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Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation
- Authors
- Cho, Kye Man; Math, Renukaradhya K.; Islam, Shah Md. Asraful; Lim, Woo Jin; Hong, Su Young; Kim, Jong Min; Yun, Myoung Geun; Cho, Ji Joong; Yun, Han Dae
- Issue Date
- Apr-2009
- Publisher
- ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
- Keywords
- Kimchi; Lactic acid bacteria; Species-specific primer; Multiplex PCR
- Citation
- MOLECULAR AND CELLULAR PROBES, v.23, no.2, pp 90 - 94
- Pages
- 5
- Indexed
- SCIE
SCOPUS
- Journal Title
- MOLECULAR AND CELLULAR PROBES
- Volume
- 23
- Number
- 2
- Start Page
- 90
- End Page
- 94
- ISSN
- 0890-8508
1096-1194
- 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 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.
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