The present invention relates to a primer pair for detecting Weissella koreensis which is kimchi lactic acid bacteria, and to a method for detecting Weissella koreensis, wherein the method includes the primer pair. The present invention relates to a primer pair represented by base sequences of SEQ ID NO: 1 and SEQ ID NO: 2 and detecting Weissella koreensis which is kimchi lactic acid bacteria, and to a detection method including the same and using PCR. The primer pair and the method accurately and rapidly confirm the presence of Weissella koreensis existing during kimchi fermentation by period. Time and costs in confirming a strain can be reduced. Moreover, the Weissella koreensis strain is quantitatively analyzed by phase during kimchi fermentation, and an activation degree of Weissella koreensis for determining the tastes and flavors of kimchi is standardized. Thus, the present invention can be used as a tool for adjusting kimchi quality.;COPYRIGHT KIPO 2017
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机译：本发明涉及用于检测作为泡菜乳酸菌的朝鲜魏氏杆菌的引物对，以及检测朝鲜魏氏杆菌的方法，其中该方法包括引物对。本发明涉及一种以SEQ ID NO：1和SEQ ID NO：2的碱基序列表示的引物对，其检测作为泡菜乳酸菌的朝鲜魏氏杆菌（Weissella koreensis），以及包括该引物对的检测方法和使用PCR的检测方法。该引物对和方法准确，快速地确定了朝鲜泡菜发酵期间存在的韩国魏氏菌的存在。可以减少确认应变的时间和成本。此外，在朝鲜泡菜的发酵过程中，按阶段对朝鲜魏斯氏菌进行了定量分析，并且标准化了用于确定朝鲜泡菜的口味和风味的朝鲜魏斯氏菌的活化程度。因此，本发明可用作调节泡菜质量的工具。; COPYRIGHT KIPO 2017
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