Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties

Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the...
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Autor*in:	Yun-Jeong Choi [verfasserIn] Ju-Young Lim [verfasserIn] Min-Jung Kang [verfasserIn] Ji-Young Choi [verfasserIn] Ji-Hee Yang [verfasserIn] Young Bae Chung [verfasserIn] Sung Hee Park [verfasserIn] Sung Gi Min [verfasserIn] Mi-Ai Lee [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2024

Schlagwörter:	Kimchi Garlic Metabolites Microbial community Lactic acid bacteria

Übergeordnetes Werk:	In: Heliyon - Elsevier, 2016, 10(2024), 2, Seite e24283-
Übergeordnetes Werk:	volume:10 ; year:2024 ; number:2 ; pages:e24283-

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1016/j.heliyon.2024.e24283

Katalog-ID:	DOAJ095905553

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520			\|a Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the type of garlic used did not significantly alter the microbial community. However, the presence of garlic itself made a significant difference. Specifically, kimchi with garlic showed higher abundance of Leuconostoc and Weissella, which are bacteria primarily responsible for kimchi fermentation. Additionally, kimchi containing garlic had increased levels of mannitol and fructose, which significantly influence taste; however, lactic acid and putrescine levels were decreased. Therefore, the addition of garlic directly contributes to the flavor profile of kimchi. Sixty-two metabolites were identified using gas chromatography and mass spectrometry. The variety of garlic added influenced the metabolite profiles of kimchi, particularly in the later stages of fermentation. These profiles were categorized based on the garlic's origin, whether from southern or northern ecotypes (R2X = 0.933, R2Y = 0.986, Q2 = 0.878). These findings confirm that both the presence and the variety of garlic significantly impact the microbial ecology and metabolites during kimchi fermentation, underscoring its essential role in the process.
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allfields	10.1016/j.heliyon.2024.e24283 doi (DE-627)DOAJ095905553 (DE-599)DOAJef9af97b16e64ce88caab8b7050cf597 DE-627 ger DE-627 rakwb eng Q1-390 H1-99 Yun-Jeong Choi verfasserin aut Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the type of garlic used did not significantly alter the microbial community. However, the presence of garlic itself made a significant difference. Specifically, kimchi with garlic showed higher abundance of Leuconostoc and Weissella, which are bacteria primarily responsible for kimchi fermentation. Additionally, kimchi containing garlic had increased levels of mannitol and fructose, which significantly influence taste; however, lactic acid and putrescine levels were decreased. Therefore, the addition of garlic directly contributes to the flavor profile of kimchi. Sixty-two metabolites were identified using gas chromatography and mass spectrometry. The variety of garlic added influenced the metabolite profiles of kimchi, particularly in the later stages of fermentation. These profiles were categorized based on the garlic's origin, whether from southern or northern ecotypes (R2X = 0.933, R2Y = 0.986, Q2 = 0.878). These findings confirm that both the presence and the variety of garlic significantly impact the microbial ecology and metabolites during kimchi fermentation, underscoring its essential role in the process. Kimchi Garlic Metabolites Microbial community Lactic acid bacteria Science (General) Social sciences (General) Ju-Young Lim verfasserin aut Min-Jung Kang verfasserin aut Ji-Young Choi verfasserin aut Ji-Hee Yang verfasserin aut Young Bae Chung verfasserin aut Sung Hee Park verfasserin aut Sung Gi Min verfasserin aut Mi-Ai Lee verfasserin aut In Heliyon Elsevier, 2016 10(2024), 2, Seite e24283- (DE-627)835893197 (DE-600)2835763-2 24058440 nnns volume:10 year:2024 number:2 pages:e24283- https://doi.org/10.1016/j.heliyon.2024.e24283 kostenfrei https://doaj.org/article/ef9af97b16e64ce88caab8b7050cf597 kostenfrei http://www.sciencedirect.com/science/article/pii/S2405844024003141 kostenfrei https://doaj.org/toc/2405-8440 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 10 2024 2 e24283-
spelling	10.1016/j.heliyon.2024.e24283 doi (DE-627)DOAJ095905553 (DE-599)DOAJef9af97b16e64ce88caab8b7050cf597 DE-627 ger DE-627 rakwb eng Q1-390 H1-99 Yun-Jeong Choi verfasserin aut Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the type of garlic used did not significantly alter the microbial community. However, the presence of garlic itself made a significant difference. Specifically, kimchi with garlic showed higher abundance of Leuconostoc and Weissella, which are bacteria primarily responsible for kimchi fermentation. Additionally, kimchi containing garlic had increased levels of mannitol and fructose, which significantly influence taste; however, lactic acid and putrescine levels were decreased. Therefore, the addition of garlic directly contributes to the flavor profile of kimchi. Sixty-two metabolites were identified using gas chromatography and mass spectrometry. The variety of garlic added influenced the metabolite profiles of kimchi, particularly in the later stages of fermentation. These