Park Junghyun, Heo Sojeong, Lee Gawon, Hong Sung Wook, Jeong Do-Won
Department of Food and Nutrition, Dongduk Women's University, Seoul, 02748, Republic of Korea.
Technology Innovation Research Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
Heliyon. 2024 Jul 4;10(13):e34153. doi: 10.1016/j.heliyon.2024.e34153. eCollection 2024 Jul 15.
Previously, microbial communities of five commercial kimchi added with seafood and one kimchi without seafood were analyzed using a culture-independent (CI) method. In the current study, microbial communities of the same samples were analyzed using a culture-dependent (CD) method with two media: tryptic soy agar (TSA) and Lactobacilli de Man, Rogosa and Sharpe (MRS) agar. MRS agar showed a higher proportion of lactic acid bacteria, while TSA showed a higher proportion of species. became dominant over time except in kimchi added with (HBK, ). In the case of HBK, was dominant. The low pH of HBK was confirmed by cell size and heat treatment under pH 4-7 conditions that could be present in the form of spores. With the CD method, only , . and were detected. With the CI method, only was detected. A notable finding was that . was more abundant than with the CD method, whereas it was similar or lower with the CI method. This discrepancy was confirmed to be due to different rates of DNA recovered from the two strains. This shows that the assay method may influence the detection of these two strains.
此前，使用非培养方法（CI）分析了五种添加海鲜的市售泡菜和一种未添加海鲜的泡菜的微生物群落。在本研究中，使用依赖培养的方法（CD）和两种培养基（胰蛋白胨大豆琼脂（TSA）和德氏乳杆菌、罗格斯和夏普（MRS）琼脂）对相同样品的微生物群落进行了分析。MRS琼脂显示出较高比例的乳酸菌，而TSA显示出较高比例的其他菌种。除了添加了[具体物质]（HBK，[具体编号]）的泡菜外，[某种菌]随着时间的推移成为优势菌。在HBK的情况下，[另一种菌]占主导地位。通过细胞大小和在pH 4 - 7条件下的热处理证实了HBK的低pH值，在该条件下[某种菌]可能以孢子形式存在。使用CD方法，仅检测到[具体菌种]、[具体菌种]、[具体菌种]和[具体菌种]。使用CI方法，仅检测到[具体菌种]。一个显著的发现是，使用CD方法时[某种菌]比[另一种菌]更丰富，而使用CI方法时两者相似或[某种菌]更低。这种差异被证实是由于从这两种菌株中回收的DNA速率不同。这表明检测方法可能会影响这两种菌株的检测。
