Identifications of predominant bacterial isolates from the fermenting kimchi using ITS-PCR and partial 16S rDNA sequence analyses

Journal of Microbiology and Biotechnology

Volumn 16, Issue 1, 2006, Pages 68-76

  Chin, Hwa Sup ^d   Breidt, Fred ^b   Fleming, H P ^b   Shin, Won Cheol ^c   Yoon, Sung Sik ^a  

^a Institute of Functional Biomaterials and Biotechnology   (South Korea)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

^c Kangwon National University   (South Korea)

^d Yonsei University Wonju   (South Korea)

Author keywords

16S rDNA; Identification; ITS PCR; Kimchi; Lactic acid bacteria; Predominant

Indexed keywords

DNA 16S;

ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; CELL COUNT; CELL VIABILITY; CHINESE CABBAGE; CONTROLLED STUDY; DATA BASE; DNA SEQUENCE; FERMENTATION; FOOD PROCESSING; LACTIC ACID BACTERIUM; LEUCONOSTOC; MOLECULAR TYPING; NONHUMAN; NUCLEOTIDE SEQUENCE; PEDIOCOCCUS; PH; POLYMERASE CHAIN REACTION; SEQUENCE ANALYSIS;

BACTERIA (MICROORGANISMS); BRASSICA RAPA SUBSP. PEKINENSIS; COPROPHILUS; LACTOBACILLUS; LACTOCOCCUS LACTIS; LEUCONOSTOC; PEDIOCOCCUS; WEISSELLA; WEISSELLA HANII;

EID: 32944477586     PISSN: 10177825     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

