ArticleJournal of microbiology (Seoul, Korea)2009
Application of quantitative real-time PCR for enumeration of total bacterial, archaeal, and yeast populations in kimchi.
Article in Journal of microbiology (Seoul, Korea), 2009. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Linking the edible plant microbiome and human gut microbiome.Gut microbes · 2025Review
- Characterization of Microbes Involved in Anaerobic Fermentation of Various Jiaosu.International journal of food science · 2025Article
- Microbial communities of a variety of 75 homemade fermented vegetables.Frontiers in microbiology · 2023Article
- Comparison of Six Commercial Meat Starter Cultures for the Fermentation of Yellow Mealworm (Microorganisms · 2019Article
- Article
- Diversity of Extremely Halophilic Archaeal and Bacterial Communities from Commercial Salts.Frontiers in microbiology · 2017Article
- Identification and characterization of probiotic lactic acid bacteria isolated from traditional persian pickled vegetables.GMS hygiene and infection control · 2017Article
- Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar.Scientific reports · 2016Article
- Review: Diversity of Microorganisms in Global Fermented Foods and Beverages.Frontiers in microbiology · 2016Review
- A competitive quantitative polymerase chain reaction method for characterizing the population dynamics during kimchi fermentation.Journal of industrial microbiology & biotechnology · 2015Article
- A systematic strain selection approach for halotolerant and halophilic bioprocess development: a review.Extremophiles : life under extreme conditions · 2014Review
- Fine structure of Tibetan kefir grains and their yeast distribution, diversity, and shift.PloS one · 2014Article
- Metagenomic analysis of kimchi, a traditional Korean fermented food.Applied and environmental microbiology · 2011Article
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Authors and funding
6 authors.
Funding
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Abstract
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 x 10(6) 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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