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韩国传统发酵辣椒酱——泡菜的理化特性及微生物群落

Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste.

作者信息

Ryu Jung-A, Kim Eiseul, Kim Mi-Ju, Lee Shinyoung, Yoon Sung-Ran, Ryu Jung-Gi, Kim Hae-Yeong

机构信息

Gyeongsangbuk-do Agricultural Research and Extension Services, Daegu, South Korea.

Department of Horticulture, Kyungpook National University, Daegu, South Korea.

出版信息

Front Microbiol. 2021 Jan 18;11:620478. doi: 10.3389/fmicb.2020.620478. eCollection 2020.

DOI:10.3389/fmicb.2020.620478
PMID:33537020
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7848209/
Abstract

Gochujang is a Korean fermented hot pepper paste beneficial to human health by providing various nutrients. In this study, its physicochemical characteristics were identified, and its microbial communities were analyzed by high-throughput sequencing. The interrelationship between physicochemical characteristics and microbial composition was investigated to reveal the properties of gochujang before and after fermentation. After fermentation, all samples showed decreased salt concentration, pH, and reducing sugar content, while the acidity and amino-type nitrogen increased. The water content, salt concentration, amino-type nitrogen, and reducing sugar differed according to the batches of samples. , and were identified as the predominant bacterial genera. Furthermore, was the most abundant genus before fermentation; however, it was replaced by as it decreased after fermentation. For the fungi, dominated before fermentation, whereas and dominated after fermentation. The high level of amino-type nitrogen in gochujang was related to the relative abundance of . before fermentation. Additionally, the high abundance of after fermentation was related to the flavor of gochujang. This comprehensive analysis of the microbial community associated with the physicochemical properties of gochujang could help in understanding the factors affecting the quality of the product.

摘要

韩式辣椒酱是一种韩国发酵辣椒酱，通过提供各种营养物质对人体健康有益。在本研究中，确定了其理化特性，并通过高通量测序分析了其微生物群落。研究了理化特性与微生物组成之间的相互关系，以揭示发酵前后韩式辣椒酱的特性。发酵后，所有样品的盐浓度、pH值和还原糖含量均降低，而酸度和氨基态氮增加。水分含量、盐浓度、氨基态氮和还原糖因样品批次而异。 、 和 被确定为主要细菌属。此外， 是发酵前最丰富的属；然而，发酵后随着它的减少，被 取代。对于真菌， 发酵前占主导地位，而发酵后 和 占主导地位。韩式辣椒酱中高水平的氨基态氮与发酵前 的相对丰度有关。此外，发酵后 较高的丰度与韩式辣椒酱的风味有关。这种对与韩式辣椒酱理化性质相关的微生物群落的综合分析有助于理解影响产品质量的因素。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e122/7848209/f9018b456722/fmicb-11-620478-g0007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e122/7848209/c0a88a65ce3c/fmicb-11-620478-g0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e122/7848209/b1139bf2de93/fmicb-11-620478-g0002.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e122/7848209/92c974eb4c84/fmicb-11-620478-g0004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e122/7848209/cd4a0ea03c89/fmicb-11-620478-g0005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e122/7848209/f3e8e7983e62/fmicb-11-620478-g0006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e122/7848209/f9018b456722/fmicb-11-620478-g0007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e122/7848209/c0a88a65ce3c/fmicb-11-620478-g0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e122/7848209/b1139bf2de93/fmicb-11-620478-g0002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e122/7848209/90bd9b2561cb/fmicb-11-620478-g0003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e122/7848209/92c974eb4c84/fmicb-11-620478-g0004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e122/7848209/cd4a0ea03c89/fmicb-11-620478-g0005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e122/7848209/f3e8e7983e62/fmicb-11-620478-g0006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e122/7848209/f9018b456722/fmicb-11-620478-g0007.jpg

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