Diversity of Lactic Acid Bacteria in the Korean Traditional Fermented BeverageShindari, Determined Using a Culture-dependent Method
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- 2016.04.02
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서지정보
ㆍ발행기관 : 한국유산균학회
ㆍ수록지정보 : Current Topic in Lactic Acid Bacteria and Probiotics / 2권 / 1호
ㆍ저자명 : In-Tae Cha, Hae-Won Lee, Hye Seon Song, Kyung June Yim, Kil-Nam Kim, Daekyung Kim, Seong Woon Roh, Young-Do Nam
영어 초록
The fermented food Shindari is a low-alcohol drink that is indigenous to Jeju island, South Korea. In this study,the diversity of lactic acid bacteria (LAB) in Shindari was determined using a culture-dependent method. LAB were culti-vated from Shindari samples using two different LAB culture media. Twenty-seven strains were randomly selected and iden-tified by 16S rRNA gene sequence analysis. The identified LAB strains comprised 6 species within the Enterococcus,Lactobacillus and Pediococcus genera. Five of the species, namely Enterococcus faecium, Lactobacillus fermentum, L. plan-tarum, Pediococcus pentosaceus and P. acidilactici were isolated from MRS medium, while 1 species, L. pentosus, was iso-lated from Rogosa medium. Most of the isolated strains were identified as members of the genus Lactobacillus (78%). Thisstudy provides basic microbiological information on the diversity of LAB and provides insight into the ecological roles ofLAB in Shindari.
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