profiles were categorized based on the garlic's origin, whether from southern or northern ecotypes (R2X = 0.933, R2Y = 0.986, Q2 = 0.878). These findings confirm that both the presence and the variety of garlic significantly impact the microbial ecology and metabolites during kimchi fermentation, underscoring its essential role in the process. Kimchi Garlic Metabolites Microbial community Lactic acid bacteria Science (General) Social sciences (General) Ju-Young Lim verfasserin aut Min-Jung Kang verfasserin aut Ji-Young Choi verfasserin aut Ji-Hee Yang verfasserin aut Young Bae Chung verfasserin aut Sung Hee Park verfasserin aut Sung Gi Min verfasserin aut Mi-Ai Lee verfasserin aut In Heliyon Elsevier, 2016 10(2024), 2, Seite e24283- (DE-627)835893197 (DE-600)2835763-2 24058440 nnns volume:10 year:2024 number:2 pages:e24283- https://doi.org/10.1016/j.heliyon.2024.e24283 kostenfrei https://doaj.org/article/ef9af97b16e64ce88caab8b7050cf597 kostenfrei http://www.sciencedirect.com/science/article/pii/S2405844024003141 kostenfrei https://doaj.org/toc/2405-8440 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 10 2024 2 e24283-
allfields_unstemmed	10.1016/j.heliyon.2024.e24283 doi (DE-627)DOAJ095905553 (DE-599)DOAJef9af97b16e64ce88caab8b7050cf597 DE-627 ger DE-627 rakwb eng Q1-390 H1-99 Yun-Jeong Choi verfasserin aut Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the type of garlic used did not significantly alter the microbial community. However, the presence of garlic itself made a significant difference. Specifically, kimchi with garlic showed higher abundance of Leuconostoc and Weissella, which are bacteria primarily responsible for kimchi fermentation. Additionally, kimchi containing garlic had increased levels of mannitol and fructose, which significantly influence taste; however, lactic acid and putrescine levels were decreased. Therefore, the addition of garlic directly contributes to the flavor profile of kimchi. Sixty-two metabolites were identified using gas chromatography and mass spectrometry. The variety of garlic added influenced the metabolite profiles of kimchi, particularly in the later stages of fermentation. These profiles were categorized based on the garlic's origin, whether from southern or northern ecotypes (R2X = 0.933, R2Y = 0.986, Q2 = 0.878). These findings confirm that both the presence and the variety of garlic significantly impact the microbial ecology and metabolites during kimchi fermentation, underscoring its essential role in the process. Kimchi Garlic Metabolites Microbial community Lactic acid bacteria Science (General) Social sciences (General) Ju-Young Lim verfasserin aut Min-Jung Kang verfasserin aut Ji-Young Choi verfasserin aut Ji-Hee Yang verfasserin aut Young Bae Chung verfasserin aut Sung Hee Park verfasserin aut Sung Gi Min verfasserin aut Mi-Ai Lee verfasserin aut In Heliyon Elsevier, 2016 10(2024), 2, Seite e24283- (DE-627)835893197 (DE-600)2835763-2 24058440 nnns volume:10 year:2024 number:2 pages:e24283- https://doi.org/10.1016/j.heliyon.2024.e24283 kostenfrei https://doaj.org/article/ef9af97b16e64ce88caab8b7050cf597 kostenfrei http://www.sciencedirect.com/science/article/pii/S2405844024003141 kostenfrei https://doaj.org/toc/2405-8440 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 10 2024 2 e24283-
allfieldsGer	10.1016/j.heliyon.2024.e24283 doi (DE-627)DOAJ095905553 (DE-599)DOAJef9af97b16e64ce88caab8b7050cf597 DE-627 ger DE-627 rakwb eng Q1-390 H1-99 Yun-Jeong Choi verfasserin aut Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the type of garlic used did not significantly alter the microbial community. However, the presence of garlic itself made a significant difference. Specifically, kimchi with garlic showed higher abundance of Leuconostoc and Weissella, which are bacteria primarily responsible for kimchi fermentation. Additionally, kimchi containing garlic had increased levels of mannitol and fructose, which significantly influence taste; however, lactic acid and putrescine levels were decreased. Therefore, the addition of garlic directly contributes to the flavor profile of kimchi. Sixty-two metabolites were identified using gas chromatography and mass spectrometry. The variety of garlic added influenced the metabolite profiles of kimchi, particularly in the later stages of fermentation. These profiles were categorized based on the garlic's origin, whether from southern or northern ecotypes (R2X = 0.933, R2Y = 0.986, Q2 = 0.878). These findings confirm that both the presence and the variety of garlic significantly impact the microbial ecology and metabolites during kimchi fermentation, underscoring its essential role in the process. Kimchi Garlic Metabolites Microbial community Lactic acid bacteria Science (General) Social sciences (General) Ju-Young Lim verfasserin aut Min-Jung Kang verfasserin aut Ji-Young Choi verfasserin aut Ji-Hee Yang verfasserin aut Young Bae Chung verfasserin aut Sung Hee Park verfasserin aut Sung Gi Min verfasserin aut Mi-Ai Lee verfasserin aut In Heliyon Elsevier, 2016 10(2024), 2, Seite e24283- (DE-627)835893197 (DE-600)2835763-2 24058440 nnns volume:10 year:2024 number:2 pages:e24283- https://doi.org/10.1016/j.heliyon.2024.e24283 kostenfrei https://doaj.org/article/ef9af97b16e64ce88caab8b7050cf597 kostenfrei http://www.sciencedirect.com/science/article/pii/S2405844024003141 kostenfrei https://doaj.org/toc/2405-8440 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 10 2024 2 e24283-
