Mass spectrometry-based metabolite profiling and bacterial diversity characterization of Korean traditional meju during fermentation

Su Yun Lee, Hyang Yeon Kim, Sarah Lee, Jung Min Lee, Maria John Muthaiya, Beom Seok Kim, Ji Young Oh, Chi Kwang Song, Eun Jung Jeon, Hyung Seok Ryu, Choong Hwan Lee

Research output: Contribution to journalArticle

21 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)1523-1531
Number of pages9
JournalJournal of Microbiology and Biotechnology
Volume22
Issue number11
DOIs
Publication statusPublished - 2012 Nov 1

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Fermentation
Mass Spectrometry
Lactic Acid
Sugar Alcohols
Leuconostoc
Enterococcus faecium
Monosaccharides
Genistein
Disaccharides
Glucosides
Least-Squares Analysis
Citric Acid
Bacteria
Amino Acids

Keywords

  • Gas chromatography-mass spectrometry (GC-MS)
  • Isoflavones
  • Liquid chromatography-mass spectrometry (LC-MS)
  • Meju

ASJC Scopus subject areas

  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

Mass spectrometry-based metabolite profiling and bacterial diversity characterization of Korean traditional meju during fermentation. / Lee, Su Yun; Kim, Hyang Yeon; Lee, Sarah; Lee, Jung Min; Muthaiya, Maria John; Kim, Beom Seok; Oh, Ji Young; Song, Chi Kwang; Jeon, Eun Jung; Ryu, Hyung Seok; Lee, Choong Hwan.

In: Journal of Microbiology and Biotechnology, Vol. 22, No. 11, 01.11.2012, p. 1523-1531.

Research output: Contribution to journalArticle

Lee, Su Yun ; Kim, Hyang Yeon ; Lee, Sarah ; Lee, Jung Min ; Muthaiya, Maria John ; Kim, Beom Seok ; Oh, Ji Young ; Song, Chi Kwang ; Jeon, Eun Jung ; Ryu, Hyung Seok ; Lee, Choong Hwan. / Mass spectrometry-based metabolite profiling and bacterial diversity characterization of Korean traditional meju during fermentation. In: Journal of Microbiology and Biotechnology. 2012 ; Vol. 22, No. 11. pp. 1523-1531.
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