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Weissella cibaria  has been found in Korean kimchi and other sources, including fermented foods, Greek salami, Spanish sausages, and animal and human excrement.  W. cibaria  was recently reported to show anticancer, immunomodulatory, anti-inflammatory and antioxidant properties. Nevertheless, fundamental ecological succession studies are required to scientifically confirm the probiotic action of  W. cibaria  under various conditions, such as fermentation. Therefore, in the present study, we mined the  W. cibaria  KACC11862 genome in search of species-specific genes to use as new PCR targets for the detection and quantification of  W. cibaria  in kimchi. The sensitivity and specificity of the identified primer set from the putative outer membrane protein gene for the detection of  W. cibaria  KACC11862 in kimchi were analysed. Primer set specificity was evaluated using genomic DNA from eight  W. cibaria  isolates, 10 different species of  Weissella  and 13 other reference lactic acid bacteria (LAB) strains. Interestingly, by using the qPCR assay developed herein, we found that red pepper powder markedly affects the ontogeny of  W. cibaria  during kimchi fermentation.

Red pepper powder is a crucial factor that influences the ontogeny of Weissella cibaria during kimchi fermentation