Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE

• Published in: Journal of the science of food and agriculture 2014-01, Vol.94 (2), p.296-300
• Main Authors: Hong, Yeun, Yang, Hee-Seok, Li, Jingmei, Han, Seon-Kyeong, Chang, Hae-Choon, Kim, Hae-Yeong
• Format: Article
• Language: English
• Subjects: Bacteria; Brassica; Brassica - microbiology; Chinese cabbage; Denaturing Gradient Gel Electrophoresis - methods; Diet; DNA, Bacterial - analysis; Electrophoresis; Electrophoresis, Polyacrylamide Gel - methods; Fermentation; Food Microbiology - methods; Food science; Genes; Humans; Identification methods; Kimchi; Lactic acid; lactic acid bacteria; Lactobacillales - genetics; Lactobacillus - genetics; Lactobacillus curvatus; Leuconostoc; Leuconostoc - genetics; Leuconostoc mesenteroides; PCR-DGGE; Polymerase chain reaction; Polymerase Chain Reaction - methods; RNA, Ribosomal, 16S - genetics; salted cabbage; SDS-PAGE; Sequence Analysis, DNA - methods; Vegetables; Weissella; Weissella - genetics
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.6257

BACKGROUND Lactic acid bacteria (LAB) in salted Chinese cabbage, the main ingredient of kimchi, were analyzed by culture‐dependent sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE), followed by sequencing of the 16S rRNA gene and by culture‐independent polymerase chain reaction–denaturing gradient gel electrophoresis (PCR‐DGGE), followed by sequencing of the V3 region of the 16S rRNA gene. The results were compared to those of LAB that had previously been found in kimchi. RESULTS The two identification methods produced distinct overall LAB profiles. The PCR‐DGGE method detected a more diverse microflora, including non‐LAB strains. The culture‐dependent method uniquely detected Weissella sp. and was able to provide the quantitative distribution of LAB in samples. However, Leuconostoc mesenteroides, Lactobacillus curvatus and Leuconostoc carnosum, which had also been reported as the dominant LAB in kimchi in previous studies, were identified by both methods. CONCLUSION The two identification methods gave different bacterial profiles, while both methods were sufficient to identify the most prevalent LAB in salted Chinese cabbage samples. The quantitative feature of the culture‐dependent identification method would make it preferable for studying and monitoring LAB viability in kimchi at each fermentation stage. The availability of the culture‐independent identification method to identify a broader bacterial profile, including non‐LAB, would make it a more effective tool for controlling contamination of undesirable bacteria during kimchi fermentation. © 2013 Society of Chemical Industry