Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates

Kim, Tao; Heo, Seongkook; Na, Hong-Eun; Lee, Ga Won; Kim, Jong-Hoon; Kwak, Mi-Sun; Sung, Moon-Hee; Jeong, Do‐Won

doi:10.4014/jmb.2112.12003

Cited by 19 publications

(12 citation statements)

References 30 publications

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“…sakei . To date, it is known that there is a difference in microbial aggregation according to culture-dependent and non-dependent methods [ 12 , 14 , 24 ], but considering the relationship with fermented products, we judged that it was more correlated with the results of culture-dependent methods.…”

Section: Resultsmentioning

confidence: 99%

“…Seafood is decomposed by enzymes that are autolytic, and during kimchi fermentation, produces kimchi microorganisms, giving off a savory taste and becoming a nutrient source for lactic acid bacteria [9]. Seafood added as minor ingredients for kimchi studied so far include sea squirt (Styela clava), kwamegi (semi-dried Clupea pallassii or Cololabis saira), dried pollack (Gadus chalcogrammus) powder, octopus (Enteroctopus dofleini), squid (Decapodiformes), hairtail (Trichiurus lepturus), and croaker (Micropogonias undulatus), as well as other seafood [6][7][8][10][11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

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The addition of jogi, Micropogonias undulates, affects amino acid content in kimchi fermentation

Park,

Heo,

Lee

et al. 2024

PLoS ONE

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The effects of jogi (the fish Atlantic croaker, Micropogonias undulatus) on the production of physicochemical components, such as color, organic acids, and amino acids, in kimchi, a traditional fermented vegetable food of Korea, were determined. As fermentation progressed, the color change of jogi-added kimchi increased, but in comparison with that of the control group without jogi-added kimchi, was difficult to distinguish with the naked eye. Reducing sugar decreased in all experimental groups, and as fermentation progressed, kimchi with jogi showed a lower value. Acetic acid, citric acid, lactic acid, and ethanol, were highly produced in both types of kimchi, and above all, the jogi—baechu—kimchi group showed higher acetic acid and lactic acid contents than the control group. The increase and decrease of amino acids were similar in both types of kimchi. However, significantly, immediately after manufacture, the savory components aspartic acid and glutamic acid were detected higher than the control group. Subsequently, the fermentation tended to decrease as it progressed, but the content was higher than that of the control group. The above results show that jogi addition has a greater effect on the contents of amino acid, especially the savory component, than on the physicochemical components.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The addition of jogi, Micropogonias undulates, affects amino acid content in kimchi fermentation

Park,

Heo,

Lee

et al. 2024

PLoS ONE

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“…Although unexpected for many, the susceptibility of fermented foods to AR has been well-recognized at least in the food microbiology community. Since the first systematic demonstration of the problem in the early 2000s with a broad spectrum of AR isolates, including starter cultures, opportunistic pathogens and commensals of mainstream fermented dairy products being identified and characterized (Wang et al, 2006), AR bacteria have further been isolated from various fermented foods worldwide (Muñoz et al, 2014; Fraqueza, 2015; Kim et al, 2021). For instance, Pantoea agglomerans (formerly Enterobacter agglomerans , or Erwinia herbicola ), an opportunistic pathogen causative to a wide range of opportunistic infections, especially in immunocompromised patients, was isolated from kimchi in South Korea.…”

Section: Discussionmentioning

confidence: 99%

High prevalence of antibiotic resistance in traditionally fermented foods as a critical risk factor for host gut antibiotic resistome

