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Choi YJ, Lim JY, Kang MJ, Choi JY, Yang JH, Chung YB, Park SH, Min SG, Lee MA. Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties. Heliyon 2024; 10:e24283. [PMID: 38293374 PMCID: PMC10826663 DOI: 10.1016/j.heliyon.2024.e24283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 12/15/2023] [Accepted: 01/05/2024] [Indexed: 02/01/2024] Open
Abstract
Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the type of garlic used did not significantly alter the microbial community. However, the presence of garlic itself made a significant difference. Specifically, kimchi with garlic showed higher abundance of Leuconostoc and Weissella, which are bacteria primarily responsible for kimchi fermentation. Additionally, kimchi containing garlic had increased levels of mannitol and fructose, which significantly influence taste; however, lactic acid and putrescine levels were decreased. Therefore, the addition of garlic directly contributes to the flavor profile of kimchi. Sixty-two metabolites were identified using gas chromatography and mass spectrometry. The variety of garlic added influenced the metabolite profiles of kimchi, particularly in the later stages of fermentation. These profiles were categorized based on the garlic's origin, whether from southern or northern ecotypes (R2X = 0.933, R2Y = 0.986, Q2 = 0.878). These findings confirm that both the presence and the variety of garlic significantly impact the microbial ecology and metabolites during kimchi fermentation, underscoring its essential role in the process.
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Affiliation(s)
- Yun-Jeong Choi
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Ju-Young Lim
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Min-Jung Kang
- Namhae Garlic Research Institute, Namhae, 52430, Republic of Korea
| | - Ji-Young Choi
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Ji-Hee Yang
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Young Bae Chung
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Sung Hee Park
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Sung Gi Min
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Mi-Ai Lee
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
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Chung YB, Park SJ, Choi YJ, Yun YR, Lee MA, Park SH, Min SG, Seo HY. Metabolic shift during fermentation in kimchi according to capsaicinoid concentration. Heliyon 2024; 10:e24441. [PMID: 38304807 PMCID: PMC10831603 DOI: 10.1016/j.heliyon.2024.e24441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 12/22/2023] [Accepted: 01/09/2024] [Indexed: 02/03/2024] Open
Abstract
The cultivar of red pepper used in kimchi contributes to spiciness, red color, and fermentation characteristics. Capsaicinoids are the main components of red pepper. Therefore, understanding changes in metabolites during kimchi fermentation according to capsaicinoid concentration is necessary to control the quality of kimchi. The purpose of this study was to investigate the effect of capsaicinoids on metabolites during kimchi fermentation. To profile the effect of capsaicinoid concentrations on kimchi fermentation, five kimchi samples were prepared using different concentrations of capsaicinoids (4, 12, 30.7, 40.9, and 50.3 mg/kg) and stored at 4 °C for 28 days. During kimchi fermentation, pH, titratable acidity, capsaicinoid concentration, total viable and lactic acid bacteria, free sugars, amino acids, and microbial community were evaluated. Each result was statistically analyzed for changes in capsaicin concentration and fermentation time. The capsaicinoid concentration did not change during kimchi fermentation but the growth of lactic acid bacteria changed. According to the growth of lactic acid bacteria, free sugar, amino acids, and microbial community changed with the capsaicinoid concentration. Overall, the results of this study provide preliminary information on the use of red pepper and capsaicinoids in the kimchi industry.