1. Altschul, S. F., W. Gish, W. Miller, E. W. Myers, and D. J. Lipman. 1990. Basic local alignment search tool. J. Mol. Biol. 215: 403-410.
2. Breidt, F. and H. P. Fleming. 1996. Identification of lactic acid bacteria by ribotyping. J. Rapid Meth. Auto. Microbiol. 4: 219-233.
3. Chiegh, H. S. and K. Y. Kwon. 1994. Biochemical, microbiological and nutritional aspects of kimchi. Crit. Rev. Food Sci. Nutr. 34: 175-203.
4. Chin, H.-S., J. S. Shim, J.-M. Kim, R. Yang, and S.-S. Yoon. 2001. Detection and antibacterial activity of a bacteriocin produced by Lactobacillus plantarum. Food Sci. Biotechnol. 10: 461-467.
5. Choi, H. J., Y. J. Shin, J. H. Yu, and S. S. Yoon. 1996. A new selective medium for the isolation and the detection of leuconostocs in foodstuffs. Kor. J. Food Sci. Technol. 28: 279-284.
6. Choi, I.-K., S.-H. Jung, A.-Y. Park, J. Kim, and H.-U. Han. 2003. Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product. Antonie van Leeuwenhoek. 84: 247-253.
7. Cocconeil, P. S., D. Porro, S. Galandini, and L. Senini. 1995. Development of RAPD protocol for typing of strain of lactic acid bacteria and Enterococci. Lett. Appl. Microbiol. 21: 376-379.
8. Collins, M. D., J. Samelis, J. Metaxopoulos, and S. Wallbanks. 1993. Taxonomic studies on some Leuconostoc-like organism from fermented sausage; description of a new genus Weissella for the Leuconostoc paramesenteroides group of species. J. Appl. Bacteriol. 75: 595-603.
9. Felsenstein, J. 1992. Estimating effective population size from samples of sequences: A bootstrap Monte Carlo integration method. Genet Res. 60: 209-220.
10. Han, H., J. R. Lim, and H. K. Park. 1990. Determination of microbial community as an indicator of kimchi fermentation. Kor. J. Food Sci. Technol. 22: 26-32.
11. Jang, J. C., B. Kim, J. Lee, J. Kim, G. Jeong, and H. Han. 2002. Identification of Weissella species by genus-specific amplified ribosomal DNA restriction analysis. FEMS Microbiol. Lett. 212: 29-34.
12. Jensen, M. A., J. A. Webster, and N. Straus. 1993. Rapid identification of bacteria on the basis of polymerase chain reaction-amplified ribosomal DNA spacer polymorphisms. Appl. Environ. Microbiol. 59: 945-952.
13. Johansson, M. L., M. Quednau, G. Molin, and S. Agrne. 1995. Randomly amplified polymorphic DNA (RAPD) for rapid typing of Lactobacillus plantarum strains. Lett. Appl. Microbiol. 21: 155-159.
14. Kim, J., J. Chun, and H.-U. Han. 2000. Leuconostoc kimchii sp. nov., a new species from kimchi. Int. J. Syst. Evol. Microbiol. 50: 1915-1919.
15. Kim, T. W., J. Y. Lee, S. H. Jung, Y. M. Kim, J. S. Jo, D. K. Chung, H. J. Lee, and H. Y. Kim. 2002. Identification and distribution of predominant lactic acid bacteria in kimchi, a Korean traditional fermented food. J. Microbiol. Biotechnol. 12: 635-642.
16. Ku, Y. J. and S. Y. Choi. 1991. In: "Science and Technologies of Kimchi", Changjo Co, Seoul. pp. 140-141.
17. Kullen, M. J., R. B. Sanosky-Dawes, D. C. Crowell, and T. R. Klaenhammer. 2000. Use of DNA sequence of variable region of the 16sRNA gene for rapid and accurate identification of bacteria in the Lactobacillus acidophilus complex. J. Appl. Microbiol. 89: 511-518.
18. Lee, C.-W., C.-Y. Ko, and D.-M. Ha. 1992. Microbial changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Kor. J. Appl. Microbiol. Bioeng. 20: 102-109.
19. Lee, J.-S., G.-Y. Heo, J. W. Lee, Y.-J. Oh, J. A. Park, Y.-H. Park, Y.-R. Park, and J.-S. Ahn. 2005. Analysis of kimchi microflora using denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 102: 143-150.
20. Medina, M., A. G. Collins, J. D. Silberman, and M. L. Sogin. 2001. Evaluating hypotheses of basal animal phylogeny using complete sequences of large and small subunit rRNA. Proc. Natl. Acad. Sci. USA 98: 9707-9712.
21. Mheen, T. I. and T. W. Kwon. 1984. Effect of temperature and salt concentrations on kimchi fermentation. Kor. J. Food Sci. Technol. 16: 433-440.
22. Park, K. K., J. R. Lim, and H. E. Han. 1990. Bacterial transition of fermenting kimchi at different temperature. Bulletin of Basic Science, Inha University, Incheon, S. Korea. 11: 161-169.
23. Moschetti, G., G. Blaiotta, F. Villani, and S. Coppla. 2000. Specific detection of Leuc. mesenteroides subsp. mesenteroides with DNA primers identified by randomly amplified polymorphic DNA analysis. Appl. Environ. Microbiol. 66: 422-424.
24. Roggrigues, U. M., M. Aguirre, R. R. Facklammand, and M. D. Collins. 1991. Specific and intraspecific molecular typing of Lactococci based on polymorphism of DNA encoding rRNA. J. Appl. Bacteriol. 88: 260-265.
25. Schloter, M., M. Lebuhn, T. Heulin, and A. Hartmann. 2000. Ecology and evolution of bacterial microdiversity. FEMS Micrbiol. Rev. 24: 647-660.
26. Schleifer, K. H., M. Ehrmann, C. Beimfohr, E. Brockmann, W. Ludwig, and R. Amann. 1995. Application of molecular method for the classification and identification of lactic acid bacteria. Int. Dairy J. 5: 1081-1094.
27. Sneath, P. H. A., N. S. Mair, M. E. Sharp, and J. G. Holt. 1986. pp. 1071-1075. In: Bergey's Manual of Systematic Bacteriology, vol 2, Williams & Wilkins, N.Y.
28. Stephan, R. 1996. Randomly amplified polymorphic DNA (RAPD) assay for genomic fingerprinting of Bacillus cereus isolates. Int. J. Food Microbiol. 31: 311-316.
29. Vandamme, P., B. Pot, M. Gillis, W. de Vos, K. Kersters, and J. Swings. 1996. Polyphasic taxonomy, a consensus approach to bacterial systematics. Microbiol. Rev. 60: 407-438.
30. Williams, J. G. K., A. R. Kubelik, K. J. Livak, J. A. Rafalski, and S. V. Tingey. 1990. DNA polymorphisms amplified by arbitrary primers are useful as genetic markers. Nuc. Acid. Res. 18: 6531-6535.
31. Yimin, C., S. Kumai, M. Ogawa, Y. Benno, and T. Nakase. 1999. Characterization and identification of Pediococcus species isolated from forage crops and their application for silage preparation. Appl. Environ. Microbiol. 65: 2901-2906.