Author

C. I. Kothe

Listed by name: these papers carry no ORCID for this author, so different people with the same name may be mixed together.

Biology Disciplines

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Microbiology· 6

Signature Assays, Organisms & Methods

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Assay:metagenomics· 6 Research Focus:cell type annotation· 4 Approach:experimental assay· 4 Approach:statistical model· 2 Research Focus:cell-cell communication· 1 Research Focus:database / resource· 1 Research Focus:differential expression· 1 Research Focus:ecology & biodiversity· 1

Frequent Co-Authors

P. Renault· 3 shared J. D. Evans· 2 shared J. Evans· 2 shared N. Mohellibi· 2 shared A. Bolotin· 1 shared A. Ekblaw· 1 shared B. Dridi· 1 shared B.-F. Kraiem· 1 shared

Activity by Year

2020-2024 · peak 4/yr

Co-Author Collaboration Network

10 top collaborators · 14 mutual co-author links

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3 shared papersMicrobiology

P. Renault

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Author profile →

6 papers

Recent·Most cited

Ripened plant-based cheese analogs in Europe: nutritional and microbial profiles

I. Jaeger, C. R. Kohn, J. D. Evans, J. Frazzon, P. Renault, C. I. Kothe

This study analyzes the nutritional and microbial profiles of eleven European plant-based cheese analogs, revealing differences in fatty acid composition and microbial communities compared to dairy cheeses.

bioRxiv · Apr 13, 2024 · PreprintMicrobiology

MiFoDB, a workflow for microbial food metagenomic characterization, enables high-resolution analysis of fermented food microbial dynamics

E. B. Caffrey, M. R. Olm, C. I. Kothe, J. Evans, J. L. Sonnenburg

MiFoDB is a metagenomics workflow that identifies microbes in fermented foods with high taxonomic resolution, enabling strain tracking and functional analysis.

bioRxiv · Mar 29, 2024 · PreprintMicrobiology

Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovation

C. I. Kothe, C. Caroe, F. Mazel, D. Zilber, P. Cruz-Morales, N. Mohellibi, J. Evans

This study analyzes the microbial ecology of novel miso varieties made from different substrates, finding that substrate and geography strongly influence microbial composition and gene presence.

bioRxiv · Feb 28, 2024Microbiology

Food Fermentation in Space Is Possible, Distinctive, and Beneficial

M. Coblentz, J. D. Evans, C. I. Kothe, T. Mak, N. Rodriguez Valeron, P. Chwalek, K. Wejendorp, S. Garg, L. Pless, S. Mak, P. M. Sorensen, L. J. Jahn, A. Ekblaw

This study fermented miso on the International Space Station and found it is possible, with unique microbial and sensory characteristics compared to Earth-based controls.

bioRxiv · Feb 23, 2024 · PreprintMicrobiology

Revealing the microbial heritage of traditional Brazilian cheeses through metagenomics

C. I. Kothe, N. Mohellibi, P. Renault

This study uses metagenomics to analyze the microbiota of Brazilian artisanal cheeses, identifying unique microbial profiles and functional adaptations.

bioRxiv · Mar 14, 2022Microbiology

Unraveling the world of halophilic and halotolerant bacteria in cheese by combining cultural, genomic and metagenomic approaches

C. I. Kothe, A. Bolotin, B.-F. Kraiem, B. Dridi, Food Microbiome Team, P. Renault

This paper characterizes halophilic and halotolerant bacteria in cheese rinds using cultural, genomic, and metagenomic methods, identifying new species and revealing ecosystem dynamics.

bioRxiv · Nov 3, 2020Microbiology