Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile

Song, Hye Seon; Lee, Se Hee; Ahn, Seung Woo; Kim, Joon Yong; Rhee, Jin Kyu; Roh, Seong Woon

doi:10.1016/j.foodres.2021.110668

Cited by 40 publications

(16 citation statements)

References 26 publications

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“…A study reported that among the numerous microorganisms, lactic acid-producing bacteria (LAB) are richly involved in kimchi preparation. Moreover, the probiotic content and shelf-life of kimchi differ based on the ingredient, storage time, and temperature [ 27 , 28 ]. LAB generally produces beneficial metabolites, such as acids (lactic acid, acetic acid, formic, short-chain fatty acids, etc.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Antibacterial Effects of Potential Probiotics Isolated from Korean Fermented Foods

Sathiyaseelan

Saravanakumar

Han

et al. 2022

IJMS

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A total of sixteen bacterial strains were isolated and identified from the fourteen types of Korean fermented foods that were evaluated for their in vitro probiotic potentials. The results showed the highest survivability for Bacillus sp. compared to Lactobacillus sp. in simulated gastric pH, and it was found to be maximum for B. inaquosorum KNUAS016 (8.25 ± 0.08 log10 CFU/mL) and minimum for L. sakei KNUAS019 (0.8 ± 0.02 log10 CFU/mL) at 3 h of incubation. Furthermore, B. inaquosorum KNUAS016 and L. brevis KNUAS017 also had the highest survival rates of 6.86 ± 0.02 and 5.37 ± 0.01 log10 CFU/mL, respectively, in a simulated intestinal fluid condition at 4 h of incubation. The percentage of autoaggregation at 6 h for L. sakei KNUAS019 (66.55 ± 0.33%), B. tequilensis KNUAS015 (64.56 ± 0.14%), and B. inaquosorum KNUAS016 (61.63 ± 0.19%) was >60%, whereas it was lower for L. brevis KNUAS017 (29.98 ± 0.09%). Additionally, B. subtilis KNUAS003 showed higher coaggregation at 63.84 ± 0.19% while B. proteolyticus KNUAS001 found at 30.02 ± 0.33%. Among them, Lactobacillus sp. showed the best non-hemolytic activity. The highest DPPH and ABTS radical scavenging activity was observed in L. sakei KNUAS019 (58.25% and 71.88%). The cell-free supernatant of Lactobacillus sp. considerably inhibited pathogenic growth, while the cell-free supernatant of Bacillus sp. was moderately inhibited when incubated for 24 h. However, the overall results found that B. subtilis KNUAS003, B. proteolyticus KNUAS012, L. brevis KNUAS017, L. graminis KNUAS018, and L. sakei KNUAS019 were recognized as potential probiotics through different functional and toxicity assessments.

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Section: Introductionmentioning

confidence: 99%

Antioxidant and Antibacterial Effects of Potential Probiotics Isolated from Korean Fermented Foods

Sathiyaseelan

Saravanakumar

Han

et al. 2022

IJMS

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“…Therefore, the selection of ingredients is important to improve the sensory and nutritional qualities of kimchi. Other factors also driving the fermentation process are raw material, temperature, starter, and salt type ( Kim et al., 2020 ; Lee et al., 2015 ; Song et al., 2021 ). In particular, the salt type greatly affects the kimchi fermentation process ( Lee et al., 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of salt type on the metabolites and microbial community in kimchi fermentation

Lee¹,

Choi²,

Kim³

et al. 2022

Heliyon

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“…koreensis, were identified with high abundance during fermentation at different temperatures. The predominant species in the microbial community of gajami-sikhae belonged to lactic acid bacterial species responsible for variations in the sensory qualities of other Korean fermented foods, such as kimchi and jeotgal [ 28 , 29 ]. The discovery that the microbial community in gajami-sikhae is similar to that in kimchi for fermenting vegetables is probably because of the similar production methods of sikhae and kimchi [ 19 ].…”

Section: Resultsmentioning

confidence: 99%

Diversity of a Lactic Acid Bacterial Community during Fermentation of Gajami-Sikhae, a Traditional Korean Fermented Fish, as Determined by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry

Kim

Won

Yang

et al. 2022

Foods

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Gajami-sikhae is a traditional Korean fermented fish food made by naturally fermenting flatfish (Glyptocephalus stelleri) with other ingredients. This study was the first to investigate the diversity and dynamics of lactic acid bacteria in gajami-sikhae fermented at different temperatures using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). A total of 4824 isolates were isolated from the fermented gajami-sikhae. These findings indicated that Latilactobacillus, Lactiplantibacillus, Levilactobacillus, Weissella, and Leuconostoc were the dominant genera during fermentation, while the dominant species were Latilactobacillus sakei, Lactiplantibacillus plantarum, Levilactobacillus brevis, Weissella koreensis, and Leuconostoc mesenteroides. At all temperatures, L. sakei was dominant at the early stage of gajami-sikhae fermentation, and it maintained dominance until the later stage of fermentation at low temperatures (5 °C and 10 °C). However, L. plantarum and L. brevis replaced it at higher temperatures (15 °C and 20 °C). The relative abundance of L. plantarum and L. brevis reached 100% at the later fermentation stage at 20 °C. These results suggest that the optimal fermentation temperatures for gajami-sikhae are low rather than high temperatures. This study could allow for the selection of an adjunct culture to control gajami-sikhae fermentation.

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Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile

Cited by 40 publications

References 26 publications

Antioxidant and Antibacterial Effects of Potential Probiotics Isolated from Korean Fermented Foods

Antioxidant and Antibacterial Effects of Potential Probiotics Isolated from Korean Fermented Foods

Effects of salt type on the metabolites and microbial community in kimchi fermentation

Diversity of a Lactic Acid Bacterial Community during Fermentation of Gajami-Sikhae, a Traditional Korean Fermented Fish, as Determined by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry

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