Isolation and partial characterization of a bacteriocin produced by<i>Pediococcus pentosaceus</i>K23-2 isolated from Kimchi

Shin, Moon Sam; Han, Seon-Kyeong; Ryu, Jeounghyun; Kim, K.S.; Lee, W.K.

doi:10.1111/j.1365-2672.2008.03770.x

Cited by 86 publications

(46 citation statements)

References 34 publications

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“…plantarum, and Lb. sakei, Lactococcus lactis, Pediococcus pentosaceus, Weissella confusa, Weissella kimchii, and Weissella koreensis, are likely to be key players responsible for kimchi fermentation (2,21,23,27,42,51). However, culture-based approaches have known limitations in terms of reproducibility and challenges in the culturability of some bacteria.…”

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confidence: 99%

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

Jung

Lee

Kim

et al. 2011

Appl Environ Microbiol

408

271

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Kimchi, a traditional food in the Korean culture, is made from vegetables by fermentation. In this study, metagenomic approaches were used to monitor changes in bacterial populations, metabolic potential, and overall genetic features of the microbial community during the 29-day fermentation process. Metagenomic DNA was extracted from kimchi samples obtained periodically and was sequenced using a 454 GS FLX Titanium system, which yielded a total of 701,556 reads, with an average read length of 438 bp. Phylogenetic analysis based on 16S rRNA genes from the metagenome indicated that the kimchi microbiome was dominated by members of three genera: Leuconostoc, Lactobacillus, and Weissella. Assignment of metagenomic sequences to SEED categories of the Metagenome Rapid Annotation using Subsystem Technology (MG-RAST) server revealed a genetic profile characteristic of heterotrophic lactic acid fermentation of carbohydrates, which was supported by the detection of mannitol, lactate, acetate, and ethanol as fermentation products. When the metagenomic reads were mapped onto the database of completed genomes, the Leuconostoc mesenteroides subsp. mesenteroides ATCC 8293 and Lactobacillus sakei subsp. sakei 23K genomes were highly represented. These same two genera were confirmed to be important in kimchi fermentation when the majority of kimchi metagenomic sequences showed very high identity to Leuconostoc mesenteroides and Lactobacillus genes. Besides microbial genome sequences, a surprisingly large number of phage DNA sequences were identified from the cellular fractions, possibly indicating that a high proportion of cells were infected by bacteriophages during fermentation. Overall, these results provide insights into the kimchi microbial community and also shed light on fermentation processes carried out broadly by complex microbial communities.

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confidence: 99%

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

Jung

Lee

Kim

et al. 2011

Appl Environ Microbiol

408

271

View full text Add to dashboard Cite

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“…However, starter cultures have been developed in order to better control the fermentation and thus improve quality, safety, and shelf life of the fermented product (15,16,20,24). Several LAB species have been identified as likely contributors in kimchi fermentations, including species of the genera Leuconostoc, Lactobacillus, Lactococcus, Pediococcus, and Weissella (6,18,19,32,35,36,[38][39][40][41]51,53,57). Weissella species isolated from kimchi include Weissella confusa, Weissella kimchii, and Weissella koreensis.…”

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confidence: 99%

Novel Podoviridae Family Bacteriophage Infecting Weissella cibaria Isolated from Kimchi

