Journal
FOOD RESEARCH INTERNATIONAL
Volume 105, Issue -, Pages 492-498Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.11.069
Keywords
Kimchi; Salinity; Fermentation; Metabolomics; GC-MS
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Funding
- National Research Foundation - Korean Government [NRF-2014R1A1A1002817]
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GC-MS datasets coupled with multivariate statistical analysis were used to investigate metabolic changes in Kimchi during fermentation and metabolic differences in Kimchi added with various amounts (0, 1.25, 2.5, and 5%) of salts. PCA score plot obtained after 1 day of fermentation were clearly distinguishable by different salinity groups, implying that early fermentation speed varied according to Kimchi salinity. PLS-DA score plot from data obtained on the 50th day of fermentation also showed a clear separation, indicating metabolites of Kimchi were different according to salinity. Concentrations of lactic acid, acetic acid, and xylitol were the highest in Kimchi with 5% salinity while concentration of fumaric acid was the highest in Kimchi with 0% salinity. Rarefaction curves showed that numbers of operational taxonomic units (OTUs) in Kimchi with 5% salinity were higher than those in Kimchi with 0% salinity, implying that Kimchi with 5% salinity had more bacterial diversities. This study highlights the applicability of GC MS based metabolomics for evaluating fermentative characteristics of Kimchi with different salinities.
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