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Affiliation(s)
| | | | - Yun-Jeong Choi
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
| | - Ye-Rang Yun
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
| | - Mi-Ai Lee
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
| | - Sung Hee Park
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
| | - Sung Gi Min
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
| | - Hye-Young Seo
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
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3
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Lim JY, Choi YJ, Yu H, Choi JY, Yang JH, Chung YB, Park SH, Min SG, Lee MA. Investigation of Metabolite Differences in Salted Shrimp Varieties during Fermentation. ACS Omega 2023; 8:47735-47745. [PMID: 38144087 PMCID: PMC10733927 DOI: 10.1021/acsomega.3c06046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 11/03/2023] [Accepted: 11/09/2023] [Indexed: 12/26/2023]
Abstract
Fermentation of salted shrimp involves the interaction of multiple factors. However, studies of the effects of shrimp variety and fermentation temperature on metabolites generated during fermentation are limited. Therefore, we investigated the effects of the shrimp variety, fermentation temperature, and fermentation period on the composition of fermented salted shrimp. Four different varieties of salted shrimp, namely, Detteugijeot (SSA), Red shrimp jeot (SSB), Chujeot (SSC), and Yukjeot (SSD), were prepared and stored at 5 and 10 °C for 5 months. The pH values ranged from 6.71 to 6.99, with SSD showing the lowest pH at both temperatures. Although total nitrogen content remained relatively constant, amino nitrogen exhibited an upward trend after 2 months and was particularly increased at 10 °C. This increase was attributed to variations in microorganisms and enzymes in the salted shrimp. Except for proline, citrulline, and ornithine, amino acid levels increased during fermentation with the highest amounts detected in SSA. Additionally, the levels of glutamic acid and branched-chain amino acids were found to be sensitive to fermentation temperature. Amino acid levels were apparently affected by species-specific metabolic pathways of the microorganisms present in each salted shrimp. Compared to the other varieties, SSB had significantly higher contents of adenosine triphosphate and hypoxanthine. A high hypoxanthine content could contribute to increased bitterness and an umami taste profile. Furthermore, the correlation between salted shrimp and metabolites was unique in SSB, whereas partial clustering was observed between the SSA and SSC.
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Affiliation(s)
- Ju-Young Lim
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
- Department
of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Yun-Jeong Choi
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Hyejin Yu
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Ji-Young Choi
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Ji-Hee Yang
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | | | - Sung-Hee Park
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Sung Gi Min
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Mi-Ai Lee
- . Tel.: +82 62 610 1733.
Fax: +82 62 610 1850
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Yu HJ, Park SH, Kim EH, Choi YJ, Min SG. Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi. J Food Sci Technol 2023; 60:2695-2703. [PMID: 37599852 PMCID: PMC10439095 DOI: 10.1007/s13197-023-05795-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/19/2023] [Accepted: 06/13/2023] [Indexed: 08/22/2023]
Abstract
This study evaluated the effects of gas composition in kimchi packaging on kimchi quality. Completely sealed packaging without gas inflow/outflow during fermentation (S1), packaging allowing gas outflow (S2), and packaging allowing gas inflow and outflow (S3) were used. Microbial composition analysis, volatile compound content analysis, and sensory evaluation were performed to determine the differences in kimchi quality among samples. Metabolites were examined using principal component analysis. Gas composition analysis showed that the ratio of CO2 increased during the storage period in S1, the ratio of nitrogen and CO2 contents was constant in S2, and the ratio of oxygen was significantly higher in S3. No significant differences in the lactic acid bacteria number were observed. However, coliforms were only detected in S3, and yeast and mold proliferated faster in S3 than in S2 or S1. The main compounds detected in S1 and S2 were alcohols, whereas those in S3 were esters such as β-phenethyl acetate produced by yeast. Sensory evaluation showed that S3 had the lowest odor, taste, and overall scores, whereas S2 had the highest. In conclusion, the gas composition inside the kimchi package greatly affects the quality of kimchi. Our findings provide important data that can be useful in the manufacture of commercial kimchi. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05795-z.
