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{
"type": "studies",
"id": "MGYS00000276",
"attributes": {
"accession": "MGYS00000276",
"bioproject": "PRJNA50815",
"samples-count": 10,
"is-private": false,
"last-update": "2016-01-20T14:12:06",
"secondary-accession": "SRP003198",
"centre-name": "Department of Life Science, Chung-ang university",
"public-release-date": null,
"study-abstract": "Kimchi, the Korean culture's traditional food, is made from vegetables by fermentation. In this study, metagenomic approaches were used to monitor changes in bacterial populations, metabolic potential, and overall genetic features of the microbial community during the 29-day fermentation. Metagenomic DNA was extracted from kimchi samples obtained periodically and followed by sequencing using a 454 GS-FLX Titanium system, which yielded a total of 701,556 reads, with an average read length of 438 bp. Phylogenetic analysis based on 16S rRNA genes from the metagenome indicated that the kimchi microbiome was dominated by members of three genera; Leuconostoc, Lactobacillus, and Weissella. Assignment of metagenomic sequences to SEED categories of MG-RAST revealed a genetic profile characteristic of heterotrophic lactic acid fermentation of carbohydrates, which was supported by the detection of mannitol, lactate, acetate, and ethanol as fermentation products. When the metagenomic reads were mapped onto the database of completed genomes, the Leuconostoc mesenteroides subsp. mesenteroides ATCC 8293 and Lactobacillus sakei subsp. sakei 23K genomes were highly represented. These same two genera were confirmed to be important in kimchi fermentation when the majority of kimchi metagenomic sequences showed very high identity to Leuconostoc mesenteroides and Lactobacillus genes. Besides microbial genome sequences, a surprisingly large number of phage DNA sequences were identified from the cellular fractions, possibly indicating that a high proportion of cells were infected by bacteriophage during fermentation. Overall, these results provide insights into the kimchi microbial community and also shed light on fermentation processes carried out broadly by complex microbial communities.\r\nWe have extracted metagenomic DNA from fermented food kimchi and sequenced the DNA from this sample by 454 GS-FLX titanium without cloning or amplification. Here we analyze changes in bacterial populations, metabolic potential, and overall genetic features of the microbial community during the 29-day fermentation using metagenomic approaches.",
"study-name": "Kimchi metagenome",
"data-origination": "HARVESTED"
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