Distribution of lactic acid bacteria in garlic (Allium sativum) and green onion (Allium fistulosum) using SDS-PAGE whole cell protein pattern comparison and 16S rRNA gene sequence analysis

Distributions of lactic acid bacteria (LAB) in garlic and green onion samples as kimchi sub-ingredients were analyzed by comparing the SDS-PAGE whole cell protein patterns and 16S rRNA gene sequence analysis. In total, 245 LAB were isolated from 10 garlic samples and differentiated into 7 groups by...

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Published in:Food science and biotechnology 2012, 21(5), , pp.1457-1462
Main Authors: Jung, H.J., Kyung Hee University, Yongin, Republic of Korea, Hong, Y., Kyung Hee University, Yongin, Republic of Korea, Yang, H.S., Kyung Hee University, Yongin, Republic of Korea, Chang, H.C., Chosun University, Gwangju, Republic of Korea, Kim, H.Y., Kyung Hee University, Yongin, Republic of Korea
Format: Article
Language:English
Subjects:
16S rRNA
AIL
AJO
BACTERIAS ACIDOLACTICAS
BACTERIE LACTIQUE
Chemistry
Chemistry and Materials Science
ELECTROFORESIS
ELECTROPHORESE
ELECTROPHORESIS
Food Science
GARLIC
green onion
LACTIC ACID BACTERIA
Nutrition
Research Article
식품과학
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Summary:Distributions of lactic acid bacteria (LAB) in garlic and green onion samples as kimchi sub-ingredients were analyzed by comparing the SDS-PAGE whole cell protein patterns and 16S rRNA gene sequence analysis. In total, 245 LAB were isolated from 10 garlic samples and differentiated into 7 groups by comparing SDS-PAGE whole cell protein patterns. The groups were identified as Leuconostoc, Weissella, and Lactobacillus through the 16S rRNA gene sequence analysis. A total of 115 LAB were isolated from 7 green onion samples, differentiated into 6 groups, and identified as Weissella, Leuconostoc, and Lactococcus. Leuconostoc was the most dominated LAB in garlic and Weissella was the most dominated LAB in green onion. The LAB identified in this study was found as dominant microorganisms in kimchi. This result suggests the possible contribution of LAB in garlic and green onion to the bacterial microflora of kimchi, especially during early stage of fermentation.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-012-0192-0