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

No abstract is available for this paper.

• Publication year

  2013

• Venue

  Journal of food microbiology

• Publication date

  2013-05-15

• Fields of study

  Biology, Medicine, Environmental Science

• Identifiers
  DOI 10.1016/j.ijfoodmicro.2013.02.022PMID 23558201
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation.

  2013cited by this paper
• Application of state-of-art sequencing technologies to indigenous food fermentations.

  2013cited by this paper
• Complete Genome Sequence of Leuconostoc carnosum Strain JB16, Isolated from Kimchi

  2012cited by this paper
• Complete Genome Sequence of Leuconostoc mesenteroides subsp. mesenteroides Strain J18, Isolated from Kimchi

  2012cited by this paper
• Complete Genome Sequence of Leuconostoc gelidum Strain JB7, Isolated from Kimchi

  2012cited by this paper
• Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.

  2012cited by this paper
• 16S rRNA pyrosequencing-based investigation of the bacterial community in nukadoko, a pickling bed of fermented rice bran.

  2011cited by this paper
• Complete Genome Sequence of Weissella koreensis KACC 15510, Isolated from Kimchi

  2011cited by this paper
• Genome Sequence of a Food Spoilage Lactic Acid Bacterium, Leuconostoc gasicomitatum LMG 18811T, in Association with Specific Spoilage Reactions

  2011cited by this paper
• Sequencing and Transcriptional Analysis of the Biosynthesis Gene Cluster of Putrescine-Producing Lactococcus lactis

  2011cited by this paper
• Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

  2011cited by this paper
• Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy Foods

  2011cited by this paper
• Gentisate 1,2-dioxygenase, in the third naphthalene catabolic gene cluster of Polaromonas naphthalenivorans CJ2, has a role in naphthalene degradation.

  2011cited by this paper
• Identification of the lactic acid bacteria in Kimchi according to initial and over-ripened fermentation using PCR and 16S rRNA gene sequence analysis

  2010cited by this paper
• Metatranscriptome Analysis for Insight into Whole-Ecosystem Gene Expression during Spontaneous Wheat and Spelt Sourdough Fermentations

  2010cited by this paper
• Organismal, genetic, and transcriptional variation in the deeply sequenced gut microbiomes of identical twins

  2010cited by this paper
• Community Dynamics of Bacteria in Sourdough Fermentations as Revealed by Their Metatranscriptome

  2010cited by this paper
• Development and Validation of a Species-Independent Functional Gene Microarray That Targets Lactic Acid Bacteria

  2009cited by this paper
• Metatranscriptomics reveals unique microbial small RNAs in the ocean’s water column

  2009cited by this paper
• Global transcriptional response of Lactobacillus reuteri to the sourdough environment.

  2008cited by this paper
• The RAST Server: Rapid Annotations using Subsystems Technology

  2008cited by this paper
• Application of bacteriocins in vegetable food biopreservation.

  2008cited by this paper
• Mapping and quantifying mammalian transcriptomes by RNA-Seq

  2008cited by this paper
• Simultaneous Assessment of Soil Microbial Community Structure and Function through Analysis of the Meta-Transcriptome

  2008cited by this paper
• The Ribosomal Database Project: improved alignments and new tools for rRNA analysis

  2008cited by this paper
• Isolation and Characterization of Exopolysaccharide-Producing Bacteria from Korean Fermented Vegetables

  2007cited by this paper
• Microbial population dynamics of kimchi, a fermented cabbage product.

  2006cited by this paper
• Comparative Genomic Analyses of the Bacterial Phosphotransferase System

  2005cited by this paper
• The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K

  2005cited by this paper
• Analysis of kimchi microflora using denaturing gradient gel electrophoresis.

  2005cited by this paper
• Application of a taste evaluation system to the monitoring of Kimchi fermentation.

  2005cited by this paper
• Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis.

  2005cited by this paper
• Theoretical and practical advances in genome halving

  2004cited by this paper
• Bellerophon: a program to detect chimeric sequences in multiple sequence alignments

  2004cited by this paper
• The Functional Properties of Kimchi for the Health Benefits

  2004cited by this paper
• Microarrays for bacterial detection and microbial community analysis.

