Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Food Res Int. 2019 Dec;126:108592. doi: 10.1016/j.foodres.2019.108592. Epub 2019 Jul 29.
Kimchi is manufactured using salted vegetables and various seasonings, including garlic, scallion, and jeotgal (fermented seafood). However, similar to vegan diets, Korean temple food does not contain animal products (meat- and seafood-free) and is restricted to five pungent herbs: garlic, scallion, leek, onions, and chives. In this study, we investigated the fermentation characteristics of 25 kimchi samples from traditional Korean temples or commercial sources using Illumina MiSeq sequencing. The initial pH of the kimchi samples ranged from 5.05 to 5.95 and the bacterial diversity-index showed a significantly high value in temple-style kimchi. Moreover, differences in microbial community were significantly reflected in kimchi types using non-metric multidimensional scaling plots and analysis of similarity. Additionally, the distribution patterns of the core bacterial genera differed according to kimchi type, especially during early phases of fermentation. These findings offer novel insights into the microbial ecology and quality characteristics of kimchi lacking vital ingredients, which are generally reported based on the origin of the microorganisms.
泡菜是用盐腌的蔬菜和各种调味料（如大蒜、葱和 jeotgal（发酵海鲜））制成的。然而，与纯素食饮食类似，韩国寺庙食品不含动物产品（无肉和海鲜），并限制使用五种辛辣草药：大蒜、葱、韭菜、洋葱和韭菜。在这项研究中，我们使用 Illumina MiSeq 测序法研究了 25 个来自传统韩国寺庙或商业来源的泡菜样本的发酵特性。泡菜样品的初始 pH 值范围为 5.05 至 5.95，寺庙式泡菜的细菌多样性指数显示出显著的高值。此外，非度量多维尺度图和相似性分析表明，微生物群落的差异明显反映在泡菜类型上。此外，根据泡菜类型，核心细菌属的分布模式也不同，尤其是在发酵的早期阶段。这些发现为缺乏重要成分的泡菜的微生物生态学和质量特征提供了新的见解，这些特征通常是根据微生物的来源报告的。
