The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation

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 detec...

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Autores principales: Kang, Bo Kyoung, Cho, Min Seok, Ahn, Tae-Young, Lee, Eui Seok, Park, Dong Suk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4620494/
https://www.ncbi.nlm.nih.gov/pubmed/26497926
http://dx.doi.org/10.1038/srep15445
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author Kang, Bo Kyoung
Cho, Min Seok
Ahn, Tae-Young
Lee, Eui Seok
Park, Dong Suk
author_facet Kang, Bo Kyoung
Cho, Min Seok
Ahn, Tae-Young
Lee, Eui Seok
Park, Dong Suk
author_sort Kang, Bo Kyoung
collection PubMed
description 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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spelling pubmed-46204942015-10-29 The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation Kang, Bo Kyoung Cho, Min Seok Ahn, Tae-Young Lee, Eui Seok Park, Dong Suk Sci Rep Article 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. Nature Publishing Group 2015-10-26 /pmc/articles/PMC4620494/ /pubmed/26497926 http://dx.doi.org/10.1038/srep15445 Text en Copyright © 2015, Macmillan Publishers Limited http://creativecommons.org/licenses/by/4.0/ This work is licensed under a Creative Commons Attribution 4.0 International License. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in the credit line; if the material is not included under the Creative Commons license, users will need to obtain permission from the license holder to reproduce the material. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/
spellingShingle Article
Kang, Bo Kyoung
Cho, Min Seok
Ahn, Tae-Young
Lee, Eui Seok
Park, Dong Suk
The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation
title The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation
title_full The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation
title_fullStr The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation
title_full_unstemmed The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation
title_short The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation
title_sort influence of red pepper powder on the density of weissella koreensis during kimchi fermentation
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4620494/
https://www.ncbi.nlm.nih.gov/pubmed/26497926
http://dx.doi.org/10.1038/srep15445
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