Kim Dong Wook, Kim Bo-Min, Lee Hyeon-Jeong, Jang Gwang-Ju, Song Seong Hwa, Lee Jae-In, Lee Sang Bong, Shim Jae Min, Lee Kang Wook, Kim Jeong Hwan, Ham Kyung-Sik, Chen Feng, Kim Hyun-Jin
Div. of Applied Life Sciences (BK21 plus), Gyeongsang National Univ., 501 Jinjudaero, Jinju, Gyeongsang, Republic of Korea.
Dept. of Food Science& Technology, and Inst. of Agriculture and Life Science, Gyeongsang Nat. Univ., 501 Jinjudaero, Jinju, Gyeongsang, Republic of Korea.
J Food Sci. 2017 May;82(5):1124-1131. doi: 10.1111/1750-3841.13713. Epub 2017 Apr 25.
The effects of purified salt (PS) and mineral-rich sea salt (MRS), both with different mineral profiles, on kimchi fermentation were studied using a culture-dependent 16S rRNA sequencing technique and mass-based metabolomic analysis. The different mineral profiles in the fermentation medium caused changes in the bacterial profiles of the 2 kimchi products. An increase of Leuconostoc species in MRS-kimchi decreased the Lactobacillus/Leuconostoc ratio, which led to changes in metabolites (including sugars, amino acids, organic acids, lipids, sulfur compounds, and terpenoids) associated with kimchi quality. Although further studies on the relationship between these salt types and kimchi fermentation are needed, these results suggested that the MRS treatment had positively affected the changes of the kimchi mineral contents, bacterial growth, and metabolite profiles, which are linked to kimchi quality.
采用基于培养的16S rRNA测序技术和基于质谱的代谢组学分析方法，研究了具有不同矿物质组成的精制盐（PS）和富含矿物质的海盐（MRS）对泡菜发酵的影响。发酵培养基中不同的矿物质组成导致了两种泡菜产品细菌组成的变化。MRS泡菜中明串珠菌属的增加降低了乳酸菌/明串珠菌的比例，这导致了与泡菜品质相关的代谢物（包括糖类、氨基酸、有机酸、脂质、硫化合物和萜类化合物）的变化。尽管需要进一步研究这些盐类型与泡菜发酵之间的关系，但这些结果表明，MRS处理对泡菜矿物质含量、细菌生长和代谢物组成的变化产生了积极影响，而这些变化与泡菜品质相关。