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Affiliation(s)
- Hye Jin Yu
- Research and Development Division, World Institute of Kimchi, Nam-gu, Gwangju, 61755 Korea
| | - Sung Hee Park
- Research and Development Division, World Institute of Kimchi, Nam-gu, Gwangju, 61755 Korea
| | - Eun Hae Kim
- Research and Development Division, World Institute of Kimchi, Nam-gu, Gwangju, 61755 Korea
| | - Yun-Jeong Choi
- Research and Development Division, World Institute of Kimchi, Nam-gu, Gwangju, 61755 Korea
| | - Sung Gi Min
- Research and Development Division, World Institute of Kimchi, Nam-gu, Gwangju, 61755 Korea
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Kim SH, Park SH, Min SG, Park SY. Inhibitory effects of non-thermal atmospheric plasma on Yersinia enterocolitica and Staphylococcus aureus in the Korean traditional non-fermented kimchi " Geotjeori". Heliyon 2023; 9:e19575. [PMID: 37809382 PMCID: PMC10558839 DOI: 10.1016/j.heliyon.2023.e19575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 08/22/2023] [Accepted: 08/26/2023] [Indexed: 10/10/2023] Open
Abstract
Food-borne bacteria have frequently been detected in kimchi, a representative and traditional fermented ethnic food of Korea. This study investigated the effect of atmospheric dielectric barrier discharge (DBD) plasma treatment (1.1 kV, 43 kHz, N2: 1.5 m/s, 5-60 min) on reduction of Yersinia enterocolitica and Staphylococcus aureus and on quality parameters in Geotjeroi, a non-fermented kimchi. A decrease of 0.12/0.09, 0.19/0.19, 0.34/0.45, 0.64/0.72, and 1.13/1.12 log10 CFU/g was observed by 5, 10, 20, 30, and 60 min of DBD plasma, respectively. D-value of 52.83 and 51.95 min was determined for Y. enterocolitica (R2 = 0.99) and S. aureus (R2 = 0.98) using the first order kinetics model. The quality parameters (pH, Brix, and hardness) were not significantly different (P > 0.05) between treated and untreated Geotjeori. Moreover, a decrease of >1 log10 CFU/g, for both bacteria was observed without any change in the quality of Geotjeori. These findings imply that DBD plasma treatment enhances Geotjeori safety and protects product from microbial risk.
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Affiliation(s)
- So Hee Kim
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea
| | - Sung-Hee Park
- Practical Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Sung Gi Min
- Practical Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Shin Young Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea
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Park SJ, Lee MJ, Choi YJ, Lee MA, Min SG, Seo HY, Chung YB, Yang JH, Park SH. Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation. J Food Sci Technol 2023; 60:2153-2159. [PMID: 37273568 PMCID: PMC10232700 DOI: 10.1007/s13197-023-05742-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/26/2023] [Accepted: 03/28/2023] [Indexed: 06/06/2023]
Abstract
Gelatinized starch sauce, one of the sub-ingredients have been widely used in kimchi for their roles in increasing viscosity of kimchi seasoning, and fermentation. Gelatinized glutinous rice (GGR), which is one of the most used starch sources in kimchi preparation. However, GGR is accelerated to the fermentation process but lead to a reduction in the shelf life of the kimchi. Therefore, in this study, we demonstrate the effectiveness of using maltodextrin (MD) as a novel starch source instead of GGR to slow down the rate of kimchi fermentation. The properties of the kimchi with MD and GGR fermentation (free sugar content, organic acid content, pH, and acidity) as well as their microbial growth rates after 12 days of fermentation were compared. After fermentation of 12 days, the free sugar of GGR-kimchi (GGRK) increased more rapidly than those of MD-kimchi (MDK), while higher sugar alcohol (mannitol) and organic acid contents were observed for GGRK than for MDK. Furthermore, initial aerobic and lactic acid bacteria counts were higher for GGRK than for MDK. These results indicate that fermentation proceeds at a slower rate in MDK than in GGRK, and they will provide a basis for further research into storage of kimchi. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05742-y.
