Analysis of kimchi microflora using denaturing gradient gel electrophoresis.

@article{Lee2005AnalysisOK,
  title={Analysis of kimchi microflora using denaturing gradient gel electrophoresis.},
  author={Jung-Sook Lee and G. H. Heo and Jun Won Lee and Yun-Jung Oh and Jeong Ae Park and Yong-Ha Park and Y Pyun and Jong Seog Ahn},
  journal={International journal of food microbiology},
  year={2005},
  volume={102 2},
  pages={
          143-50
        }
}
A polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique was used to determine the microfloral composition during the fermentation of kimchi, a traditional Korean fermented vegetable food. The kimchi was fermented at 10 degrees C or 20 degrees C for 30 or 20 days, respectively. DGGE of the partially amplified 16S rDNA was performed and the most intense bands sequenced. The application of this culture-independent molecular technique determined that the lactic acid… CONTINUE READING
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