Correlation between microbial community and main flavor components of Korean kimchi during natural fermentation

  • YANG Liu ,
  • GAO Liangfeng ,
  • SHEN Minghao ,
  • JIANG Bin ,
  • REN Dayong
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  • (College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)

Received date: 2020-11-27

  Revised date: 2020-12-24

  Online published: 2021-09-27

Abstract

The changes of main flavor components and microbial community structure were studied during the fermentation of Chinese traditional food-Korean kimchi, and their correlation was analyzed by principal component analysis (PCA). The results showed that with the extension of fermentation time, the contents of main flavor substances such as total acid (lactic acid, acetic acid, etc.), reducing sugar and amino acid increased significantly (P<0.05). The high-throughput sequencing results indicated that the microbial flora were diversity and significant differences during the fermentation. PCA results showed that Weissella had a positive correlation with the main flavor components.

Cite this article

YANG Liu , GAO Liangfeng , SHEN Minghao , JIANG Bin , REN Dayong . Correlation between microbial community and main flavor components of Korean kimchi during natural fermentation[J]. Food and Fermentation Industries, 2021 , 47(17) : 61 -68 . DOI: 10.13995/j.cnki.11-1802/ts.026299

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