Mass Spectrometry-Based Metabolite Profiling and Bacterial Diversity Characterization of Korean Traditional Meju During Fermentation
- Authors
- Lee, Su Yun; Kim, Hyang Yeon; Lee, Sarah; Lee, Jung Min; Muthaiya, Maria John; Kim, Beom Seok; Oh, Ji Young; Song, Chi Kwang; Jeon, Eun Jung; Ryu, Hyung Seok; Lee, Choong Hwan
- Issue Date
- 11월-2012
- Publisher
- KOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
- Keywords
- Meju; isoflavones; liquid chromatography-mass spectrometry (LC-MS); gas chromatography-mass spectrometry (GC-MS)
- Citation
- JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.22, no.11, pp.1523 - 1531
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
- Volume
- 22
- Number
- 11
- Start Page
- 1523
- End Page
- 1531
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/106981
- DOI
- 10.4014/jmb.1207.07003
- ISSN
- 1017-7825
- Abstract
- The metabolite profile of meju during fermentation was analyzed using mass spectrometry techniques, including GC-MS and LC-MS, and the bacterial diversity was characterized. The relative proportions of bacterial strains indicated that lactic acid bacteria, such as Enterococcus faecium and Leuconostoc laths, were the dominant species. In partial least-squares discriminate analysis (PLS-DA), the componential changes, which depended on fermentation, proceeded gradually in both the GC-MS and LC-MS data sets. During fermentation, lactic acid, amino acids, monosaccharides, sugar alcohols, and isoflavonoid aglycones (daidzein and genistein) increased, whereas citric acid, glucosides, and disaccharides decreased. MS-based metabolite profiling and bacterial diversity characterization of meju demonstrated the changes in metabolites according to the fermentation period and provided a better understanding of the correlation between metabolites and bacterial diversity.
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Collections - Graduate School > Department of Plant Biotechnology > 1. Journal Articles
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