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Updated: Aug 17, 2026
Denaturing Gradient Gel Electrophoresis (DGGE)
Published on: February 25, 2007
Analysis of kimchi microflora using denaturing gradient gel electrophoresis
Jung-Sook Lee1, Gun-Young Heo, Jun Won Lee
1Korea Research Institute of Bioscience and Biotechnology, P.O. Box 115, Yusong, Daejeon 305-600, Korea.
Abstract:
A polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique was used to determine the microfloral composition during the fermentation of kimchi, a traditional Korean fermented vegetable food. The kimchi was fermented at 10 degrees C or 20 degrees C for 30 or 20 days, respectively. DGGE of the partially amplified 16S rDNA was performed and the most intense bands sequenced. The application of this culture-independent molecular technique determined that the lactic acid bacteria Weissella confusa, Leuconostoc citreum, Lactobacillus sakei, and Lactobacillus curvatus were the main microorganisms responsible for kimchi fermentation.
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