Identification of 2-hydroxyisocaproic acid production in lactic acid bacteria and evaluation of microbial dynamics during kimchi ripening

Lactic acid bacteria produce diverse functional metabolites in fermented foods. However, little is known regarding the metabolites and the fermentation process in kimchi. In this study, the culture broth from Leuconostoc lactis , a lactic acid bacterium isolated from kimchi, was analysed by liquid c...

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Bibliographic Details
Published in:Scientific reports 2017-09, Vol.7 (1), p.10904-8, Article 10904
Main Authors: Park, Boyeon, Hwang, Hyelyeon, Chang, Ji Yoon, Hong, Sung Wook, Lee, Se Hee, Jung, Min Young, Sohn, Sung-Oh, Park, Hae Woong, Lee, Jong-Hee
Format: Article
Language:English
Subjects:
631/326/171/1495
631/61/320
Acid production
Acids
Bacteria
Caproates - metabolism
Chromatography, Liquid
Fermentation
Fermented food
Food Microbiology
Humanities and Social Sciences
Ketoisocaproic acid
Lactic acid
Lactic acid bacteria
Lactobacillus - growth & development
Lactobacillus - metabolism
Leucine
Leuconostoc - growth & development
Leuconostoc - metabolism
Liquid chromatography
Mass spectrometry
Mass spectroscopy
Metabolites
Metabolome
multidisciplinary
Ripening
Science
Science (multidisciplinary)
Tandem Mass Spectrometry
Yogurt
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Summary:Lactic acid bacteria produce diverse functional metabolites in fermented foods. However, little is known regarding the metabolites and the fermentation process in kimchi. In this study, the culture broth from Leuconostoc lactis , a lactic acid bacterium isolated from kimchi, was analysed by liquid chromatography-tandem mass spectrometry and identified by the MS-DIAL program. The MassBank database was used to analyse the metabolites produced during fermentation. A mass spectrum corresponding to 2-hydroxyisocaproic acid (HICA) was validated based on a collision-induced dissociation (CID) fragmentation pattern with an identified m/z value of 131.07. HICA production by lactic acid bacteria was monitored and showed a positive correlation with hydroxyisocaproate dehydrogenases (HicDs), which play a key role in the production of HICA from leucine and ketoisocaproic acid. Interestingly, the HICA contents of kimchi varied with Leuconostoc and Lactobacillus content during the early stage of fermentation, and the addition of lactic acid bacteria enhanced the HICA content of kimchi. Our results suggest that HICA production in kimchi is dependent on the lactic acid bacterial composition.
ISSN:2045-2322
2045-2322
DOI:10.1038/s41598-017-10948-0