A GC-MS based metabolomics approach to determine the effect of salinity on Kimchi

作者：Seo Seung Ho; Park Seong Eun; Kim Eun Ju; Lee Kyoung In^*; Na Chang Su; Son Hong Seok^*

来源：Food Research International, 2018, 105: 492-498.

DOI：10.1016/j.foodres.2017.11.069

• Kimchi
• Salinity
• Fermentation
• Metabolomics
• GC-MS

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 1 day 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.

• 出版日期2018-3