Work

The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation

Year: 2015

Type: article

Abstract: Weissella koreensis is a psychrophilic bacterium that is the dominant species found in kimchi and exhibits anti-obesity effects via its production of ornithine. In this study, we mined the genome of W. koreensis KACC15510 to identify species-specific genes that can serve as new targets for the detection and quantification of W. koreensis in kimchi. A specific polymerase chain reaction (PCR) primer set for the membrane protein-encoding gene of W. koreensis KACC15510 was designed and investigated to quantify its sensitivity and specificity for detecting the bacterium in kimchi. The specificity of the primer set was evaluated using genomic DNA from eight isolates of W. koreensis, 11 different species of Weissella and 13 other reference lactic acid bacterium (LAB) strains. In addition, red pepper powder was observed to strongly influence the density of W. koreensis during kimchi fermentation.

Source: Scientific Reports

DOI: 10.1038/srep15445

Authors: Bo Kyoung Kang, Min Seok Cho, Tae-Young Ahn, Eui Seok Lee, Dong Suk Park

Institutions: Rural Development Administration, National Academy of Agricultural Science, Dankook University, Korea University, Korea University Guro Hospital

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,690