skip to main content
Idioma:

Bacterial diversity in Korean temple kimchi fermentation

Lee, Moeun ; Song, Jung Hee ; Park, Ji Min ; Chang, Ji Yoon

Food research international, 2019-12, Vol.126, p.108592-108592, Article 108592 [Periódico revisado por pares]

Canada: Elsevier Ltd

Texto completo disponível

Citações Citado por
  • Título:
    Bacterial diversity in Korean temple kimchi fermentation
  • Autor: Lee, Moeun ; Song, Jung Hee ; Park, Ji Min ; Chang, Ji Yoon
  • Assuntos: Bacterial community ; Illumina MiSeq ; Korean temple kimchi ; Lactic acid bacteria ; Vegan production
  • É parte de: Food research international, 2019-12, Vol.126, p.108592-108592, Article 108592
  • Notas: ObjectType-Article-1
    SourceType-Scholarly Journals-1
    ObjectType-Feature-2
    content type line 23
  • Descrição: 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. [Display omitted] •We studied fermentation characteristics of kimchi samples from Korean traditional temples.•Bacterial diversity-index was higher in temple-style kimchi than other types.•Core bacterial genera differed based on kimchi type especially in early fermentation.•We identified microbial ecology/quality features of kimchi without vital ingredients during fermentation.
  • Editor: Canada: Elsevier Ltd
  • Idioma: Inglês
Links
Voltar para lista de resultados

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.