Klein

et al. 2023

Preprint

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Disrupted gut microbiota as a critical risk factor for many noncommunicable diseases is largely driven by gut microbiota-impacting drugs, especially orally administered and biliary excreted antibiotics. Fermented food consumption has been encouraged to replenish disrupted gut microbiota; however, its overall impact on host gut health remains to be elucidated. This study examined traditionally fermented foods and the gut microbiota of consumers of fermented foods for antibiotic resistance. Dietary intervention with fermented foods was found to lead to a surge in the antibiotic resistome in the gut microbiota of most human subjects. The antibiotic resistome was further illustrated in traditionally fermented food samples, and antibiotic-resistant bacteria were isolated from approximately 90% of the retail kimchi and all artisan cheeses assessed in this pilot screening. The identified isolates included pathogens of importance in nosocomial infections such as Klebsiella pneumoniae and Enterococcus, as well as commensals and lactic acid bacteria, and some isolates exhibited extremely high minimum inhibitory concentration (MIC) against antibiotics of clinical significance. Exposing fermented food microbiota to representative antibiotics further led to a boost in the corresponding antibiotic and multidrug resistance gene pools and disturbed microbiota. The results revealed an underestimated public health risk associated with fermented food interventions, particularly in susceptible populations with gastrointestinal tract symptoms and compromised immune functions seeking gut microbiota rescue. These findings call for more comprehensive assessments of the benefits and potential safety challenges associated with traditionally fermented foods and strategic movements to mitigate unnecessary damage to the host gut microbiota and improve food safety.

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“…Advances in NGS technology are enabling researchers to study and understand the microbial world from a broader and deeper perspective, and indeed, many studies have applied NGS technology to examine the microbiomes of fermented foods such as cheese, kimchi, and sausages. Even now, NGS technology is advancing at a rapid pace, continually improving in terms of quality and cost, and is having a major impact on a wide range of disciplines including food microbiology [15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Human Health Benefits and Microbial Consortium of Stevia Fermented with Barley Nuruk

Han,

Ko,

Shin

et al. 2024

Fermentation

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In this study, the microbial community present during the barley yeast fermentation of stevia leaves and its correlation with antioxidant, anti-obesity, and anti-inflammatory properties, as well as metabolites, were investigated using UPLC-Q-TOF-MS. Stevia was fermented using commercial TSB media (TSB 1, TSB 3, and TSB 5) and sucrose (Sucrose 1, Sucrose 3, and Sucrose 5) for 1, 3, and 5 days, respectively. Stevia ferments showed higher DPPH and ABTS radical scavenging capacity compared to samples incubated with sucrose for 5 days, and all six ferments inhibited nitric oxide production in a concentration-dependent manner in LPS-induced mouse macrophages. Furthermore, UPLC-QTOF-MS analysis identified 23 related substances, including 10 terpenoids (including rubusoside, steviolbioside, and rebadioside derivatives), dulcoside A, and phlomisoside II, which are indicators of stevia, as well as five flavonoids, four phenolic acids, and four fatty acids. We also identified the microbial community during fermentation via the next-generation sequencing of the 16S rRNA gene for bacteria and the internal transcribed spacer (ITS) gene for fungi. The results showed that TSB 1 and Sucrose 1 ferments were dominated by the pathogens Enterococcus hirae (58.93%) and Cronobacter sakazakii (80.92%), while samples fermented for more than 3 days were pathogen-free and dominated by lactic acid bacteria such as Pediococcus stilesii (73.37%). Microbial community analysis using the ITS region showed that Saccharomycopsis fibuligera, classified as a yeast rather than a mold, dominated the stevia fermentation regardless of the fermentation duration. In particular, the microbial community of the fermentation with a sucrose solution was dominated by S. fibuligera by more than 99% throughout the fermentation periods of 1, 3, and 5 days. Finally, to apply the stevia ferments topically to human skin, skin irritation tests were performed on 30 volunteers. The results showed that the highly concentrated extracts (1 mg/mL) of all six stevia ferments were hypoallergenic. Taken together, these findings suggest that barley nuruk fermented from stevia leaves with a sucrose solution offers promise as a natural ingredient for use in functional foods and cosmetics.

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Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates

Cited by 19 publications

References 30 publications

The addition of jogi, Micropogonias undulates, affects amino acid content in kimchi fermentation

The addition of jogi, Micropogonias undulates, affects amino acid content in kimchi fermentation

High prevalence of antibiotic resistance in traditionally fermented foods as a critical risk factor for host gut antibiotic resistome

Human Health Benefits and Microbial Consortium of Stevia Fermented with Barley Nuruk

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