Journal of Microbiology

Eun-Jin Park

3 Articles

Dyella jejuensis sp. nov., Isolated from Soil of Hallasan Mountain in Jeju Island: Min-Soo Kim , Dong-Wook Hyun , Joon Yong Kim , Soyeon Kim , Jin-Woo Bae , Eun-Jin Park; J. Microbiol. 2014;52(5):373-377. Published online May 9, 2014; DOI: https://doi.org/10.1007/s12275-014-3670-7

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A novel bacterium, designated JP1T, was isolated from soil of Hallasan Mountain in Jeju Island. The isolate was a Gram- negative, aerobic, motile and rod-shaped (0.2–0.4 × 1.2–2.0 μm) bacterium. Phylogenetic analysis based on the 16S rRNA gene sequence showed that strain JP1T was closely related to Dyella koreensis with 97.6% similarity. Growth of strain JP1T occurred at 10–37°C, pH 5–7 and 0–1% (w/v) NaCl. The genomic DNA G+C content of strain JP1T was 62.1 mol%. The major fatty acids were iso-C16:0, iso-C17:1 ω9c, and iso- C15:0. The predominant quinone was ubiquinone-8. The major polar lipids of strain JP1T were phosphatidylglycerol, phosphatidylethanolamine, diphosphatidylglycerol, uniden-tified aminolipids and unidentified aminophospholipids. The DNA-DNA relatedness values between strain JP1T and pre-viously reported Dyella species were <10%. Based on pheno-typic, genotypic, and phylogenetic distinctness, strain JP1T represents a novel species in the genus Dyella, for which the name Dyella jejuensis sp. nov. is proposed. The type strain is JP1T (=KACC 17701T =JCM 19615T).

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Oceanobacillus kimchii sp. nov. Isolated from a Traditional Korean Fermented Food: Tae Woong Whon , Mi-Ja Jung , Seong Woon Roh , Young-Do Nam , Eun-Jin Park , Kee-Sun Shin , Jin-Woo Bae; J. Microbiol. 2010;48(6):862-866. Published online January 9, 2011; DOI: https://doi.org/10.1007/s12275-010-0214-7

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Abstract PDF

A moderate halophile, strain X50T, was isolated from mustard kimchi, a traditional Korean fermented food. The organism grew under conditions ranging from 0-15.0% (w/v) NaCl (optimum: 3.0%), pH 7.0-10.0 (optimum: pH 9.0) and 15-45°C (optimum: 37°C). The morphological, physiological, and biochemical features and the 16S rRNA gene sequences of strain X50T were characterized. Colonies of the isolate were creamcolored and the cells were rod-shaped. Phylogenetic analysis based on the 16S rRNA gene sequence indicated that strain X50T belongs to the genus Oceanobacillus and is closely related phylogenetically to the type strain O. iheyensis HTE831T (98.9%) and O. oncorhynchi subsp. oncorhynchi R-2T (97.0%). The cellular fatty acid profiles predominately included anteiso-C15:0 and iso-C15:0. The G+C content of the genomic DNA of the isolate was 37.9 mol% and the major isoprenoid quinone was MK-7. Analysis of the 16S rRNA gene sequences, DNA-DNA relatedness and physiological and biochemical tests indicated genotypic and phenotypic differences among strain X50T and reference species in the genus Oceanobacillus. Therefore, strain X50T was proposed as a novel species and named Oceanobacillus kimchii. The type strain of the new species is X50T (=JCM 16803T =KACC 14914T =DSM 23341T).

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Application of Quantitative Real-Time PCR for Enumeration of Total Bacterial, Archaeal, and Yeast Populations in Kimchi: Eun-Jin Park , Ho-Won Chang , Kyoung-Ho Kim , Young-Do Nam , Seong Woon Roh , Jin-Woo Bae; J. Microbiol. 2009;47(6):682-685. Published online February 4, 2010; DOI: https://doi.org/10.1007/s12275-009-0297-1

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Abstract PDF

Kimchi is a Korean traditional fermented food made of brined vegetables, with a variety of spices. Various microorganisms are associated with the kimchi fermentation process. This study was undertaken in order to apply quantitative real-time PCR targeting the 16S and 26S rRNA genes for the investigation of dynamics of bacterial, archaeal, and yeast communities during fermentation of various types of kimchi. Although the total bacterial and archaeal rRNA gene copy numbers increased during kimchi fermentation, the number of yeasts was not significantly altered. In 1 ng of bulk DNA, the mean number of rRNA gene copies for all strains of bacteria was 5.45×106 which was 360 and 50 times greater than those for archaea and yeast, respectively. The total gene copy number for each group of microorganisms differed among the different types of kimchi, although the relative ratios among them were similar. The common dominance of bacteria in the whole microbial communities of various types of kimchi suggests that bacteria play a principal role in the kimchi fermentation process.

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Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing
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Food Microbiology.2012; 30(1): 197. CrossRef
Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation
Ji Young Jung, Se Hee Lee, Hyo Jung Lee, Hye-Young Seo, Wan-Soo Park, Che Ok Jeon
International Journal of Food Microbiology.2012; 153(3): 378. CrossRef
Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China
Jie Yu, Wa Gao, Manjun Qing, Zhihong Sun, Weihong Wang, Wenjun Liu, Lei Pan, Ting Sun, Hongmei Wang, Na Bai, Heping Zhang
The Journal of General and Applied Microbiology.2012; 58(3): 163. CrossRef
Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food
Ji Young Jung, Se Hee Lee, Jeong Myeong Kim, Moon Su Park, Jin-Woo Bae, Yoonsoo Hahn, Eugene L. Madsen, Che Ok Jeon
Applied and Environmental Microbiology.2011; 77(7): 2264. CrossRef

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