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Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food
- J. Jung, S. H. Lee, C. Jeon
- Biology, EngineeringApplied and Environmental Microbiology
- 11 February 2011
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 of Kimchi, and provide insights into the kimchi microbial community.
Kimchi microflora: history, current status, and perspectives for industrial kimchi production
Heterofermentative LAB belonging to the genera Leuconostoc, Lactobacillus, and Weissella are likely to be key players in kKimchi fermentation and have been subjected to genomic and functional studies to gain a better understanding of the fermentation process and beneficial effects of kimchi.
Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.
Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi.
Comparative ocular microbial communities in humans with and without blepharitis.
- S. H. Lee, D. Oh, J. Jung, Jae Chan Kim, C. Jeon
- Medicine, BiologyInvestigative Ophthalmology and Visual Science
- 15 August 2012
Higher abundances of Streptophyta, Corynebacterium, and Enhydrobacter in blepharitis subjects suggested that human blephoritis might be induced by the infestations of pollens, dusts, and soil particles.
Microbial succession and metabolite changes during long-term storage of Kimchi.
- Sang Hyeon Jeong, S. H. Lee, J. Jung, E. Choi, C. Jeon
- Biology, MedicineJournal of Food Science
- 1 May 2013
H-NMR analysis showed that organic acids as well as bioactive substances were produced during the kimchi fermentation, and Leuconostoc strains and Lactobacillus sakei were identified as the producers of mannitol and GABA, respectively.
Effects of temperature on microbial succession and metabolite change during saeu-jeot fermentation.
Microbial Successions and Metabolite Changes during Fermentation of Salted Shrimp (Saeu-Jeot) with Different Salt Concentrations
It is suggested that a range of 24–28% salt concentration in saeu-jeot fermentation is appropriate for the production of safe and tasty saeu -jeot.
Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation.