Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation

被引：47

作者：

Cho, Kye Man ^{[2
]}

Math, Renukaradhya K. ^{[1
]}

Islam, Shah Md. Asraful ^{[1
]}

Lim, Woo Jin ^{[2
]}

Hong, Su Young ^{[3
]}

Kim, Jong Min ^{[1
]}

Yun, Myoung Geun ^{[1
]}

Cho, Ji Joong ^{[1
]}

Yun, Han Dae ^{[1
,2
]}

机构：

[1] Gyeongsang Natl Univ, Div Appl Life Sci, Program BK21, Chinju 660701, South Korea

[2] Gyeongsang Natl Univ, Res Inst Agr & Life Sci, Chinju 660701, South Korea

[3] Natl Inst Agr Sci & Technol, Hazardous Subst Div, Suwon 441707, South Korea

来源：

MOLECULAR AND CELLULAR PROBES | 2009年 / 23卷 / 02期

关键词：

Kimchi; Lactic acid bacteria; Species-specific primer; Multiplex PCR; 16S RIBOSOMAL-RNA; LACTOBACILLUS-PLANTARUM; CABBAGE PRODUCT; IDENTIFICATION; PARAPLANTARUM; FOOD; AMPLIFICATION; PENTOSUS;

D O I：

10.1016/j.mcp.2008.12.006

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

We developed a multiplex PCR assay for the detection of lactic acid bacteria (LAB) species, and used it to examine the LAB species involved in kimchi fermentation. The LAB pro. le during kimchi fermentation varied with pH and acidity. Leuconostoc mesenteroides was observed during early fermentation (pH 5.64-4.27 and acidity 0.48-0.89%), and Lactobacillus sakei become dominant later in fermentation (pH <= 4.15 and acidity >= 0.98%). The efficiency of the multiplex PCR ranged from 86.5% at day 0 (pH 6.17 and acidity 0.24%) to 100% at day 96 (pH 4.16 and acidity 1.14). This multiplex PCR assay will facilitate study of the microbial ecosystem of kimchi and its impact on kimchi fermentation. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：90 / 94

页数：5

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