Journal of Microbiology

In-Cheol Park

3 Articles

Rapid Discrimination of Potato Scab-Causing Streptomyces Species Based on the RNase P RNA Gene Sequences: Hang-Yeon Weon , Jaekyeong Song , Byung-Yong Kim , On-Suk Hur , In-Cheol Park , Joo-Won Suh; J. Microbiol. 2011;49(5):791-796. Published online November 9, 2011; DOI: https://doi.org/10.1007/s12275-011-1279-7

743 View
0 Download
1 Crossref

Scab disease significantly damages potatoes and other root crops. Some Streptomyces species have been reported as potato-scab pathogens. Identification of the phytopathogenic Streptomyces is mainly done on the basis of the 16S rRNA gene, but use of this gene has some limitations for discriminating these strains because they share high similarities of 16S rRNA gene sequences. We tested the RNase P RNA (rnpB) gene as a taxonomic marker to clarify the relationship among closely related scab-causing Streptomyces strains. The rnpB genes were analyzed for 41 strains including 9 isolates from Jeju, Korea. There were 4 highly variable regions including nucleotide gaps in the rnpB genes. Interspecies similarity of the rnpB gene in tested Streptomyces strains was lower than about 97%, while the intraspecies similarity was higher than about 98%. Phylogenetic analysis demonstrated that the rnpB tree has similar topology to the 16S rRNA gene tree, but produces a more divergent phyletic lineage. These results revealed that the rnpB gene could be used as a powerful taxonomic tool for rapid differentiation of closely related Streptomyces species. In addition, it was also suggested that the variable regions marked as α, β, γ, and δ in the rnpB gene could be useful markers for the detection of specific Streptomyces species.

Citations

Citations to this article as recorded by

Halotolerant Streptomyces albidoflavus INA 01478 as a Producer of Daidzein: Genome Annotation, purification and Antifungal Activity
O. N. Sineva, N. N. Markelova, K. V. Malysheva, O. A. Kolpakova, G. Kh. Kudryakova, I. A. Prokhorenko, O. V. Kisil, A. Yu. Simonov, V. I. Polshakov, I. B. Levshin, V. S. Sadykova
Applied Biochemistry and Microbiology.2025; 61(5): 872. CrossRef

Analyses of Bacterial Communities in Meju, a Korean Traditional Fermented Soybean Bricks, by Cultivation-Based and Pyrosequencing Methods: Yi-Seul Kim , Min-Cheol Kim , Soon-Wo Kwon , Soo-Jin Kim , In-Cheol Park , Jong-Ok Ka , Hang-Yeon Weon; J. Microbiol. 2011;49(3):340-348. Published online June 30, 2011; DOI: https://doi.org/10.1007/s12275-011-0302-3

868 View
0 Download
97 Crossref

Abstract PDF

Despite the importance of meju as a raw material used to make Korean soy sauce (ganjang) and soybean paste (doenjang), little is known about the bacterial diversity of Korean meju. In this study, the bacterial communities in meju were examined using both culture-dependent and independent methods in order to evaluate the diversity of the bacterial population. Analyses of the 16S rRNA gene sequences of the bacterial strains isolated from meju samples showed that the dominant species were related to members of the genera Bacillus, Enterococcus, and Pediococcus. The community DNAs extracted from nine different meju samples were analyzed by barcoded pyrosequencing method targeting of the V1 to V3 hypervariable regions of the 16S rRNA gene. In total, 132,374 sequences, with an average read length of 468 bp, were assigned to several phyla, with Firmicutes (93.6%) representing the predominant phylum, followed by Proteobacteria (4.5%) and Bacteroidetes (0.8%). Other phyla accounted for less than 1% of the total bacterial sequences. Most of the Firmicutes were Bacillus and lactic acid bacteria, mainly represented by members of the genera Enterococcus, Lactococcus, and Leuconostoc, whose ratio varied among different samples. In conclusion, this study indicated that the bacterial communities in meju were very diverse and a complex microbial consortium containing various microorganisms got involved in meju fermentation than we expected before.

