PCR-DGGE analysis of population dynamics of lactic acid bacteria in kimchi by addition of bacteriocins

被引：4

作者：

Jeong, Miran ^{[1
]}

Kim, Jinseon ^{[1
]}

Choi, Eunji ^{[1
]}

Kim, Joon-soo ^{[1
]}

Kim, Wang June ^{[1
]}

机构：

[1] Dongguk Univ, Dept Food Sci & Biotechnol, Goyang 10326, Gyonggi, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2016年 / 25卷 / 04期

关键词：

PCR-DGGE; kimchi; lactic acid bacteria; bacteriocin; GRADIENT GEL-ELECTROPHORESIS; SP-NOV; FERMENTATION; DONGCHIMI; NISIN;

D O I：

10.1007/s10068-016-0180-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 20A degrees 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.

引用

页码：1123 / 1128

页数：6

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