Journal
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
Volume 104, Issue 18, Pages 7731-7744Publisher
SPRINGER
DOI: 10.1007/s00253-020-10804-8
Keywords
Kimchi; Lactic acid bacteria; Fermentation; Genome; Meta-omics approaches; Leuconostoc; Lactobacillus; Weissella
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Funding
- World Institute of Kimchi - Ministry of Science and ICT [KE2001-2]
- Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries (IPET) through Agricultural Microbiome R&D Program - Ministry of Agriculture, Food and Rural Affairs (MAFRA), Republic of Korea [918006-04-1-HD020]
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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 asLeuconostoc,Lactobacillus, andWeissellaand 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.
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