Citations

Citations to this article as recorded by

Exploring microbiological and biochemical changes in red lentil (Lens culinaris Medik.) during spontaneous fermentation
Katarzyna Skrzypczak, Monica Agnolucci, Arianna Grassi, Caterina Cristani, Katarzyna Michalak, Krzysztof Przygoński, Joanna Kasprzyk-Pochopień
LWT.2026; 240: 118847. CrossRef
Origin and prevalence of food-derived coagulase-negative staphylococci in fermentation: impact of protein, lipid, salt, and pH conditions
Gawon Lee, Sojeong Heo, Do-Won Jeong
Food Research International.2026; 225: 118096. CrossRef
Demonstrating Cheese Whey Supplementation as a Viable Food Ingredient in the Production of Traditional Korean Soy Sauce
Jun-Seo Jang, Chang-Ki Huh, Yu-Young Kim, Dae-Won Gwon, Ro-Jin Lee, Su-Hwan Kim, Anupama Bose
Journal of Food Biochemistry.2026;[Epub] CrossRef
Comparison of growth and yield characteristics of soybeans for tofu and soy-paste by sowing date in the central plain area of Korea
Se Eun Chae, Chaewon Lee, Seung Ho Jeon
Journal of Crop Science and Biotechnology.2026; 29(4): 631. CrossRef
From probiotics to fermentation: A review of microbes in food and supplements
Ijaz Usman Ali, Sibgha Tul Fatima, Hina Naz, Ahmad Waheed
Bio Communications.2025; 1(3): 1. CrossRef
Inhibitory Effects of Bacillus subtilis Isolated from Meju (Fermented Soybean Brick) on the Growth of Aspergillus parasiticus
Jong-Gyu Kim, Jeong-Yeong Park
Applied Microbiology.2024; 4(1): 354. CrossRef
Growth in traditional fermented soybeans-related research (tempeh, natto, doenjang, chungkookjang, douchi, meju, kinema, oncom, and tauco) from 1928 to 2024, following the omics emergence and trend in functional food
Andri Frediansyah
Process Biochemistry.2024; 147: 600. CrossRef
Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics
Dong Min Han, Ju Hye Baek, Dae Gyu Choi, Che Ok Jeon
Food Chemistry: X.2024; 23: 101658. CrossRef
Correlation between monosaccharide, oligosaccharide, and microbial community profile changes in traditional soybean brick (meju) fermentation
HyunJi Lee, Eunhye Jo, JaeHui Song, Jugyeong Min, Younshil Song, Heeseob Lee, Youngshik Choe, Jaeho Cha, Hyeyoung Lee
Food Research International.2024; 184: 114233. CrossRef
Deficiency in Opu Systems Imparts Salt-Sensitivity to Weizmannia coagulans
Tao Kim, Sojeong Heo, Jong-Hoon Lee, Do-Won Jeong
Journal of Microbiology and Biotechnology.2024; 34(7): 1443. CrossRef
Enhancing food safety in soybean fermentation through strategic implementation of starter cultures
Xin Hui Chin, Hosam Elhalis, Yvonne Chow, Shao Quan Liu
Heliyon.2024; 10(2): e25007. CrossRef
Transcriptomic analysis of the metabolic characteristics of Aspergillus oryzae during the fermentation of doenjang-meju, a traditional Korean fermented soybean brick
Dong Min Han, Ju Hye Baek, Dae Gyu Choi, Che Ok Jeon
LWT.2024; 208: 116740. CrossRef
Antioxidant Activities of Tempeh prepared with Black Soybeans
Jin-Hee Choi
Current Topic in Lactic Acid Bacteria and Probiotics.2024; 10(2): 98. CrossRef
Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential
Sung-Eun Bae, Sungmin Bae, Sung Jin Park, Pomjoo Lee, Chang-Gu Hyun
Fermentation.2024; 10(7): 345. CrossRef
Fermentative features of Bacillus velezensis and Leuconostoc mesenteroides in doenjang-meju, a Korean traditional fermented soybean brick
Dong Min Han, Ju Hye Baek, Byung Hee Chun, Che Ok Jeon
Food Microbiology.2023; 110: 104186. CrossRef
Correlation between bacterial diversity and flavor substances in Longgang soy sauce
Yongheng Yan, Min Zhang, Yingchao Zhang, Xuelin Zhang, Xingrong Zhang, Xiangying Zhao, Hui Xu, Yanhong Huang
Bioscience, Biotechnology, and Biochemistry.2023; 87(5): 541. CrossRef
Diversity and dynamics of microbial population during fermentation of gray sufu and their correlation with quality characteristics
Siqi Ding, Meng Tian, Liu Yang, Yue Pan, Linglan Suo, Xianming Zhu, Dayong Ren, Hansong Yu
LWT.2023; 180: 114711. CrossRef
Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds
James Owusu-Kwarteng, Dominic Agyei, Fortune Akabanda, Richard Atinpoore Atuna, Francis Kweku Amagloh
Frontiers in Sustainable Food Systems.2022;[Epub] CrossRef
Bacterial communities in home-made Doushen with and without chili pepper
Weibing Zhang, Wenjuan Gong, Zhongming Zhang, Qiaoqiao Luo, Yaping Li
Food Research International.2022; 156: 111321. CrossRef
