Diversity of Lactic Acid Bacteria in the Korean Traditional Fermented Beverage Shindari, Determined Using a Culture-dependent Method

Cha, In-Tae; Lee, Hae-Won; Song, Hye Seon; Yim, Kyung June; Kim, Kil-Nam; Kim, Daekyung; Roh, Seong Woon; Nam, Young-Do

doi:10.35732/ctlabp.2014.2.1.34

Curr. Top. Lact. Acid Bact. Probiotics 2014; 2(1):34-37

pISSN: 2287-853X

DOI: https://doi.org/10.35732/ctlabp.2014.2.1.34

Article

Diversity of Lactic Acid Bacteria in the Korean Traditional Fermented Beverage Shindari, Determined Using a Culture-dependent Method

In-Tae Cha¹^,^†, Hae-Won Lee¹^,²^,^†, Hye Seon Song¹, Kyung June Yim¹, Kil-Nam Kim¹, Daekyung Kim¹, Seong Woon Roh¹^,³^,^*, Young-Do Nam³^,⁴^,^*

Author Information & Copyright ▼

¹Jeju Center, Korea Basic Science Institute, Jeju 690-756, Korea

²World Institute of Kimchi, Gwangju 503-360, Korea

³University of Science and Technology, Daejeon 305-350, Korea

⁴Fermentation and Functionality Research Group, Korea Food Research Institute, Sungnam 463-746, Korea

^† These authors contributed equally to this work.

^*Corresponding Author: Seong-Woon Roh, Jeju Center, Korea Basic Science Institute, Jeju 690-756, Korea. Tel: 82-64-800-4931, Fax: 82-64-805-7800, E-mail: seong18@gmail.com

^*Corresponding Author: Young-Do Nam, Fermentation and Functionality Research Group, Korea Food Research Institute, Sungnam 463-746, Korea. Tel: 82-31-780-9306, Fax: 82-31-709-9876, E-mail: youngdo98@kfri.re.kr

Copyright © Korean Society for Lactic Acid Bacteria. All rights reserved. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Jun 30, 2019

Abstract

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 cultivated from Shindari samples using two different LAB culture media. Twenty-seven strains were randomly selected and identified 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. plantarum, Pediococcus pentosaceus and P. acidilactici were isolated from MRS medium, while 1 species, L. pentosus, was isolated from Rogosa medium. Most of the isolated strains were identified as members of the genus Lactobacillus (78%). This study provides basic microbiological information on the diversity of LAB and provides insight into the ecological roles of LAB in Shindari.

Keywords: lactic acid bacteria; indigenous fermented food; Shindari; culture-dependent method