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Food Microbiol. 2018 Sep;74:171-178. doi: 10.1016/j.fm.2018.04.001. Epub 2018 Apr 3.

The impact of vegan production on the kimchi microbiome.

Author information

1
Department of Molecular Microbiology and Immunology, Division of Biology and Medicine, Brown University, Providence, RI, 02912, USA.
2
Department of Molecular Microbiology and Immunology, Division of Biology and Medicine, Brown University, Providence, RI, 02912, USA. Electronic address: peter_belenky@brown.edu.

Abstract

Despite previous inquiry into the fermentative bacterial community of kimchi, there has been little insight into the impacts of starting ingredients on the establishment and dynamics of the microbial community. Recently some industrial producers have begun to utilize vegan production methods that omit fermented seafood ingredients. The community-level impacts of this change are unknown. In this study, we investigated the differences in the taxonomic composition of the microbial communities of non-vegan kimchi and vegan kimchi prepared through quick fermentation at room temperature. In addition to tracking the community dynamics over the fermentation process, we looked at the impact of the constituent ingredients and the production facility environment on the microbial community of fermenting kimchi. Our results indicate that the bacterial community of the prepared vegan product closely mirrors the progression and final structure of the non-vegan final product. We also found that room temperature-fermented kimchi differs minimally from more traditional cold-fermented kimchi. Finally, we found that the bacterial community of the starting ingredients show a low relative abundance of the lactic acid bacteria in fermented kimchi, whereas the production facility is dominated by these bacteria.

KEYWORDS:

Artisan; Fermentation; High-throughput sequencing; Kimchi; Microbiome; Probiotics; Vegan

PMID:
29706333
PMCID:
PMC5965696
[Available on 2019-09-01]
DOI:
10.1016/j.fm.2018.04.001
[Indexed for MEDLINE]

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