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Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process

As NGS (next-generation sequencing) technology develops, metagenomics-based microbial ecology, that is, microbiome research, has recently led to the science of fermented food. Based on the above technology, a study was conducted to understand the characteristics of vinegar made from bokbunja, a loca...

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Autores principales: Seo, Hoonhee, Lee, Saebim, Park, Hyuna, Jo, Sujin, Kim, Sukyung, Rahim, Md Abdur, Ul-Haq, Asad, Barman, Indrajeet, Lee, Youngkyoung, Seo, Ayoung, Kim, Mijung, Jung, Il-yun, Song, Ho-Yeon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601284/
https://www.ncbi.nlm.nih.gov/pubmed/37431054
http://dx.doi.org/10.3390/foods11203308
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author Seo, Hoonhee
Lee, Saebim
Park, Hyuna
Jo, Sujin
Kim, Sukyung
Rahim, Md Abdur
Ul-Haq, Asad
Barman, Indrajeet
Lee, Youngkyoung
Seo, Ayoung
Kim, Mijung
Jung, Il-yun
Song, Ho-Yeon
author_facet Seo, Hoonhee
Lee, Saebim
Park, Hyuna
Jo, Sujin
Kim, Sukyung
Rahim, Md Abdur
Ul-Haq, Asad
Barman, Indrajeet
Lee, Youngkyoung
Seo, Ayoung
Kim, Mijung
Jung, Il-yun
Song, Ho-Yeon
author_sort Seo, Hoonhee
collection PubMed
description As NGS (next-generation sequencing) technology develops, metagenomics-based microbial ecology, that is, microbiome research, has recently led to the science of fermented food. Based on the above technology, a study was conducted to understand the characteristics of vinegar made from bokbunja, a local crop in Gochang-gun, Korea. Physicochemical characteristics of vinegar, organic acid analysis, microbial community analysis, and electronic tongue analysis were explored while fermenting the vinegar for 70 days under eight fermentation conditions according to the concentration of bokbunja liquid (100% or 50%), type of fermenter (porcelain jar or stainless container), and fermentation environment (natural outdoor conditions or temperature/oxygen controlled). As a result, distinct microbial community patterns were found in the stage of acetic acid fermentation and, accordingly, this fermentation of Gochang vinegar is classified into three categories. Vinegar prepared by the traditional method of outdoor fermentation using jars showed characteristics of “Acetobacter (42.1%)/Lactobacillus (56.9%) fusion fermentation”. Under conditions where oxygen and temperature were controlled indoors using jars, characteristics of “Komagataeibacter (90.2%) fermentation” were found. “Lactobacillus (92.2%) fermentation” characteristics were discovered under natural outdoor conditions using stainless steel containers. These fermentation pattern differences were related to taxonomic phylogenetic diversity, which was also considered involved in determining organic acid production and taste. These results will be helpful as a scientific basis for understanding the fermentation characteristics of Gochang vinegar and developing high-value-added traditional vinegar products.
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spelling pubmed-96012842022-10-27 Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process Seo, Hoonhee Lee, Saebim Park, Hyuna Jo, Sujin Kim, Sukyung Rahim, Md Abdur Ul-Haq, Asad Barman, Indrajeet Lee, Youngkyoung Seo, Ayoung Kim, Mijung Jung, Il-yun Song, Ho-Yeon Foods Article As NGS (next-generation sequencing) technology develops, metagenomics-based microbial ecology, that is, microbiome research, has recently led to the science of fermented food. Based on the above technology, a study was conducted to understand the characteristics of vinegar made from bokbunja, a local crop in Gochang-gun, Korea. Physicochemical characteristics of vinegar, organic acid analysis, microbial community analysis, and electronic tongue analysis were explored while fermenting the vinegar for 70 days under eight fermentation conditions according to the concentration of bokbunja liquid (100% or 50%), type of fermenter (porcelain jar or stainless container), and fermentation environment (natural outdoor conditions or temperature/oxygen controlled). As a result, distinct microbial community patterns were found in the stage of acetic acid fermentation and, accordingly, this fermentation of Gochang vinegar is classified into three categories. Vinegar prepared by the traditional method of outdoor fermentation using jars showed characteristics of “Acetobacter (42.1%)/Lactobacillus (56.9%) fusion fermentation”. Under conditions where oxygen and temperature were controlled indoors using jars, characteristics of “Komagataeibacter (90.2%) fermentation” were found. “Lactobacillus (92.2%) fermentation” characteristics were discovered under natural outdoor conditions using stainless steel containers. These fermentation pattern differences were related to taxonomic phylogenetic diversity, which was also considered involved in determining organic acid production and taste. These results will be helpful as a scientific basis for understanding the fermentation characteristics of Gochang vinegar and developing high-value-added traditional vinegar products. MDPI 2022-10-21 /pmc/articles/PMC9601284/ /pubmed/37431054 http://dx.doi.org/10.3390/foods11203308 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Seo, Hoonhee
Lee, Saebim
Park, Hyuna
Jo, Sujin
Kim, Sukyung
Rahim, Md Abdur
Ul-Haq, Asad
Barman, Indrajeet
Lee, Youngkyoung
Seo, Ayoung
Kim, Mijung
Jung, Il-yun
Song, Ho-Yeon
Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process
title Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process
title_full Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process
title_fullStr Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process
title_full_unstemmed Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process
title_short Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process
title_sort characteristics and microbiome profiling of korean gochang bokbunja vinegar by the fermentation process
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601284/
https://www.ncbi.nlm.nih.gov/pubmed/37431054
http://dx.doi.org/10.3390/foods11203308
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