  2003cited by this paper
• Change of Microbial Communities in Kimchi Fermentation at Low Temperature

  2003cited by this paper
• Mannitol production by lactic acid bacteria: a review

  2002cited by this paper
• Leuconostoc kimchii sp. nov., a new species from kimchi.

  2000cited by this paper
• Relationships between arginine degradation, pH and survival in Lactobacillus sakei.

  1999cited by this paper
• Significance of biogenic amines to food safety and human health

  1996cited by this paper
• Lactococcus lactis and stress

  1996cited by this paper
• Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products).

  1994cited by this paper
• Biogenic amines and their production by microorganisms in food

  1994cited by this paper
• Preparation of high molecular weight RNA.

  1991cited by this paper
• Lactic acid bacteria: model systems for in vivo studies of sugar transport and metabolism in gram-positive organisms.

  1988cited by this paper

• Effects and Potential Risks of Chiral Penflufen on Pickled Cowpea: Combined Microbiome and Metabolomics.

  2025cites this paper
• Metabolomic signatures of lactic acid bacteria: their growth rates and roles in enhancing kimchi quality

  2025cites this paper
• Mild acidic stress enhances freeze-drying survival in Leuconostoc mesenteroides WiKim0121 by activating carbohydrate transport and metabolism.

  2025cites this paper
• The Nextflow nf-core/metatdenovo pipeline for reproducible annotation of metatranscriptomes, and more

  2025cites this paper
• Cooking-class style fermentation as a context for co-created science and engagement

  2025cites this paper
• Nutritional and health promoting properties of traditional regional foods: Harnessing omics techniques for microbial and metabolite identification

  2025cites this paper
• Exploring sub-species variation in food microbiomes: a roadmap to reveal hidden diversity and functional potential

  2025cites this paper
• Unravelling the key factors for the dominance of Leuconostoc starters during kimchi fermentation

  2025cites this paper
• Red beet kimchi reduces off-flavor of geosmin and provides unique changes of lactic acid bacteria and fungal microflora during fermentation

  2025cites this paper
• Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits

  2025cites this paper
• Unraveling the carbohydrate metabolic characteristics of Leuconostoc mesenteroides J18 through metabolite and transcriptome analyses.

  2023cites this paper
• Isolation, production, and application of fibrinolytic enzyme from fermented food sources: a review

  2023cites this paper
• Characterization of the physicochemical Properties, bacterial community and non-volatile profiles of fermented Yu jiangsuan by Weissella cibaria and Lactobacillus plantarum

  2023cites this paper
• The Rising Role of Omics and Meta-Omics in Table Olive Research

  2023cites this paper
• Preserving Microbial Biodiversity: The Case of Food-Associated Microorganisms

  2023cites this paper
• Revealing the functional microbiota for acetic acid formation in Daqu starter for Chinese Nong-Xiang Baijiu fermentation

  2023cites this paper
• Metatranscriptomics Reveals Sequential Expression of Genes Involved in the Production of Melanogenesis Inhibitors by the Defined Microbial Species in Fermented Unpolished Black Rice

  2023cites this paper
• Integrated molecular approaches for fermented food microbiome research

  2023cites this paper
• Omics in Traditional Fermented Foods and Beverages

  2022cites this paper
• Nitrogen removal by Rhodococcus sp. SY24 under linear alkylbenzene sulphonate stress: carbon source metabolism activity, kinetics, and optimum culture conditions.

  2022cites this paper
• Bacteria compositions and metabolites of kimchi as affected by salted shrimp (saeujeot)

  2022cites this paper
• Metatranscriptomic and metataxonomic insights into the ultra-small microbiome of the Korean fermented vegetable, kimchi

  2022cites this paper
• Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS

  2022cites this paper
• Latilactobacillus sakei: a candidate probiotic with a key role in food fermentations and health promotion

  2022cites this paper
• Dynamic evolution of flavor substances and bacterial communities during fermentation of leaf mustard (Brassica juncea var. multiceps) and their correlation

  2022cites this paper
• Exploring the typical flavours formation by combined with metatranscriptomics and metabolomics during Chinese Sichuan paocai fermentation

  2022cites this paper
• Kimchi improves irritable bowel syndrome: results of a randomized, double-blind placebo-controlled study

  2022cites this paper
• New insights of bacterial communities in fermented vegetables from shotgun metagenomics and identification of antibiotic resistance genes and probiotic bacteria.

