Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
권호 표지

Evaluation of Lactic Acid Bacterial Community in Kimchi Using Terminal-Restriction Fragment Length Polymorphism Analysis

Terminal-Restriction Fragment Length Polymorphism 분석을 이용한 김치발효 관련 유산균 군집의 평가

  • Shim, Sang-Min (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University)
  • 심상민 (경기대학교 식품생물공학과) ;
  • 이종훈 (경기대학교 식품생물공학과)
  • Published : 2008.12.28
Download PDF
⟨ Previous Next ⟩

Abstract

Terminal-restriction fragment length polymorphism (T-RFLP) analysis, one of rapid culture-independent microbial community analysis methods, was used to determine the lactic acid bacterial complexity and dynamics during kimchi fermentation at $15^{\circ}C$ and $4^{\circ}C$. At both temperatures, the common presence of Leuconostoc mesenteroides, Lc. inhae, Lc. kimchi, Weissella koreensis, W. cibaria, Lactobacillus sakei, Lb. curvatus, Lb. plantarum, Lb. paraplantarum, Lb. pentosus, and Lb. brevis was predicted. Lc. citreum and Enterococcus faecalis were detected at $15^{\circ}C$ and $4^{\circ}C$, respectively. W. koreensis predominated during the mid stage of kimchi fermentation whereas lactobacilli were dominants during later stage. Lb. sakei and Lb. curvatus became dominants regardless of fermentation temperature but the growth of Lb. plantarum, Lb. paraplantarum, Lb. pentosus, and Lb. brevis was restricted at psychrophilic temperature. Some species of leuconostocs were maintained until the later stage of kimchi fermentation.

미생물 구조 및 집단 구성원의 변화를 배양에 의존하지 않고, 빠르게 평가할 수 있는 방법의 하나인 terminal-restriction fragment length polymorphism (I-RFLP) 분석을 김치 유산균 연구에 적용하여, $15^{\circ}C$ 및 $4^{\circ}C$ 발효 김치에 관여하는 유산균의 다양성과 역동성을 검토하였다. 두 발효온도에서 공통적으로 Leuconostoc mesenteroides, Lc, inhae, Lc. kimchii, Weissella koreensis, W. cibaria, Lactobacillus sakei, Lb. curvatus, Lb. plantarum, Lb. paraplantarum, Lb. pentosus, 및 Lb. brevis의 존재가 예상되었고, Lc. citreum과 Enterococcus faecalis는 각각 $15^{\circ}C$와 $4^{\circ}C$에서 검출되었다. W. koreensis는 중기발효에 우점을 점하였고, Lactobacillus 속은 발효 후기의 우점종으로 나타났다. Lb. sakei, Lb. curvatus는 발효온도에 관계 없이 우점종을 형성하였지만, Lb. plantarum, Lb. paraplantarum, Lb, pentosus와 Lb. brevis의 생육은 저온에서 잘 일어나지 않았다. 몇 종의 Leuconostoc 속 유산균은 발효 후기까지 생장이 유지되었다.

