ArticleMolecules (Basel, Switzerland)2018
Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi.
Article in Molecules (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed, 54 citations in OpenAlex.
- Identification of Milk and Cheese Intake Biomarkers in Healthy Adults Reveals High Interindividual Variability of Lewis System-Related Oligosaccharides.The Journal of nutrition · 2020Trial
- Effect of Formulation and Fermentation on Protein Structure, Nutritional Characteristics and Techno-Functional Properties of Hemp-Oat Press Cake Matrices.Foods (Basel, Switzerland) · 2026Article
- Changes in Phytochemical Compositions and Biological Activities After Fermentation According to the Harvest Periods of Mountain-Cultivated Ginseng Sprouts.Foods (Basel, Switzerland) · 2026Article
- Evaluation of Nutritional Quality and Oxidation Stability of Fermented Edible Insects.Foods (Basel, Switzerland) · 2025Article
- Optimization of citrulline production from a Bacillus subtilis BH-01 isolated from raw buffalo milk.BMC microbiology · 2025Article
- Postbiotic production, aggregation properties, binding potential, antioxidants capacity, and functional characterization of the leadAIMS microbiology · 2025Article
- Fermented Rice Bran Mitigated the Syndromes of Type 2 Diabetes in KK-Metabolites · 2024Article
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- Exploring the influence of garlic on microbial diversity and metabolite dynamics during kimchi fermentation.Heliyon · 2024Article
- Effects of jogi, Micropogonias undulatus, addition on the production of volatile compounds in baechu-kimchi.PloS one · 2024Article
- High-altitude and low-altitude adapted chicken gut-microbes have different functional diversity.Scientific reports · 2023Article
- RETRACTED: Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid ProfilesAnimals : an open access journal from MDPI · 2023Article
- Comparison of inactivation kinetics ofHeliyon · 2023Article
- Arginine metabolism and the role of arginine deiminase-producing microorganisms in kimchi fermentation.Heliyon · 2022Article
- Fermentation in Pineapple Juice Significantly Enhances Ornithine and Citrulline Production inMicroorganisms · 2022Article
- All Driven by Energy Demand? Integrative Comparison of Metabolism of Enterococcus faecalis Wildtype and a Glutamine Synthase Mutant.Microbiology spectrum · 2022Article
- Nutritional and Volatile Characterisation of Milk Inoculated with Thermo-TolerantFoods (Basel, Switzerland) · 2021Article
- L. reuteri ZJ617 inhibits inflammatory and autophagy signaling pathways in gut-liver axis in piglet induced by lipopolysaccharide.Journal of animal science and biotechnology · 2021Article
- Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi.Foods (Basel, Switzerland) · 2021Review
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
Kimchi fermentation depends on diverse lactic acid bacteria, which convert raw materials into numerous metabolites that contribute to the taste of food. Amino acids and saccharides are important primary metabolites. Arginine is nearly exhausted during kimchi fermentation, whereas the concentrations of other amino acids are reported not to increase or decrease dramatically. These phenomena could imply that arginine is an important nutritional component among the amino acids during kimchi fermentation. In this study, we investigated the arginine-catabolism pathway of seven lactic acid bacteria isolated from kimchi and evaluated the products of arginine catabolism (citrulline and ornithine) associated with the bacteria. The arginine content dramatically decreased in cultures of
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.