ArticleScientific reports2018
Understanding the ontogeny and succession of Bacillus velezensis and B. subtilis subsp. subtilis by focusing on kimchi fermentation.
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 46 citations in OpenAlex.
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- Organic acid type in kimchi is a key factor for determining kimchi starters for kimchi fermentation control.Heliyon · 2024Article
- Bacterial community of kimchi added with seafood based on culture-dependent investigations.Heliyon · 2024Article
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- Bacillus velezensis DSM 33864 reduces Clostridioides difficile colonization without disturbing commensal gut microbiota composition.Scientific reports · 2023Article
- Detection of Antagonistic Compounds Synthesized byMicroorganisms · 2023Article
- Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates.Journal of microbiology and biotechnology · 2022Article
- Agricultural Jiaosu: An Eco-Friendly and Cost-Effective Control Strategy for SuppressingFrontiers in microbiology · 2022Article
- Novel green soybean shuidouchi fermented byFood science & nutrition · 2021Article
- Functional Genomic Insights into ProbioticFoods (Basel, Switzerland) · 2021Article
- Bacteriocinogenic Potential of Bacillus amyloliquefaciens Isolated from Kimchi, a Traditional Korean Fermented Cabbage.Probiotics and antimicrobial proteins · 2021Article
- Functional Annotation Genome Unravels Potential ProbioticFoods (Basel, Switzerland) · 2021Article
- Draft Genome Sequence of Bacillus subtilis subsp.Microbiology resource announcements · 2021Article
- Complete Genome Sequence of Bacillus velezensis Strain DKU_NT_04, Isolated from a Traditional Korean Food Made from Soybeans (Cheonggukjang).Microbiology resource announcements · 2020Article
- Identification of an unauthorized genetically modified bacteria in food enzyme through whole-genome sequencing.Scientific reports · 2020Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bacillus subtilis and B. velezensis are frequently isolated from various niches, including fermented foods, water, and soil. Within the Bacillus subtilis group, B. velezensis and B. subtilis subsp. subtilis have received significant attention as biological resources for biotechnology-associated industries. Nevertheless, radical solutions are urgently needed to identify microbes during their ecological succession to accurately confirm their action at the species or subspecies level in diverse environments, such as fermented materials. Thus, in this study, previously published genome data of the B. subtilis group were compared to exploit species- or subspecies-specific genes for use as improved qPCR targets to detect B. velezensis and B. subtilis subsp. subtilis in kimchi samples. In silico analyses of the selected genes and designed primer sequences, in conjunction with SYBR Green real-time PCR, confirmed the robustness of this newly developed assay. Consequently, this study will allow for new insights into the ontogeny and succession of B. velezensis and B. subtilis subsp. subtilis in various niches. Interestingly, in white kimchi without red pepper powder, neither B. subtilis subsp. subtilis nor B. velezensis was detected.
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