Analysis of kimchi microflora using denaturing gradient gel electrophoresis

Lee, Jung-Sook; Heo, Gun-Young; Lee, Junwon; Oh, Yun-Jung; Park, Jeong A; Park, Yong-Ha; Pyun, Yu‐Ryang; Ahn, Jong Seog

doi:10.1016/j.ijfoodmicro.2004.12.010

Cited by 194 publications

(133 citation statements)

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“…Chang et al (2008) characterized bacterial, archaeal and yeast dynamics during various types of kimchi fermentation by using PCR-DGGE. Lee et al (2005) determined the microfloral composition during the fermentation of kimchi using PCR-DGGE and found that the LAB including…”

Section: Introductionmentioning

confidence: 99%

Characterization of Microbial Community during the Fermentation of Chinese Homemade <i>paocai</i>, a Traditional Fermented Vegetable Food

Liang¹,

Zhang²,

Wu³

et al. 2016

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Section: Introductionmentioning

confidence: 99%

Characterization of Microbial Community during the Fermentation of Chinese Homemade <i>paocai</i>, a Traditional Fermented Vegetable Food

Liang¹,

Zhang²,

Wu³

et al. 2016

FSTR

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“…It may also be pointed out that Weissella confusa was earlier isolated from human vagina [5]. This microorganism is considered as a safe probiotic agent, although, there are some clinical cases where Weissella confusa was found to be an opportunistic pathogen.…”

Section: Disscussionsmentioning

confidence: 99%

“…It has been successfully isolated from human breast milk [2], human saliva [3], human feces [4], and human vagina [5,7]. Weissella confusa has been so far reported from human feces [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

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Antibacterial Activity of Weissella confusa Isolated From Vaginal Swab of Indian Women

2017

IJACEBS

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Abstract-Weissella confusa, a lactic acid producing bacteria (LAB), is known to occur in the human samples of breast milk, vaginal fluids, saliva and faeces. The species is known to be a probiotic microorganism due to its ability to control the growth of the pathogenic microbes capable of causing food borne diseases. The isolate reported in this study showed high antimicrobial activity against Bacillus subtilis (MTCC 736), Escherichia coli (MTCC 9492), Pseudomonas aeruginosa (MTCC 3541), Proteus mirabilis (MTCC 425), Proteus vulgeris (MTCC 771) and Staphylococcus aureus (MTCC 3160). Additionally, the isolated microbe was resistant to many of the commonly used antibiotics and hence can be used to develop formulations. Thus, the isolated organism may be explored as a probiotic candidate by local administration via suppositories for the prevention and treatment of vaginal infections.

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“…microbial populations of several foods, such as American sauerkraut (Plengvidhya et al, 2007), kimchi (Lee et al, 2005), and Chinese paocai (Xiong et al, 2012) during the fermentation were well investigated. These variations resulted in chemical changes in fermented system.…”

Section: Dynamics Of Ph and Chemical Analyses Variations Ofmentioning

confidence: 99%

Dominant Microorganisms during the Spontaneous Fermentation of Suan Cai, a Chinese Fermented Vegetable

Hong-yan

Zou

et al. 2014

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were also detected until day 30 of fermentation. This is the first study to focus on eukaryotic diversity during suan cai fermentation. These results provide a comprehensive understanding of the spontaneous suan cai fermentation process and a foundation for controlling suan cai fermentation and quality.Keywords: suan cai, fermentation, dynamics, microbial succession, bacteria, eukaryote IntroductionSuan cai is a traditional sauerkraut in Northeast China. It is generally made from Chinese cabbage. After washing the leaves, Chinese cabbage is soaked in a ceramic jar with salt and pressed under a stone. After one-month fermentation, it becomes edible. In the past, the northeastern part of China was too cold to cultivate leaf vegetables during the winter, so people used this method to preserve vegetables. Now, suan cai has become an essential food in Northeast China during the winter. Suan cai is increasingly available at the market, and its production scale is expanding.However, almost all commercial suan cai producers use a spontaneous fermentation method. The long fermentation period and variable quality are common problems in suan cai marketization (Ni et al., 2011).Many physical and chemical changes occur during vegetable fermentation. These changes directly influence the quality of the final product. It is generally considered that microorganisms cause these changes (Fleming et al., 1995;Nguyen et al., 2013). Correctly understanding the microbial dynamics that occur during fermentation is essential to creating a final product that has good flavor and quality. To facilitate the successful transition from spontaneous to artificial fermentation, the microflora present during spontaneous suan cai fermentation must be investigated (Hansen, 2002;Holzapfel, 2002 (Yan et al., 2009;Zhang and Meng, 2010). Investigations of the bacterial dynamics from beginning to end of fermentation are scarce.Furthermore, traditional suan cai fermentation is an open-air fermentation process that involves eukaryotic microorganisms (Zhong and Guo, 1995), but it is generally believed that the role of these eukaryotic microorganisms is minimal. Therefore, the investigation of eukaryotic microorganisms in this process has been neglected, and to the best of our knowledge, eukaryotic diversity during suan cai fermentation has not been examined at all. In this study, the traditional suan cai fermentation process was investigated. Bacterial and eukaryotic dynamics during the fermentation process were evaluated, and biochemical analyses were performed. The information from this study provides new insights into suan cai fermentation and should become a basis for the development of suitable starter cultures for suan cai fermentation. Material and MethodsSuan-cai fermentation Fermentation of Chinese cabbages (Beassica pekinensis) was performed according to traditional methods ( Fig. 1). Briefly, Chinese cabbages were harvested, airdried for two days, trimmed and then soaked in a 750 L jar. The proportion of salt to Chinese cabbage was 1% (w/w). One...

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Analysis of kimchi microflora using denaturing gradient gel electrophoresis

Cited by 194 publications

References 35 publications

Characterization of Microbial Community during the Fermentation of Chinese Homemade <i>paocai</i>, a Traditional Fermented Vegetable Food

Characterization of Microbial Community during the Fermentation of Chinese Homemade <i>paocai</i>, a Traditional Fermented Vegetable Food

Antibacterial Activity of Weissella confusa Isolated From Vaginal Swab of Indian Women

Dominant Microorganisms during the Spontaneous Fermentation of Suan Cai, a Chinese Fermented Vegetable

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