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Affiliation(s)
- Sung Jin Park
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Min Jung Lee
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Yun-Jeong Choi
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Mi-Ai Lee
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Sung Gi Min
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Hye-Young Seo
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Young-Bae Chung
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Ji-Hee Yang
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
| | - Sung Hee Park
- Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea
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Park SH, Kim JY, Kim EH, Min SG, Park SY. Predictive growth modeling of Yersinia enterocolitica in fresh kimchi cabbage brassica pekinensis as a function of storage temperature. Heliyon 2023; 9:e17978. [PMID: 37483713 PMCID: PMC10362127 DOI: 10.1016/j.heliyon.2023.e17978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 06/26/2023] [Accepted: 07/04/2023] [Indexed: 07/25/2023] Open
Abstract
We developed a predictive growth model of Yersinia enterocolitica for fresh Kimchi cabbages as a function of storage temperature (5-20 °C). The Baranyi equation used for primary modeling at these storage temperatures was suitable as a model for obtaining lag time (LT) and specific growth rate (SGR) (R2 = 0.97-0.98). As the temperature increased, the growth of Y. enterocolitica tended to increase, with SGR values of 0.33, 0.40, 0.60 and 0.68 log colony-forming units/h at 8, 11, and 15 °C, and LT values of 5.63, 3.54, 2.23 and 1.09 h, respectively. The secondary model was determined by the non-linear regression analysis. The suitability of the modeling results for the SGR and LT value was verified by determining the mean square error (<0.01), bias factor (0.919-0.999), and accuracy factor (1.032-1.136). The predicted models can be used to predict the growth of Y. enterocolitica in Kimchi cabbage at various temperatures and as an effective tool for maintaining the safe level of Y. enterocolitica in the production, processing, and distribution of fresh agricultural products.
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Affiliation(s)
- Sung-Hee Park
- PracticalTechnology Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Ji Yoon Kim
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, 53064, Republic of Korea
| | - Eun Hae Kim
- PracticalTechnology Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Sung Gi Min
- PracticalTechnology Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Shin Young Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, 53064, Republic of Korea
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Park SJ, Lee MJ, Choi YJ, Yun YR, Lee MA, Min SG, Seo HY, Park DH, Park SH. Optimization of extraction and nanoencapsulation of kimchi cabbage by-products to enhance the simulated in vitro digestion of glucosinolates. Heliyon 2023; 9:e16525. [PMID: 37484326 PMCID: PMC10360592 DOI: 10.1016/j.heliyon.2023.e16525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 04/27/2023] [Accepted: 05/19/2023] [Indexed: 07/25/2023] Open
Abstract
Kimchi cabbage is a well-known glucosinolate (GLS)-containing vegetable, but its by-products are discarded despite the presence of GLS. The aim of this study was the optimization of the extraction and nanoencapsulation of GLS from kimchi cabbage by-products to enhance the intestinal absorption of GLS. The optimal GLS extraction conditions included steaming thrice as pretreatment, utilizing 70% methanol, and ultrasonication at 20% amplitude for 15 min. Under these conditions, 80.11 ± 4.40 mg/100 g of GLS extraction was obtained and the extraction yield was 81.70 ± 4.73%. The optimized kimchi cabbage by-product extract (KCE) was coated with chitosan-lipid nanoparticles (KCE-NPs) and their stability and release under simulated in vitro gastrointestinal conditions were evaluated. KCE-NPs protected the encapsulated GLS under acidic gastric conditions and released 91.63 ± 0.76% of GLS in the simulated intestinal medium. Therefore, the proposed KCE-NPs are a promising delivery system for increasing GLS absorption.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Sung Hee Park
- Corresponding author. Industrial Technology Research Group, World Institute of Kimchi, Kimchiro 86, Gwangju, 61755, Republic of Korea.
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Lee DY, Park SH, Park SE, Kim EJ, Kim HW, Seo SH, Cho KM, Kwon SJ, Whon TW, Min SG, Choi YJ, Roh SW, Seo HY, Son HS. Comprehensive elucidation of the terroir of Korean kimchi through the study of recipes, metabolites, microbiota, and sensory characteristics. Food Res Int 2023; 166:112614. [PMID: 36914329 DOI: 10.1016/j.foodres.2023.112614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 02/05/2023] [Accepted: 02/14/2023] [Indexed: 02/19/2023]
Abstract
The aim of this study was to investigate the differences in characteristics of the fermented food kimchi based on the regions where it is produced. A total of 108 kimchi samples were collected from five different provinces in Korea to analyze the recipes, metabolites, microbes, and sensory characteristics. Overall, 18 ingredients (including salted anchovy and seaweed), 7 quality indicators (such as salinity and moisture content), 14 genera of microorganisms (mainly Tetragenococcus and Weissella belonging to LAB), and 38 metabolites contributed to the characteristics of kimchi by region. Kimchi from the southern and northern regions showed distinct metabolite profile (collected 108 kimchi) and flavor profile differences (kimchi manufactured using the standard regional recipes). This is the first study to investigate the terroir effect of kimchi by identifying differences in ingredients, metabolites, microbes, and sensory characteristics based on the region of production, and the correlations between these factors.
