Kwon Tae-Eun, Sung Sukyung, Kim Augustine Yonghwi, Lee Byung-Hoo
Department of Biochemical Engineering, Seoil University, Seoul, 02192 Republic of Korea.
Department of Food Science and Biotechnology, Sejong University, Seoul, 05006 Republic of Korea.
Food Sci Biotechnol. 2025 Feb 14;34(9):2005-2010. doi: 10.1007/s10068-025-01820-3. eCollection 2025 May.
This study investigates the biotransformation of Uiseong garlic, a South Korean variety renowned for its distinct sulfur compounds, by lactic acid bacteria (LAB) during kimchi fermentation. Using GC-MS, 26 volatile compounds, including 3-vinyl-1,2-dithiocyclohex-4-ene and 3-vinyl-1,2-dithiocyclohex-5-ene, were identified in garlic extracts. Four LAB strains active in early-stage kimchi fermentation degraded primary sulfur compounds and produced unique metabolites, such as pyrazine and allyl methyl disulfide. These biotransformed compounds reduced garlic's pungency while enhancing savory and umami flavors, creating a balanced and complex sensory profile. Strain-specific differences and fermentation conditions, especially temperature, significantly influenced flavor development. The findings underscore Uiseong garlic's pivotal role in flavor modulation and its potential for consistent quality in commercial kimchi production. This research can be applied to flavor transformation mechanisms and supports precision fermentation strategies to optimize sensory profiles and meet consumer preferences.
The online version contains supplementary material available at 10.1007/s10068-025-01820-3.
本研究调查了韩国蔚山大蒜在泡菜发酵过程中被乳酸菌（LAB）进行的生物转化。蔚山大蒜以其独特的含硫化合物而闻名。利用气相色谱 - 质谱联用仪（GC - MS），在大蒜提取物中鉴定出26种挥发性化合物，包括3 - 乙烯基 - 1,2 - 二硫环己 - 4 - 烯和3 - 乙烯基 - 1,2 - 二硫环己 - 5 - 烯。在泡菜发酵早期活跃的四种乳酸菌菌株降解了主要的含硫化合物，并产生了独特的代谢产物，如吡嗪和烯丙基甲基二硫化物。这些生物转化后的化合物降低了大蒜的辛辣味，同时增强了风味和鲜味，创造出一种平衡且复杂的感官特征。菌株特异性差异和发酵条件，尤其是温度，对风味形成有显著影响。研究结果强调了蔚山大蒜在风味调节中的关键作用及其在商业泡菜生产中保持稳定品质的潜力。这项研究可应用于风味转化机制，并支持精确发酵策略以优化感官特征并满足消费者偏好。
在线版本包含可在10.1007/s10068 - 025 - 01820 - 3获取的补充材料。
