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Department Hotel Culinary and Catering Management, Chungwoon UniversityAbstract Bacterial communities derived from cheonggukjang and raw rice straw collected from a Mireuksan farm anda Heungup cheonggukjang in Gangwon province were investigated using both culture-based method and denaturinggradient gel electrophoresis (DGGE) analysis. Pure cultures, which were isolated from raw rice straw and cheonggukjangand cultured on tryptic soy agar plates (53-76 colonies per plate), were identified by analysis of 16S rRNA sequences.The traditional culture-based method and analysis of PCR-amplified 16S rRNA by DGGE revealed that for samplescollected from the Mireuksan farm, Pantoea agglomerans and Bacillus subtilis were the predominant species in the rawrice-straw and cheonggukjang, respectively. For samples collected from the Heungup cheonggukjang, Bacillus amyloliquefacienswas the predominant species in both raw rice straw and cheonggukjang. Other microorganisms, including members ofPantoea, Bacillus, Enterococcus, Enterobacter, Pseudomonas, Rhodococcus, and Acinetobacter, were also present in theraw rice-straw and cheonggukjang, as were bacteria that could not be cultured.Keywords: bacterial community, cheonggukjang, pure culture, denaturing gradient gel electrophoresis (DGGE)

han-guk sikpum gwahakoeji/han'gug sigpum gwahag hoeji/han-guk sikpum gwahak hoeji

Denaturing Gradient Gel Electrophoresis and Culture-based Analysis of the Bacterial Community in Cheonggukjang, a Korean Traditional Fermented Soybean Food from Gangwon Province