Plant RNA Virus Sequences Identified in Kimchi by Microbial Metatranscriptome Analysis
DC Field | Value | Language |
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dc.contributor.author | Kim, Dong Seon | - |
dc.contributor.author | Jung, Ji Young | - |
dc.contributor.author | Wang, Yao | - |
dc.contributor.author | Oh, Hye Ji | - |
dc.contributor.author | Choi, Dongjin | - |
dc.contributor.author | Jeon, Che Ok | - |
dc.contributor.author | Hahn, Yoonsoo | - |
dc.date.available | 2019-03-08T21:40:56Z | - |
dc.date.issued | 2014-07 | - |
dc.identifier.issn | 1017-7825 | - |
dc.identifier.issn | 1738-8872 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/12087 | - |
dc.description.abstract | Plant pathogenic RNA viruses are present in a variety of plant-based foods. When ingested by humans, these viruses can survive the passage through the digestive tract, and are frequently detected in human feces. Kimchi is a traditional fermented Korean food made from cabbage or vegetables, with a variety of other plant-based ingredients, including ground red pepper and garlic paste. We analyzed microbial metatranscriptome data from kimchi at five fermentation stages to identify plant RNA virus-derived sequences. We successfully identified a substantial amount of plant RNA virus sequences, especially during the early stages of fermentation: 23.47% and 16.45% of total clean reads on days 7 and 13, respectively. The most abundant plant RNA virus sequences were from pepper mild mottle virus, a major pathogen of red peppers; this constituted 95% of the total RNA virus sequences identified throughout the fermentation period. We observed distinct sequencing read-depth distributions for plant RNA virus genomes, possibly implying intrinsic and/or technical biases during the metatranscriptome generation procedure. We also identified RNA virus sequences in publicly available microbial metatranscriptome data sets. We propose that metatranscriptome data may serve as a valuable resource for RNA virus detection, and a systematic screening of the ingredients may help prevent the use of virus-infected low-quality materials for food production. | - |
dc.format.extent | 8 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY | - |
dc.title | Plant RNA Virus Sequences Identified in Kimchi by Microbial Metatranscriptome Analysis | - |
dc.type | Article | - |
dc.identifier.doi | 10.4014/jmb.1404.04017 | - |
dc.identifier.bibliographicCitation | JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.24, no.7, pp 979 - 986 | - |
dc.identifier.kciid | ART001896944 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000339540200013 | - |
dc.identifier.scopusid | 2-s2.0-84904297772 | - |
dc.citation.endPage | 986 | - |
dc.citation.number | 7 | - |
dc.citation.startPage | 979 | - |
dc.citation.title | JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY | - |
dc.citation.volume | 24 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Kimchi | - |
dc.subject.keywordAuthor | plant RNA virus | - |
dc.subject.keywordAuthor | metatranscriptome | - |
dc.subject.keywordAuthor | pepper mild mottle virus | - |
dc.subject.keywordPlus | MILD-MOTTLE-VIRUS | - |
dc.subject.keywordPlus | TOBACCO-MOSAIC-VIRUS | - |
dc.subject.keywordPlus | DISEASE | - |
dc.subject.keywordPlus | PROTEIN | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Microbiology | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Microbiology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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