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  • Title: Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation.
    Author: Cho KM, Math RK, Islam SM, Lim WJ, Hong SY, Kim JM, Yun MG, Cho JJ, Yun HD.
    Journal: Mol Cell Probes; 2009 Apr; 23(2):90-4. PubMed ID: 19146947.
    Abstract:
    We developed a multiplex PCR assay for the detection of lactic acid bacteria (LAB) species, and used it to examine the LAB species involved in kimchi fermentation. The LAB profile during kimchi fermentation varied with pH and acidity. Leuconostoc mesenteroides was observed during early fermentation (pH 5.64-4.27 and acidity 0.48-0.89%), and Lactobacillus sakei become dominant later in fermentation (pH <or=4.15 and acidity >or=0.98%). The efficiency of the multiplex PCR ranged from 86.5% at day 0 (pH 6.17 and acidity 0.24%) to 100% at day 96 (pH 4.16 and acidity 1.14). This multiplex PCR assay will facilitate study of the microbial ecosystem of kimchi and its impact on kimchi fermentation.
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