Unraveling the core functional bacteria and their succession throughout three fermentation stages of broad bean paste with chili
Songfeng Yu, Jia Song, Tao Hu, Jun Wang, Xiaojing Liu, Yu Zheng, Lei Shi, Shoupeng Wan, Min Wang
Food Science and Human Wellness.2022; 11(4): 874. CrossRef
Antibiotic susceptibility of Bacillus velezensis
Ganghun Heo, Haram Kong, Namwon Kim, Sugyeong Lee, Sooyoung Sul, Do-Won Jeong, Jong-Hoon Lee
FEMS Microbiology Letters.2022;[Epub] CrossRef
Untargeted Metabolomics reveals Doenjang metabolites affected by manufacturing process and microorganisms
Jang-Eun Lee, Jeong-Hyun Yun, Eunjung Lee, Sang Pil Hong
Food Research International.2022; 157: 111422. CrossRef
Dynamics and correlation of microbial communities and metabolic compounds in doenjang-meju, a Korean traditional soybean brick
Hyung Min Kim, Dong Min Han, Ju Hye Baek, Byung Hee Chun, Che Ok Jeon
Food Research International.2022; 155: 111085. CrossRef
Technologically relevant Bacillus species and microbial safety of West African traditional alkaline fermented seed condiments
James Owusu-Kwarteng, Charles Parkouda, Gbenga Adedeji Adewumi, Labia Irène Ivette Ouoba, Lene Jespersen
Critical Reviews in Food Science and Nutrition.2022; 62(4): 871. CrossRef
Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor
Jingwen Wang, Mouming Zhao, Nuoyi Xie, Mingtao Huang, Yunzi Feng
International Journal of Food Microbiology.2022; 370: 109652. CrossRef
Analysis of microbial community and the characterization of Aspergillus flavus in Liuyang Douchi during fermentation
Yi Chen, Pao Li, Weiwei He, Luyan Liao, Bo Xia, Liwen Jiang, Yang Liu
LWT.2022; 154: 112567. CrossRef
Safety and Technological Characterization of Staphylococcus xylosus and Staphylococcus pseudoxylosus Isolates from Fermented Soybean Foods of Korea
Haram Kong, Do-Won Jeong, Namwon Kim, Sugyeong Lee, Sooyoung Sul, Jong-Hoon Lee
Journal of Microbiology and Biotechnology.2022; 32(4): 458. CrossRef
Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang)
Sung-Hun Yi, Sang-Pil Hong
Molecules.2021; 26(16): 5067. CrossRef
Correlation of miRNAs With Prognosis in Composite Tissue Allotransplantation
Mustafa Gökhan Ertosun, Özlenen Özkan, Esra Çelen, Ömer Özkan, Burçak Yoldaş
Experimental and Clinical Transplantation.2021; 19(11): 1212. CrossRef
“Food-Omics” Applications In The Food Metagenom Profiling
Edyta Juszczuk-Kubiak, Monika Greguła-Kania, Barbara Sokołowska
Postępy Mikrobiologii - Advancements of Microbiology.2021; 60(1): 59. CrossRef
Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System Activity
Bao Zhong, Eun-Gyung Mun, Jin-Xi Wang, Youn-Soo Cha
Fermentation.2021; 7(2): 52. CrossRef
Genetic Background Behind the Amino Acid Profiles of Fermented Soybeans Produced by Four Bacillus spp.
Mihyun Jang, Do-Won Jeong, Ganghun Heo, Haram Kong, Cheong-Tae Kim, Jong-Hoon Lee
Journal of Microbiology and Biotechnology.2021; 31(3): 447. CrossRef
Recent progress and advances in soy sauce production technologies: A review
Soumaya Sassi, Wan Abd Al Qadr Imad Wan‐Mohtar, Nazzatush Shimar Jamaludin, Zul Ilham
Journal of Food Processing and Preservation.2021;[Epub] CrossRef
Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases
Chan Ho Jang, Jisun Oh, Ji Sun Lim, Hyo Jung Kim, Jong-Sang Kim
Foods.2021; 10(3): 636. CrossRef
Physico-Chemical Properties of Korean Soybean (Glycine max L.) and Tempeh by Rhizopus sp. from Soybean Cultivars
Hana Song, Min-Jung Seo, Hong-Sig Kim, Hye Sun Choi, Jiyoung Park, Eun-Yeong Sim, Hye Young Park
Journal of the East Asian Society of Dietary Life.2021; 31(5): 281. CrossRef
High-throughput sequencing of the microbial community associated with the physicochemical properties of meju (dried fermented soybean) and doenjang (traditional Korean fermented soybean paste)
Jung-A Ryu, Eiseul Kim, Seung-Min Yang, Shinyoung Lee, Sung-Ran Yoon, Kil-Su Jang, Hae-Yeong Kim
LWT.2021; 146: 111473. CrossRef
Culture-dependent and -independent investigations of bacterial migration into doenjang from its components meju and solar salt
Jung-Min Lee, Sojeong Heo, Yoon-Su Kim, Jong-Hoon Lee, Do-Won Jeong, Young Hoon Jung
PLOS ONE.2020; 15(10): e0239971. CrossRef
Natural Occurrence of Aflatoxigenic Aspergillus Species and Aflatoxins in Traditional Korean Fermentation Starters, Meju and Nuruk
So Young Woo, Sang Yoo Lee, Fei Tian, A-Yeong Jeong, Cha Nee Yoo, Seung Yoon Kang, Hyang Sook Chun
