Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing

Park, Eun Jin; Chun, Jongsik; Cha, Chang-Jun; Park, Wan-Soo; Jeon, Che Ok; Bae, Jin‐Woo

doi:10.1016/j.fm.2011.10.011

Cited by 194 publications

(121 citation statements)

References 32 publications

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“…Bifidobacterium breve, Lactobacillus acidophilus, Lactobacillus mindensis, Lactobacillus reuteri, Lactobacillus brevis, Lactobacillus amylolyticus, and Leuconostoc mesenteroides are the types of microorganisms that are dominant in kimchi [1]. The percentages of these microorganisms increased in the high kimchi intake group by at least twice the percentage that was found in the low kimchi intake group.…”

Section: Discussionmentioning

confidence: 92%

“…It has the functionality of prebiotics because it contains dietary fibers found in Chinese cabbage, which is the main ingredient, and the functionality of probiotics due to the LAB formed in the process of kimchi fermentation. Studies of the physiological efficacy of kimchi were conducted when researchers first began to investigate kimchi and studies of the changes in the microbiota that naturally exist in kimchi following kimchi fermentation have been conducted recently [1]. The studies of microbiota in kimchi enabled researchers to investigate the numerous microorganisms that live in microorganism ecosystems in certain environments, simultaneously, by using next-generation sequencing technologies that use microarray technology or pyrosequencing to analyze the 16S rRNA genes of microorganisms [25].…”

Section: Discussionmentioning

confidence: 99%

“…Then, qPCR was conducted using the 16S rRNA genes, the primers for 12 species of microorganisms including the LAB in the kimchi such as Leuconostoc mesenteroides, Leuconostoc citreum and Weissella cibaria, which are known to be dominant microorganisms in kimchi [1], and universal 16S rRNA primer (Supplementary Table 2). The volunteers who could take their feces samples every day for 7 days were only four of six ones in the low kimchi intake group and the high kimchi intake group, respectively.…”

Section: Qpcr Analysis Of Lab In the Feces Samplesmentioning

confidence: 99%

“…and condiments (chili, scallion, garlic, ginger, onion, sesame seeds, marine products, etc.) used [1]. Kimchi is distinguished from pickles in the West, which are salted foods, kimchi in Japan, pàocài which are fermented vegetables in China, and sauerkraut which is fermented cabbage in the West.…”

Section: Introductionmentioning

confidence: 99%

“…In the early stages of kimchi fermentation, many types of microorganisms that originate from the ingredients form the microbiota in kimchi. As fermentation progresses, the dominant microbiota is formed by which fall under the order Lactobacillales such as the bacterial species Welsella, Leuconostoc, and lactobacillus [1]. After ingesting fermented kimchi, LAB, which has strong acid resistance, moves into the large intestine through the stomach so that the kimchi act as a probiotics.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Changes in Korean Adult Females’ Intestinal Microbiota Resulting from Kimchi Intake

JY¹,

Ey²,

Yh³

et al. 2016

J Nutr Food Sci

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Intestinal microbiota can be changed by diet and its composition is directly related to an individual's health. In the present study, the effects of kimchi as a synbiotics on adult females' intestinal microbiota were examined.One hundred male and female study applicants were invited to apply; of those 12 females met the study criteria and were chosen as study participants. The 12 females were divided into a low kimchi intake group (15 g/day, 15% of the average Korean daily kimchi intake) and a high kimchi intake group (150 g/day) based on the amount kimchi intake, and they were provided with boarding for 7 days.To analyze the intestinal microorganisms, feces samples from 12 female participants were obtained. The 16S ribosomal RNA genes of the microorganisms in those samples were examined using customized microarray chips to identity 702 species of intestinal microorganisms in 17 phyla. In the high kimchi group, the percentage of 16 species of microorganisms, including Gammaproteobacteria containing many pathogenic microorganisms decreased to less than half the percentage and the percentage of 18 species microorganisms, including 6 species of kimchi-dominant fermenting microorganisms, such as Leuconostoc mesenteroides, increased to at least twice. Changes in the intestinal microbiota based on kimchi intake were examined hourly for 7 days using quantitative real-time PCR. Among the 12 species of kimchi-dominant microorganisms, 3 species of lactic acid bacteria, including Leuconostoc mesenteroides, increased in the high intake group.These study results indicate that kimchi intake affected the formation of intestinal microbiota. Although personal differences were observed in the individual participants, kimchi was shown to affect the formation of intestinal microbiota and to be beneficial as a healthy synbiotics.

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Section: Discussionmentioning

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Section: Qpcr Analysis Of Lab In the Feces Samplesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Changes in Korean Adult Females’ Intestinal Microbiota Resulting from Kimchi Intake

JY¹,

Ey²,

Yh³

et al. 2016

J Nutr Food Sci

View full text Add to dashboard Cite

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Effect of clove powder on quality characteristics and shelf life of kimchi paste

Kang¹,

Park²,

Yoo³

2019

Food Science & Nutrition

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Clove has been shown to extend the shelf life of various foods. This study investigated whether it can prolong the shelf life of kimchi paste. Clove powder at concentrations of 0%, 0.5%, 1%, 1.5%, and 2% was added to kimchi paste, which was then sealed and stored at 10°C for 20 days. Changes in microbial counts, gas composition, sugar and organic acid contents, pH, titratable acidity, and reducing sugar content were evaluated. Adding clove powder inhibited the growth of total aerobic and lactic acid bacteria and delayed changes in O2 and CO2 concentration and sugar and organic acid contents. It also slowed the decrease in pH, increase in titratable acidity, and changes in reducing sugar content. These results indicate that clove powder effectively prolongs the quality attributes and thus extends the shelf life of kimchi paste.

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Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China

Guan

Zheng

et al. 2020

J Sci Food Agric

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BACKGROUND: Suansun is a traditional salt-free fermented bamboo shoot product that has been widely consumed as a cooking ingredient in south China for centuries. The aim of this study was to evaluate and compare the microbial and metabolic diversity in samples of two kinds of suansun, namely Guangdong suansun (GD) and Yunnan suansun (YN), using high-throughput sequencing (HTS) and headspace solid-phase microextraction-gas chromatograph-mass spectrometry (HS-SPME/GC-MS), respectively, and then to assess the influence of environmental factors on the microbial communities. RESULTS: The results showed that Lactobacillus and Serratia were the most abundant bacterial genera in both the GD and YN groups. For the fungi, Pichia, Candida, and Debaryomyces were the major genera in the GD group, whereas Pichia and Zygosaccharomyces were the dominant genera in the YN group. The canonical correlation analysis (CCA) results demonstrated that three environmental factorstemperature, longitude, and altitudeplay a more important role in affecting the microbial community composition of suansun than physical and chemical factors. The fugal community composition was more influenced by environmental factors than the bacterial community. The volatile profile of the GD group differed from that of the YN group, and the difference was mainly reflected in the relative alcohol, aldehyde, ester, and aromatic compound content. CONCLUSIONS: This study provided insights into the microbial and metabolic profiles of suansun products. The findings might be useful for the improvement and standardization of suansun production.

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Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing

Cited by 194 publications

References 32 publications

Changes in Korean Adult Females’ Intestinal Microbiota Resulting from Kimchi Intake

Changes in Korean Adult Females’ Intestinal Microbiota Resulting from Kimchi Intake

Effect of clove powder on quality characteristics and shelf life of kimchi paste

Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China

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