Department of Life and Nanopharmaceutical Sciences and Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea.
J Microbiol. 2009 Dec;47(6):682-5. doi: 10.1007/s12275-009-0297-1. Epub 2010 Feb 4.
Kimchi is a Korean traditional fermented food made of brined vegetables, with a variety of spices. Various microorganisms are associated with the kimchi fermentation process. This study was undertaken in order to apply quantitative real-time PCR targeting the 16S and 26S rRNA genes for the investigation of dynamics of bacterial, archaeal, and yeast communities during fermentation of various types of kimchi. Although the total bacterial and archaeal rRNA gene copy numbers increased during kimchi fermentation, the number of yeasts was not significantly altered. In 1 ng of bulk DNA, the mean number of rRNA gene copies for all strains of bacteria was 5.45 x 10(6) which was 360 and 50 times greater than those for archaea and yeast, respectively. The total gene copy number for each group of microorganisms differed among the different types of kimchi, although the relative ratios among them were similar. The common dominance of bacteria in the whole microbial communities of various types of kimchi suggests that bacteria play a principal role in the kimchi fermentation process.
泡菜是一种韩国传统发酵食品，由腌制蔬菜和各种香料制成。各种微生物与泡菜发酵过程有关。本研究旨在应用定量实时 PCR 靶向 16S 和 26S rRNA 基因，研究各种类型泡菜发酵过程中细菌、古菌和酵母群落的动态变化。虽然泡菜发酵过程中总细菌和古菌 rRNA 基因拷贝数增加，但酵母数量没有明显变化。在 1ng 总 DNA 中，所有细菌菌株的 rRNA 基因拷贝数平均值为 5.45x10(6)，分别是古菌和酵母的 360 倍和 50 倍。不同类型泡菜中每组微生物的总基因拷贝数不同，但它们之间的相对比例相似。各种类型泡菜中整个微生物群落中细菌的普遍优势表明，细菌在泡菜发酵过程中起着主要作用。
