Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile
- 주제(키워드) Fermented food , Ingredient , Lactic acid bacteria , Metataxonomics , Metabonomics
- 주제(기타) Food Science & Technology
- 설명문(일반) [Song, Hye Seon; Lee, Se Hee; Ahn, Seung Woo; Kim, Joon Yong; Roh, Seong Woon] World Inst Kimchi, Microbiol & Funct Res Grp, Gwangju 61755, South Korea; [Rhee, Jin-Kyu] Ewha Womans Univ, Dept Food Sci & Engn, Seoul 03760, South Korea
- 등재 SCIE, SCOPUS
- OA유형 hybrid
- 발행기관 ELSEVIER
- 발행년도 2021
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000183641
- 본문언어 영어
- Published As http://dx.doi.org/10.1016/j.foodres.2021.110668
- PubMed https://pubmed.ncbi.nlm.nih.gov/34600670
초록/요약
Kimchi is a fermented food prepared via spontaneous fermentation by lactic acid bacteria originating from raw ingredients. To investigate the effect of these ingredients on food fermentation, four types of food that differed only in their main raw ingredients (kimchi cabbage, green onion, leaf mustard, and young radish) were evaluated. The major microorganisms were Leuconostoc gelidum, Weissella kandleri, and Lactobacillus sakei groups. The distribution of these species depended on the sample type. All three species were primarily distributed in the food prepared from kimchi cabbage and young radish; however, the Lac. sakei group was hardly found in the food prepared using green onion and leaf mustard. Metabolite analysis results showed that the free sugar, organic acid, ethanol, and amino acid profiles differed with the sample type. This study indicates that the main ingredients could be an important factor in determining the composition of the microbial community and the metabolite composition.
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