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Culture‐Based and Denaturing Gradient Gel Electrophoresis Analysis of the Bacterial Community from Chungkookjang , a Traditional Korean Fermented Soybean Food
Author(s) -
Hong Sung Wook,
Choi Jae Young,
Chung Kun Sub
Publication year - 2012
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2012.02901.x
Subject(s) - temperature gradient gel electrophoresis , biology , food science , bacillus licheniformis , 16s ribosomal rna , bacteria , microbiology and biotechnology , bacillus subtilis , genetics
The bacterial community of Chungkookjang and raw rice‐straw collected from various areas in South Korea was investigated using both culture‐dependent and culture‐independent methods. Pure cultures were isolated from Chungkookjang and raw rice‐straw on tryptic soy agar plates with 72 to 121 colonies and identified by 16S rDNA gene sequence analysis, respectively. The traditional culture‐based method and denaturing gradient gel electrophoresis analysis of PCR‐amplified 16S rDNA confirmed that Pantoea agglomerans and B. subtilis were identified as predominant in the raw rice‐straw and Chungkookjang , respectively, from Iljuk district of Gyeonggi province, P. ananatis and B. licheniformis were identified as predominant in the raw rice‐straw and Chungkookjang from Wonju district of Gangwon province, and Microbacterium sp. and B. licheniformis were identified as predominant in the raw rice‐straw and Chungkookjang from Sunchang district of Jeolla province. Other strains, such as Bacillus , Enterococcus , Pseudomonas , Rhodococcus , and uncultured bacteria were also present in raw rice‐straw and Chungkookjang. Practical Application: A comprehensive analysis of these microorganisms would provide a more detailed understanding of the biologically active components of Chungkookjang and help improve its quality. Polymerase chain reaction‐denaturing gradient gel electrophoresis analysis can be successfully applied to a fermented food to detect unculturable or more species than the culture‐dependent method. This technique is an effective and convenient culture‐independent method for studying the bacterial community in Chungkookjang . In this study, the bacterial community of Chungkookjang collected from various areas in South Korea was investigated using both culture‐dependent and culture‐independent methods.