Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea; Microbiome Research Team, LISCure Biosciences Inc, Gyeonggi-do 13486, Republic of Korea.
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
Food Res Int. 2022 Apr;154:111044. doi: 10.1016/j.foodres.2022.111044. Epub 2022 Feb 19.
This study was performed to investigate the succession of various microorganisms naturally present in raw ingredients and the changes in metabolites following long-term fermentation of kimchi. Kimchi was stored at 4 °C for 500 days, and the composition of the microbial community and the nature of metabolites were analyzed using metataxonomics and metabolomics. We confirmed that the taxa belonging to Leuconostoc and Weissella were dominant in the early stages of fermentation, while Latilactobacillus and Levilactobacillus were dominant in the middle and late fermentation stages, respectively. In the eukaryotic community, Cladosporium was dominant in the early stages, while Pichia and Hanseniaspora tended to increase in the middle and late fermentation stages. The longitudinal metabolite profile demonstrated that about half (55.7%) of the metabolites present in kimchi after 500 days of fermentation were produced within 15 days of fermentation due to rapid fermentation in the initial stage. These results revealed that even in a closed environment, the viable microbiota in fermented vegetables are not static but dynamic, and the composition of metabolites evolves accordingly during long-term fermentation.
本研究旨在调查泡菜在长期发酵过程中，天然存在于原料中的各种微生物的演替以及代谢物的变化。将泡菜在 4°C 下储存 500 天，并使用代谢组学和代谢组学分析微生物群落的组成和代谢物的性质。我们证实，发酵早期，发酵乳杆菌属和魏斯氏菌属的分类群占优势，而中晚期发酵阶段，乳杆菌属和 Levilactobacillus 分别占优势。在真核生物群落中，在早期阶段占优势的是枝孢菌，而在中晚期发酵阶段，毕赤酵母和汉逊酵母的数量趋于增加。纵向代谢物谱表明，在经过 500 天发酵后，泡菜中存在的约一半（55.7%）代谢物是在发酵的前 15 天产生的，这是由于初始阶段的快速发酵。这些结果表明，即使在封闭的环境中，发酵蔬菜中的活菌微生物群也不是静态的，而是动态的，在长期发酵过程中，代谢物的组成也会相应地发生变化。
