MSK
Search
- Page Path
- HOME > Search
Journal Article
- Community structures and genomic features of undesirable white colony-forming yeasts on fermented vegetables
- Joon Yong Kim , Juseok Kim , In-Tae Cha , Min Young Jung , Hye Seon Song , Yeon Bee Kim , Changsu Lee , Seung-Yeon Kang , Jin-Woo Bae , Yoon-E Choi , Tae-Woon Kim , Seong Woon Roh
- J. Microbiol. 2019;57(1):30-37. Published online October 25, 2018
- DOI: https://doi.org/10.1007/s12275-019-8487-y
- 55 View
- 0 Download
- 21 Web of Science
- 22 Crossref
-
Abstract
-
White colony-forming yeasts (WCFYs) often appear in fermented
foods, depending on the storage method. Despite
the ongoing research on fermented foods, the community
and genome features of WCFYs have not been well studied.
In this study, the community structures of WCFYs on fermented
vegetables (kimchi) prepared with various raw materials
were investigated using deep sequencing. Only eight
operational taxonomic units (OTUs) were detected, indicating
that the community structure of WCFYs on kimchi is very
simple. The five most abundant OTUs represented Pichia
kluyveri, Yarrowia lipolytica, Candida sake, Hanseniaspora
uvarum, and Kazachstania servazzii. Using a culture-dependent
method
, 41 strains representing the five major OTUs were isolated from the surface of the food samples. Whole genomes of the five major yeast strains were sequenced and annotated. The total genome length for the strains ranged from 8.97 Mbp to 21.32 Mbp. This is the first study to report genome sequences of the two yeasts Pichia kluyveri and Candida sake. Genome analysis indicated that each yeast strain had core metabolic pathways such as oxidative phosphorylation; purine metabolism; glycolysis/gluconeogenesis; aminoacyl- tRNA biosynthesis; citrate cycle; but strain specific pathways were also found. In addition, no toxin or antimicrobial resistance genes were identified. Our study provides genome information for five WCFY strains that may highlight their potential beneficial or harmful metabolic effects in fermented vegetables. -
Citations
Citations to this article as recorded by
- Effects of total microbiota-containing backslop from 450-day-fermented kimchi on microbe and metabolite dynamics
Dongjun Kim, Seong-Eun Park, Juhan Pak, Joon Yong Kim, Tae Woong Whon, Kwang-Moon Cho, Suryang Kwak, Hong-Seok Son, Seong Woon Roh
Food Chemistry.2025; 468: 142420. CrossRef - Effects of storage temperature on the diversity of white colony-forming yeast and correlations between bacterial and yeast communities in salted kimchi cabbage
Chan-Il Bae, Yoon-Soo Gwak, Su-Jeong Eom, Shinyoung Lee, Mi-Ju Kim
Food Science and Biotechnology.2025; 34(4): 1001. CrossRef - Effects of white colony-forming yeast on microbial communities and metabolites in kimchi
Yoon-Soo Gwak, Shinyoung Lee, Chan-Il Bae, Su-Jeong Eom, Mi-Ju Kim
Food Chemistry.2025; 465: 142059. CrossRef - D-Limonene Inhibits Pichia kluyveri Y-11519 in Sichuan Pickles by Disrupting Metabolism
Chaoyi Zeng, Yue Sun, Haoran Lin, Ziyu Li, Qing Zhang, Ting Cai, Wenliang Xiang, Jie Tang, Patchanee Yasurin
Molecules.2024; 29(15): 3561. CrossRef - Genomic analysis of Kazachstania aerobia and Kazachstania servazzii reveals duplication of genes related to acetate ester production
Mandy Man-Hsi Lin, Michelle E. Walker, Vladimir Jiranek, Krista M. Sumby
Microbial Genomics .2023;[Epub] CrossRef - Fabrication of Gold Nanoparticles and Cinnamaldehyde-Functionalized Paper-Based Films and Their Antimicrobial Activities against White Film-Forming Yeasts
Seong Youl Lee, Eun Hae Kim, Tae-Woon Kim, Young-Bae Chung, Ji-Hee Yang, Sung Hee Park, Mi-Ai Lee, Sung Gi Min
ACS Omega.2023; 8(9): 8256. CrossRef - Combined effect of a neonicotinoid insecticide and a fungicide on honeybee gut epithelium and microbiota, adult survival, colony strength and foraging preferences
