[논문]Microbiological Analysis of Dongchimi, Korean Watery Radish Kimchi, at the Early and Mid-phase Fermentation

Park, Sun-Jung; Chang, Jin-Hee; Cha, Seong-Kwan; Moon, Gi-Seong

Microbiological Analysis of Dongchimi, Korean Watery Radish Kimchi, at the Early and Mid-phase Fermentation 원문보기

Food science and biotechnology, v.17 no.4, 2008년, pp.892 - 894

Park, Sun-Jung (Traditional Food Research Group, Korea Food Research Institute) , Chang, Jin-Hee (Traditional Food Research Group, Korea Food Research Institute) , Cha, Seong-Kwan (Traditional Food Research Group, Korea Food Research Institute) , Moon, Gi-Seong (Division of Food and Biotechnology, Chungju National University)

Abstract ▼ AI-Helper

During dongchimi fermentation at 5 and $25^{\circ}C$, the pH lowered slowly and reached 4.03 at $5^{\circ}C$ after 30 days, whereas it lowered dramatically and reached 3.59 at $25^{\circ}C$ after 2 days. The predominant bacteria were Leuconostoc (Leu.) mesenteroides at $25^{\circ}C$ until day 2 which changed into Lactobacillus (Lb.) plantarum at day 3, analyzed by a culture dependent method with partial 16S rRNA gene sequencing, whereas Leu. mesenteroides occupied predominantly at $5^{\circ}C$ until day 7. In a culture-independent method using a polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) with partial 16S rRNA gene sequencing, Lb. algidus was predominant at $5^{\circ}C$ until day 7 and Lb. plantarum occupied predominantly at $25^{\circ}C$ until day 3, which is different from the results of the culture based method, indicating the both methods need to be combined for accuracy. Based on the culture-dependent method, Leu. mesenteroides might be responsible for the early and mid-phase of dongchimi fermentation.

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가설 설정

2)The result of day 0 is for both temperatures 5 and 25°C.

제안 방법

3333px;">stage of palatability and the bacteria could be starter c_utiffes to produce good taste dongchimi p* roducts To explain the different results between culture-dependent and culture independent method, however, further studies should be carried out. At the moment, this study is incomplete but renders us key information about dongchimi fennentation and the first case, to the best of our knowledge, to systemically investigate microbial community of dongchimi.
We also suggest that traditional culture based method and molecular techniques should be combined to get more reasonable and informative results for microbial compositions from foods. Besides the fermentation experiments, we purchased commercial dongchimi products in palatability (pH 4.0-4.2) and analyzed their microbial communities by the culture dependent method used in this study. The results showed the predominant bacteria were Leu.
Identification of the colonies Appropriate number of colonies, randomly selected from PCA plates, was subjected to PCR for partial 16S rRNA gene amplification using primers 338f (5'-actccgacgggaggcagcag-3') and 518r (5'- attaccgcggctgctgg-3') spanning the V3 region of the 16S rRNA gene (8, 10, 11). The PCR was performed with a premix (Bioneer Co.
The analysis of microbial community is important to understand the fementation profile and to develop starter culture for commercial product. In this study, we analyzed the microbial communities of dongchimi at the early and mid-phase of tfie fermentation, recognized as palatability, by a culture-dependent method combined with partial 16S rRNA gene sequencing. Concomitantly, a culture-independent method using a polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was applied to this analysis.
The DNA bands on the gel were excised with _sterile scalpel and the DNAs were eluted in 30 _uL of sterile water at 4°C overnight. PCR amplicons for partial 16S rRNA gene were produced by the method described above using the eluted DNAs as templates with primers 338f-518r and sequenced by a biotech company (Macrogen Co., Seoul, Korea) and homology search was perfbmied at the BLAST.

이론/모형

In this study, we analyzed the microbial communities of dongchimi at the early and mid-phase of tfie fermentation, recognized as palatability, by a culture-dependent method combined with partial 16S rRNA gene sequencing. Concomitantly, a culture-independent method using a polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was applied to this analysis. The PCR-DGGE technique enables us to analyze the microbiota in samples by one-step and has been used to study the microbial communities in fermented foods such as sausages, shochu (Japanese fermented food), pozol (Mexican fermented maize dough), and kimchi (7- 10).

후속연구

From the culture based method, we knew the predominant bacteria were Leu. mesenteroides until mid-phase of the dongchimi fermentation, which is recognized as the stage of palatability and the bacteria could be starter c_utiffes to produce good taste dongchimi p* roducts To explain the different results between culture-dependent and culture independent method, however, further studies should be carried out. At the moment, this study is incomplete but renders us key information about dongchimi fennentation and the first case, to the best of our knowledge, to systemically investigate microbial community of dongchimi.

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