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Microbiology and Biotechnology Letters

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Microbiol. Biotechnol. Lett. 2008; 36(2): 96-100

RecA 유전자 특이적 PCR을 이용한 전통 침채류 유래 유산균의 검출

PCR-Based Detection of Lactic Acid Bacteria in Korean Fermented Vegetables with recA Gene Targeted Species-Specific Primers

Sang-Min Shim and Jong-Hoon Lee

Department of Food Science and Biotechnology, Kyonggi University, 1Department of Food Science and Biotechnology, Kyonggi University

Abstract

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Diversity of lactic acid bacteria involved in 5 Korean fermented vegetables (Cot kimchi, Dongchimi, Baechu kimchi, Oisobagi, and Chonggak kimchi) was investigated using PCR-based method. PCR primer pairs targeted the recA gene were used for the detection of 7 species of lactic acid bacteria mainly found in kimchi and Lactobacillus acidophilus involved in dairy fermentation. Lactobacillus plantarum and Lactobacillus sakei were detected in all samples tested but Lactobacillus paraplantarum, Lactobacillus pentosus, and Lb. acidophilus were not detected. Lactobacillus brevis and Leuconostoc citreum were detected only from Baechu kimchi and Leuconostoc mesenteroides was detected from Got kimchi, Dongchimi, Baechu kimchi, and Oisobagi. The difference of detected species from fermented vegetables may be originated from the difference of main materials. Lb. plantarum and Lb. sakei are supposed to be broadly involved in Korean fermented vegetables.

Keywords: PCR, recA, lactic acid bacteria, fermented vegetable, kimchi

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