ArticleScientific reports2015
The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation.
Article in Scientific reports, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 37 citations in OpenAlex.
- Role and mechanisms of moisture regulation in enhancing alfalfa silage quality.BMC plant biology · 2026Article
- Application of a native Weissella starter to modulate the microbiome, metabolome, and quality characteristics of fermented Ma bamboo shoots.World journal of microbiology & biotechnology · 2026Article
- Vegetable fermentation as an overlooked source of greenhouse gases: from microbial mechanisms to global budget implications.NPJ science of food · 2026Article
- Effects of storage temperature on the diversity of white colony-forming yeast and correlations between bacterial and yeast communities in salted kimchi cabbage.Food science and biotechnology · 2025Article
- Analysis of Pickled Cucumber Products, Based on Microbial Diversity and Flavor Substance Detection.Foods (Basel, Switzerland) · 2024Article
- Metabolic shift during fermentation in kimchi according to capsaicinoid concentration.Heliyon · 2024Article
- Selective influence of garlic as a key ingredient in kimchi on lactic acid bacteria in a fermentation model system.Heliyon · 2024Article
- Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage.Food science and biotechnology · 2022Article
- Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi.Foods (Basel, Switzerland) · 2021Review
- Sichuan paocai fermented by mixed-starter culture of lactic acid bacteria.Food science & nutrition · 2020Article
- Use of AutochthonousFrontiers in microbiology · 2020Article
- Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life.Journal of microbiology (Seoul, Korea) · 2019Article
- Isolation and Preliminary Screening of a Weissella confusa Strain from Giant Panda (Ailuropoda melanoleuca).Probiotics and antimicrobial proteins · 2019Article
- Understanding the ontogeny and succession of Bacillus velezensis and B. subtilis subsp. subtilis by focusing on kimchi fermentation.Scientific reports · 2018Article
- New insight and metrics to understand the ontogeny and succession of Lactobacillus plantarum subsp. plantarum and Lactobacillus plantarum subsp. argentoratensis.Scientific reports · 2018Article
- Red pepper powder is a crucial factor that influences the ontogeny of Weissella cibaria during kimchi fermentation.Scientific reports · 2016Article
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Weissella koreensis is a psychrophilic bacterium that is the dominant species found in kimchi and exhibits anti-obesity effects via its production of ornithine. In this study, we mined the genome of W. koreensis KACC15510 to identify species-specific genes that can serve as new targets for the detection and quantification of W. koreensis in kimchi. A specific polymerase chain reaction (PCR) primer set for the membrane protein-encoding gene of W. koreensis KACC15510 was designed and investigated to quantify its sensitivity and specificity for detecting the bacterium in kimchi. The specificity of the primer set was evaluated using genomic DNA from eight isolates of W. koreensis, 11 different species of Weissella and 13 other reference lactic acid bacterium (LAB) strains. In addition, red pepper powder was observed to strongly influence the density of W. koreensis during kimchi fermentation.
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