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Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation

Title
Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation
Authors
Song, Hye SeonWhon, Tae WoongKim, JuseokLee, Se HeeKim, Joon YongKim, Yeon BeeChoi, Hak-JongRhee, Jin-KyuRoh, Seong Woon
Ewha Authors
이진규
SCOPUS Author ID
이진규scopus
Issue Date
2020
Journal Title
FOOD CHEMISTRY
ISSN
0308-8146JCR Link

1873-7072JCR Link
Citation
FOOD CHEMISTRY vol. 318
Keywords
KimchiMicrobial community assemblyLactic acid bacteriaMetataxonomicsMetabolomics
Publisher
ELSEVIER SCI LTD
Indexed
SCIE; SCOPUS WOS scopus
Document Type
Article
Abstract
Fermented foods constitute hubs of microbial consortia differentially affecting nutritional and organoleptic properties, quality, and safety. Here we show the origin source of fermentative microbes and fermentation dynamics of kimchi. We partitioned microbiota by raw ingredient (kimchi cabbage, garlic, ginger, and red pepper) to render kimchi fermented by each source-originated microbe pool and applied multi-omics (metataxonomics and metabolomics), bacterial viability, and physiochemical analyses to longitudinally collected samples. Only kimchi cabbage- and garlic-derived microbial inoculums yielded successful kimchi fermentations. The dominant fermentative microbial taxa and subsequent metabolic outputs differed by raw ingredient type: the genus Leuconostoc, Weissella, and Lactobacillus for all non-sterilized ingredients, garlic, and kimchi cabbage, respectively. Gnotobiotic kimchi inoculated by mono-, di-, and tri- isolated fermentative microbe combinations further revealed W. koreensis-mediated reversible microbial metabolic outputs. The results suggest that the raw ingredient microbial habitat niches selectively affect microbial community assembly patterns and processes during kimchi fermentation.
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DOI
10.1016/j.foodchem.2020.126481
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엘텍공과대학 > 식품공학전공 > Journal papers
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