  2022cites this paper
• Transcriptome Analysis of Halotolerant Staphylococcus saprophyticus Isolated from Korean Fermented Shrimp

  2022cites this paper
• ODFM, an omics data resource from microorganisms associated with fermented foods

  2021cites this paper
• Reduction in Biogenic Amine Content in Baechu (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria

  2021cites this paper
• Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota

  2021cites this paper
• Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain.

  2021cites this paper
• Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics

  2021influential citation
• MetaPro: a scalable and reproducible data processing and analysis pipeline for metatranscriptomic investigation of microbial communities

  2021cites this paper
• Bacteriotherapy for inflammatory bowel disease

  2021cites this paper
• Identification of biogenic amine-producing microbes during fermentation of ganjang, a Korean traditional soy sauce, through metagenomic and metatranscriptomic analyses

  2021cites this paper
• Novel approaches for the identification of microbial communities in kimchi: MALDI-TOF MS analysis and high-throughput sequencing.

  2021cites this paper
• Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

  2020cites this paper
• Metagenomic and metatranscriptomic analysis of the microbial community structure and metabolic potential of fermented soybean in Yunnan Province

  2020cites this paper
• Role of lactic acid bacteria in fermented vegetables ; Papel de las bacterias del ácido láctico en verduras fermentadas

  2020cites this paper
• Effects of Bacillus megaterium L222 on quality and bacterial diversity of Sichuan paocai.

  2020cites this paper
• Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation.

  2020cites this paper
• The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables

  2020cites this paper
• The Progress of Multi-Omics Technologies: Determining Function in Lactic Acid Bacteria Using a Systems Level Approach

  2020cites this paper
• FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation.

  2020cites this paper
• Omics in traditional vegetable fermented foods and beverages

  2020cites this paper
• Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation.

  2020cites this paper
• Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation.

  2020cites this paper
• Characterization of Weissella koreensis SK Isolated from Kimchi Fermented at Low Temperature (around 0 °C) Based on Complete Genome Sequence and Corresponding Phenotype

  2020influential citation
• Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches

  2020cites this paper
• Phage community involvement in fermented beverages: an open door to technological advances?

  2020cites this paper
• New Insights Into Lactic Acid Bacteria Fermentation of Plant Foods Through Complementary Omics

  2020cites this paper
• Chinese Liquor Fermentation: Identification of Key Flavor-Producing Lactobacillus spp. by Quantitative Profiling with Indigenous Internal Standards

  2020cites this paper
• Dissecting Structure and Function of Plant Rhizomicrobiome: A Genomic Approach

  2020cites this paper
• Changes in physicochemical property and lactic acid bacterial community during kimchi fermentation at different temperatures

  2020cites this paper
• Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

  2020cites this paper
• Metatranscriptomic approach reveals the functional and enzyme dynamics of core microbes during noni fruit fermentation.

  2020cites this paper
• Common Methods to Understand and Develop Indigenous Probiotics Yeast for Ruminant

  2019cites this paper
• Promoting the anaerobic production of short-chain fatty acids from food wastes driven by the reuse of linear alkylbenzene sulphonates-enriched laundry wastewater.

  2019cites this paper
• Metagenomic analysis of microbial community in over-fermented tempeh

  2019cites this paper
• To assemble or not to resemble—A validated Comparative Metatranscriptomics Workflow (CoMW)

  2019cites this paper
• Complete Genome Sequence of Leuconostoc kimchii Strain NKJ218, Isolated from Homemade Kimchi

  2019cites this paper
• Genomics of Foodborne Microorganisms

  2019cites this paper
• Analysis of bacterial diversity during fermentation of Chinese traditional fermented chopped pepper

  2019cites this paper
• Transcriptomics of Lactic Acid Bacteria

  2019cites this paper
• Effect of Seafood (Gizzard Shad) Supplementation on the Chemical Composition and Microbial Dynamics of Radish Kimchi during Fermentation

  2019cites this paper
• The enantioselective effects and potential risks of paclobutrazol residue during cucumber pickling process.

