红辣椒粉对泡菜发酵过程中韩国魏斯氏菌密度的影响。
The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation.
作者信息
Kang Bo Kyoung, Cho Min Seok, Ahn Tae-Young, Lee Eui Seok, Park Dong Suk
机构信息
Department of Agricultural Biotechnology, National Academy of Agricultural Science, Rural Development Administration, Jeonju 560-500, Republic of Korea.
Department of Microbiology, Dankook University, Cheonan 330-714, Republic of Korea.
出版信息
Sci Rep. 2015 Oct 26;5:15445. doi: 10.1038/srep15445.
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.
韩国魏斯氏菌是一种嗜冷细菌，是泡菜中发现的优势菌种，通过产生鸟氨酸发挥抗肥胖作用。在本研究中，我们对韩国魏斯氏菌KACC15510的基因组进行挖掘，以鉴定可作为泡菜中韩国魏斯氏菌检测和定量新靶点的物种特异性基因。设计并研究了一套针对韩国魏斯氏菌KACC15510膜蛋白编码基因的特异性聚合酶链反应（PCR）引物，以评估其在泡菜中检测该细菌的灵敏度和特异性。使用来自8株韩国魏斯氏菌、11种不同魏斯氏菌以及13株其他参考乳酸菌（LAB）菌株的基因组DNA评估引物组的特异性。此外，观察到辣椒粉在泡菜发酵过程中对韩国魏斯氏菌的密度有强烈影响。
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