Impact of essential and optional ingredients on microbial and metabolic profiles of kimchi

초록

This study aimed to examine the impacts of essential and optional ingredients on the microbial and metabolic profiles of kimchi during 100 days of fermentation using a mix-omics approach. Kimchi manufactured without essential ingredients (e.g. red pepper garlic ginger green onion and radish) had lower lactic acid content. The absence of garlic was associated with a higher proportion of Latilactobacillus and Lactococcus while the absence of red pepper was associated with a greater proportion of Leuconostoc than the control group. In addition red pepper and garlic served as primary determinants of the levels of organic acids and biogenic amines. Sugar was positively correlated with the levels of melibiose and anchovy sauce was positively correlated with the levels of amino acids such as methionine leucine and glycine. These findings contribute to a fundamental understanding of how ingredients influence kimchi fermentation offering valuable insights for optimizing kimchi production to meet various preferences. © 2024 The Authors

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