Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation

Jeong, Sang Eun; Chun, Byung Hee; Kim, Kyung Hyun; Park, Dongbin; Roh, Seong Woon; Lee, Se Hee; Jeon, Che Ok

doi:10.1016/j.fm.2018.04.003

Cited by 51 publications

(25 citation statements)

References 56 publications

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“…Members of Weissella are generally considered to be potential probiotic or health‐promoting non‐pathogenic bacteria in humans (Fusco et al ). W. koreensis were reported to be major LAB involved in the fermentation of kimchi and were responsible for the production of various fermentative metabolites (Jung et al ; Jeong et al ). Jeong et al () reported that the addition of red pepper powder to kimchi results in an increase in the abundance of Weissella .…”

Section: Resultsmentioning

confidence: 99%

Analysis of bacterial diversity during fermentation of Chinese traditional fermented chopped pepper

Wang

Xiao

et al. 2019

Lett Appl Microbiol

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Significance and Impact of the Study: Fermented chopped pepper is an important ingredient in traditional Chinese foods. As of yet, the bacterial community dynamics that take place during the fermentation of chopped pepper have not been described. In this study, we used high-throughput sequencing to investigate the bacterial community, deepening our understanding of the microbial mechanisms underlying the fermentation of traditional chopped pepper. AbstractFermented chopped pepper is a widely used ingredient in traditional Chinese cuisine. To improve the quality and solve safety problems during production, it is essential to fully understand the bacterial diversity present during the fermentation process. In this study, the dynamics and diversity of the bacterial community present during the fermentation of chopped pepper were analysed by high-throughput sequencing. There was a higher level of bacterial diversity at the beginning of fermentation, and Proteobacteria were found to be the dominant group at this stage. However, after 3 days, Proteobacteria decreased in abundance and Firmicutes became the dominant group present in the samples. Interestingly, the relative abundance of Weissella increased during the first 3 days of fermentation and then gradually decreased over the rest of the fermentation process, suggesting that Weissella may play an important role during the initial stage of fermentation. Lactobacillus was found to constitute the majority of bacteria during the fermentation period. This study demonstrates that high-throughput sequencing is a useful tool to evaluate bacterial diversity and monitor microbial quality in fermented chopped pepper. The results obtained in this study advance the current understanding of the bacterial communities present in chopped pepper and provide a theoretical basis for improving the quality of chopped pepper fermentation.Letters in Applied Microbiology ISSN 0266-8254

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Section: Resultsmentioning

confidence: 99%

Analysis of bacterial diversity during fermentation of Chinese traditional fermented chopped pepper

Wang

Xiao

et al. 2019

Lett Appl Microbiol

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“…Another Weissella specialist species, W. koreensis , was isolated from fermented kimchi (Jeong et al ., ) and faba bean sourdoughs (Coda et al ., ), as opposed to the starting ingredients (e.g. cabbage, radish).…”

Section: Specialist Plant‐associated Labmentioning

confidence: 99%

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

Leveau

Marco

2019

Environ Microbiol Rep

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Summary Lactic acid bacteria (LAB) are essential for many fruit, vegetable and grain food and beverage fermentations. However, the numbers, diversity and plant‐specific adaptions of LAB found on plant tissues prior to the start of those fermentations are not well understood. When measured, these bacteria have been recovered from the aerial surfaces of plants in a range from <10 CFU g−1 to over 108.5 CFU g−1 of plant tissue and in lower quantities from the soil and rhizosphere. Plant‐associated LAB include well‐known generalist taxa such as Lactobacillus plantarum and Leuconostoc mesenteroides, which are essential for numerous food and beverage fermentations. Other plant‐associated LAB encompass specialist taxa such as Lactobacillus florum and Fructobacillus, many of which were discovered relatively recently and their significance on plants and in foods is not yet recognized. LAB recovered from plants possess the capacity to consume plant sugars, detoxify phenolic compounds and tolerate the numerous biotic and abiotic stresses common to plant surfaces. Although most generalist and some specialist LAB grow rapidly in food and beverages fermentations and can cause spoilage of fresh and fermented fruits and vegetables, the importance of living plants as habitats for these bacteria and LAB contributions to plant microbiomes remain to be shown.

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“…Members of the Weissella genus have been reported as one of the major lactic acid bacteria (LAB) responsible for kimchi fermentation [ 8 ]. Among Weissella species, Weissella confusa and Weissella cibaria species are being extensively studied for their use as probiotics based on functional and genomic characteristics [ 2 , 9 ], whereas only few studies have been conducted on the functional, genomic, and metabolic features of W. koreensis [ 4 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Weissella koreensis SK Isolated from Kimchi Fermented at Low Temperature (around 0 °C) Based on Complete Genome Sequence and Corresponding Phenotype

Mun¹,

Chang²

2020

Microorganisms

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This study identified lactic acid bacteria (LAB) that play a major role in kimchi fermented at low temperature, and investigated the safety and functionality of the LAB via biologic and genomic analyses for its potential use as a starter culture or probiotic. Fifty LAB were isolated from 45 kimchi samples fermented at −1.5~0 °C for 2~3 months. Weissella koreensis strains were determined as the dominant LAB in all kimchi samples. One strain, W. koreensis SK, was selected and its phenotypic and genomic features characterized. The complete genome of W. koreensis SK contains one circular chromosome and plasmid. W. koreensis SK grew well under mesophilic and psychrophilic conditions. W. koreensis SK was found to ferment several carbohydrates and utilize an alternative carbon source, the amino acid arginine, to obtain energy. Supplementation with arginine improved cell growth and resulted in high production of ornithine. The arginine deiminase pathway of W. koreensis SK was encoded in a cluster of four genes (arcA-arcB-arcD-arcC). No virulence traits were identified in the genomic and phenotypic analyses. The results indicate that W. koreensis SK may be a promising starter culture for fermented vegetables or fruits at low temperature as well as a probiotic candidate.

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Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation

Cited by 51 publications

References 56 publications

Analysis of bacterial diversity during fermentation of Chinese traditional fermented chopped pepper

Analysis of bacterial diversity during fermentation of Chinese traditional fermented chopped pepper

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

Characterization of Weissella koreensis SK Isolated from Kimchi Fermented at Low Temperature (around 0 °C) Based on Complete Genome Sequence and Corresponding Phenotype

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