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,*
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