Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis
Doenjang is a traditional Korean fermented soybean paste that provides a major source of protein. The microbial diversity of 10 samples of doenjang (5 commercially manufactured products and 5 homemade products) was investigated using nested PCR-denaturing gradient gel electrophoresis (DGGE). In the...
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Published in | International journal of food microbiology Vol. 131; no. 2; pp. 265 - 271 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English |
Published |
Amsterdam
Elsevier B.V
31.05.2009
[Amsterdam; New York, NY]: Elsevier Science Elsevier |
Subjects | |
Online Access | Get full text |
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Summary: | Doenjang is a traditional Korean fermented soybean paste that provides a major source of protein. The microbial diversity of 10 samples of
doenjang (5 commercially manufactured products and 5 homemade products) was investigated using nested PCR-denaturing gradient gel electrophoresis (DGGE). In the first step, the nearly complete 16S rRNA and 18S rRNA genes were amplified using universal primers. Subsequently, these products were used as a template in a nested PCR to obtain fragments suitable for DGGE. The bacterial DGGE profile targeting the V3 region of the 16S rRNA gene indicated that lactic acid bacteria such as
Leuconostoc mesenteroide,
Tetragenococcus halophilus, and
Enterococcus faecium were the predominant species. However, bands corresponding to
Bacillus species, known to be the main organisms in
doenjang, were not detected under the conditions described above.
When selective PCR was conducted using a primer specific for
Bacillus species,
Bacillus subtilis and
B. licheniformis were detected in several
doenjang samples. In analysis of fungi,
Mucor plumbeus,
Aspergillus oryzae, and
Debaryomyces hansenii were the most common species in the
doenjang samples. On the basis of DGGE, a few differences in community structure were found for different samples. Also, cluster analysis of the DGGE profile revealed that the microbial diversity did not differ clearly between commercially manufactured and homemade products. The nested PCR-DGGE technique was used for the first time in this study to asses a microbial community in
doenjang and proved to be effective in profiling microbial diversity. |
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Bibliography: | http://dx.doi.org/10.1016/j.ijfoodmicro.2009.03.001 |
ISSN: | 0168-1605 1879-3460 |
DOI: | 10.1016/j.ijfoodmicro.2009.03.001 |