Effects of Salt Type on the Metabolites and Microbial Community in Kimchi Fermentation

Overview

Journal Heliyon

Specialty Social Sciences

Date 2022 Nov 17

PMID 36387467

Authors

Mi-Ai Lee

Yun-Jeong Choi

Ye-Sol Kim

Seo-Yeong Chon

Young Bae Chung

Sung-Hee Park

Ye-Rang Yun

Sung Gi Min

Ho-Chul Yang

Hye-Young Seo

Affiliations

Soon will be listed here.

Abstract

The taste of kimchi is greatly affected by the salt type used during fermentation. Here, we investigated the effects of salts with different mineral contents on the microbial community and metabolite profiles of fermented kimchi using multivariate statistical analysis. We evaluated different types of salt used to prepare kimchi, namely, solar salt aged for 1 year, solar salt aged for 3 years, dehydrated solar salt, and purified salt. The main microorganisms detected in kimchi were , and . and were mainly present in kimchi supplemented with solar salt. However, a high proportion of was present in kimchi supplemented with purified salt and dehydrated salt. Additionally, using GC-MS-based metabolite analysis, we revealed that the content of free sugars, organic acids, and amino acids differed in kimchi fermented with different salt types. Therefore, we demonstrated that salt type had a pronounced effect on the resultant microbial community and the type and concentration of metabolites present in fermented kimchi.

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