Comparison of bacterial community changes in fermenting Kimchi at two different temperatures using a denaturing gradient gel electrophoresis analysis

Journal of Microbiology and Biotechnology

Volumn 23, Issue 1, 2013, Pages 76-84

  Hong, Yeun ^a   Yang, Hee Seok ^a   Chang, Hae Choon ^b   Kim, Hae Yeong ^a  

^a Kyung Hee University   (South Korea)

^b Chosun University   (South Korea)

Author keywords

Bacterial community; Kimchi; Lactic acid bacteria; PCR DGGE

Indexed keywords

DNA 16S;

ACIDITY; ARTICLE; BACTERIAL FLORA; BACTERIAL GROWTH; CABBAGE; CELL COUNT; CELL VIABILITY; CONTROLLED STUDY; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA SEQUENCE; FERMENTATION MONITORING; FERMENTATION TECHNIQUE; FOOD; HIGH TEMPERATURE PROCEDURES; INTRASPECIFIC COMPETITION; KIMCHI; LACTOBACILLUS; LEUCONOSTOC; LEUCONOSTOC CARNOSUM; LEUCONOSTOC GELIDUM; LEUCONOSTOC MESENTEROIDES; LEUKONOSTOC LACTIS; LOW TEMPERATURE PROCEDURES; MICROBIAL COMMUNITY; NONHUMAN; NUCLEOTIDE SEQUENCE; PH MEASUREMENT; POLYMERASE CHAIN REACTION; SEQUENCE ANALYSIS; SPECIES COMPARISON; TEMPERATURE DEPENDENCE; TEMPERATURE SENSITIVITY; WEISSELLA; WEISSELLA CONFUSA;

BACTERIA; BIODIVERSITY; BRASSICA; CLUSTER ANALYSIS; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA, BACTERIAL; DNA, RIBOSOMAL; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; METAGENOME; PHYLOGENY; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; TEMPERATURE;

EID: 84873629290     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1210.10002     Document Type: Article

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