Pyrosequencing-Based Analysis of the Bacterial Community in Korean Traditional Seafood, Ojingeo Jeotgal
- Authors
- Jung, Jaejoon; Choi, Sungjong; Jeon, Che Ok; Park, Woojun
- Issue Date
- 10월-2013
- Publisher
- KOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
- Keywords
- Staphylococcus; Leuconostoc; ojingeo jeotgal; pyrosequencing-based bacterial community analysis
- Citation
- JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.23, no.10, pp.1428 - 1433
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
- Volume
- 23
- Number
- 10
- Start Page
- 1428
- End Page
- 1433
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/102086
- DOI
- 10.4014/jmb.1305.05018
- ISSN
- 1017-7825
- Abstract
- Jeotgal fermentation is dependent upon a diverse microbial community, although a detailed understanding of its microbial composition is limited to a relatively small number of jeotgal. Pyrosequencing-based bacterial community analysis was performed in fermented squid, ojingeo jeotgal. Leuconostoc was identified as the predominant bacterial genus, with Bacillus and Staphylococcus also accounting for a large proportion of the bacterial community. Phylogenetic analysis with 16S rRNA genes of Leuconostoc type species indicated that L. citreum- and L. holzapfelii-like strains could be the major Leuconostoc strains in jeotgal. High concentrations of NaCl were thought to be an important factor determining the makeup of the bacterial community in the fermented squid; however, a genomic survey with osmotic stress-related genes suggests the existence of more complex factors selecting the dominant bacterial species in fermented squid.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - College of Life Sciences and Biotechnology > Division of Environmental Science and Ecological Engineering > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.