Analysis of Prokaryote Communities in Korean Traditional Fermented Food, Jeotgal, Using Culture-Dependent Method and Isolation of a Novel Strain

摘要: This study was aimed at the analysis of prokaryote communities in Korean traditional fermented food, jeotgal, and isolation a novel strain from jeotgal by using culture-dependent molecular biological approaches. Seventeen kinds were selected on basis its origins sources. The samples inoculated 12 media. 308 isolates randomly morphological features, 16S rRNA gene sequences amplified PCR technique with bacteria archaea specific primers (8F, 21F, 1492R). compared those EzTaxon GenBank databases. DNA-DNA hybridization performed to identify strain. As result, majority lactic acid (Leuconostoc, Weisella, Lactococcus, Lactobacillus, Carnobacterium, Marinilactibacillus), Bacillus, Pseudomonas, Micrococcus, Brevibacterium, Microbacterium Kocuria 17 jeotgal. strains belonging Salinicoccus, Halomonas, Cobetia, Lentibacillus, Paracoccus, Psychrobacter isolated as minor ones. Fourteen species identified based phylogenetic analysis.