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

Molecular and Cellular Probes
Kye Man ChoHan Dae Yun

Abstract

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 profile 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 <or=4.15 and acidity >or=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.

References

Dec 9, 1988·Nucleic Acids Research·J S ChamberlainC T Caskey
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Jul 5, 2005·International Journal of Food Microbiology·Jung-Sook LeeJong Seog Ahn
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Citations

Jun 28, 2011·Archives of Virology·Bo Hyun YoonHyo-Ihl Chang
Dec 23, 2011·International Journal of Food Microbiology·Ji Young JungChe Ok Jeon
May 29, 2015·Biotechnology, Biotechnological Equipment·Zdravka KolevaPetya Hristova
Jun 7, 2019·Microbes and Environments·Bayanjargal SandagdorjSachi Tanaka
Nov 15, 2020·Probiotics and Antimicrobial Proteins·Eunchong HuangWilhelm Heinrich Holzapfel
May 13, 2021·Archives of Microbiology·Nour-El-Houda Hamoud, Mohamed Sifour

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