Riccardo Favaro, Paula Melisa Garrido, Daniele Bruno, Chiara Braglia, Daniele Alberoni, Loredana Baffoni, Gianluca Tettamanti, Martin Pablo Porrini, Diana Di Gioia, Sergio Angeli
Science of The Total Environment.2023; 905: 167277. CrossRef - The potential correlation between microbial communities and flavors in fermented bamboo shoots
Shubo Li, Minghao Sun, Yufeng Tian, Cuiwen Jian, Beibei Lv, Yunxia Bai, Xiaoling Liu, Yuan Guo
Food Bioscience.2023; 56: 103066. CrossRef - Profiling the composition and metabolic functions of microbial community in pellicle-forming radish paocai
Ting Mi, Yao Jin, Yulan Che, Jun Huang, Rongqing Zhou, Chongde Wu
International Journal of Food Microbiology.2023; 388: 110087. CrossRef - Long-term population dynamics of viable microbes in a closed ecosystem of fermented vegetables
Joon Yong Kim, Seong-Eun Park, Eun-Ju Kim, Seung-Ho Seo, Tae Woong Whon, Kwang-Moon Cho, Sun Jae Kwon, Seong Woon Roh, Hong-Seok Son
Food Research International.2022; 154: 111044. CrossRef - Safety assessment of white colony-forming yeasts in kimchi
Chang Hee Jeong, Joon Yong Kim, Young Joon Oh, Hye In Ko, Seong Woon Roh, Sung Wook Hong, Hyuk Cheol Kwon, Sung Gu Han, Tae Woon Kim
Food Microbiology.2022; 106: 104057. CrossRef - Safety Assessment of White Colony-Forming Yeasts in Kimchi
Chang Hee Jeong, Joon Yong Kim, Young Joon Oh, Hye In Ko, Seong Woon Roh, Sung Wook Hong, Hyuk Cheol Kwon, Sung Gu Han, Tae-Woon Kim
SSRN Electronic Journal .2022;[Epub] CrossRef - Real-time PCR assays for the quantitative detection of Kazachstania servazzii and Candida sake related to undesirable white colony on kimchi
Mi-Ju Kim, Sung-gi Min, So Won Shin, Jiyong Shin, Hae-Yeong Kim
Food Control.2021; 125: 107984. CrossRef -
Yarrowia lipolytica: a multitalented yeast species of ecological significance
Dmitry Mamaev, Renata Zvyagilskaya
FEMS Yeast Research.2021;[Epub] CrossRef - ODFM, an omics data resource from microorganisms associated with fermented foods
Tae Woong Whon, Seung Woo Ahn, Sungjin Yang, Joon Yong Kim, Yeon Bee Kim, Yujin Kim, Ji-Man Hong, Hojin Jung, Yoon-E Choi, Se Hee Lee, Seong Woon Roh
Scientific Data.2021;[Epub] CrossRef - Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi
Mi-Ju Kim, Seong-Eun Kang, Chang Hee Jeong, Sung-Gi Min, Sung Wook Hong, Seong Woon Roh, Deok-Young Jhon, Tae-Woon Kim
Foods.2021; 10(3): 645. CrossRef - Halotolerant Yeasts: Biodiversity and Potential Application
O.D. Ianieva
Mikrobiolohichnyi Zhurnal.2020; 82(5): 65. CrossRef - Impact of fermentation conditions on the diversity of white colony-forming yeast and analysis of metabolite changes by white colony-forming yeast in kimchi
Mi-Ju Kim, Hae-Won Lee, Joon Yong Kim, Seong Eun Kang, Seong Woon Roh, Sung Wook Hong, Seung Ran Yoo, Tae-Woon Kim
Food Research International.2020; 136: 109315. CrossRef - Non-tandem repeat polymorphisms at microsatellite loci in wine yeast species
María Laura Raymond Eder, Alberto Luis Rosa
Molecular Genetics and Genomics.2020; 295(3): 685. CrossRef - Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches
Se Hee Lee, Tae Woong Whon, Seong Woon Roh, Che Ok Jeon
Applied Microbiology and Biotechnology.2020; 104(18): 7731. CrossRef - Draft Genome Sequences of Two Isolates of the Yeast Kazachstania servazzii Recovered from Soil in Ireland
Lynne Faherty, Clifton Lewis, Matt McElheron, Niall Garvey, Róisín Duggan, Ben Shovlin, Tadhg Ó Cróinín, Kevin P. Byrne, Caoimhe E. O’Brien, Kenneth H. Wolfe, Geraldine Butler, Antonis Rokas
Microbiology Resource Announcements.2019;[Epub] CrossRef - Effect of lactic acid bacteria on phenyllactic acid production in kimchi
Sera Jung, Hyelyeon Hwang, Jong-Hee Lee
Food Control.2019; 106: 106701. CrossRef
- Effects of total microbiota-containing backslop from 450-day-fermented kimchi on microbe and metabolite dynamics
First
Prev
TOP
