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Overview

StatusReference proteome
Proteinsi <p>Number of protein entries associated with this proteome: UniProtKB entries for regular proteomes or UniParc entries for redundant proteomes (<a href="/help/proteome%5Fredundancy">more...</a>)</p> 1,346
Gene counti <p>This is the total number of unique genes found in the proteome set, algorithmically computed. For each gene, a single representative protein sequence is chosen from the proteome. Where possible, reviewed (Swiss-Prot) protein sequences are chosen as the representatives.</p> - Download one protein sequence per gene (FASTA)
Proteome IDi <p>The proteome identifier (UPID) is the unique identifier assigned to the set of proteins that constitute the <a href="http://www.uniprot.org/manual/proteomes%5Fmanual">proteome</a>. It consists of the characters 'UP' followed by 9 digits, is stable across releases and can therefore be used to cite a UniProt proteome.<p><a href='/help/proteome_id' target='_top'>More...</a></p>UP000008930
Taxonomy1045854 - Weissella koreensis (strain KACC 15510)
StrainKACC 15510
Last modifiedDecember 1, 2019
Genome assembly and annotationi <p>Identifier for the genome assembly (<a href="https://www.ensembl.org/Help/Faq?id=216">more...</a>)</p> GCA_000219805.1 from ENA/EMBL full
Pan proteomei <p>A pan proteome is the full set of proteins thought to be expressed by a group of highly related organisms (e.g. multiple strains of the same bacterial species).<p><a href='/help/pan_proteomes' target='_top'>More...</a></p> This proteome is part of the Weissella koreensis (strain KACC 15510) pan proteome (fasta)
BuscoC:91.2%[S:90.1%,D:1.1%],F:1.8%,M:7%,n:443
CompletenessClose to Standard

Kimchi, a representative Korean fermented food, is fermented from a variety of vegetables, such as Chinese cabbage or radish, with seasoning ingredients, including red pepper powder, garlic, and salts. Weissella koreensis (strain KACC 15510) is a facultative anaerobic, non-spore-forming, heterofermentative Gram-positive bacterium originally isolated from a Chinese cabbage kimchi. The cells are generally short rods with rounded to tapered ends or coccoid in shape, occurring singly, in pairs or in short chains. Growth occurs at 10 and 37 degrees Celsius and at pH 4.0-8.0, but not at 42 degrees Celsius. The optimum temperature and pH for growth are 25 degrees Celsius and pH 6.0. W. koreensis does not grow in 8 or 10% NaCl. Arginine is hydrolyzed and dextran is formed from sucrose. Lactic acid and gas are produced from glucose. Acid is produced from l-arabinose, ribose and xylose. (Adapted from PMID: 21914863).

Componentsi <p>Genomic components encoding the proteome</p>

Component nameGenome Accession(s)
Component representationProteins
Chromosome1324
Plasmid WKp290322

Publications

  1. "Complete genome sequence of Weissella koreensis KACC 15510, isolated from Kimchi."
    Lee S.H., Jung J.Y., Lee S.H., Jeon C.O.
    J. Bacteriol. 193:5534-5534(2011) [PubMed] [Europe PMC] [Abstract]
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