Omics Database of Fermentative Microbes (ODFM) published in the sister
journals of the journal Nature

Developed by the World Institute of Kimchi (WiKim), the ODFM is a data management system that integrates comprehensive omics information for microorganisms associated with various fermented foods such as kimchi, soybean paste, fermented seafood (jeotgal), solar salt, and vinegar. The paper has been firstly published among DB systems operated by domestic public institutions.

※ Omics: A combination of the word “-ome,” which means “the whole,” and suffix “-ics,” which means “the study.” It is a field of biology based on data sets of general concepts, such as genomes, transcriptomes, and proteomes.

The ODFM archives genome, metagenome, metataxonome, and (meta) transcriptome sequences of fermented food-associated bacteria, archaea, eukaryotic microorganisms, and viruses. Using gene diversity and taxonomic analyses of an input query against the database, users can compare the sequence of strains and download information on omics sequence for microorganisms.

As the comprehensive omics information database which include the entire genome of the microbiome associated with fermented food ecosystem, the ODFM would be informative for evaluating potential fermentation starters to improve the taste and quality of kimchi. This research achievement has been internationally recognized for its academic value as the nation’s first microbial omics database developed by public and national institutions. It would greatly augment research on fermented foods at home and abroad by systematically providing genetic information on fermented microorganisms.

The system is available free of charge on the website (https://odfm.wikim.re.kr) for researchers in related fields and anyone interested in microbial information of fermented food.

Go to ODFM website (https://odfm.wikim.re.kr)