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

• Published in: Food research international Vol. 105; pp. 492 - 498
• Main Authors: Seo, Seung-Ho, Park, Seong-Eun, Kim, Eun-Ju, Lee, Kyoung-In, Na, Chang-Su, Son, Hong-Seok
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.03.2018
• Subjects: Fermentation; GC-MS; Kimchi; Metabolomics; Salinity; GC-MS; Metabolomics; Kimchi; Fermentation; Salinity
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2017.11.069

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. [Display omitted] •GC-MS based metabolomic approach to evaluate effect of salinity on Kimchi is provided.•PLS-DA showed clear differences in classification according to salinity.•Lactic acid, acetic acid, and fumaric acid concentrations were different depending on salinity.•Kimchi with higher salinity showed more bacterial diversities after fermentation.