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Long-term population dynamics of viable microbes in a closed ecosystem of fermented vegetables

Authors
Kim, Joon YongPark, Seong-EunKim, Eun-JuSeo, Seung-HoWhon, Tae WoongCho, Kwang-MoonKwon, Sun JaeRoh, Seong WoonSon, Hong-Seok
Issue Date
4월-2022
Publisher
ELSEVIER
Keywords
Long-term fermentation; Fermented vegetable; Kimchi; Microbiome; Metabolite
Citation
FOOD RESEARCH INTERNATIONAL, v.154
Indexed
SCIE
SCOPUS
Journal Title
FOOD RESEARCH INTERNATIONAL
Volume
154
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/141099
DOI
10.1016/j.foodres.2022.111044
ISSN
0963-9969
Abstract
This study was performed to investigate the succession of various microorganisms naturally present in raw ingredients and the changes in metabolites following long-term fermentation of kimchi. Kimchi was stored at 4 degrees C for 500 days, and the composition of the microbial community and the nature of metabolites were analyzed using metataxonomics and metabolomics. We confirmed that the taxa belonging to Leuconostoc and Weissella were dominant in the early stages of fermentation, while Latilactobacillus and Levilactobacillus were dominant in the middle and late fermentation stages, respectively. In the eukaryotic community, Cladosporium was dominant in the early stages, while Pichia and Hanseniaspora tended to increase in the middle and late fermentation stages. The longitudinal metabolite profile demonstrated that about half (55.7%) of the metabolites present in kimchi after 500 days of fermentation were produced within 15 days of fermentation due to rapid fermentation in the initial stage. These results revealed that even in a closed environment, the viable microbiota in fermented vegetables are not static but dynamic, and the composition of metabolites evolves accordingly during long-term fermentation.
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