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Affiliation(s)
- Do-Yeon Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Sung Hee Park
- World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Seong-Eun Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Eun-Ju Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Hyun-Woo Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | | | | | | | - Tae Woong Whon
- World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Sung Gi Min
- World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Yun-Jeong Choi
- World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Seong Woon Roh
- Microbiome Research Team, LISCure Biosciences Inc, Gyeonggi-do 13486, Republic of Korea.
| | - Hye-Young Seo
- World Institute of Kimchi, Gwangju 61755, Republic of Korea.
| | - Hong-Seok Son
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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Lee S, Kim EH, Kim TW, Chung YB, Yang JH, Park SH, Lee MA, Min SG. Fabrication of Gold Nanoparticles and Cinnamaldehyde-Functionalized Paper-Based Films and Their Antimicrobial Activities against White Film-Forming Yeasts. ACS Omega 2023; 8:8256-8262. [PMID: 36910935 PMCID: PMC9996576 DOI: 10.1021/acsomega.2c06323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Accepted: 12/30/2022] [Indexed: 06/18/2023]
Abstract
During storage and fermentation of kimchi, white film-forming yeasts (WFY) are generated on the surface of kimchi under various conditions. These yeasts include Candida sake, Pichia kudriavzevii, Kazachstania servazzii, Debaryomyces hansenii, and Hanseniaspora uvarum. Because of the off-odor and texture-softening properties of WFY that degrade the quality of kimchi, a method to prevent WFY is required. In this study, cinnamaldehyde (CIN) and gold nanoparticles (AuNPs) with a large surface area were grafted on a paper surface, which was termed the "Paper_AuNPs_CIN" film. CIN is an antimicrobial agent that is approved for use in food applications. In the as-fabricated Paper_AuNPs_CIN film, antimicrobial CIN molecules were physically adsorbed to the surface of AuNPs and simultaneously chemically synthesized on the paper surface via the imine reaction. The Paper_AuNPs_CIN film exhibited greater antimicrobial activity against the three WFY strains than a Paper_CIN film (which contains only CIN molecules). Since more CIN molecules were adsorbed to the large surface area of the paper-reduced AuNPs, the Paper_AuNPs_CIN film exhibited a higher antimicrobial activity. Using AuNPs and CIN simultaneously to inhibit the growth of WFY is a novel approach that has not yet been reported. The morphology and elemental mapping of the functionalized films were examined via scanning electron microscopy and energy-dispersive spectroscopy, elemental composition was analyzed via inductively coupled plasma optical emission spectroscopy, and chemical bonding and optical properties were investigated via Fourier transform infrared spectroscopy and diffuse reflectance spectroscopy. Additionally, agar-well diffusion assays were used to determine the antimicrobial activity against three representative WFY strains: C. sake, P. kudriavzevii, and K. servazzii.
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Affiliation(s)
| | | | | | | | | | | | | | - Sung Gi Min
- . Tel.: +82-62-610-1806.
