구.농수식품
- 조회1,357
Abstract
Hye Seon Songa,b,1, Tae Woong Whona,1, Juseok Kima, Se Hee Leea, Joon Yong Kima, Yeon Bee Kima,b, Hak-Jong Choia, Jin-Kyu Rheeb, Seong Woon Roha,*
a Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
b Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea
*Corresponding author : Seong Woon Roh
1These authors contributed equally to this work.
Abstract
Fermented foods constitute hubs of microbial consortia differentially affecting nutritional and organoleptic properties, quality, and safety. Here we show the origin source of fermentative microbes and fermentation dynamics of kimchi. We partitioned microbiota by raw ingredient (kimchi cabbage, garlic, ginger, and red pepper) to render kimchi fermented by each source-originated microbe pool and applied multi-omics (metataxonomics and metabolomics), bacterial viability, and physiochemical analyses to longitudinally collected samples. Only kimchi cabbage- and garlic-derived microbial inoculums yielded successful kimchi fermentations. The dominant fermentative microbial taxa and subsequent metabolic outputs differed by raw ingredient type: the genus Leuconostoc, Weissella, and Lactobacillus for all non-sterilized ingredients, garlic, and kimchi cabbage, respectively. Gnotobiotic kimchi inoculated by mono-, di-, and tri- isolated fermentative microbe combinations further revealed W. koreensis-mediated reversible microbial metabolic outputs. The results suggest that the raw ingredient microbial habitat niches selectively affect microbial community assembly patterns and processes during kimchi fermentation.
Keywords
Kimchi; Microbial community assembly; Lactic acid bacteria; Metataxonomics; Metabolomics
논문정보
- Research article
- 2020년 02월 (BRIC 등록일 2020-03-24)
- 국내 연구진
- 생명과학 > 분류/생태/환경생물학
- 구・농수식품
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