Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea.
Food Res Int. 2021 Nov;149:110668. doi: 10.1016/j.foodres.2021.110668. Epub 2021 Aug 28.
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.
泡菜是一种发酵食品，通过来自原材料的乳酸菌的自然发酵制备而成。为了研究这些成分对食品发酵的影响，评估了仅在主要原料（白菜、葱、芥菜叶和小萝卜）上有所不同的四种食品。主要微生物是明串珠菌属、海氏肠球菌和清酒乳杆菌组。这些物种的分布取决于样品类型。所有三种类型的物种主要分布在由白菜和小萝卜制成的食品中；然而，在使用葱和芥菜叶制成的食品中几乎没有发现清酒乳杆菌组。代谢物分析结果表明，游离糖、有机酸、乙醇和氨基酸图谱随样品类型而变化。本研究表明，主要成分可能是决定微生物群落组成和代谢物组成的重要因素。
