Cargando…

Effect of Fungi on Metabolite Changes in Kimchi During Fermentation

The purpose of this study is to investigate the effect of fungi on kimchi metabolites during fermentation. A gas chromatography-mass spectrometry (GC-MS) based metabolite profiling approach in combination with principal component analysis (PCA) is performed to differentiate metabolites produced by f...

Descripción completa

Detalles Bibliográficos
Autores principales:	Seo, Seung-Ho, Park, Seong-Eun, Kim, Eun-Ju, Cho, Kwang-Moon, Kwon, Sun Jae, Son, Hong-Seok
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7663158/ https://www.ncbi.nlm.nih.gov/pubmed/33143004 http://dx.doi.org/10.3390/molecules25215040

Ejemplares similares

Effects of salt type on the metabolites and microbial community in kimchi fermentation
por: Lee, Mi-Ai, et al.
Publicado: (2022)

Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage
por: Cha, Jeongmin, et al.
Publicado: (2022)

Identification of Salivary Microorganisms and Metabolites Associated with Halitosis
por: Jo, Jae-kwon, et al.
Publicado: (2021)

Metabolite profiling of fermented ginseng extracts by gas chromatography mass spectrometry
por: Park, Seong-Eun, et al.
Publicado: (2018)

Effects of Donepezil Treatment on Brain Metabolites, Gut Microbiota, and Gut Metabolites in an Amyloid Beta-Induced Cognitive Impairment Mouse Pilot Model
por: Jo, Jae-Kwon, et al.
Publicado: (2022)

Dietary intake of fermented kimchi prevented colitis-associated cancer
por: Han, Young-Min, et al.
Publicado: (2020)

Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi
por: Park, Jung-Min, et al.
Publicado: (2022)

Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress
por: Kim, Boh Kyung, et al.
Publicado: (2014)

The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation
por: Kang, Bo Kyoung, et al.
Publicado: (2015)

Understanding the ontogeny and succession of Bacillus velezensis and B. subtilis subsp. subtilis by focusing on kimchi fermentation
por: Cho, Min Seok, et al.
Publicado: (2018)

Association between Mild Cognitive Impairment and Gut Microbiota in Elderly Korean Patients
por: Kim, Eun-Ju, et al.
Publicado: (2023)

Machine learning model for predicting age in healthy individuals using age-related gut microbes and urine metabolites
por: Seo, Seung-Ho, et al.
Publicado: (2023)

Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products
por: Park, Young Kyoung, et al.
Publicado: (2019)

Microbiota changes with fermented kimchi contributed to either the amelioration or rejuvenation of Helicobacter pylori-associated chronic atrophic gastritis
por: Park, Jong Min, et al.
Publicado: (2021)

Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams
por: Kim, Young Joo, et al.
Publicado: (2016)

Effects of Cultured Wild-Ginseng Root and Xylitol on Fermentation of Kimchi
por: Lee, Kun-Jong, et al.
Publicado: (2014)

Effect of Enterotoxigenic Escherichia coli on Microbial Communities during Kimchi Fermentation
por: Lee, Woojung, et al.
Publicado: (2021)

Red pepper powder is a crucial factor that influences the ontogeny of Weissella cibaria during kimchi fermentation
por: Kang, Bo Kyoung, et al.
Publicado: (2016)

Protective Effect of Novel Lactobacillus plantarum KC3 Isolated from Fermented Kimchi on Gut and Respiratory Disorders
por: Park, Min-Seon, et al.
Publicado: (2023)

Metabolite Markers for Characterizing Sasang Constitution Type through GC-MS and (1)H NMR-Based Metabolomics Study
por: Kim, Eun-Ju, et al.
Publicado: (2019)

Analysis of Targeted Metabolites and Molecular Structure of Starch to Understand the Effect of Glutinous Rice Paste on Kimchi Fermentation
por: Jeong, Duyun, et al.
Publicado: (2018)

Gut Microbiome and Metabolome Profiles Associated with High-Fat Diet in Mice
por: Jo, Jae-Kwon, et al.
Publicado: (2021)

Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation
por: Seo, Hee, et al.
Publicado: (2021)

Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review
por: Patra, Jayanta Kumar, et al.
Publicado: (2016)

Effect of Seafood (Gizzard Shad) Supplementation on the Chemical Composition and Microbial Dynamics of Radish Kimchi during Fermentation
por: Mannaa, Mohamed, et al.
Publicado: (2019)

Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi
por: Lee, Hyun‐Gyu, et al.
Publicado: (2019)

Bactericidal Effect of Underwater Plasma Treatment on Waste Brine from Kimchi Production Process and the Evaluation of Reusability of Plasma-Treated Waste Brine in Salting Kimchi Cabbage
por: Lim, Junghyun, et al.
Publicado: (2023)

The Study of Heat Penetration of Kimchi Soup on Stationary and Rotary Retorts
por: Cho, Won-Il, et al.
Publicado: (2015)

Analysis of Cultivable Microbial Community during Kimchi Fermentation Using MALDI-TOF MS
por: Kim, Eiseul, et al.
Publicado: (2021)

Metabolomics Reveals the Alteration of Metabolic Pathway by Alpha-Melanocyte-Stimulating Hormone in B16F10 Melanoma Cells
por: Seo, Seung-Ho, et al.
Publicado: (2020)

Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi
por: Lee, Jun-Hee, et al.
Publicado: (2019)

Antioxidant effects of kimchi supplemented with black raspberry during fermentation protect against liver cirrhosis-induced oxidative stress in rats
por: Ryu, Eun-Hye, et al.
Publicado: (2019)

Fermented kimchi rejuvenated precancerous atrophic gastritis via mitigating Helicobacter pylori-associated endoplasmic reticulum and oxidative stress
por: Park, Jong Min, et al.
Publicado: (2021)

Arginine metabolism and the role of arginine deiminase-producing microorganisms in kimchi fermentation
por: Jung, Sera, et al.
Publicado: (2022)

Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi
por: Kim, Mi-Ju, et al.
Publicado: (2021)

Metatranscriptomic and metataxonomic insights into the ultra-small microbiome of the Korean fermented vegetable, kimchi
por: Lee, Hae-Won, et al.
Publicado: (2022)

Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages
por: Yu, Hyun-Hee, et al.
Publicado: (2017)

Metabolomic Approach for Discrimination of Cultivation Age and Ripening Stage in Ginseng Berry Using Gas Chromatography-Mass Spectrometry
por: Park, Seong-Eun, et al.
Publicado: (2019)

Characterization of Two Mannitol-Producing Leuconostoc Strains from Pa-Kimchi and Their Application for Juice and Yogurt Fermentation
por: Kang, Yun Ji, et al.
Publicado: (2023)

Immune-stimulating Effect of Lactobacillus plantarum Ln1 Isolated from the Traditional Korean Fermented Food, Kimchi
por: Jang, Hye Ji, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_pi0d5je2tjmtcpmi7mcrugr42g