Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation

Jung, Min Young; Kim, Tae-Woon; Lee, Changsu; Kim, Joon Yong; Song, Hye Seon; Kim, Yeon Bee; Ahn, Seung Woo; Kim, Ju Seok; Roh, Seong Woon; Lee, Se Hee

doi:10.1016/j.foodchem.2018.05.093

Cited by 93 publications

(46 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Unfavorable microbial communities might result from the decreased resistance of desirable fermentative microbes to invasion caused by undesirable microbes. In most fermented vegetables, colonization resistance is mainly conferred by the outgrowth of LAB (Jung et al 2018). Therefore, the LAB starter was added during initial vegetable preparation can avoid fermentation failure.…”

Section: Introductionmentioning

confidence: 99%

Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province

et al. 2020

View full text Add to dashboard Cite

Purpose Fermented vegetables can be divided into two types, natural fermented and artificially inoculated fermented. By detecting and identifying the changes of bacterial diversity using physical and chemical indicators during natural and inoculation fermentation, we analyzed and determined the dominant bacteria in the fermentation process and revealed the relationship between bacteria and volatile substances. Methods We used the Illumina Miseq to sequence the bacteria in fermented vegetable samples at different fermentation periods, and calculated the total number of mesophilic microorganisms and lactic acid bacteria. We used the pH and nitrite to monitor the acidification process. GC-MS was used to determine volatile flavor compounds. Finally, we analyzed the correlation between volatile flavor compounds and bacteria. Results Total mesophilic microorganisms and the number of lactic acid bacteria in the inoculated fermentation were higher than the natural fermentation. The bacterial diversity Shannon and Simpson indexes of the natural fermentation, higher than those of inoculated fermentation in 0~7 days, were between 55~71% and 36~45%, respectively. On the 7th day, the proportion of Lactobacillus in the natural fermentation and inoculated fermentation were 53.4% and 90.2%, respectively, which were significantly different. Lactobacillus was the dominant genus in the fermented vegetables and an important genus to promote the formation of volatile flavors. Lactobacillus was negatively correlated with two volatile substances (4-[2,2,6-trimethyl-7-oxabicyclo [4.1.0] hept-1-yl]-3-Buten-2-one (K4) and a-Phellandrene (X1)) and played a leading role in the fermentation process. Conclusions Results demonstrated that the total number of mesophilic microorganisms and lactic acid bacteria in inoculated fermentation were more than those in natural fermentation. Inoculated fermentation can shorten the fermentation cycle and reduce the content of nitrite. Lactic acid bacteria were the dominant bacteria in fermented vegetables.

show abstract

Section: Introductionmentioning

confidence: 99%

Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Toeuktrey, a Cambodian fish sauce, uses freshwater fishes and is incubated for less than a month and several months (Chuon et al 2014). Jeotgal, a fermented fish sauce of Korea, is made from sea animals (whole fish, fish roe, internal organs of fish and shellfish) and high salt (20-30% [w/w]) (Jung et al 2018). Bakasang, a fermented fish sauce of Indonesia is made from small fish (sardine, Engraulis japonicus) (Ijong and Ohta 1996) Spontaneous fermentations utilize natural microorganisms contained in the raw material as a starter to trigger protease production during fermentation.…”

Section: Free Amino Nitrogen (Fan)mentioning

confidence: 99%

Chemical and Microbiological Properties of Buduk, A Commercial Fish Sauce from West Kalimantan

2019

View full text Add to dashboard Cite

Buduk is a fish sauce prepared by fermenting fresh small fish with various ingredients such as sugar,roasted rice, vinegar or wine. This study was aimed to assess the physicochemical and microbiologicalproperties of commercial buduk in the Province of West Kalimantan. The Buduk had pH 5-55, moisture52.35%, salt 1.96%, titrated acid 10.80%, free amino nitrogen 1.83 mmol/g, free fatty acid 17.96%, ethanol0.95%, total of mesophilic bacteria 4.81 log CFU/g and lactic acid bacteria 2.09 CFU/g, but no pathogenicbacteria detected. Each commercial buduk showed different physicochemical properties probably causedby variation in recipe of each producer. The microbiological properties did not significantly different but theTMAB found more than the threshold value indicating

show abstract

“…Again, the exact fermentation conditions were unknown for these commercial products. In another study, kimchi samples were prepared with different jeotgal and their LAB were compared by culture independent method [29]. L. sakei was the dominant LAB in a kimchi with saeu jeotgal and T. halophilus was the dominant in kimchi with myeolchi jeotgal.…”

Section: Bacterial Communities Of Non-starter Mj Samplesmentioning

confidence: 99%

Physicochemical Properties and Bacterial Communities of Meongge (Halocynthia roretzi) Jeotgal Prepared with 3 Different Types of Salts

Kim

Zhuang

Kim

et al. 2019

Journal of Microbiology and Biotechnology

View full text Add to dashboard Cite

Three types of meongge (Halocynthia roretzi) jeotgal (MJ) were prepared with 3 different types of salts (12%, w/v): purified salt (PS), solar salt aged for 3 years (SS), and bamboo salt that had been recrystalized 3 times (BS). One set of MJ was fermented with starters, Bacillus subtilis JS2 and Tetragenococcus halophilus BS1-37 (each 6 log CFU/g), and another set without starters for 42 days at 10 o C. The LAB count of the SSMJ (non-starter) was highest at day 28 (2.30 log CFU/g). The pH of the PSMJ and SSMJ was 5.72-5.77 at day 0, and 5.40-5.50 at day 42. BSMJ showed higher pH and lower titratable acidities than other samples. Amino-type nitrogen (ANN) increased continuously, and SSMJ showed higher values than other samples from day 14. Bacterial species of non-starter MJ were examined by culture independent method. Clone libraries of 16S rRNA genes were constructed in Escherichia coli from total DNA from nonstarter MJ samples at day 0, 14, and 28. Thirty clones per each sample were randomly selected and DNA sequences were analyzed. Variovorax sp., uncultured bacterium, and Acidovorax sp. were the most dominant group at day 0, 14, and 28, respectively. Lactobacillus sakei and Streptococcus sp. were the next dominant group in SSMJ at day 28. A Streptococcus sp. was detected from PSMJ at day 28. Sensory evaluation for MJ samples at day 28 showed that SSMJ got higher overall acceptability scores. These results showed that solar salt can cause desirable changes in the microbial community of fermented foods, thereby positively affecting their overall quality.

show abstract

Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation

Cited by 93 publications

References 34 publications

Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province

Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province

Chemical and Microbiological Properties of Buduk, A Commercial Fish Sauce from West Kalimantan

Physicochemical Properties and Bacterial Communities of Meongge (Halocynthia roretzi) Jeotgal Prepared with 3 Different Types of Salts

Contact Info

Product

Resources

About