A GC-MS based metabolomics approach to determine the effect of salinity on Kimchi. (March 2018)

• Record Type: Journal Article
• Authors: Seo, Seung-Ho; Park, Seong-Eun; Kim, Eun-Ju; Lee, Kyoung-In; Na, Chang-Su; Son, Hong-Seok
• Is Part Of: Food research international. Volume 105(2018)
• Page Start: 492
• Page End: 498
• Publication Date: 2018-03
• Subjects: Kimchi -- Salinity -- Fermentation -- Metabolomics -- GC-MS; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.11.069
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: 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. Graphical abstract: Highlights: GC-MS based metabolomic approach to evaluate effect of salinity on Kimchi is provided. PLS-DA showed clear differences in classification according to salinity. Lactic acid, acetic acid, and fumaric acid concentrations were different depending on salinity. Kimchi with higher salinity showed more bacterial diversities after fermentation.