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5 NCBI (%) 33B 33B Lactobacillus plantarum WCFS 1 99 NR _075041.1 13C 13C Leuconostoc citreum KM 20 99 NR _074694.1 71A 71A Lactobacillus plantarum strain IMAU 32489 100 KF 149163.1 8E 8E Enterococcus faecium Aus 0004 98 NR _102790.1 28B 28B Lactobacillus fermentum IFO 3956 99 NR _075033.1 21G 21G Weissella cibaria 59-I-II 100 NR _036924.1 22E 22E Lactobacillus plantarum strain KLDS 1.0725 100 EU 626010.1 32C 32C Lactobacillus plantarum strain KLDS 1.0725 98 EU 626010.1 12B 12B Lactobacillus fermentum strain KLDS 1.0613 99 EU 419592.1 55A 55A Pediococcus pentosaceus ATCC 25745 100 NR _075052.1 18E 18E Enterococcus faecium strain FS 019 100 KC 568549.1 13C 13C Weissella cibaria 59-I-II 100 NR _036924.1 12C 12C Lactobacillus plantarum strain IMAU 32489 98 KF 149163.1 16A 16A Lactobacillus plantarum WCFS 1 99 NR _075041.1 32B 32B Lactobacillus fermentum str ain FQ 002 100 KF 418815.1 19B 19B Pediococcus pentosaceus ATCC 25745 99 NR _075052.1 Leuconostoc mesenteroides subsp . mesenteroides ATCC 20A 20A 98 NR _074957.1 8293 4A 4A Lactobacillus plantarum strain KLDS 1.0725 100 EU 626010.1 12G 12G Leuconostoc citreum KM 20 100 NR _074694.1 Downloaded from fsct.modares.ac.ir at 15:48 IRST on Thursday September 30th 2021 60A 60A Weissella cibaria KACC 11862 100 AEKT 01000000 4C 4C Lactobacillus plantarum PD 412 100 AB 854180.1 34B 34B Enterococcus faecalis V 583 strain V 583 98 NR _074637.1 51E 51E Weissella cibaria 59-I-II 100 NR _036924.1
. . . . 3
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13 JFST No. 54, Vol. 13, Aug 2016 ABSTRACT
Isolation and Identification of Lactic Microbiota from Kimchi, produced in Iran, based on Biochemical and Molecular Methods
∗ Tabatabaei Yazdi, F. 1 ∗∗, Vasiee, A. R. 2, Alizadeh Behbahani, B. 2
1. Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad 2. Ph.D Student, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (Received: 93/5/17 Accepted: 93/7/1)
Kimchi is a general term for fermented vegetables .The aim of this study was to isolate and identify the Lactic Acid Bacteria involved in spontaneous fermentation of this product used biochemical and molecular methods. In this study, after successive culture on specific media, in order to classify of 85 selected isolates that according to preliminary experiments seemed Lactic Acid Bacteria, physiological and biochemical tests were done and then fermentation of 10 different carbohydrates were performed. Based on these tests, 85 isolates were divided into 10 groups. Some isolates were selected from each group and 16S rRNA was amplified using universal primers. Diversity of lactic acid bacteria in Kimichi was as followings: Lactobacillus plantarum (41.17%), Lactobacillus fermentum (9.41%), Enterococcus faecalis (3.52%), Enterococcus faecium (7.06%), Leuconostoc citreum (2.35%), Leuconostoc mesenteroides (3.52%), Pediococcus pentosaceus (8.23%), Wisella cibaria (24.70%). This fermented product has a wide microbial diversity which originates from natural microbiota presented in the raw vegetable. Lactic acid bacteria can produce a variety of acids and enzymes which play an important role in development of unique flavor and tasteTherefore, this strains that isolated from Kimchi can be used in the food industry .
Key words : Kimchi, Lactic flora, Biochemical tests, 16S rRNA
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∗ Corresponding Author E-Mail Address: [email protected]
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