GC–MS based metabolomics approach of Kimchi for the understanding of Lactobacillus plantarum fermentation characteristics

• Published in: Food science & technology 2016-05, Vol.68, p.313-321
• Main Authors: Park, Seong-Eun, Yoo, Seon-A, Seo, Seung-Ho, Lee, Kyoung-In, Na, Chang-Su, Son, Hong-Seok
• Format: Article
• Language: English
• Subjects: Fermentation; GC–MS; Kimchi; Lactic acid bacteria; Lactobacillus plantarum; Metabolomics
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2015.12.046

GC–MS datasets, coupled with multivariate statistical methods, were used to investigate metabolic changes in Kimchi during fermentation. In order to evaluate the effect of the starter culture (Lactobacillus plantarum) on Kimchi fermentation, the Kimchi was sterilized in an autoclave before inoculation. Increased levels of lactic acid, glycerol, pyrotartaric acid, pentanedioic acid, 2-keto-1-gluconic acid, ribonic acid, isocitric acid, and palmitic acid were observed in Kimchi during fermentation, along with decreased levels of valine, leucine, propanoic acid, threonine, proline, glutamine, citric acid, adenine, fructose, glucose, galactose, myo-inositol, and sucrose in Kimchi were observed during fermentation. Principal component analysis (PCA) score plot also showed clear differences in metabolites among Kimchi according to the starter culture. This study highlights the applicability of GC–MS based metabolomics for monitoring Kimchi fermentation and evaluating the fermentative characteristics of starter culture. •GC–MS based metabolomic approach to evaluate Kimchi fermentation is provided.•Metabolite changes including amino acids, organic acids, and sugars were observed during fermentation.•PCA showed clear differences in classification according to starter culture.•This methodology is a valuable tool for evaluating the fermentative characteristics of starter culture.