allfieldsSound	10.1016/j.heliyon.2024.e24283 doi (DE-627)DOAJ095905553 (DE-599)DOAJef9af97b16e64ce88caab8b7050cf597 DE-627 ger DE-627 rakwb eng Q1-390 H1-99 Yun-Jeong Choi verfasserin aut Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the type of garlic used did not significantly alter the microbial community. However, the presence of garlic itself made a significant difference. Specifically, kimchi with garlic showed higher abundance of Leuconostoc and Weissella, which are bacteria primarily responsible for kimchi fermentation. Additionally, kimchi containing garlic had increased levels of mannitol and fructose, which significantly influence taste; however, lactic acid and putrescine levels were decreased. Therefore, the addition of garlic directly contributes to the flavor profile of kimchi. Sixty-two metabolites were identified using gas chromatography and mass spectrometry. The variety of garlic added influenced the metabolite profiles of kimchi, particularly in the later stages of fermentation. These profiles were categorized based on the garlic's origin, whether from southern or northern ecotypes (R2X = 0.933, R2Y = 0.986, Q2 = 0.878). These findings confirm that both the presence and the variety of garlic significantly impact the microbial ecology and metabolites during kimchi fermentation, underscoring its essential role in the process. Kimchi Garlic Metabolites Microbial community Lactic acid bacteria Science (General) Social sciences (General) Ju-Young Lim verfasserin aut Min-Jung Kang verfasserin aut Ji-Young Choi verfasserin aut Ji-Hee Yang verfasserin aut Young Bae Chung verfasserin aut Sung Hee Park verfasserin aut Sung Gi Min verfasserin aut Mi-Ai Lee verfasserin aut In Heliyon Elsevier, 2016 10(2024), 2, Seite e24283- (DE-627)835893197 (DE-600)2835763-2 24058440 nnns volume:10 year:2024 number:2 pages:e24283- https://doi.org/10.1016/j.heliyon.2024.e24283 kostenfrei https://doaj.org/article/ef9af97b16e64ce88caab8b7050cf597 kostenfrei http://www.sciencedirect.com/science/article/pii/S2405844024003141 kostenfrei https://doaj.org/toc/2405-8440 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 10 2024 2 e24283-
language	English
source	In Heliyon 10(2024), 2, Seite e24283- volume:10 year:2024 number:2 pages:e24283-
sourceStr	In Heliyon 10(2024), 2, Seite e24283- volume:10 year:2024 number:2 pages:e24283-
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Kimchi Garlic Metabolites Microbial community Lactic acid bacteria Science (General) Social sciences (General)
isfreeaccess_bool	true
container_title	Heliyon
authorswithroles_txt_mv	Yun-Jeong Choi @@aut@@ Ju-Young Lim @@aut@@ Min-Jung Kang @@aut@@ Ji-Young Choi @@aut@@ Ji-Hee Yang @@aut@@ Young Bae Chung @@aut@@ Sung Hee Park @@aut@@ Sung Gi Min @@aut@@ Mi-Ai Lee @@aut@@
publishDateDaySort_date	2024-01-01T00:00:00Z
hierarchy_top_id	835893197
id	DOAJ095905553
language_de	englisch
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These profiles were categorized based on the garlic's origin, whether from southern or northern ecotypes (R2X = 0.933, R2Y = 0.986, Q2 = 0.878). 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callnumber-first	Q - Science
author	Yun-Jeong Choi
spellingShingle	Yun-Jeong Choi misc Q1-390 misc H1-99 misc Kimchi misc Garlic misc Metabolites misc Microbial community misc Lactic acid bacteria misc Science (General) misc Social sciences (General) Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties
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topic_title	Q1-390 H1-99 Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties Kimchi Garlic Metabolites Microbial community Lactic acid bacteria
topic	misc Q1-390 misc H1-99 misc Kimchi misc Garlic misc Metabolites misc Microbial community misc Lactic acid bacteria misc Science (General) misc Social sciences (General)
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title	Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties
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title_full	Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties
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title_sort	changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties
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title_auth	Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties
abstract	Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the type of garlic used did not significantly alter the microbial community. However, the presence of garlic itself made a significant difference. Specifically, kimchi with garlic showed higher abundance of Leuconostoc and Weissella, which are bacteria primarily responsible for kimchi fermentation. Additionally, kimchi containing garlic had increased levels of mannitol and fructose, which significantly influence taste; however, lactic acid and putrescine levels were decreased. Therefore, the addition of garlic directly contributes to the flavor profile of kimchi. Sixty-two metabolites were identified using gas chromatography and mass spectrometry. The variety of garlic added influenced the metabolite profiles of kimchi, particularly in the later stages of fermentation. These profiles were categorized based on the garlic's origin, whether from southern or northern ecotypes (R2X = 0.933, R2Y = 0.986, Q2 = 0.878). These findings confirm that both the presence and the variety of garlic significantly impact the microbial ecology and metabolites during kimchi fermentation, underscoring its essential role in the process.
