Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Mass Spectrometry-Based Metabolite Profiling and Bacterial Diversity Characterization of Korean Traditional Meju During Fermentation

  • Lee, Su Yun (Departments of Bioscience and Biotechnology, KonKuk University) ;
  • Kim, Hyang Yeon (Departments of Bioscience and Biotechnology, KonKuk University) ;
  • Lee, Sarah (Departments of Bioscience and Biotechnology, KonKuk University) ;
  • Lee, Jung Min (Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Muthaiya, Maria John (Departments of Bioscience and Biotechnology, KonKuk University) ;
  • Kim, Beom Seok (Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Oh, Ji Young (Food Research Institute, CJ CheilJedang Corporation) ;
  • Song, Chi Kwang (Food Research Institute, CJ CheilJedang Corporation) ;
  • Jeon, Eun Jung (Food Research Institute, CJ CheilJedang Corporation) ;
  • Ryu, Hyung Seok (Food Research Institute, CJ CheilJedang Corporation) ;
  • Lee, Choong Hwan (Departments of Bioscience and Biotechnology, KonKuk University)
  • Received : 2012.07.04
  • Accepted : 2012.07.20
  • Published : 2012.11.28
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Abstract

The metabolite profile of meju during fermentation was analyzed using mass spectrometry techniques, including GC-MS and LC-MS, and the bacterial diversity was characterized. The relative proportions of bacterial strains indicated that lactic acid bacteria, such as Enterococcus faecium and Leuconostoc lactis, were the dominant species. In partial least-squares discriminate analysis (PLS-DA), the componential changes, which depended on fermentation, proceeded gradually in both the GC-MS and LC-MS data sets. During fermentation, lactic acid, amino acids, monosaccharides, sugar alcohols, and isoflavonoid aglycones (daidzein and genistein) increased, whereas citric acid, glucosides, and disaccharides decreased. MS-based metabolite profiling and bacterial diversity characterization of meju demonstrated the changes in metabolites according to the fermentation period and provided a better understanding of the correlation between metabolites and bacterial diversity.

Keywords

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