NDLI: Predominant lactic acid bacteria in mukeunji, a long-term-aged kimchi, for different aging periods

Content Provider	Springer Nature Link
Author	Hong, Yeun Li, Jingmei Qin, Pei Lee, Shin Young Kim, Hae Yeong
Copyright Year	2015
Abstract	The distribution of dominant lactic acid bacteria (LAB) in mukeunji was examined at different stages of long-term aging. A total of 87 isolates from 3 samples were classified into 13 groups based on sodium dodecyl sulfate-polyacrylamide gel electrophoresis whole-cell protein patterns and identified using 16S rRNA gene sequencing. The 13 LAB were also identified using matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) and API® strips. Weissella cibaria and Leuconostoc mesenteroides were the most abundant LAB in freshly prepared samples, followed by Lactobacillus (Lact.) curvatus and Lact. sakei, based on 16S rRNA gene sequencing. The species diversity of LAB in samples aged for 12 and 24 months was reduced over time, and Pediococcus sp. was the dominant LAB species in mukeunji samples. MALDI-TOF MS enabled rapid identification of Lactobacillus species. Identification results with similarities higher than 90% using API® strips provided the same results as 16S rRNA gene sequencing.
Starting Page	545
Ending Page	550
Page Count	6
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	24
Issue Number	2
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2015-04-30
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	16S rRNA gene sodium dodecyl sulfate-polyacrylamide gel electrophoresis matrix-assisted laser desorption ionization-time of flight mass spectrometry mukeunji lactic acid bacteria Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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