ArticleApplied and environmental microbiology2011
Metagenomic analysis of kimchi, a traditional Korean fermented food.
Article in Applied and environmental microbiology, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 173 papers, 2 of them syntheses that pooled it.
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Who cites it
173 citing papers in PubMed, 2 syntheses or guidelines pooled it, 462 citations in OpenAlex.
- Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome.Nature communications · 2020Pooled it
- Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages.Applied and environmental microbiology · 2018Pooled it
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- Isolation and Characterization ofJournal of microbiology and biotechnology · 2026Article
- Enhancing Nutritional and Health Benefits of Wheat Bran Through Bifunctional LAB Screening and BCAA-Enriched Fermentation.Foods (Basel, Switzerland) · 2026Article
- Temporal Dependence of the Phylogenetic Diversity-Habitat Size Relationship: Evidence from a Closed Fermentation System.Microorganisms · 2026Article
- Genomic evidence of ecological flexibility and cross-niche CRISPR spacerome targeting phage-plasmid hybrids in Latilactobacillus curvatus.BMC genomics · 2026Article
- Global genomics of Lactococcus lactis: horizontal gene transfer and intergenic variation drive multiple domestication and dairy adaptation.Journal of advanced research · 2026Article
- Comparative Microbiome Profiles of Korean Fermented Foods Based on Production Type and Additive Use.Foods (Basel, Switzerland) · 2026Article
- Metagenomic Insights into the Microbial Composition and Functional Potential of Cocoa (Theobroma Cacao L.) During Fermentation and Drying in Colombia.Microbial ecology · 2026Article
- Fermented Plant-Based Foods and Postbiotics for Glycemic Control-Microbial Biotransformation of Phytochemicals.Molecules (Basel, Switzerland) · 2026Review
- Association between intake of different types of kimchi and dyslipidemia in Korean adults: a prospective cohort study.Frontiers in nutrition · 2026Article
- Microbial community structure, functional potential, probiotic signatures, and MAG reconstruction of fermented bamboo shoots from Northeast India.FEMS microbes · 2026Article
- A review of dominant lactic acid bacteria strains and inoculation fermentation for fermented mustard plant.Frontiers in microbiology · 2026Review
- Ethanolphilic lactic acid bacteriumApplied and environmental microbiology · 2025Article
- Metagenomic analysis and proteins prediction of emerging pathogens in artisanal cheese.Molecular diversity · 2025Article
113 more citing papers are in PubMed but not listed here.
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Authors and funding
8 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kimchi, a traditional food in the Korean culture, is made from vegetables by fermentation. In this study, metagenomic approaches were used to monitor changes in bacterial populations, metabolic potential, and overall genetic features of the microbial community during the 29-day fermentation process. Metagenomic DNA was extracted from kimchi samples obtained periodically and was sequenced using a 454 GS FLX Titanium system, which yielded a total of 701,556 reads, with an average read length of 438 bp. Phylogenetic analysis based on 16S rRNA genes from the metagenome indicated that the kimchi microbiome was dominated by members of three genera: Leuconostoc, Lactobacillus, and Weissella. Assignment of metagenomic sequences to SEED categories of the Metagenome Rapid Annotation using Subsystem Technology (MG-RAST) server revealed a genetic profile characteristic of heterotrophic lactic acid fermentation of carbohydrates, which was supported by the detection of mannitol, lactate, acetate, and ethanol as fermentation products. When the metagenomic reads were mapped onto the database of completed genomes, the Leuconostoc mesenteroides subsp. mesenteroides ATCC 8293 and Lactobacillus sakei subsp. sakei 23K genomes were highly represented. These same two genera were confirmed to be important in kimchi fermentation when the majority of kimchi metagenomic sequences showed very high identity to Leuconostoc mesenteroides and Lactobacillus genes. Besides microbial genome sequences, a surprisingly large number of phage DNA sequences were identified from the cellular fractions, possibly indicating that a high proportion of cells were infected by bacteriophages during fermentation. Overall, these results provide insights into the kimchi microbial community and also shed light on fermentation processes carried out broadly by complex microbial communities.
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