Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation.

@article{Jung2013MetatranscriptomicAO,
  title={Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation.},
  author={Ji Young Jung and Se Hee Lee and Hyun Mi Jin and Yoonsoo Hahn and Eugene L. Madsen and Che Ok Jeon},
  journal={International journal of food microbiology},
  year={2013},
  volume={163 2-3},
  pages={171-9}
}
Barcode-based 16S rRNA gene pyrosequencing showed that the kimchi microbiome was dominated by six lactic acid bacteria (LAB), Leuconostoc (Lc.) mesenteroides, Lactobacillus (Lb.) sakei, Weissella (W.) koreensis, Lc. gelidum, Lc. carnosum, and Lc. gasicomitatum. Therefore, we used completed genome sequences of representatives of these bacteria to investigate metatranscriptomic gene-expression profiles during kimchi fermentation. Total mRNA was extracted from kimchi samples taken at five time… CONTINUE READING
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