ArticleScientific reports2016
Red pepper powder is a crucial factor that influences the ontogeny of Weissella cibaria during kimchi fermentation.
Article in Scientific reports, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed, 43 citations in OpenAlex.
- Fermentation-Dependent Cell Wall-Associated Immunostimulation in a Red Pepper-BasedFoods (Basel, Switzerland) · 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
- High-Resolution Characterization of the Bacterial Microbiome in Chili Pepper Powder Using SMRT Sequencing.Journal of microbiology and biotechnology · 2025Article
- Exploring the influence of garlic on microbial diversity and metabolite dynamics during kimchi fermentation.Heliyon · 2024Article
- Selective influence of garlic as a key ingredient in kimchi on lactic acid bacteria in a fermentation model system.Heliyon · 2024Article
- Microbiological effect of topically appliedFrontiers in veterinary science · 2024Article
- The influence of bacterial selenium nanoparticles biosynthesized by Bacillus subtilus DA20 on blood constituents, growth performance, carcass traits, and gut microbiota of broiler chickens.Poultry science · 2023Article
- The Weissella Genus: Clinically Treatable Bacteria with Antimicrobial/Probiotic Effects on Inflammation and Cancer.Microorganisms · 2022Review
- A New Approach Using the SYBR Green-Based Real-Time PCR Method for Detection of Soft Rot Pectobacterium odoriferum Associated with Kimchi Cabbage.The plant pathology journal · 2022Article
- Arginine metabolism and the role of arginine deiminase-producing microorganisms in kimchi fermentation.Heliyon · 2022Article
- Complete Genome Sequence ofFrontiers in microbiology · 2022Article
- Transcriptome profiling implicated in beneficiary actions of kimchi extracts againstJournal of clinical biochemistry and nutrition · 2021Article
- Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products.International journal of food science · 2021Article
- A NovelFoods (Basel, Switzerland) · 2020Article
- Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties.Bioscience of microbiota, food and health · 2020Article
- Isolation and Preliminary Screening of a Weissella confusa Strain from Giant Panda (Ailuropoda melanoleuca).Probiotics and antimicrobial proteins · 2019Article
- Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi.Molecules (Basel, Switzerland) · 2018Article
- Characterization of Antibacterial Cell-Free Supernatant from Oral Care ProbioticMolecules (Basel, Switzerland) · 2018Article
- 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
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Weissella cibaria has been found in Korean kimchi and other sources, including fermented foods, Greek salami, Spanish sausages, and animal and human excrement. W. cibaria was recently reported to show anticancer, immunomodulatory, anti-inflammatory and antioxidant properties. Nevertheless, fundamental ecological succession studies are required to scientifically confirm the probiotic action of W. cibaria under various conditions, such as fermentation. Therefore, in the present study, we mined the W. cibaria KACC11862 genome in search of species-specific genes to use as new PCR targets for the detection and quantification of W. cibaria in kimchi. The sensitivity and specificity of the identified primer set from the putative outer membrane protein gene for the detection of W. cibaria KACC11862 in kimchi were analysed. Primer set specificity was evaluated using genomic DNA from eight W. cibaria isolates, 10 different species of Weissella and 13 other reference lactic acid bacteria (LAB) strains. Interestingly, by using the qPCR assay developed herein, we found that red pepper powder markedly affects the ontogeny of W. cibaria during kimchi fermentation.
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