| Title |
Heterofermentative lactic acid bacteria dominate in Korean commercial kimchi
|
|---|---|
| Published in |
Food Science and Biotechnology, April 2016
|
| DOI | 10.1007/s10068-016-0075-x |
| Pubmed ID | |
| Authors |
Hee-Young Kim, Yeon-Ju Bong, Ji-Kang Jeong, Sungbum Lee, Byung-Yong Kim, Kun-Young Park |
| Abstract |
Lactic acid bacterial communities in kimchi prepared by representative Korean kimchi companies were investigated using a pyrosequencing method. The pH values of 9 kimchi varieties (K1-K9) ranged from 4.3 to 4.7, and total lactic acid bacterial (LAB) counts ranged from 1.3x107 to 1.6x109 CFU/g. Weissella, Lactobacillus, and Leuconostoc were the dominant genera accounting for 52, 28, and 20%, respectively, of identified genera. At the species level, Weissella koreensis (35%) dominated, followed by Lactobacillus graminis (13%), and Weissella cibaria (11%). Dominant LAB were all heterofermentative LAB. K1 had the most diverse operational taxonomic units (OTUs), and clustering analysis showed that distributions of microorganisms in K2, K6, K5, and K4 were similar each other. LAB communities in kimchi are diverse and heterofermentative LAB dominate in Korean commercial kimchi. |
Mendeley readers
The data shown below were compiled from readership statistics for 37 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 37 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 5 | 14% |
| Student > Bachelor | 3 | 8% |
| Professor | 3 | 8% |
| Student > Postgraduate | 2 | 5% |
| Student > Ph. D. Student | 2 | 5% |
| Other | 2 | 5% |
| Unknown | 20 | 54% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 5 | 14% |
| Biochemistry, Genetics and Molecular Biology | 4 | 11% |
| Engineering | 3 | 8% |
| Nursing and Health Professions | 1 | 3% |
| Immunology and Microbiology | 1 | 3% |
| Other | 3 | 8% |
| Unknown | 20 | 54% |
Attention Score in Context
This research output has an Altmetric Attention Score of 9. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 31 August 2021.
All research outputs
#3,745,597
of 22,862,742 outputs
Outputs from Food Science and Biotechnology
#44
of 435 outputs
Outputs of similar age
#59,242
of 298,430 outputs
Outputs of similar age from Food Science and Biotechnology
#3
of 8 outputs
Altmetric has tracked 22,862,742 research outputs across all sources so far. Compared to these this one has done well and is in the 83rd percentile: it's in the top 25% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 435 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 6.2. This one has done well, scoring higher than 89% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 298,430 tracked outputs that were published within six weeks on either side of this one in any source. This one has done well, scoring higher than 79% of its contemporaries.
We're also able to compare this research output to 8 others from the same source and published within six weeks on either side of this one. This one has scored higher than 5 of them.