Earticle

초록

영어

During dongchimi fermentation at 5 and 25℃, the pH lowered slowly and reached 4.03 at 5℃ after 30 days, whereas it lowered dramatically and reached 3.59 at 25℃ after 2 days. The predominant bacteria were Leuconostoc (Leu.) mesenteroides at 25℃ until day 2 which changed into Lactobacillus (Lb.) plantarum at day 3, analyzed by a culture dependent method with partial 16S rRNA gene sequencing, whereas Leu. mesenteroides occupied predominantly at 5℃ until day 7. In a culture-independent method using a polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) with partial 16S rRNA gene sequencing, Lb. algidus was predominant at 5℃ until day 7 and Lb. plantarum occupied predominantly at 25℃ until day 3, which is different from the results of the culture based method, indicating the both methods need to be combined for accuracy. Based on the culture-dependent method, Leu. mesenteroides might be responsible for the early and mid-phase of dongchimi fermentation.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgment
 References

키워드

저자

• Sun-Jung Park [ Traditional Food Research Group, Korea Food Research Institute ]
• Seong-Kwan Cha [ Traditional Food Research Group, Korea Food Research Institute ]
• Gi-Seong Moon [ Division of Food And Biotechnology, Chungju National University ] Corresponding author
• Jin Hee Chang [ Traditional Food Research Group, Korea Food Research Institute ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664