원문정보
초록
영어
The aim of this study was to investigate the microbial population dynamics in the salted Chinese cabbage and the recycled brine solution. For this, we performed the polymerase chain reactiondenaturing gradient gel electrophoresis (PCR-DGGE) analysis using a universal primer pair of 338f-GC and 518r, with the genomic DNAs of bacterial cells from salted Chinese cabbage and the brine solution after repeated salting processes in 13% salt solution for 15hr at 10℃. As
results, the bacterial species identified were Pseudoalteromonas sp. Halomonas sp. Cobetia sp. Bacillus sp. and Lactobacillus sakei. Particularly, while Pseudoalteromonas sp. and Halomonas sp. were found in the brine solution, Lb. sakei was only detected in Chinese cabbage samples. Along with the repeated use of brine solution, the halotolerant bacteria were accumulated to become a dominant group in the brine solution and Lb. sakei disappeared in the salted Chinese
cabbage. This result reveals that repeated use of brine solution to produce the salted Chinese cabbage result in unsafe and unfavorable effects on kimchi fermentation. From this experiment, PCR-DGGE analysis was proven useful for investigating microbial dynamics in foods.