Keywords

References

  1. An, D.-J., K. Lew, and K.-P. Lee. 1999. Effects of adipic acid and storage temperature on extending the shelf life of kimchi. Food Sci. Biotechnol. 8: 78-82
  2. Bae, J.-W., S.-K. Rhee, J. R. Park, W.-H. Chung, Y.-D. Nam, I. Lee, H. Kim, and Y.-H. Park. 2005. Development and evaluation of genome-probing microarrays for monitoring lactic acid bacteria. Appl. Environ. Microbiol. 71: 8825-8835 https://doi.org/10.1128/AEM.71.12.8825-8835.2005
  3. Chae, M.-H., E.-J. Park, T.-K. Oh, and D.-Y. Jhon. 2006. Preparation of kimchi containing Bifidobacterium longum BO-11. Korean J. Food Sci. Technol. 38: 232-236
  4. Cheigh, H. C. and K. Y. Pack. 1994. Biochemical, microbiological, and nutritional aspect of kimchi. Crit. Rev. Food Sci. Nut. 34: 175-203 https://doi.org/10.1080/10408399409527656
  5. Chin, H. S., F. Breidt, H. P. Fleming, W.-C. Shin, and S.-S. Yoon. 2006. Identifications of predominant bacterial isolates from the fermenting kimchi using ITS-PCR and partial 16S rDNA sequence analysis. J. Microbiol. Biotechnol. 16: 68-76
  6. Cho, J., D. Lee, C. Yang, J. Jeon, J. Kim, and H. Han. 2006. Microbial population dynamics of kimchi, a fermented cabbage product. FEMS Microbiol. Lett. 257: 262-267 https://doi.org/10.1111/j.1574-6968.2006.00186.x
  7. Choi, H.-J., C.-I. Cheigh, S.-B. Kim, J.-C. Lee, D.-W. Lee, S.-W. Choi, J.-M. Park, and Y.-R. Pyun. 2002. Weissella kimchii sp. nov., a novel lactic acid bacterium from kimchi. Int. J. Syst. Evol. Microbiol. 52: 507-511 https://doi.org/10.1099/00207713-52-2-507
  8. Choi, I.-K., S.-H. Jung, B.-J. Kim, S.-Y. Park, J. Kim, and H.-U. Han. 2003. Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product. Antonie van Leeuwenhoek 84: 247-253 https://doi.org/10.1023/A:1026050410724
  9. Collins, M. D., J. Samelis, J. Metaxopoulos, and S. Wallbanks. 1993. Taxonomic studies on some leuconostoc-like organisms from fermented sausages: description of a new genus Weissella for the Leuconostoc paramesenteroides group of species. J. Appl. Bacteriol. 75: 595-603 https://doi.org/10.1111/j.1365-2672.1993.tb01600.x
  10. Ennahar, S. and Y. Cai. 2004. Genetic evidence that Weissella kimchii Choi et al. 2002 is a later heterotypic synonym of Weissella cibaria Bjorkroth et al. 2002. Int. J. Syst. Evol. Microbiol. 54: 463-465 https://doi.org/10.1099/ijs.0.02783-0
  11. Jang, J., B. Kim, J. Lee, and H. Han. 2003. A rapid method for identification of typical Leuconostoc species by 16S rDNA PCR-RFLP analysis. J. Microbiol. Methods 55: 295-302 https://doi.org/10.1016/S0167-7012(03)00162-3
  12. Jin, H. S., J. B. Kim, Y. J. Yun, and K. J. Lee. 2008. Selection of kimchi starters based on the microbial composition of kimchi and their effects. J. Korean Soc. Food Sci. Nutr. 37: 671-675 https://doi.org/10.3746/jkfn.2008.37.5.671
  13. Kim, B., J. Lee, J. Jang, J. Kim, and H. Han. 2003. Leuconostoc inhae sp. nov., a lactic acid bacterium isolated from kimchi. Int. J. Syst. Evol. Microbiol. 53: 1123-1126 https://doi.org/10.1099/ijs.0.02463-0
  14. Kim, B.-J., H.-J. Lee, S.-Y. Park, J. Kim, and H.-U. Han. 2000. Identification and characterization of Leuconostoc gelidum, isolated from kimchi, a fermented cabbage product. J. Microbiol. 38: 132-136