abstractGer	Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the type of garlic used did not significantly alter the microbial community. However, the presence of garlic itself made a significant difference. Specifically, kimchi with garlic showed higher abundance of Leuconostoc and Weissella, which are bacteria primarily responsible for kimchi fermentation. Additionally, kimchi containing garlic had increased levels of mannitol and fructose, which significantly influence taste; however, lactic acid and putrescine levels were decreased. Therefore, the addition of garlic directly contributes to the flavor profile of kimchi. Sixty-two metabolites were identified using gas chromatography and mass spectrometry. The variety of garlic added influenced the metabolite profiles of kimchi, particularly in the later stages of fermentation. These profiles were categorized based on the garlic's origin, whether from southern or northern ecotypes (R2X = 0.933, R2Y = 0.986, Q2 = 0.878). These findings confirm that both the presence and the variety of garlic significantly impact the microbial ecology and metabolites during kimchi fermentation, underscoring its essential role in the process.
abstract_unstemmed	Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the type of garlic used did not significantly alter the microbial community. However, the presence of garlic itself made a significant difference. Specifically, kimchi with garlic showed higher abundance of Leuconostoc and Weissella, which are bacteria primarily responsible for kimchi fermentation. Additionally, kimchi containing garlic had increased levels of mannitol and fructose, which significantly influence taste; however, lactic acid and putrescine levels were decreased. Therefore, the addition of garlic directly contributes to the flavor profile of kimchi. Sixty-two metabolites were identified using gas chromatography and mass spectrometry. The variety of garlic added influenced the metabolite profiles of kimchi, particularly in the later stages of fermentation. These profiles were categorized based on the garlic's origin, whether from southern or northern ecotypes (R2X = 0.933, R2Y = 0.986, Q2 = 0.878). These findings confirm that both the presence and the variety of garlic significantly impact the microbial ecology and metabolites during kimchi fermentation, underscoring its essential role in the process.
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title_short	Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties
url	https://doi.org/10.1016/j.heliyon.2024.e24283 https://doaj.org/article/ef9af97b16e64ce88caab8b7050cf597 http://www.sciencedirect.com/science/article/pii/S2405844024003141 https://doaj.org/toc/2405-8440
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doi_str	10.1016/j.heliyon.2024.e24283
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up_date	2024-07-03T17:18:17.254Z
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This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the type of garlic used did not significantly alter the microbial community. However, the presence of garlic itself made a significant difference. Specifically, kimchi with garlic showed higher abundance of Leuconostoc and Weissella, which are bacteria primarily responsible for kimchi fermentation. Additionally, kimchi containing garlic had increased levels of mannitol and fructose, which significantly influence taste; however, lactic acid and putrescine levels were decreased. Therefore, the addition of garlic directly contributes to the flavor profile of kimchi. Sixty-two metabolites were identified using gas chromatography and mass spectrometry. The variety of garlic added influenced the metabolite profiles of kimchi, particularly in the later stages of fermentation. These profiles were categorized based on the garlic's origin, whether from southern or northern ecotypes (R2X = 0.933, R2Y = 0.986, Q2 = 0.878). These findings confirm that both the presence and the variety of garlic significantly impact the microbial ecology and metabolites during kimchi fermentation, underscoring its essential role in the process.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Kimchi</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Garlic</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Metabolites</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Microbial community</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Lactic acid bacteria</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Science (General)</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Social sciences (General)</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Ju-Young Lim</subfield><subfield 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Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties

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