Comparison of bacterial community changes in fermenting kimchi at two different temperatures using a denaturing gradient gel electrophoresis analysis.

@article{Hong2013ComparisonOB,
  title={Comparison of bacterial community changes in fermenting kimchi at two different temperatures using a denaturing gradient gel electrophoresis analysis.},
  author={Y. Hong and Hee-Seok Yang and Hae-Choon Chang and Hae-Yeong Kim},
  journal={Journal of microbiology and biotechnology},
  year={2013},
  volume={23 1},
  pages={
          76-84
        }
}
  • Y. Hong, Hee-Seok Yang, +1 author Hae-Yeong Kim
  • Published 2013
  • Biology, Medicine
  • Journal of microbiology and biotechnology
  • Key MethodA polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique followed by sequencing of the 16S rDNA fragments eluted from the bands of interest on denaturing gradient gels was used to monitor changes in the bacterial microflora of two commercial kimchi, salted cabbage, and ingredient mix samples during 30 days of fermentation at 4°C and 10°C. Leuconostoc (Lc.) was the dominant lactic acid bacteria (LAB) over Lactobacillus (Lb.) species at 4°C. Weissella confusa was…Expand Abstract
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