{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,4]],"date-time":"2026-06-04T15:12:21Z","timestamp":1780585941235,"version":"3.54.1"},"reference-count":30,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,3,25]],"date-time":"2026-03-25T00:00:00Z","timestamp":1774396800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"},{"start":{"date-parts":[[2026,3,25]],"date-time":"2026-03-25T00:00:00Z","timestamp":1774396800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/100009950","name":"Ministry of Education","doi-asserted-by":"publisher","award":["2025\u2010RISE\u201017\u2010001"],"award-info":[{"award-number":["2025\u2010RISE\u201017\u2010001"]}],"id":[{"id":"10.13039\/100009950","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,7]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      Chili pepper powder plays a crucial role in kimchi fermentation; however, its use may result in fungal contamination. Therefore, analyzing its mycobiome is vital to maintain quality control standards. In this study, we used internal transcribed spacer (ITS)2 amplicon sequencing to compare fungal communities in commercially available Korean and Chinese chili pepper powders widely used in Korea (\n                      <jats:italic>n<\/jats:italic>\n                      \u2009=\u20099 per group).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Ascomycota was the predominant phylum in the Chinese and Korean chili pepper powders. Chinese powder samples exhibited higher genus\u2010level diversity and were notably enriched in\n                      <jats:italic>Vishniacozyma<\/jats:italic>\n                      , whereas Korean powders showed relative enrichment in\n                      <jats:italic>Fusarium<\/jats:italic>\n                      and\n                      <jats:italic>Issatchenkia<\/jats:italic>\n                      . Species richness tended to be higher in Chinese than Korean samples (2.20\u2009\u00b1\u20090.42\n                      <jats:italic>vs.<\/jats:italic>\n                      1.82\u2009\u00b1\u20090.39). Beta diversity analysis revealed a distinct compositional separation between samples based on origin (permutational multivariate analysis of variance,\n                      <jats:italic>P<\/jats:italic>\n                      \u2009&lt;\u20090.01). The distribution of potentially toxin\u2010related genera also varied by origin:\n                      <jats:italic>Aspergillus<\/jats:italic>\n                      and\n                      <jats:italic>Penicillium<\/jats:italic>\n                      were more abundant in Chinese powders, whereas\n                      <jats:italic>Fusarium<\/jats:italic>\n                      predominated in Korean powders. Although detection at the genus level does not directly indicate mycotoxin contamination, origin\u2010specific enrichment patterns suggest distinct toxin risk profiles warranting additional investigation.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      These findings underscore the importance of systematically monitoring fungal and mycotoxin\u2010producing communities in chili pepper powders and evaluating the impact of kimchi fermentation on mycotoxin persistence and mitigation. Such measures are essential for improving food safety and traceability. \u00a9 2026 The Author(s).\n                      <jats:italic>Journal of the Science of Food and Agriculture<\/jats:italic>\n                      published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70611","type":"journal-article","created":{"date-parts":[[2026,3,26]],"date-time":"2026-03-26T04:31:23Z","timestamp":1774499483000},"page":"5680-5687","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Comparative analysis of fungal microbiomes in Korean and Chinese chili pepper powders"],"prefix":"10.1002","volume":"106","author":[{"given":"Jin\u2010Hee","family":"Seo","sequence":"first","affiliation":[{"name":"Department of Food Bioengineering Jeju National University  Jeju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8329-1410","authenticated-orcid":false,"given":"Ji\u2010Hyoung","family":"Ha","sequence":"additional","affiliation":[{"name":"Hygienic Safety Materials Research Group World Institute of Kimchi  Gwangju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Su\u2010Hyeon","family":"Cho","sequence":"additional","affiliation":[{"name":"Gwangju Center, Korea Basic Science Institute  Gwangju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7712-7697","authenticated-orcid":false,"given":"Kil\u2010Nam","family":"Kim","sequence":"additional","affiliation":[{"name":"Gwangju Center, Korea Basic Science Institute  Gwangju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9420-6354","authenticated-orcid":false,"given":"Hae\u2010Won","family":"Lee","sequence":"additional","affiliation":[{"name":"Department of Food Bioengineering Jeju National University  Jeju Republic of Korea"},{"name":"Food Tech Center (FTC), Jeju National University  Jeju Republic of Korea"},{"name":"Research Institute of Advanced Technology, Jeju National University  Jeju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,3,25]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2012.10.015"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/joss.12709"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.3389\/fpls.2024.1333035"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules27030898"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2005.09.016"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25215040"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2024.e28361"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2017.10.015"},{"key":"e_1_2_9_10_1","unstructured":"SuleimanRAandKurtRA Current maize production postharvest losses and the risk of mycotoxins contamination in Tanzania. 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