ACS:做韩式泡菜时加点膨润土,菌群构成有变化

Applied Clay Science

2017-12-30Article

3.101

影响因子

原标题:粘土矿物质对泡菜发酵过程中菌群多样性的影响

① 采集自韩国不同区域、经处理含不同矿物质(钠、钾、镁)的膨润土,添加至泡菜中发酵;② 发酵初始,泡菜中菌群表现出多样性;③ 发酵10天后,魏斯氏菌属、乳杆菌属和乳球菌属为优势菌群,占菌群数量的大部分;④ 不同膨润土处理的泡菜样品中7种核心乳酸菌种(L. gelidum、L. gasicomitatum、W. koreensis、 L. citreum、 L. lactis、 L. sakei,和W. cibaria)的相对丰度有明显差异;⑤ 粘土矿物质可改变泡菜发酵过程的菌群,改善风味及其功能。

粘土矿物质 泡菜 发酵 菌群丰度 下一代测序

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Title:
Impact of clay minerals on bacterial diversity during the fermentation process of kimchi

DOI:
10.1016/j.clay.2017.12.018

Abstract & Authors展开

Abstract:
Kimchi is a popular traditional Korean food and has various beneficial health properties, e.g., it has preventative effects against cancer, obesity, diabetes, and constipation. The characteristics of kimchi, including its texture, flavor, and functionality, are affected by the major and minor ingredients. Bentonite, a clay mineral, is used as a component in functional foods, cosmetics, and pharmaceuticals owing to its physical and chemical characteristics. In this study, different types of cation-substituted forms of bentonite (Na+, K+ and Mg2+) were used as kimchi ingredients to analyze their effect on the microbial community during fermentation for 10 days. Amplicon sequencing targeting the bacterial 16S rRNA gene was conducted using the ion torrent PGM system and sequencing data were analyzed with Qiime. At the initial stage, kimchi samples exhibited diverse microflora. Lactic acid bacteria (LAB), such as Weissella, Lactobacillus, and Lactococcus, dominated after 10 days of fermentation. Seven core LAB species, i.e., Leuconostoc gelidum, Leuconostoc gasicomitatum, Weissella koreensis, Leuconostoc citreum, Leuconostoc lactis, Lactobacillus sakei, and Weissella cibaria, showed differences in abundance among samples treated with different types of bentonite.

All Authors:
Jisu Kang , Won-Hyong Chung , Young-Do Nam , Daeyoung Kim , Sung Man Seo , Seong-Il Lim, So-Young Lee

First Authors:
Jisu Kang

Correspondence:
Seong-Il Lim, So-Young Lee

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