Journal of Food Hygiene and Safety.2020; 35(5): 438. CrossRef
Analysis and control of microbial gas production in fermented chili paste
Yu Zheng, Ju Chen, Lin Chen, Tao Hu, Lei Shi, Shoupeng Wan, Min Wang
Journal of Food Processing and Preservation.2020;[Epub] CrossRef
Evaluation of bacterial and fungal communities during the fermentation of Baixi sufu, a traditional spicy fermented bean curd
Hongfang Wan, Ting Liu, Caiwei Su, Xu Ji, Liping Wang, Yong Zhao, Zhengquan Wang
Journal of the Science of Food and Agriculture.2020; 100(4): 1448. CrossRef
Metabolite Profiling and Microbial Community of Traditional Meju Show Primary and Secondary Metabolite Differences Correlated with Antioxidant Activities
Da Hye Song, Byung Hee Chun, Sunmin Lee, Chagam Koteswara Reddy, Che Ok Jeon, Choong Hwan Lee
Journal of Microbiology and Biotechnology.2020; 30(11): 1697. CrossRef
Effects of Doenjang, a Traditional Korean Soybean Paste, with High-Salt Diet on Blood Pressure in Sprague–Dawley Rats
Eun-Gyung Mun, Jung Eun Park, Youn-Soo Cha
Nutrients.2019; 11(11): 2745. CrossRef
Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics
Zhuolin Yi, Yanling Jin, Yao Xiao, Lanchai Chen, Li Tan, Anping Du, Kaize He, Dayu Liu, Huibo Luo, Yang Fang, Hai Zhao
Frontiers in Microbiology.2019;[Epub] CrossRef
Analyses of microbial community of naturally homemade soybean pastes in Liaoning Province of China by Illumina Miseq Sequencing
Xiaodong Sun, Guozhong Lyu, Yushi Luan, Zhihui Zhao, Hong Yang, Dan Su
Food Research International.2018; 111: 50. CrossRef
Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea
Mina K. Kim, Hyun‐Jung Chung, Woo‐Suk Bang
Journal of Sensory Studies.2018;[Epub] CrossRef
Development of Safe and Flavor‐Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale
Eun Jin Lee, Jiye Hyun, Yong‐Ho Choi, Byung‐Serk Hurh, Sang‐Ho Choi, Inhyung Lee
Journal of Food Science.2018; 83(6): 1723. CrossRef
Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation
Do-Won Jeong, Sojeong Heo, Bitnara Lee, Hyundong Lee, Keuncheol Jeong, Jae-Young Her, Kwang-Geun Lee, Jong-Hoon Lee
International Journal of Food Microbiology.2017; 262: 8. CrossRef
Mystery behind Chinese liquor fermentation
Guangyuan Jin, Yang Zhu, Yan Xu
Trends in Food Science & Technology.2017; 63: 18. CrossRef
Complete Genome Sequence of Bacillus paralicheniformis 14DA11, Exhibiting Resistance to Clindamycin and Erythromycin
Jong-Hoon Lee, Do-Won Jeong
Genome Announcements.2017;[Epub] CrossRef
Next‐Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China
Mi‐Hwa Lee, Fan‐Zhu Li, Jiyeon Lee, Jisu Kang, Seong‐Il Lim, Young‐Do Nam
Journal of Food Science.2017; 82(4): 960. CrossRef
Dynamics of microbial community during the extremely long‐term fermentation process of a traditional soy sauce
Yang Yang, Yue Deng, Yulan Jin, Yanxi Liu, Baixue Xia, Qun Sun
Journal of the Science of Food and Agriculture.2017; 97(10): 3220. CrossRef
Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process
Young Chan Park, Doo Hyun Park
Food Science and Biotechnology.2016; 25(3): 777. CrossRef
Potentiality of Bacillus amyloliquefaciens KFCC11574P isolated from Korean traditional doenjang as a starter in the production of functional soya bean paste
Yeun Hong, Hyun‐Ji Jung, Seon‐Kyeong Han, Hae‐Yeong Kim
International Journal of Food Science & Technology.2016; 51(1): 105. CrossRef
Exploration of flavor familiarity effect in Korean and US consumers’ hot sauces perceptions
Soh Min Lee, Soo-Eon Kim, Jean-Xavier Guinard, Kwang-Ok Kim
Food Science and Biotechnology.2016; 25(3): 745. CrossRef
DNA metabarcoding of microbial communities for healthcare
I. Ye. Zaets, O. V. Podolich, O. N. Reva, N. O. Kozyrovska
Biopolymers and Cell.2016; 32(1): 3. CrossRef
Microbial communities related to sensory attributes in Korean fermented soy bean paste ( doenjang )
Min Jung Kim, Han Sub Kwak, Hee Yeon Jung, Sang Sook Kim
Food Research International.2016; 89: 724. CrossRef
A new perspective on microbial landscapes within food production
Nicholas A Bokulich, Zachery T Lewis, Kyria Boundy-Mills, David A Mills
Current Opinion in Biotechnology.2016; 37: 182. CrossRef
Repeated Batch-Fed Bioevaporation of Food Waste Using Biofilm-Developed Sponge
Benqin Yang, Deokjin Jahng
Drying Technology.2016; 34(1): 76. CrossRef
The bacterial community structure of yond bap, a traditional fermented goat milk product, from distinct Chinese regions