Fax: +82-62-610-1850
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Lim JY, Choi YJ, Lee SY, Lee MJ, Yang HI, Kim EH, Park SJ, Yang JH, Chung YB, Park SH, Min SG, Lee MA. Bacteria compositions and metabolites of kimchi as affected by salted shrimp ( saeujeot). International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2135534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ju-Young Lim
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Yun-Jeong Choi
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Seong Youl Lee
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Min Jung Lee
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Hae-Il Yang
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Eun-Hae Kim
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Sung Jin Park
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Ji-Hee Yang
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Young Bae Chung
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Sung-Hee Park
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Sung Gi Min
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Mi-Ai Lee
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
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Lee HJ, Lee MJ, Choi YJ, Park SJ, Lee MA, Min SG, Park SH, Seo HY, Yun YR. Free Amino Acid and Volatile Compound Profiles of Jeotgal Alternatives and Its Application to Kimchi. Foods 2021; 10:foods10020423. [PMID: 33671949 PMCID: PMC7919035 DOI: 10.3390/foods10020423] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 02/06/2021] [Accepted: 02/12/2021] [Indexed: 11/16/2022] Open
Abstract
Jeotgal containing abundant free amino acids plays an important role in the unique savory taste (umami) and flavor in kimchi. However, it is also responsible for the unpleasant fishy smell and high salt content of kimchi. Therefore, the present study aimed to identify alternative jeotgal sources and investigate the fermentation properties of jeotgal alternatives added to kimchi. The tomato hot-water extract (TH2) and dry-aged beef hot-water extract (DBH) were selected as jeotgal alternatives for kimchi preparation based on their glutamic acid contents. Characteristics of kimchi with TH2 alone (JA1) and TH2 and DBH in combination (1:1, JA2) were compared with kimchi prepared using commercially available anchovy fish sauce (CON). The pH of JA1 and JA2 was slightly decreased during fermentation, whereas the salinity was significantly lower than CON (p < 0.05). Notably, the most effective factor of the savory taste of kimchi, glutamic acid contents of JA1 and JA2 were significantly higher than that of CON (p < 0.05). In conclusion, JA1 showed slower fermentation with lower salinity and higher glutamic acid content than CON. Overall, this study showed that JA1 derived from TH2 could improve the taste and quality of kimchi by increasing glutamic acid content and decreasing the unpleasant flavor.
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Affiliation(s)
- Hye Jin Lee
- Industrial Technology Research Group, World Institute of Kimchi, Gwangju 61755, Korea; (H.J.L.); (M.J.L.); (Y.-J.C.); (S.J.P.); (M.-A.L.); (S.G.M.); (S.-H.P.)
| | - Min Jung Lee
- Industrial Technology Research Group, World Institute of Kimchi, Gwangju 61755, Korea; (H.J.L.); (M.J.L.); (Y.-J.C.); (S.J.P.); (M.-A.L.); (S.G.M.); (S.-H.P.)
| | - Yun-Jeong Choi
- Industrial Technology Research Group, World Institute of Kimchi, Gwangju 61755, Korea; (H.J.L.); (M.J.L.); (Y.-J.C.); (S.J.P.); (M.-A.L.); (S.G.M.); (S.-H.P.)
| | - Sung Jin Park
- Industrial Technology Research Group, World Institute of Kimchi, Gwangju 61755, Korea; (H.J.L.); (M.J.L.); (Y.-J.C.); (S.J.P.); (M.-A.L.); (S.G.M.); (S.-H.P.)
| | - Mi-Ai Lee
- Industrial Technology Research Group, World Institute of Kimchi, Gwangju 61755, Korea; (H.J.L.); (M.J.L.); (Y.-J.C.); (S.J.P.); (M.-A.L.); (S.G.M.); (S.-H.P.)
| | - Sung Gi Min
- Industrial Technology Research Group, World Institute of Kimchi, Gwangju 61755, Korea; (H.J.L.); (M.J.L.); (Y.-J.C.); (S.J.P.); (M.-A.L.); (S.G.M.); (S.-H.P.)
| | - Sung-Hee Park
- Industrial Technology Research Group, World Institute of Kimchi, Gwangju 61755, Korea; (H.J.L.); (M.J.L.); (Y.-J.C.); (S.J.P.); (M.-A.L.); (S.G.M.); (S.-H.P.)
| | - Hye-Young Seo
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea;
| | - Ye-Rang Yun
- Industrial Technology Research Group, World Institute of Kimchi, Gwangju 61755, Korea; (H.J.L.); (M.J.L.); (Y.-J.C.); (S.J.P.); (M.-A.L.); (S.G.M.); (S.-H.P.)
