Bacterial diversity in Korean temple kimchi fermentation.

Clicks: 267
ID: 89690
2019
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Ranked #38 of 67 articles by views in food research international (ottawa, ont)

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Abstract
Kimchi is manufactured using salted vegetables and various seasonings, including garlic, scallion, and jeotgal (fermented seafood). However, similar to vegan diets, Korean temple food does not contain animal products (meat- and seafood-free) and is restricted to five pungent herbs: garlic, scallion, leek, onions, and chives. In this study, we investigated the fermentation characteristics of 25 kimchi samples from traditional Korean temples or commercial sources using Illumina MiSeq sequencing. The initial pH of the kimchi samples ranged from 5.05 to 5.95 and the bacterial diversity-index showed a significantly high value in temple-style kimchi. Moreover, differences in microbial community were significantly reflected in kimchi types using non-metric multidimensional scaling plots and analysis of similarity. Additionally, the distribution patterns of the core bacterial genera differed according to kimchi type, especially during early phases of fermentation. These findings offer novel insights into the microbial ecology and quality characteristics of kimchi lacking vital ingredients, which are generally reported based on the origin of the microorganisms.
Reference Key
lee2019bacterialfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Lee, Moeun;Song, Jung Hee;Park, Ji Min;Chang, Ji Yoon;
Journal food research international (ottawa, ont)
Year 2019
DOI
S0963-9969(19)30470-3
URL
Keywords
lactic acid bacteria bacterial community illumina miseq korean temple kimchi vegan production

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