ArticleNPJ science of food2025
Unravelling the key factors for the dominance of Leuconostoc starters during kimchi fermentation.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods.Comprehensive reviews in food science and food safety · 2026Review
- Kimchi ProbioticJournal of microbiology and biotechnology · 2026Article
- Comparative Genomics of Fermented Vegetable-DerivedMicroorganisms · 2026Article
- Functional Genome Annotation ofJournal of microbiology and biotechnology · 2026Article
- Vegetable fermentation as an overlooked source of greenhouse gases: from microbial mechanisms to global budget implications.NPJ science of food · 2026Article
- Polyphasic Characterisation of Microbiota Associated with Sant'Agostino Table Olives Flavoured withFoods (Basel, Switzerland) · 2025Article
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Authors and funding
10 authors.
Funding
Abstract
Recent studies aim to prevent kimchi spoilage and enhance the sensory and nutritional qualities using lactic acid bacteria, particularly Leuconostoc species, as kimchi starters. However, the factors enabling the successful adaptation and predominance of Leuconostoc species remain unclear. This study investigates the factors that contribute to the successful adaptation of Leuconostoc starter strains WiKim32, WiKim33, WiKim0121 and CBA3628 during kimchi fermentation using a comprehensive multi-omics approach. Our findings reveal that ATP-dependent molecular chaperones, which respond to cold and acidic kimchi environments, play crucial roles in successfully adapting Leuconostoc starter strains. Moreover, genes involved in carbohydrate metabolic pathways enhance ATP production, thereby supporting chaperone activity and bacterial growth. This study highlights the practical use of Leuconostoc starter strains WiKim32, WiKim33 and WiKim0121 and identifies essential factors for their successful adaptation and predominance during kimchi fermentation.
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Registered trials
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