  15. Kim, J., J. Chun, and H.-U. Han. 2000. Leuconostoc kimchii sp. nov., a new species from kimchi. Int. J. Syst. Evol. Microbiol. 50: 1915-1919 https://doi.org/10.1099/00207713-50-5-1915
  16. Kim, M. and J. Chun. 2005. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. Int. J. Food Microbiol. 103: 91-96 https://doi.org/10.1016/j.ijfoodmicro.2004.11.030
  17. Kim, T.-W., J.-Y. Lee, S.-H. Jung, Y.-M. Kim, J.-S. Jo, D.-K. Chung, H.-J. Lee, and H.-Y. Kim. 2002. Identification and distribution of predominant lactic acid bacteria in kimchi, a Korean traditional fermented food. J. Microbiol. Biotechnol. 12: 635-642
  18. Lee, C.-W. 1997. Lactic acid fermented foods and their benefits in Asia. Food Control 8: 259-269 https://doi.org/10.1016/S0956-7135(97)00015-7
  19. Lee, C.-W., C.-Y. Ko, and D.-M. Ha. 1992. Microfloral changes of the lactic acid bacteria during Kimchi fermentation and identification of the isolates. Korean J. Appl. Microbiol. Biotechnol. 20: 102-109
  20. Lee, J.-S., G.-Y. Heo, J. W. Lee, Y.-J. Oh, J. A. Park, Y.-H. Park, Y.-R. Pyun, and J. S. Ahn. 2005. Analysis of kimchi microflora using denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 102: 143-150 https://doi.org/10.1016/j.ijfoodmicro.2004.12.010
  21. Lee, J.-S., K. C. Lee, J.-S. Ahn, T.-I. Mheen, Y.-R. Pyun, and Y.-H. Park. 2002. Weissella koreensis sp. nov., isolated from kimchi. Int. J. Syst. Evol. Microbiol. 52: 1257-1261 https://doi.org/10.1099/ijs.0.02074-0
  22. Lee, M., M. K. Kim, M. Vancanney, J. Swings, S.-H. Kim, M. S. Kang, and S.-T. Lee. 2005. Tetragenococcus koreensis sp. nov., a novel rhamnolipid-producing bacterium. Int. J. Syst. Evol. Microbiol. 55: 1409-1413 https://doi.org/10.1099/ijs.0.63448-0
  23. Lee, S.-H., N.-Y. Park, and W.-J. Choi. 1999. Changes of lactic acid bacteria and selective inhibitory substances against homo and hetero lactic acid bacteria isolated from kimchi. Korean J. Appl. Microbiol. Biotechnol. 27: 410-414
  24. Lim C.-R., H.-K. Park, and H.-U. Han. 1989. Reevaluation of isolation and identification of Gram-positive bacteria in Kimchi. Korean J. Microbiol. 27: 404-414
  25. Mheen, T.-I. and T.-W. Kwon. 1984. Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol. 16: 443-450
  26. Park, J. A., G.-Y. Heo, J. S. Lee, Y. J. Oh, B. Y. Kim, T. I. Mheen, C. K. Kim, and J. S. Ahn. 2003. Change of microbial communities in kimchi fermentation at low temperature. Korean J. Microbiol. 39: 45-50
  27. So, M.-H. and Y.-B. Kim. 1995. Identification of psychrotrophic lactic acid bacteria isolated from Kimchi. Korean J. Food Sci. Technol. 27: 495-505
  28. Stiles, M. E. and W. H. Holzapfel. 1997. Lactic acid bacteria of foods and their current taxonomy. Int. J. Food Microbiol. 36: 1-29 https://doi.org/10.1016/S0168-1605(96)01233-0
  29. Um, S., W.-S. Shin, and J.-H. Lee. 2006. Real-time PCR monitoring of Lactobacillus sake, Lactobacillus plantarum, and Lactobacillus paraplantarum during kimchi fermentation. Food Sci. Biotechnol. 15: 595-598
  30. Yoon, J.-H., S.-S. Kang, T.-I. Mheen, J.-S. Ahn, H.-J. Lee, T.-K. Kim, C.-S. Park, Y. H. Ko, K. H. Kang, and Y.-H. Park. 2000. Lactobacillus kimchii sp. nov., a new species from kimchi. Int. J. Syst. Evol. Microbiol. 50: 1789-1795 https://doi.org/10.1099/00207713-50-5-1789