The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation

被引：29

作者：

Kang, Bo Kyoung ^{[1
,2
]}

Cho, Min Seok ^{[1
,2
]}

Ahn, Tae-Young ^{[2
]}

Lee, Eui Seok ^{[3
]}

Park, Dong Suk ^{[1
]}

机构：

[1] Rural Dev Adm, Dept Agr Biotechnol, Natl Acad Agr Sci, Jeonju 560500, South Korea

[2] Dankook Univ, Dept Microbiol, Cheonan 330714, South Korea

[3] Korea Univ, Guro Hosp, Dept Oral & Maxillofacial Surg, Seoul 152703, South Korea

来源：

SCIENTIFIC REPORTS | 2015年 / 5卷

关键词：

POPULATION-DYNAMICS; SEQUENCE; CULTURE; PCR;

D O I：

10.1038/srep15445

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Weissella koreensis is a psychrophilic bacterium that is the dominant species found in kimchi and exhibits anti-obesity effects via its production of ornithine. In this study, we mined the genome of W. koreensis KACC15510 to identify species-specific genes that can serve as new targets for the detection and quantification of W. koreensis in kimchi. A specific polymerase chain reaction (PCR) primer set for the membrane protein-encoding gene of W. koreensis KACC15510 was designed and investigated to quantify its sensitivity and specificity for detecting the bacterium in kimchi. The specificity of the primer set was evaluated using genomic DNA from eight isolates of W. koreensis, 11 different species of Weissella and 13 other reference lactic acid bacterium (LAB) strains. In addition, red pepper powder was observed to strongly influence the density of W. koreensis during kimchi fermentation.

引用

页数：8

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