Ultramicrobacteria in Various Fermented Cabbages

Lee, Hae-Won; Yoon, So‐Ra; Dang, Yun-Mi; Kang, Mi Jeong; Kang, Kyoung Ho; Ha, Ji‐Hyoung; Bae, Jin-Woo

doi:10.2139/ssrn.3977509

Cited by 1 publication

(7 citation statements)

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“…The Chao1, ACE, Shannon, Simpson, and Fisher indices indicating alpha diversity were all higher in USM than in NM. These results were identical to those of a previous study ( Lee et al, 2022 ), where the USMs of non-sterilized fermented cabbage varied. From these results, it was deduced that the diversity of the microbiome members below the 0.2 μm size defined by USM was not low.…”

Section: Resultssupporting

confidence: 90%

“…Although Akkermansia was detected in a very small amount (0.05%), it was determined that there was a possibility that only USM could be purified and used as a new probiotic since it has just been described as a beneficial bacteria ( Cani et al, 2022 ). However, since Akkermansia was not detected in the kimchi USM in the previous study ( Lee et al, 2022 ), we believe that additional research is needed.…”

Section: Resultsmentioning

confidence: 70%

“…In our previous study ( Lee et al, 2022 ), although there was little possibility of expression, traces of pathogens remained in USM. It was thought to be possible that judging from this, some bacteria such as VBNC, persisters, spore forms, and filterable forms in USM may act as potential microbiological hazards in fermented foods, whereas, if there are previously unknown health benefits of USM, it may be possible to make a unique product by fractionating and concentrating it.…”

Section: Introductionmentioning

confidence: 75%

“…Our group recently confirmed the presence of communities of UMB of size 0.2 μm or less in fermented cabbages such as kimchi and sauerkraut using tangential flow filtration (TFF) and 16S rRNA gene amplicon sequencing ( Lee et al, 2022 ). It was also revealed that the diversity of ultra-small bacterial microbiomes smaller than 0.2 μm in fermented cabbages was high.…”

Section: Introductionmentioning

confidence: 84%

“…Pre-filtration and TFF were performed similarly to the previous study ( Lee et al, 2022 ). The broth obtained from the kimchi samples was pre-filtered by a polypropylene capsule filter (GVS Filter Technology, United States) with a pore size of 10 μm for TFF.…”

Section: Methodsmentioning

confidence: 99%

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Metatranscriptomic and metataxonomic insights into the ultra-small microbiome of the Korean fermented vegetable, kimchi

Lee

Yoon²,

Dang³

et al. 2022

Front. Microbiol.

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Presently, pertinent information on the ultra-small microbiome (USM) in fermented vegetables is still lacking. This study analyzed the metatranscriptome and metataxonome for the USM of kimchi. Tangential flow filtration was used to obtain a USM with a size of 0.2 μm or less from kimchi. The microbial diversity in the USM was compared with that of the normal microbiome (NM). Alpha diversity was higher in the USM than in NM, and the diversity of bacterial members of the NM was higher than that of the USM. At the phylum level, both USM and NM were dominated by Firmicutes. At the genus level, the USM and NM were dominated by Lactobacillus, Leuconostoc, and Weissella, belonging to lactic acid bacteria. However, as alpha diversity is higher in the USM than in the NM, the genus Akkermansia, belonging to the phylum Verrucomicrobia, was detected only in the USM. Compared to the NM, the USM showed a relatively higher ratio of transcripts related to “protein metabolism,” and the USM was suspected to be involved with the viable-but-nonculturable (VBNC) state. When comparing the sub-transcripts related to the “cell wall and capsule” of USM and NM, USM showed a proportion of transcripts suspected of being VBNC. In addition, the RNA virome was also identified, and both the USM and NM were confirmed to be dominated by pepper mild mottle virus (PMMoV). Additionally, the correlation between metataxonome and metatranscriptome identified USM and NM was estimated, however, only limited correlations between metataxonome and metatranscriptome were estimated. This study provided insights into the relationship between the potential metabolic activities of the USM of kimchi and the NM.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 70%

Section: Introductionmentioning

confidence: 75%

Section: Introductionmentioning

confidence: 84%

Section: Methodsmentioning

confidence: 99%

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