{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T23:55:03Z","timestamp":1785455703669,"version":"3.56.0"},"reference-count":47,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2021,11,27]],"date-time":"2021-11-27T00:00:00Z","timestamp":1637971200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Weissella cibaria is one of the bacteria in charge of the initial fermentation of kimchi and has beneficial effects such as immune-modulating, antagonistic, and antioxidant activities. In our study, we aimed to estimate the safety of W. cibaria JW15 for the use of probiotics according to international standards based on phenotypic (antibiotic resistance, hemolysis, and toxic metabolite production) and genotypic analysis (virulence genes including antibiotic resistance genes). The results of the safety assessment on W. cibaria JW15 were as follows; (1) antibiotic resistance genes (ARGs) (kanamycin and vancomycin etc.) were intrinsic characteristics; (2) There were no acquired virulence genes including Cytolysin (cylA), aggregation substance (asa1), Hyaluronidase (hyl), and Gelatinase (gelE); (3) this strain also lacked \u03b2-hemolysis and the production of toxic metabolites (D-lactate and bile salt deconjugation). Consequently, W. cibaria JW15 is expected to be applied as a functional food ingredient in the food market.<\/jats:p>","DOI":"10.3390\/microorganisms9122450","type":"journal-article","created":{"date-parts":[[2021,11,30]],"date-time":"2021-11-30T05:42:10Z","timestamp":1638250930000},"page":"2450","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":33,"title":["Safety Evaluation of Weissella cibaria JW15 by Phenotypic and Genotypic Property Analysis"],"prefix":"10.3390","volume":"9","author":[{"given":"Ye-Ji","family":"Jang","sequence":"first","affiliation":[{"name":"Fermented and Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration, Wanju 55365, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hee-Min","family":"Gwon","sequence":"additional","affiliation":[{"name":"Fermented and Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration, Wanju 55365, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Woo-Soo","family":"Jeong","sequence":"additional","affiliation":[{"name":"Fermented and Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration, Wanju 55365, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Soo-Hwan","family":"Yeo","sequence":"additional","affiliation":[{"name":"Fermented and Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration, Wanju 55365, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9729-6869","authenticated-orcid":false,"given":"So-Young","family":"Kim","sequence":"additional","affiliation":[{"name":"Fermented and Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration, Wanju 55365, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,11,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"747","DOI":"10.1126\/science.147.3659.747","article-title":"Probiotics: Growth-promoting factors produced by microorganisms","volume":"147","author":"Lilly","year":"1965","journal-title":"Science"},{"key":"ref_2","unstructured":"Food and Agriculture Organization-World Health Organization (FAO\/WHO) (2019, April 04). 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