异型发酵乳酸菌在韩国商业泡菜中占主导地位。
Heterofermentative lactic acid bacteria dominate in Korean commercial kimchi.
作者信息
Kim Hee-Young, Bong Yeon-Ju, Jeong Ji-Kang, Lee Sungbum, Kim Byung-Yong, Park Kun-Young
机构信息
1Department of Food Science and Nutrition, Pusan National University, Busan, 46241 Korea.
2Kimchi Research Institute, Pusan National University, Busan, 46241 Korea.
出版信息
Food Sci Biotechnol. 2016 Apr 30;25(2):541-545. doi: 10.1007/s10068-016-0075-x. eCollection 2016.
Abstract
Lactic acid bacterial communities in kimchi prepared by representative Korean kimchi companies were investigated using a pyrosequencing method. The pH values of 9 kimchi varieties (K1-K9) ranged from 4.3 to 4.7, and total lactic acid bacterial (LAB) counts ranged from 1.3x10 to 1.6x10 CFU/g. , , and were the dominant genera accounting for 52, 28, and 20%, respectively, of identified genera. At the species level, (35%) dominated, followed by (13%), and (11%). Dominant LAB were all heterofermentative LAB. K1 had the most diverse operational taxonomic units (OTUs), and clustering analysis showed that distributions of microorganisms in K2, K6, K5, and K4 were similar each other. LAB communities in kimchi are diverse and heterofermentative LAB dominate in Korean commercial kimchi.
摘要
采用焦磷酸测序法对韩国代表性泡菜公司制作的泡菜中的乳酸菌群落进行了研究。9个泡菜品种（K1 - K9）的pH值范围为4.3至4.7，乳酸菌总数范围为1.3×10至1.6×10 CFU/g。 、 和 是优势属，分别占已鉴定属的52%、28%和20%。在种水平上， （35%）占主导，其次是 （13%）和 （11%）。优势乳酸菌均为异型发酵乳酸菌。K1具有最多样化的操作分类单元（OTU），聚类分析表明K2、K6、K5和K4中微生物的分布彼此相似。泡菜中的乳酸菌群落多样，异型发酵乳酸菌在韩国商业泡菜中占主导地位。
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