Kleppen

Holo

Jeon

et al. 2012

Appl Environ Microbiol

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bThe first complete genome sequence of a phage infecting Weissella cibaria (Weissella kimchii) is presented. The bacteriophage YS61 was isolated from kimchi, a Korean fermented vegetable dish. Bacteriophages are recognized as a serious problem in industrial fermentations; however, YS61 differed from many virulent phages associated with food fermentations since it was difficult to propagate and was very susceptible to resistance development. Sequence analysis revealed that YS61 resembles Podoviridae of the subfamily Picovirinae. Within the subfamily Picovirinae, the 29-like phages have been extensively studied, and their terminal protein-primed DNA replication is well characterized. Our data strongly suggest that YS61 also replicates by a protein-primed mechanism. Weissella phage YS61 is, however, markedly different from members of the Picovirinae with respect to genome size and morphology. Picovirinae are characterized by small (approximately 20-kb) genomes which contrasts with the 33,594-bp genome of YS61. Based on electron microscopy analysis, YS61 was classified as a member of the Podoviridae of morphotype C2, similar to the 29-like phages, but its capsid dimensions are significantly larger than those reported for these phages. The novelty of YS61 was also emphasized by the low number of open reading frames (ORFs) showing significant similarity to database sequences. We propose that the bacteriophage YS61 should represent a new subfamily within the family Podoviridae. Kimchi, a traditional Korean dish, is manufactured by fermentation of vegetables such as Chinese cabbage and radish. Hundreds of kimchi varieties are produced by the addition of different seasonings, such as scallions, powdered chili peppers, garlic, ginger, and fermented seafood. Lactic acid produced during fermentation contributes to preservation and gives kimchi its characteristic sour taste. Proper ripening and preservation are ensured by a 2 to 5% (wt/vol) salt content and anaerobic fermentation at low temperatures. Kimchi is traditionally prepared by spontaneous fermentation by lactic acid bacteria (LAB) indigenous to the vegetable ingredients. However, starter cultures have been developed in order to better control the fermentation and thus improve quality, safety, and shelf life of the fermented product (15,16,20,24). Several LAB species have been identified as likely contributors in kimchi fermentations, including species of the genera Leuconostoc, Lactobacillus, Lactococcus, Pediococcus, and Weissella (6,18,19,32,35,36,[38][39][40][41]51,53,57). Weissella species isolated from kimchi include Weissella confusa, Weissella kimchii, and Weissella koreensis. These bacteria are abundant late in the fermentation process and can continue to grow during storage at low temperatures (Ϫ1°C). Weissella species have thus been associated with the excessive acidic taste of overripened kimchi products. The species Weissella kimchii, first described in 2002 (19), was reclassified as Weissella cibaria in 2004 (9, 23).The kimchi fermentation process is ch...

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“…200 species of bacteria and several yeasts, which are involved in a series of fermentation stages. Various LAB species, among which Pediococcus spp., have been isolated from kimchi, and their diff erent technological characteristics have been studied (8,9). This strain is known to be used in the American-style fermented meat and vegetables as a main starter culture (10).…”

Section: The Culture Of Pediococcus Pentosaceus T1 Inhibits Listeria mentioning

confidence: 99%

The Culture of Pediococcus pentosaceus T1 Inhibits Listeria Proliferation in Salmon Fillets and Controls Maturation of Kimchi

Jang¹,

Lee²,

Jang³

et al. 2015

Food Technol. Biotechnol.

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SummaryThe objective of this study is to evaluate the antilisterial eff ect of Pediococcus pentosaceus T1, which was isolated from kimchi, and to assess its potential for extending the shelf life of salmon and kimchi. Pediococcus pentosaceus T1 culture eff ectively inhibited proliferation of Listeria monocytogenes in a dose-dependent manner in a salmon-based medium. Antilisterial eff ect of the culture was stronger than that of nisin, an antibacterial peptide, as evidenced by lower minimum inhibitory concentration value (20 mg/mL) compared to nisin (over 20 mg/mL). P. pentosaceus T1 culture also eff ectively inhibited the growth of Listeria in salmon fi llet. In particular, the culture (6 g per 100 mL) showed a stronger inhibitory eff ect than sodium hypochlorite (0.2 mg/mL), a disinfectant used in food processing. In kimchi fermentation, the treatment with P. pentosaceus T1 culture suppressed changes of acidity and pH during maturation. The inhibitory eff ect of the culture on kimchi lactic acid bacteria, which include Leuconostoc mesenteroides and Lactobacillus sakei, led to a drastic decrease in maturation rates of kimchi. Moreover, sensory test on kimchi treated with P. pentosaceus T1 showed that the culture improved overall acceptability of kimchi, which can be observed in higher scores of sourness, texture, off -fl avour and mouthfeel compared with untreated kimchi. The results of this study suggest that kimchi-derived P. pentosaceus T1 could be a potential antilisterial agent in fi sh products as well as a starter to control overmaturation of kimchi.

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Isolation and partial characterization of a bacteriocin produced byPediococcus pentosaceusK23-2 isolated from Kimchi

Cited by 86 publications

References 34 publications

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

Novel Podoviridae Family Bacteriophage Infecting Weissella cibaria Isolated from Kimchi

The Culture of Pediococcus pentosaceus T1 Inhibits Listeria Proliferation in Salmon Fillets and Controls Maturation of Kimchi

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