Xiao-Feng Liu, Chen-Jian Liu, Hai-Yan Zhang, Fu-Ming Gong, Yi-Yong Luo, Xiao-Ran Li
Dairy Science & Technology.2015; 95(3): 369. CrossRef
A Bacterial Strain Identified as Bacillus licheniformis using Vitek 2 Effectively Reduced NH₃ Emission from Swine Manure
Joung-Soo Lim, Deug-Woo Han, Sang-Ryong Lee, Ok-Hwa Hwang, Jung-Hoon Kwag, Sung-Back Cho
Journal of Animal Environmental Science.2015; 21(3): 83. CrossRef
Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce
Ji Young Jung, Byung Hee Chun, Che Ok Jeon
Journal of Food Science.2015;[Epub] CrossRef
Emerging DNA-based technologies to characterize food ecosystems
Andrea Galimberti, Antonia Bruno, Valerio Mezzasalma, Fabrizio De Mattia, Ilaria Bruni, Massimo Labra
Food Research International.2015; 69: 424. CrossRef
Isolation of indigenous Lactobacillus plantarum for malolactic fermentation
Jun Heo, Chan-Mi Lee, Moon Kook Park, Do-Youn Jeong, Tai-Boong Uhm
The Korean Journal of Microbiology.2015; 51(2): 169. CrossRef
Metagenomic insights into the dynamics of microbial communities in food
Gilles Kergourlay, Bernard Taminiau, Georges Daube, Marie-Christine Champomier Vergès
International Journal of Food Microbiology.2015; 213: 31. CrossRef
Diversity and community analysis of fermenting bacteria isolated from eight major Korean fermented foods using arbitrary-primed PCR and 16S rRNA gene sequencing
Se-Hui Lee, Min-Ju Ahn, Ji-Sang Hong, Ju-Hoon Lee
Journal of the Korean Society for Applied Biological Chemistry.2015; 58(3): 453. CrossRef
Making soy sauce from defatted soybean meal without the mejus process by submerged cultivation using thermophilic bacteria
Jeong Min Hur, Doo Hyun Park
Journal of Food Science and Technology.2015; 52(8): 5030. CrossRef
Characterization of activity and microbial diversity of typical types of Daqu for traditional Chinese vinegar
Pan Li, Francis Worlanyo Kwami Aflakpui, Hang Yu, Lixin Luo, Wei-Tie Lin
Annals of Microbiology.2015; 65(4): 2019. CrossRef
Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing
Qian Peng, Yanping Yang, Yanyun Guo, Ye Han
Current Microbiology.2015; 71(2): 195. CrossRef
Metabarcoding of the kombucha microbial community grown in different microenvironments
Oleg N Reva, Iryna E Zaets, Leonid P Ovcharenko, Olga E Kukharenko, Switlana P Shpylova, Olga V Podolich, Jean-Pierre de Vera, Natalia O Kozyrovska
AMB Express.2015;[Epub] CrossRef
Genetic diversity and antibiotic resistance of Staphylococcus saprophyticus isolates from fermented foods and clinical samples
Bitnara Lee, Do-Won Jeong, Jong-Hoon Lee
Journal of the Korean Society for Applied Biological Chemistry.2015; 58(5): 659. CrossRef
Microbiota analysis on fermented foods using next generation sequencer
Hiroshi Ono, Jiro Nakayama
Japanese Journal of Lactic Acid Bacteria.2014; 25(1): 3. CrossRef
High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese
Alejandro Aldrete-Tapia, Meyli C. Escobar-Ramírez, Mark L. Tamplin, Montserrat Hernández-Iturriaga
Food Microbiology.2014; 44: 136. CrossRef
Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine
Joanita Sulaiman, Han Ming Gan, Wai-Fong Yin, Kok-Gan Chan
Frontiers in Microbiology.2014;[Epub] CrossRef
Effect of incubation temperature on variations in bacterial communities grown in fermenting meju and the nutritional quality of soy sauce
Doo Hyun Park
Food Science and Biotechnology.2014; 23(6): 1921. CrossRef
BOX-PCR and PCR-DGGE analysis for bacterial diversity of a naturally fermented functional food (Enzyme®)
Linjiang Zhu, Hongtao Xu, Yanping Zhang, Guoliang Fu, Paul Q. Wu, Yin Li
Food Bioscience.2014; 5: 115. CrossRef
Characterization and use of microbial communities in Doenjang to control the unpleasant odor of Ginkgo epicarp
Sunhyun Park, Kyung-Mo Song, Hyo-Jin Kim, Bong-Soo Kim, Young Kyung Rhee, Myung-Ki Lee
Food Science and Biotechnology.2014; 23(6): 1959. CrossRef
Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean
Ji Young Jung, Se Hee Lee, Che Ok Jeon
International Journal of Food Microbiology.2014; 185: 112. CrossRef
Characterization of Bacillus licheniformis SCK A08 with Antagonistic Property Against Bacillus cereus and Degrading Capacity of Biogenic Amines
Eon Sil Lee, Yong Sang Kim, Myeong Seon Ryu, Do Yeon Jeong, Tai Boong Uhm, Sung Ho Cho
Journal of Food Hygiene and Safety.2014; 29(1): 40. CrossRef
Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar
Pan Li, Sha Li, Lili Cheng, Lixin Luo
