Plant RNA Virus Sequences Identified in Kimchi by Microbial Metatranscriptome Analysis
- Authors
- Kim, Dong Seon; Jung, Ji Young; Wang, Yao; Oh, Hye Ji; Choi, Dongjin; Jeon, Che Ok; Hahn, Yoonsoo
- Issue Date
- Jul-2014
- Publisher
- KOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
- Keywords
- Kimchi; plant RNA virus; metatranscriptome; pepper mild mottle virus
- Citation
- JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.24, no.7, pp 979 - 986
- Pages
- 8
- Journal Title
- JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
- Volume
- 24
- Number
- 7
- Start Page
- 979
- End Page
- 986
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/12087
- DOI
- 10.4014/jmb.1404.04017
- ISSN
- 1017-7825
1738-8872
- 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.
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