Choi Hyun-Woong, Park Seong-Eun, Kim Eun-Ju, Seo Seung-Ho, Whon Tae Woong, Roh Seong Woon, Son Hong-Seok
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
Sonlab Inc., Seoul 02841, Republic of Korea.
Heliyon. 2024 Jan 12;10(2):e24503. doi: 10.1016/j.heliyon.2024.e24503. eCollection 2024 Jan 30.
Garlic is an essential ingredient added to kimchi, a fermented vegetable, in small amounts owing to its sensory and antibacterial properties. This study aimed to elucidate the complex relationship between garlic and specific lactic acid bacteria (LAB) and the resulting metabolite changes in a controlled kimchi model system using nine strains as mixed and individual starters. The group without garlic using mixed starters showed the highest LAB growth activity, which influenced lactic acid production, pH, and titratable acidity. The group without garlic also showed differences in the composition of bacteria, such as , , unclassified , and , during the fermentation period. In addition, the altering patterns of metabolites in the group without garlic during fermentation differed from those in the group with garlic. In addition, the metabolic profile of . group was mostly different from that of the other strains in the controlled model kimchi system using individual starters, suggesting that changes in LAB composition by garlic could subsequently affect metabolites during fermentation. This study provides valuable insights into the complex interactions among food ingredients, LAB succession, and metabolite production during fermentation.
大蒜是一种添加到泡菜（一种发酵蔬菜）中的重要成分，由于其感官特性和抗菌特性，添加量较少。本研究旨在使用九种菌株作为混合发酵剂和单独发酵剂，在可控的泡菜模型系统中阐明大蒜与特定乳酸菌（LAB）之间的复杂关系以及由此产生的代谢物变化。使用混合发酵剂且不添加大蒜的组显示出最高的乳酸菌生长活性，这影响了乳酸产生、pH值和可滴定酸度。不添加大蒜的组在发酵期间细菌组成，如、、未分类的和，也存在差异。此外，不添加大蒜的组在发酵期间代谢物的变化模式与添加大蒜的组不同。此外，在使用单独发酵剂的可控模型泡菜系统中，组的代谢谱与其他菌株大多不同，这表明大蒜引起的乳酸菌组成变化可能随后影响发酵过程中的代谢物。本研究为发酵过程中食品成分、乳酸菌演替和代谢物产生之间的复杂相互作用提供了有价值的见解。