Applied Microbiology and Biotechnology.2014; 98(13): 6073. CrossRef
Microbial Population Analysis of the Salivary Glands of Ticks; A Possible Strategy for the Surveillance of Bacterial Pathogens
Yongjin Qiu, Ryo Nakao, Aiko Ohnuma, Fumihiko Kawamori, Chihiro Sugimoto, Leonard S. van Overbeek
PLoS ONE.2014; 9(8): e103961. CrossRef
Characterization of Biogenic Amine-reducing Pediococcus pentosaceus Isolated from Traditionally Fermented Soybean Products
HyeonHwa Oh, MyeongSeon Ryu, Jun Heo, SaeBom Jeon, Young Sang Kim, DoYoun Jeong, Tai-Boong Uhm
The Korean Journal of Microbiology.2014; 50(4): 319. CrossRef
Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar
Zhiqiang Nie, Yu Zheng, Min Wang, Yue Han, Yuenan Wang, Jianmei Luo, Dandan Niu
Bioresource Technology.2013; 148: 325. CrossRef
Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation
Sang Hyeon Jeong, Hyo Jung Lee, Ji Young Jung, Se Hee Lee, Hye-Young Seo, Wan-Soo Park, Che Ok Jeon
International Journal of Food Microbiology.2013; 160(3): 252. CrossRef
Pyrosequencing Analysis of Microbiota inKaburazushi, a Traditional Medieval Sushi in Japan
Takashi KOYANAGI, Akira NAKAGAWA, Masashi KIYOHARA, Hiroshi MATSUI, Keiko YAMAMOTO, Florin BARLA, Harumi TAKE, Yoko KATSUYAMA, Atsushi TSUJI, Masahisa SHIJIMAYA, Shizuo NAKAMURA, Hiromichi MINAMI, Toshiki ENOMOTO, Takane KATAYAMA, Hidehiko KUMAGAI
Bioscience, Biotechnology, and Biochemistry.2013; 77(10): 2125. CrossRef
Analyses of archaeal communities in Doenjang and Ganjang using a culture-independent manner based on 16S rRNA sequences
Min Keun Kim, Weon Taek Seo, Yong Bok Lee, Kye Man Cho
Food Science and Biotechnology.2013; 22(2): 449. CrossRef
Microbial succession and metabolite changes during fermentation of saeu-jeot: Traditional Korean salted seafood
Ji Young Jung, Se Hee Lee, Hyo Jung Lee, Che Ok Jeon
Food Microbiology.2013; 34(2): 360. CrossRef
High-Throughput Sequencing and Metagenomics: Moving Forward in the Culture-Independent Analysis of Food Microbial Ecology
Danilo Ercolini
Applied and Environmental Microbiology.2013; 79(10): 3148. CrossRef
Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi
Sang Hyeon Jeong, Ji Young Jung, Se Hee Lee, Hyun Mi Jin, Che Ok Jeon
International Journal of Food Microbiology.2013; 164(1): 46. CrossRef
Isolation and Identification of Bacillus Strains with Antagonistic Properties against Film-forming Yeasts Overgrown in Low Salted Soybean Pastes
SaeBom Jeon, MyeongSeon Ryu, Yong Sang Kim, Seung Wha Jo, Do Yeon Jeong, Tai-Boong Uhm
The Korean Journal of Microbiology.2013; 49(3): 286. CrossRef
Next-generation sequencing and its potential impact on food microbial genomics
Lisa Solieri, Tikam Chand Dakal, Paolo Giudici
Annals of Microbiology.2013; 63(1): 21. CrossRef
Antimicrobial and Biogenic Amine-Degrading Activity of Bacillus licheniformis SCK B11 Isolated from Traditionally Fermented Red Pepper Paste
Yong-Sang Kim, Jin-Oh Jeong, Sung-Ho Cho, Do-Yeon Jeong, Tai-Boong Uhm
The Korean Journal of Microbiology.2012; 48(2): 163. CrossRef
Novel High-Rank Phylogenetic Lineages within a Sulfur Spring (Zodletone Spring, Oklahoma), Revealed Using a Combined Pyrosequencing-Sanger Approach
Noha Youssef, Brandi L. Steidley, Mostafa S. Elshahed
Applied and Environmental Microbiology.2012; 78(8): 2677. CrossRef
Visceral fat and body weight are reduced in overweight adults by the supplementation ofDoenjang, a fermented soybean paste
Youn-Soo Cha, Ji-Ae Yang, Hyang-Im Back, Soo-Ran Kim, Min-Gul Kim, Su-Jin Jung, Won O Song, Soo-Wan Chae
Nutrition Research and Practice.2012; 6(6): 520. CrossRef
Next-generation approaches to the microbial ecology of food fermentations
Nicholas A. Bokulich, David A. Mills
BMB Reports.2012; 45(7): 377. CrossRef
Microbial community analysis of Korean soybean pastes by next-generation sequencing
Young-Do Nam, So-Young Lee, Seong-Il Lim
International Journal of Food Microbiology.2012; 155(1-2): 36. CrossRef
Microbial Composition of the Korean Traditional Food “kochujang” Analyzed by a Massive Sequencing Technique
Young‐Do Nam, So‐lim Park, Seong‐Il Lim
Journal of Food Science.2012;[Epub] CrossRef
Screening of Strains with fibrinolytic activity and angiotensin-converting enzyme inhibitory activity from doenjang
Tae-Woon Kim, Young-Hoon Kim, Hyun-Ji Jung, Cheon-Seok Park, Hae-Yeong Kim
Food Science and Biotechnology.2012; 21(2): 581. CrossRef

