, was carried out by real-time polymerase chain reaction (PCR). Changes in the 3 species during kimchi fermentation were monitored by the threshold cycle ( $C_T$ ) of real-time PCR. As fermentation proceeded at $15^{\circ}C$ , the number of L. sake increased dramatically compared to those of L. plantarum and L. paraplantarum. During fermentation at $4^{\circ}C$ , the growth rates of the 3 species decreased, but the proportions of L. plantarum and L. paraplantarum in the microbial ecosystem were almost constant. Considering the $C_T$ values of the first samples and the change in the $C_T$ value, the number of L. sake is no doubt greater than those of L. plantarum and L. paraplantarum in the kimchi ecosystem. L. sake seems to be one of the major microorganisms involved in kimchi fermentation, but there is insufficient evidence to suggest that L. plantarum is the primary acidifying bacterium.


  • 주제어

    kimchi .   Lactobacillus sake .   Lactobacillus plantarum .   Lactobacillus paraplantarum .   real-time PCR.  

  • 참고문헌 (19)

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    14. Torriani S, Van Reenen CA, Klein G, Reuter G, Dellaglio F, Dicks LMT. Lactohacillus curvatus subsp. curvatus subsp. nov. and Lactobacillus curvatus subsp. melibiosus subsp. nov. and Lactobacillus sake subsp. sake subsp. nov. and Lactobacillus sake subsp. carnosus subsp. nov., new subspecies of Lactobacillus curvatus Abo-Elnaga and Kandler 1965 and Lactobacillus sake Katagiri, Kitahara, and Fukami 1934 (Klein et al. 1996, emended descriptions), respectively. Int. J. Syst. Bacteriol. 46: 1158-1163 (1996) 
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  • 이 논문을 인용한 문헌 (11)

    1. 2007. "" Food science and biotechnology, 16(4): 515~519     
    2. 2007. "" Food science and biotechnology, 16(2): 193~197     
    3. 2008. "" Food science and biotechnology, 17(6): 1240~1245     
    4. 2008. "" Food science and biotechnology, 17(6): 1322~1326     
    5. Shim, Sang-Min ; Lee, Jong-Hoon 2008. "Evaluation of Lactic Acid Bacterial Community in Kimchi Using Terminal-Restriction Fragment Length Polymorphism Analysis" 한국미생물·생명공학회지 = Korean journal of microbiology and biotechnology, 36(4): 247~259     
    6. Shim, Sang-Min ; Lee, Jong-Hoon 2008. "PCR-Based Detection of Lactic Acid Bacteria in Korean Fermented Vegetables with recA Gene Targeted Species-Specific Primers" 한국미생물·생명공학회지 = Korean journal of microbiology and biotechnology, 36(2): 96~100     
    7. 2008. "" Food science and biotechnology, 17(2): 257~261     
    8. 2008. "" Food science and biotechnology, 17(4): 857~860     
    9. 2008. "" Food science and biotechnology, 17(4): 892~894     
    10. Lee, Myeong-Jae ; Cho, Kyeung-Hee ; Lee, Jong-Hoon 2010. "Application of 16S rDNA PCR-RFLP Analysis for the Rapid Identification of Weissella Species" 한국미생물·생명공학회지 = Korean journal of microbiology and biotechnology, 38(4): 455~460     
    11. Lee, Kwang-Hee ; Lee, Jong-Hoon 2011. "Isolation of Leuconostoc and Weissella Species Inhibiting the Growth of Lactobacillus sakei from Kimchi" 한국미생물·생명공학회지 = Korean journal of microbiology and biotechnology, 39(2): 175~181     

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