  2019cites this paper
• Food Transcriptomics—An Overview

  2019cites this paper
• Clinical trials of kimchi intakes on the regulation of metabolic parameters and colon health in healthy Korean young adults

  2018cites this paper
• Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai.

  2018cites this paper
• Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation.

  2018cites this paper
• Effects of different fermentation temperatures on metabolites of Kimchi

  2018cites this paper
• A GC-MS based metabolomics approach to determine the effect of salinity on Kimchi.

  2018cites this paper
• Recent Past, Present, and Future of the Food Microbiome.

  2018cites this paper
• Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods.

  2018cites this paper
• Impact of clay minerals on bacterial diversity during the fermentation process of kimchi

  2018cites this paper
• Effect of Platycodon grandiflorum Fermentation with Salt on Fermentation Characteristics, Microbial Change and Anti-obesity Activity

  2018cites this paper
• Lactic Acid Bacteria-Based Food Fermentations

  2018cites this paper
• Microbial community analysis of different qualities of pickled radishes by Illumina MiSeq sequencing

  2018cites this paper
• Effect of seasonal production on bacterial communities in Korean industrial kimchi fermentation

  2018cites this paper
• Understanding the ontogeny and succession of Bacillus velezensis and B. subtilis subsp. subtilis by focusing on kimchi fermentation

  2018cites this paper
• Comparison of microbial community profiling on traditional fermented soybean products (Deonjang, Gochujang) produced in Jeonbuk, Jeonnam, and Jeju province area

  2017cites this paper
• Meta-omics insights in the microbial community profiling and functional characterization of fermented foods

  2017cites this paper
• Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation.

  2017cites this paper
• Effect of Microbial Interaction on Urea Metabolism in Chinese Liquor Fermentation.

  2017cites this paper
• Complete genome sequence of Leuconostoc suionicum DSM 20241T provides insights into its functional and metabolic features

  2017cites this paper
• A proposal of Leuconostoc mesenteroides subsp. jonggajibkimchii subsp. nov. and reclassification of Leuconostoc mesenteroides subsp. suionicum (Gu et al., 2012) as Leuconostoc suionicum sp. nov. based on complete genome sequences.

  2017cites this paper
• Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing

  2017cites this paper
• The effect of bacteriophages on the acidification of a vegetable juice medium by microencapsulated Lactobacillus plantarum.

  2017cites this paper
• Pan-genomic and transcriptomic analyses of Leuconostoc mesenteroides provide insights into its genomic and metabolic features and roles in kimchi fermentation

  2017cites this paper
• Review of Vegetable Fermentations With Particular Emphasis on Processing Modifications, Microbial Ecology, and Spoilage

  2017cites this paper
• Investigation of storage time-dependent alterations of enantioselective amino acid profiles in kimchi using liquid chromatography-time of flight mass spectrometry.

  2017cites this paper
• The genomic and transcriptomic basis of the potential of Lactobacillus plantarum A6 to improve the nutritional quality of a cereal based fermented food.

  2017cites this paper
• Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

  2017cites this paper
• Identification of natural antimicrobial peptides from bacteria through metagenomic and metatranscriptomic analysis of high-throughput transcriptome data of Taiwanese oolong teas

  2017cites this paper
• Translating Omics to Food Microbiology.

  2017cites this paper
• Synergistic Effect in Core Microbiota Associated with Sulfur Metabolism in Spontaneous Chinese Liquor Fermentation

  2017cites this paper
• A Review on the Applications of Next Generation Sequencing Technologies as Applied to Food-Related Microbiome Studies

  2017cites this paper
• Next generation microbiological risk assessment meta-omics: The next need for integration.

  2017cites this paper