Re-identification of Aspergillus fumigatus sensu lato Based on a New Concept of Species Delimitation: Seung-Beom Hong , Dae-Ho Kim , In-Cheol Park , Young-Joon Choi , Hyeon-Dong Shin , Robert Samson; J. Microbiol. 2010;48(5):607-615. Published online November 3, 2010; DOI: https://doi.org/10.1007/s12275-010-0084-z

682 View
0 Download
11 Crossref

Abstract PDF

The species concept of Aspergillus fumigatus sensu stricto has recently been defined by polyphasic taxonomy. Based on the new concept of species delimitations, 146 worldwide strains of Aspergillus fumigatus sensu lato were re-identified. Of those 146 strains, 140 (95.8%) could be identified as A. fumigatus sensu stricto, 3 (2.1%) as A. lentulus, and the remaining 3 strains as A. viridinutans complex, Neosartorya udagawae, and N. cf. nishimurae. Of 98 clinical strains, only 1 from dolphin nostril was identified as A. lentulus and not A. fumigatus sensu stricto. Random amplification of polymorphic DNA-polymerase chain reaction (RAPD-PCR) with primers PELF and URP1F produced nearly the same band patterns among 136 strains of A. fumigatus sensu stricto while discriminated the species from its related species. We also discussed about identification of several atypical A. fumigatus strains from clinical environments.

