Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi
Mi-Ai Lee | Yun-Jeong Choi | Hyojung Lee | Sojeong Hwang | Hye Jin Lee | Sung Jin Park | Young Bae Chung | Ye-Rang Yun | Sung-Hee Park | Sunggi Min | Lee-Seung Kwon | Hye-Young Seo
Kimchi, a popular traditional Korean fermented food, is produced by fermenting vegetables with various spices and salt. Salt plays an important role in the preparation of kimchi and affects its taste and flavor. This study aimed to investigate the effects of salinity on kimchi fermentation. The salinities of five sets of kimchi samples were adjusted to 1.4%, 1.7%, 2.0%, 2.2%, and 2.5%. The characteristics of each kimchi sample, including its pH, acidity, free sugar content, free amino acid content, organic acid content, and microbial community composition, were evaluated during kimchi fermentation. The low-salinity kimchi sample showed a rapid decline in the pH at the beginning of the fermentation process, a relatively high abundance of <i>Leuconostoc mesenteroides</i>, and high mannitol production. In the late fermentation period, <i>Latilactobacillus sakei</i> had a higher abundance in the kimchi sample with high salinity than in other samples. In the initial stage of fermentation, the metabolite composition did not differ based on salinity, whereas the composition was considerably altered from the third week of fermentation. The findings showed variations in the characteristics and standardized manufacturing processes of kimchi at various salt concentrations. Therefore, salinity significantly affected the types and concentrations of fermentation metabolites in kimchi.
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