Application of quantitative real-time PCR for enumeration of total bacterial, archaeal, and yeast populations in kimchi.

The Journal of Microbiology
Eun-Jin ParkJin-Woo Bae

Abstract

Kimchi is a Korean traditional fermented food made of brined vegetables, with a variety of spices. Various microorganisms are associated with the kimchi fermentation process. This study was undertaken in order to apply quantitative real-time PCR targeting the 16S and 26S rRNA genes for the investigation of dynamics of bacterial, archaeal, and yeast communities during fermentation of various types of kimchi. Although the total bacterial and archaeal rRNA gene copy numbers increased during kimchi fermentation, the number of yeasts was not significantly altered. In 1 ng of bulk DNA, the mean number of rRNA gene copies for all strains of bacteria was 5.45 x 10(6) which was 360 and 50 times greater than those for archaea and yeast, respectively. The total gene copy number for each group of microorganisms differed among the different types of kimchi, although the relative ratios among them were similar. The common dominance of bacteria in the whole microbial communities of various types of kimchi suggests that bacteria play a principal role in the kimchi fermentation process.

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Citations

Feb 15, 2011·Applied and Environmental Microbiology·Ji Young JungChe Ok Jeon
Jun 11, 2014·Extremophiles : Life Under Extreme Conditions·Joao M UrataniJorge Rodríguez
Apr 8, 2015·Journal of Food Science·Kyu Hang KyungFrederick Breidt
Dec 23, 2011·International Journal of Food Microbiology·Ji Young JungChe Ok Jeon
Dec 6, 2014·Journal of Industrial Microbiology & Biotechnology·Gee-Hyun AhnJin-Ho Seo
Apr 6, 2016·Frontiers in Microbiology·Jyoti P TamangWilhelm H Holzapfel
May 31, 2016·International Journal of Food Microbiology·Valery RipariEnrico Berardi
May 26, 2017·Frontiers in Microbiology·Ashagrie GibtanHan-Seung Lee
Aug 11, 2012·The Journal of General and Applied Microbiology·Jie YuHeping Zhang
Feb 3, 2021·Chemosphere·Mzimkhulu MonapathiCornelius C Bezuidenhout

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