Citations

Citations to this article as recorded by

Re-Assessment of Strains from Aspergillus Section Fumigati and Description of Two Unrecorded Species from Korea
Anbazhagan Mageswari, Daseul Lee, Jae Sung Lee, Le Dinh Thao, Donghun Kang, Seung-Beom Hong
Mycobiology.2025; 53(4): 393. CrossRef
Potential Fungal Zoonotic Pathogens in Cetaceans: An Emerging Concern
Victor Garcia-Bustos, Begoña Acosta-Hernández, Marta Dafne Cabañero-Navalón, Alba Cecilia Ruiz-Gaitán, Javier Pemán, Inmaculada Rosario Medina
Microorganisms.2024; 12(3): 554. CrossRef
Evaluation of Primers OPF-01, P54, and 1253 to Identify A. fumigatus, A. flavus, and A. niger from Polymorphic Patterns Obtained by RAPD-PCR
Carlos Alberto Castro-Fuentes, María Guadalupe Frías-De-León, María del Carmen González-Villaseñor, Esperanza Duarte-Escalante, Omar Esteban Valencia-Ledezma, Areli Martínez-Gamboa, Beatriz Meraz-Ríos, María del Rocío Reyes-Montes
Pathogens.2024; 13(7): 574. CrossRef
Selection of Polymorphic Patterns Obtained by RAPD-PCR through Qualitative and Quantitative Analyses to Differentiate Aspergillus fumigatus
Omar E. Valencia-Ledezma, Carlos A. Castro-Fuentes, Esperanza Duarte-Escalante, María Guadalupe Frías-De-León, María del Rocío Reyes-Montes
Journal of Fungi.2022; 8(3): 296. CrossRef
One-health pathogens in the Aspergillus viridinutans complex
Jessica J Talbot, Vanessa R Barrs
Medical Mycology.2018; 56(1): 1. CrossRef
Linking secondary metabolites to gene clusters through genome sequencing of six diverse Aspergillus species
Inge Kjærbølling, Tammi C. Vesth, Jens C. Frisvad, Jane L. Nybo, Sebastian Theobald, Alan Kuo, Paul Bowyer, Yudai Matsuda, Stephen Mondo, Ellen K. Lyhne, Martin E. Kogle, Alicia Clum, Anna Lipzen, Asaf Salamov, Chew Yee Ngan, Chris Daum, Jennifer Chiniquy
Proceedings of the National Academy of Sciences.2018;[Epub] CrossRef
Molecular characterization of Aspergillus fumigatus isolated from raw cow milk in Argentina
Gabriela A. Pena, Verónica Alonso, Marina Velasco Manini, M. Pellegrino, Lilia R. Cavaglieri
International Journal of Food Microbiology.2018; 275: 1. CrossRef
Extrolites of Aspergillus fumigatus and Other Pathogenic Species in Aspergillus Section Fumigati
Jens C. Frisvad, Thomas O. Larsen
Frontiers in Microbiology.2016;[Epub] CrossRef
Growth and gliotoxin production by feed-borneAspergillus fumigatus sensu stricto strains under different interacting environmental conditions
G.A. Pena, M.P. Monge, M.F. Landa, A.M. Dalcero, C.A.R. Rosa, L.R. Cavaglieri
World Mycotoxin Journal.2015; 8(1): 75. CrossRef
Characterization and genetic variability of feed-borne and clinical animal/humanAspergillus fumigatusstrains using molecular markers
Gabriela A. Pena, Irene Coelho, María M. Reynoso, Carla Soleiro, Lilia R. Cavaglieri
Medical Mycology.2015; 53(7): 699. CrossRef
New species in Aspergillus section Fumigati from reclamation sites in Wyoming (U.S.A.) and revision of A. viridinutans complex
Alena Nováková, Vit Hubka, Zuzana Dudová, Tetsuhiro Matsuzawa, Alena Kubátová, Takashi Yaguchi, Miroslav Kolařík
Fungal Diversity.2014; 64(1): 253. CrossRef

Author index