A GC-MS based metabolomics approach to determine the effect of salinity on Kimchi
| Autor: | kyoungin Lee, Chang-Su Na, Seung-Ho Seo, Eun-Ju Kim, Hong-Seok Son, Seong-Eun Park |
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| Rok vydání: | 2017 |
| Předmět: |
Fumaric acid
Principal Component Analysis Salinity Time Factors Food Handling 04 agricultural and veterinary sciences Brassica Sodium Chloride Xylitol 040401 food science Gas Chromatography-Mass Spectrometry Lactic acid chemistry.chemical_compound Acetic acid 0404 agricultural biotechnology Metabolomics chemistry Fermentation Food science Gas chromatography–mass spectrometry Fermented Foods Food Science |
| Zdroj: | Food research international (Ottawa, Ont.). 105 |
| ISSN: | 1873-7145 |
| Popis: | 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 1day 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. |
| Databáze: | OpenAIRE |
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