A5073161307- Probiotics and Fermented Foods
- Genomics and Phylogenetic Studies
- Enzyme Production and Characterization
- Plant Pathogens and Fungal Diseases
- Crop Yield and Soil Fertility
- Environmental DNA in Biodiversity Studies
- Fish Ecology and Management Studies
- Bacterial Identification and Susceptibility Testing
- Microbial Community Ecology and Physiology
- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
World Institute of Kimchi
2024-2025
Chung-Ang University
2024-2025
Recent studies aim to prevent kimchi spoilage and enhance the sensory nutritional qualities using lactic acid bacteria, particularly Leuconostoc species, as starters. However, factors enabling successful adaptation predominance of species remain unclear. This study investigates that contribute starter strains WiKim32, WiKim33, WiKim0121 CBA3628 during fermentation a comprehensive multi-omics approach. Our findings reveal ATP-dependent molecular chaperones, which respond cold acidic...
A novel Gram-stain-positive, non-spore-forming, non-motile and rod-shaped bacterium, designated strain CBA3109 T , was isolated from jogae-jeotgal (fermented clam), a traditional Korean fermented seafood. Strain showed growth at 10–30 °C (optimum, 25 °C) pH 6.0–9.0 7.0) in the presence of 0–15% (w/v) NaCl 5%). Phylogenetic analysis 16S rRNA gene sequence indicated that belonged to genus Brevibacterium with highest similarities aurantiacum NCDO 739 (98.26%) B. antiquum VKM Ac-2118 (98.14%)....
A Gram-stain-positive, non-spore-forming, and obligate anaerobic bacteria designated strain CBA3647 T was isolated from a horse faecal sample in Jeju, Republic of Korea. Phylogenetic analysis based on 16S rRNA gene sequences showed that formed distinct phyletic lineage closely related species within the genus Peptostreptococcus . Based comparative sequences, anaerobius ATCC 27337 is most to with similarity 98.31 %, while other type strains below 98.0 %. The genomic DNA G+C content 30.0 mol%....
The novel strain CBA3628 T was isolated from kimchi, a Korean fermented vegetable. is cocci-shaped, Gram-stain-positive, catalase- and oxidase-negative facultatively anaerobic bacterium. results of phylogenetic analysis based on 16S rRNA gene sequencing indicated that represented member the genus Leuconostoc family Leuconostocaceae . has circular chromosomal genome three plasmids 1 864 558 bp (37% DNA G+C content), containing 1,887 genes, 1,762 predicted protein-coding 4 complete loci 70...