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Distribution of lactic acid bacteria in garlic (Allium sativum) and green onion (Allium fistulosum) using SDS-PAGE whole cell protein pattern comparison and 16S rRNA gene sequence analysis

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Abstract

Distributions of lactic acid bacteria (LAB) in garlic and green onion samples as kimchi sub-ingredients were analyzed by comparing the SDS-PAGE whole cell protein patterns and 16S rRNA gene sequence analysis. In total, 245 LAB were isolated from 10 garlic samples and differentiated into 7 groups by comparing SDS-PAGE whole cell protein patterns. The groups were identified as Leuconostoc, Weissella, and Lactobacillus through the 16S rRNA gene sequence analysis. A total of 115 LAB were isolated from 7 green onion samples, differentiated into 6 groups, and identified as Weissella, Leuconostoc, and Lactococcus. Leuconostoc was the most dominated LAB in garlic and Weissella was the most dominated LAB in green onion. The LAB identified in this study was found as dominant microorganisms in kimchi. This result suggests the possible contribution of LAB in garlic and green onion to the bacterial microflora of kimchi, especially during early stage of fermentation.

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Authors and Affiliations

  1. Department of Food Science & Biotechnology and Institute of Life Sciences & Resources, Kyung Hee University, Yongin, Gyeonggi, 446 701, Korea

    Hyun-Ji Jung, Yeun Hong, Hee-Seok Yang & Hae-Yeong Kim

  2. Department of Food and Nutrition, Chosun University, Gwangju, 501-759, Korea

    Hae-Choon Chang

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  1. Hyun-Ji Jung
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  2. Yeun Hong
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  3. Hee-Seok Yang
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  4. Hae-Choon Chang
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  5. Hae-Yeong Kim
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Correspondence to Hae-Yeong Kim.

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Jung, HJ., Hong, Y., Yang, HS. et al. Distribution of lactic acid bacteria in garlic (Allium sativum) and green onion (Allium fistulosum) using SDS-PAGE whole cell protein pattern comparison and 16S rRNA gene sequence analysis. Food Sci Biotechnol 21, 1457–1462 (2012). https://doi.org/10.1007/s10068-012-0192-0

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  • DOI: https://doi.org/10.1007/s10068-012-0192-0

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