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Bioscience, Biotechnology, and Biochemistry Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/tbbb20
Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food, gajami-sikhae a
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Hyo Jin Kim , Min-Jeong Kim , Timothy Lee Turner , Bong-Soo Kim , Kyung-Mo Song , Sung Hun Yi & Myung-Ki Lee a
Fermentation and Functionality Research Group, Korea Food Research Institute, Sungnam-Si, Republic of Korea b
Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA c
Department of Food Science and Human Nutrition, University of Illinois at UrbanaChampaign, Urbana, IL, USA d
ChunLab, Inc., Seoul National University, Seoul, Republic of Korea Published online: 02 Jul 2014.
To cite this article: Hyo Jin Kim, Min-Jeong Kim, Timothy Lee Turner, Bong-Soo Kim, Kyung-Mo Song, Sung Hun Yi & Myung-Ki Lee (2014) Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food, gajami-sikhae, Bioscience, Biotechnology, and Biochemistry, 78:9, 1611-1618, DOI: 10.1080/09168451.2014.921560 To link to this article: http://dx.doi.org/10.1080/09168451.2014.921560
PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. Terms & Conditions of access and use can be found at http:// www.tandfonline.com/page/terms-and-conditions
Bioscience, Biotechnology, and Biochemistry, 2014 Vol. 78, No. 9, 1611–1618
Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food, gajami-sikhae Hyo Jin Kim1, Min-Jeong Kim1, Timothy Lee Turner2,3, Bong-Soo Kim4, Kyung-Mo Song1, Sung Hun Yi1 and Myung-Ki Lee1,* 1
Fermentation and Functionality Research Group, Korea Food Research Institute, Sungnam-Si, Republic of Korea; Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA; 3Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA; 4ChunLab, Inc., Seoul National University, Seoul, Republic of Korea
2
Received January 27, 2014; accepted March 24, 2014
Downloaded by [The Aga Khan University] at 20:09 10 October 2014
http://dx.doi.org/10.1080/09168451.2014.921560
The gajami-sikhae, traditional Korean cuisine fermented with flat fish, samples were collected from eight different manufacturers (GS1–GS8). We employed pyrosequencing method to analyze the bacterial communities of the gajami-sikhae samples. Family- and genus-level analyses indicated that the bacterial community compositions of GS3 and GS6 were distinct from those of the rest. The specieslevel structures of bacterial communities of the gajami-sikhae samples except for GS3 and GS6 featured Lactobacillus sakei as the most abundant species. Leuconostoc mesenteroides was revealed as the most dominant species among the bacterial community of GS6 and the bacterial community of GS3 was composed of various lactic acid bacteria. We employed a culture-based method to isolate beneficial strains from the gajami-sikhae samples. However, most of the 47 selected colonies were identified as Bacillus subtilis and Bacillus amyloliquefaciens. This study indicated that gajami-sikhae was mainly composed of many beneficial lactic acid bacteria. Key words:
gajami-sikhae; microbial community analysis; pyrosequencing analysis; lactic acid bacteria
Sikhae is Korean traditional cuisine fermented with seafood.1) It is mainly composed of fish, cooked grains, white radish, salt, and red pepper powder among other ingredients.1) As other fermented foods, sikhae allows for long-term storage of seafood. Sikhae, in particular, was designed to use a relatively low concentration of salt [
Bioscience, Biotechnology, and Biochemistry Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/tbbb20
Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food, gajami-sikhae a
a
a
a
bc
d
a
Hyo Jin Kim , Min-Jeong Kim , Timothy Lee Turner , Bong-Soo Kim , Kyung-Mo Song , Sung Hun Yi & Myung-Ki Lee a
Fermentation and Functionality Research Group, Korea Food Research Institute, Sungnam-Si, Republic of Korea b
Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA c
Department of Food Science and Human Nutrition, University of Illinois at UrbanaChampaign, Urbana, IL, USA d
ChunLab, Inc., Seoul National University, Seoul, Republic of Korea Published online: 02 Jul 2014.
To cite this article: Hyo Jin Kim, Min-Jeong Kim, Timothy Lee Turner, Bong-Soo Kim, Kyung-Mo Song, Sung Hun Yi & Myung-Ki Lee (2014) Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food, gajami-sikhae, Bioscience, Biotechnology, and Biochemistry, 78:9, 1611-1618, DOI: 10.1080/09168451.2014.921560 To link to this article: http://dx.doi.org/10.1080/09168451.2014.921560
PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. Terms & Conditions of access and use can be found at http:// www.tandfonline.com/page/terms-and-conditions
Bioscience, Biotechnology, and Biochemistry, 2014 Vol. 78, No. 9, 1611–1618
Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food, gajami-sikhae Hyo Jin Kim1, Min-Jeong Kim1, Timothy Lee Turner2,3, Bong-Soo Kim4, Kyung-Mo Song1, Sung Hun Yi1 and Myung-Ki Lee1,* 1
Fermentation and Functionality Research Group, Korea Food Research Institute, Sungnam-Si, Republic of Korea; Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA; 3Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA; 4ChunLab, Inc., Seoul National University, Seoul, Republic of Korea
2
Received January 27, 2014; accepted March 24, 2014
Downloaded by [The Aga Khan University] at 20:09 10 October 2014
http://dx.doi.org/10.1080/09168451.2014.921560
The gajami-sikhae, traditional Korean cuisine fermented with flat fish, samples were collected from eight different manufacturers (GS1–GS8). We employed pyrosequencing method to analyze the bacterial communities of the gajami-sikhae samples. Family- and genus-level analyses indicated that the bacterial community compositions of GS3 and GS6 were distinct from those of the rest. The specieslevel structures of bacterial communities of the gajami-sikhae samples except for GS3 and GS6 featured Lactobacillus sakei as the most abundant species. Leuconostoc mesenteroides was revealed as the most dominant species among the bacterial community of GS6 and the bacterial community of GS3 was composed of various lactic acid bacteria. We employed a culture-based method to isolate beneficial strains from the gajami-sikhae samples. However, most of the 47 selected colonies were identified as Bacillus subtilis and Bacillus amyloliquefaciens. This study indicated that gajami-sikhae was mainly composed of many beneficial lactic acid bacteria. Key words:
gajami-sikhae; microbial community analysis; pyrosequencing analysis; lactic acid bacteria
Sikhae is Korean traditional cuisine fermented with seafood.1) It is mainly composed of fish, cooked grains, white radish, salt, and red pepper powder among other ingredients.1) As other fermented foods, sikhae allows for long-term storage of seafood. Sikhae, in particular, was designed to use a relatively low concentration of salt [
