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This report is based on a study conducted by Dr. Tae-Woon Kim and Dr. Seong Woon Roh's team at Microbiology and Functionality Research Group of WiKim, on yeasts causing white colony on kimchi surface and on their hygienic safety. The study involves a next-generation sequencing (NGS) approach to the collected white colonies from the surface of kimchi samples: such as cabbage kimchi, mustard leaf kimchi, young radish kimchi, and watery kimchi.
*NGS: Also known as high-throughput sequencing, used to describe a number of different modern sequencing technologies, allowing us to sequence DNA and RNA much more quickly and cheaply than the previously used Sanger sequencing for the study of genomics and molecular biology.
Findings - Study - Edition - Oct - Journal
The findings of this study were published in the latest online edition (Oct. 2018) of the Journal of Microbiology.
In general, yeasts produce alcoholic and aromatic compounds that help generate the flavor of fermented foods; hence, they are frequently used in making bread or rice wine. Kimchi is primarily fermented by lactic acid bacteria rather than yeasts; however, during the later phase of fermentation, when the activity of lactic acid bacteria is decreased, a white colony on kimchi surface is formed by yeasts. The white colony is often observed on the surface of moist fermented food products including soy sauce, soy bean paste, rice wine, and kimchi.
Research - Group - Community - Structure - Analysis
The research group performed microbial community structure analysis to identify five representative yeast strains responsible for white...
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