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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Abstract | 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. |
---|---|
AbstractList | 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. 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. |
Author | Kim, Sung-Eon Lee, Jun-Hwa Chang, Hae Choon Park, Min-Hee Kim, Tae-Woon Kim, Hae-Yeong |
Author_xml | – sequence: 1 givenname: Tae-Woon surname: Kim fullname: Kim, Tae-Woon organization: Institute of Life Sciences & Resources and Graduate School of Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea – sequence: 2 givenname: Jun-Hwa surname: Lee fullname: Lee, Jun-Hwa organization: Institute of Life Sciences & Resources and Graduate School of Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea – sequence: 3 givenname: Sung-Eon surname: Kim fullname: Kim, Sung-Eon organization: Institute of Life Sciences & Resources and Graduate School of Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea – sequence: 4 givenname: Min-Hee surname: Park fullname: Park, Min-Hee organization: Institute of Life Sciences & Resources and Graduate School of Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea – sequence: 5 givenname: Hae Choon surname: Chang fullname: Chang, Hae Choon organization: Department of Food and Nutrition, Chosun University, Gwangju 501-759, Republic of Korea – sequence: 6 givenname: Hae-Yeong surname: Kim fullname: Kim, Hae-Yeong email: hykim@khu.ac.kr organization: Institute of Life Sciences & Resources and Graduate School of Biotechnology, Kyung Hee University, Yongin 446-701, Republic of Korea |
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Keywords | Doenjang Microbial diversity Soybean paste DGGE Polymerase chain reaction Grain legume Gel electrophoresis Soybean Molecular biology Fermented product |
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Snippet | Doenjang is a traditional Korean fermented soybean paste that provides a major source of protein. The microbial diversity of 10 samples of
doenjang (5... Doenjang is a traditional Korean fermented soybean paste that provides a major source of protein. The microbial diversity of 10 samples of doenjang (5... |
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SubjectTerms | Bacteria - classification Bacteria - genetics Bacteria - isolation & purification biodiversity Biological and medical sciences denaturing gradient gel electrophoresis DGGE DNA Fingerprinting DNA, Bacterial DNA, Fungal Doenjang Electrophoresis - methods fermentation fermented foods Food industries Food Microbiology food paste Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Fungi - classification Fungi - genetics Fungi - isolation & purification gel electrophoresis Genes, Bacterial Genes, Fungal Genes, rRNA Glycine max - microbiology isolation Microbial diversity microbial load microorganisms Polymerase Chain Reaction RNA, Ribosomal, 16S - genetics sequence analysis Soy Foods - microbiology Soybean paste soybean products starter cultures traditional foods |
Title | Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis |
URI | https://dx.doi.org/10.1016/j.ijfoodmicro.2009.03.001 https://www.ncbi.nlm.nih.gov/pubmed/19324443 |
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