Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Food Res Int. 2023 Apr;166:112614. doi: 10.1016/j.foodres.2023.112614. Epub 2023 Feb 17.
The aim of this study was to investigate the differences in characteristics of the fermented food kimchi based on the regions where it is produced. A total of 108 kimchi samples were collected from five different provinces in Korea to analyze the recipes, metabolites, microbes, and sensory characteristics. Overall, 18 ingredients (including salted anchovy and seaweed), 7 quality indicators (such as salinity and moisture content), 14 genera of microorganisms (mainly Tetragenococcus and Weissella belonging to LAB), and 38 metabolites contributed to the characteristics of kimchi by region. Kimchi from the southern and northern regions showed distinct metabolite profile (collected 108 kimchi) and flavor profile differences (kimchi manufactured using the standard regional recipes). This is the first study to investigate the terroir effect of kimchi by identifying differences in ingredients, metabolites, microbes, and sensory characteristics based on the region of production, and the correlations between these factors.
本研究旨在调查基于产地地区差异的发酵食品泡菜的特征。共从韩国五个不同省份采集了 108 个泡菜样本，以分析其配方、代谢物、微生物和感官特征。总体而言，18 种成分（包括腌制的凤尾鱼和海藻）、7 种质量指标（如盐分和水分含量）、14 个属的微生物（主要是属于 LAB 的四联球菌和魏斯氏菌）和 38 种代谢物构成了泡菜的地区特征。来自南部和北部地区的泡菜表现出明显不同的代谢物特征（共采集了 108 个泡菜）和风味特征差异（使用标准的区域性配方制作的泡菜）。这是首次通过基于产地的成分、代谢物、微生物和感官特征差异，以及这些因素之间的相关性，来研究泡菜风土特征的研究。