- Correspondence: ; Tel.: +82-626-101-849; Fax: +82-626-101-850
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Lee MJ, Park SJ, Choi YJ, Lee MA, Yun YR, Min SG, Seo HY, Her JY, Park SH. Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi. J Food Sci Technol 2020; 57:4103-4110. [PMID: 33071331 DOI: 10.1007/s13197-020-04446-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/22/2020] [Accepted: 04/08/2020] [Indexed: 01/18/2023]
Abstract
This study was conducted to evaluate the quality of onion juices that had been heat-treated for different times as well as their use as a table sugar substitute in Kimchi. The onions were steamed at 100 ∘C for 30 min and boiled at 90 ∘C for 30, 60, and 120 min. The highest cycloalliin (0.76 mM), free-sugar (sucrose 1.66 g/L, glucose 8.62 g/L, and fructose 7.64 g/L), and malic acid (0.82 g/L) contents were observed in onion boiled at 90 ∘C for 120 min. The possibility of using heat-treated onion juices as an alternative to table sugar in Kimchi was evaluated by comparing the lactic acid bacteria count, pH, acidity, organic acid, and free-sugar in these juices with those in Kimchi prepared using table sugar (control). The total viable bacteria and lactic acid bacteria showed similar growth patterns as in the control. The average pH reduction and increase in titratable acidity (%) in all treated Kimchi samples during fermentation for 4 weeks were 1.18 ± 0.05 and 0.81 ± 0.06, respectively. Kimchi with onion juice heat-treated for 120 min (K120) had the most similar lactic acid and acetic acid contents to that in the control after fermentation for 4 weeks. The highest mannitol level after fermentation for 4 weeks was detected in K120, which showed better sensory qualities compared to the control.
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Affiliation(s)
- Min Jung Lee
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Sung Jin Park
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Yun-Jeong Choi
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Mi-Ai Lee
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Ye-Rang Yun
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Sung Gi Min
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Hye-Young Seo
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Jae-Young Her
- Department of Food Engineering, Mokpo National University, Muangun, 1666 Jeollanamdo Republic of Korea
| | - Sung Hee Park
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
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Lim JG, Heo YT, Lee SE, Jang WI, Min SG, Uhm SJ, Kim NH. A new modified cut standard straw vitrification technique reduces the apoptosis of mouse blastocysts and generates more live mouse offspring. Cryo Letters 2013; 34:598-607. [PMID: 24441370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Effects of freezing on apoptosis and autophagy in embryos are poorly understood. This study introduces a simple and successful method (modified cut standard straw, M-CSS) for cryopreservation of mouse zygotes. Apoptosis and autophagy were investigated in cultured mouse blastocysts derived from vitrified zygotes using two vitrification containers (M-CSS vs 0.25-ml straw). The percentages of zygotes that survived and developed into blastocysts and the number of cells per blastocyst were higher in the M-CSS group than in the 0.25 ml straw group; whereas the rate of apoptosis in blastocysts was significantly lower in the M-CSS group than in the 0.25-ml straw group. The expression of the apoptosis-related gene Caspase 3 in blastocysts was higher in the 0.25-ml straw group than in the M-CSS group; however, there were no significant differences in autophagy between these two groups. Vitrified-thawed mouse zygotes were transferred into recipients. The percentage of recipients that became pregnant and the percentage of transferred zygotes that developed into live offspring were significantly lower in the 0.25-ml straw group than in the M-CSS (10.2% vs. 17.5%). In conclusion, the novel M-CSS procedure improves oocyte and embryo vitrification. The standard 0.25-ml straw vitrification procedure induces mitochondrial apoptosis in zygotes in an autophagy-independent manner.
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Affiliation(s)
- J G Lim
- Department of Animal Sciences, Chungbuk National University, Cheongju, South Korea. Min Byeong Yeol Obstetrics and Gynecology, Cheongju, South Korea
| | - Y T Heo
- Department of Animal Sciences, Chungbuk National University, Cheongju, South Korea
| | - S E Lee
- Department of Animal Sciences, Chungbuk National University, Cheongju, South Korea
| | - W I Jang
- Department of Animal Sciences, Chungbuk National University, Cheongju, South Korea
| | - S G Min
- School of Medicine, Chungbuk National University, Cheongju, South Korea
| | - S J Uhm
- Industrial Education Field, Sangji Youngseo College, Wonju, South Korea
| | - N H Kim
- Department of Animal Sciences, Chungbuk National University, Cheongju, South Korea.
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