Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Food Res Int. 2024 Jul;188:114476. doi: 10.1016/j.foodres.2024.114476. Epub 2024 May 9.
Kimchi cabbage, the key ingredient in kimchi, is cultivated year-round to meet high production demands. This study aimed to examine the effects of seasonal harvesting (spring, summer, fall, and winter) on the microbial and metabolic profiles of kimchi during 30 days of fermentation. Lactic acid bacteria distribution is notably influenced by seasonal variations, with Latilactobacillus dominant in fall-harvested kimchi group and Weissella prevailing in spring, summer, and winter. The microbial communities of spring and fall group exhibited similar profiles before fermentation, whereas the microbial communities and metabolic profiles of spring and summer group were similar after 30 days of fermentation. Seasonal disparities in metabolite concentrations, including glutamic acid, serine, and cytosine, persist throughout fermentation. This study provides a comprehensive understanding of the substantial impact of seasonal harvesting of kimchi cabbage on the microbial and metabolic characteristics of kimchi, providing valuable insights into producing kimchi with diverse qualities.
泡菜的主要原料是白菜，为满足高产量需求，全年均可种植。本研究旨在探讨在 30 天发酵过程中，季节性收获（春季、夏季、秋季和冬季）对泡菜微生物和代谢特征的影响。乳酸菌的分布受季节性变化的显著影响，秋季收获的泡菜组中以拉氏乳杆菌占优势，而春季、夏季和冬季则以魏斯氏菌为主。发酵前，春季组和秋季组的微生物群落具有相似的特征，而发酵 30 天后，春季组和夏季组的微生物群落和代谢特征相似。发酵过程中，谷氨酸、丝氨酸和胞嘧啶等代谢物浓度的季节性差异仍然存在。本研究全面了解了白菜季节性收获对泡菜微生物和代谢特征的重大影响，为生产具有不同品质的泡菜提供了有价值的见解。
