Protein Expression Level Changes in Weissella koreensis during Garlic Media Fermentation
نویسندگان
چکیده
منابع مشابه
The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation
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) pri...
متن کاملComplete genome sequence of Weissella koreensis KACC 15510, isolated from kimchi.
Weissella koreensis KACC 15510 was isolated from kimchi, a representative traditional Korean fermented food. Here, we announce the complete genome sequence of W. koreensis KACC 15510, consisting of a 1,422,478-bp chromosome and one 18,992-bp plasmid, and provide a description of their annotation.
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Two experiments were conducted to investigate the effect of fermented garlic by Weissella koreensis powder (WKG) on pig growth performance and immune responses after an Escherichia coli lipopolysaccharide (LPS) challenge. In Exp. 1, 120 growing barrows (23.5 ± 0.5 kg of BW and 56 d of age) were used in a 35-d experiment to determine the optimal amounts of WKG. Pigs were randomly allotted to 1 o...
متن کاملThe Inhibitory Effect of Weissella koreensis 521 Isolated from Kimchi on 3T3-L1 Adipocyte Differentiation
Abnormal adipocyte growth, in terms of increased cell numbers and increased cell differentiation, is considered to be a major pathological feature of obesity. Thus, the inhibition of preadipocyte mitogenesis and differentiation could help prevent and suppress obesity. The aim of this study was to assess whether extracts from Weissella koreensis 521 cells isolated from kimchi could exert anti-ad...
متن کاملWeissella ghanensis sp. nov., isolated from a Ghanaian cocoa fermentation.
During a study on lactic acid bacteria (and their species diversity) in spontaneous heap fermentations of Ghanaian cocoa beans, two strains, designated 215(T) and 194B, were isolated. A phylogenetic analysis based on 16S rRNA gene sequences demonstrated that these strains represented a distinct lineage close to the genus Weissella and showing only 92.1 % 16S rRNA gene sequence similarity with r...
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ژورنال
عنوان ژورنال: Biology
سال: 2021
ISSN: 2079-7737
DOI: 10.3390/biology10060478