Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches
- PDF / 1,307,780 Bytes
- 14 Pages / 595.276 x 790.866 pts Page_size
- 49 Downloads / 178 Views
MINI-REVIEW
Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches Se Hee Lee 1 & Tae Woong Whon 1 & Seong Woon Roh 1 & Che Ok Jeon 2 Received: 16 June 2020 / Revised: 22 July 2020 / Accepted: 30 July 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Kimchi is a traditional Korean fermented food prepared via spontaneous fermentation by various microorganisms originating from vegetables such as kimchi cabbage, radishes, and garlic. Recent advances in meta-omics approaches that integrate metataxonomics, metagenomics, metatranscriptomics, and metabolomics have contributed to explaining and understanding food fermentation processes. Kimchi microbial communities are composed of majorly lactic acid bacteria such as Leuconostoc, Lactobacillus, and Weissella and fewer eukaryotic microorganisms and kimchi fermentation are accomplished by complex microbial metabolisms to produce diverse metabolites such as lactate, acetate, CO2, ethanol, mannitol, amino acids, formate, malate, diacetyl, acetoin, and 2, 3-butanediol, which determine taste, quality, health benefit, and safety of fermented kimchi products. Therefore, in the future, kimchi researches should be systematically performed using the meta-omics approaches to understand complex microbial metabolisms during kimchi fermentation. Key points • Spontaneous fermentation by raw material microbes gives kimchi its unique flavor. • The kimchi microbiome is altered by environmental factors and raw materials. • Through the multi-omics approaches, it is possible to accurately analyze the diversity and metabolic characteristics of kimchi microbiome and discover potential functionalities. Keywords Kimchi . Lactic acid bacteria . Fermentation . Genome . Meta-omics approaches . Leuconostoc . Lactobacillus . Weissella
Introduction Kimchi, a traditional Korean fermented food, is prepared from kimchi cabbage, radishes, leeks, and chives. After salting the main ingredients, kimchi is manufactured by adding seasonings such as garlic, ginger, red pepper powder, and fish sauce
Se Hee Lee and Tae Woong Whon contributed equally to this work. * Seong Woon Roh [email protected] * Che Ok Jeon [email protected] 1
Microbiology and Functionality Research Group, World Institute of Kimchi, 86, Kimchi-ro, Nam-gu, Gwangju 61755, Republic of Korea
2
Department of Life Science, Chung-Ang University, 84, HeukSeok-Ro, Dongjak-Gu, Seoul 06974, Republic of Korea
(jeotgal). The general manufacturing process of cabbage kimchi is illustrated in Fig. 1a. The various types of kimchi and the main ingredients are presented in Fig. 1b. Kimchi derives its unique taste following spontaneous fermentation by various microorganisms originating from the raw ingredients (Jang et al. 2015). However, this spontaneous reaction can lead to inconsistent quality and fermentation conditions. As a result, there is a safety risk from undesirable microorganisms. Although kimchi is prepared using the same method and manufacturing conditions, differences in microbial
Data Loading...
