TY - JOUR
T1 - Mass spectrometry-based metabolite profiling and bacterial diversity characterization of Korean traditional meju during fermentation
AU - Lee, Su Yun
AU - Kim, Hyang Yeon
AU - Lee, Sarah
AU - Lee, Jung Min
AU - Muthaiya, Maria John
AU - Kim, Beom Seok
AU - Oh, Ji Young
AU - Song, Chi Kwang
AU - Jeon, Eun Jung
AU - Ryu, Hyung Seok
AU - Lee, Choong Hwan
PY - 2012/11
Y1 - 2012/11
N2 - 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.
AB - 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.
KW - Gas chromatography-mass spectrometry (GC-MS)
KW - Isoflavones
KW - Liquid chromatography-mass spectrometry (LC-MS)
KW - Meju
UR - http://www.scopus.com/inward/record.url?scp=84868031795&partnerID=8YFLogxK
U2 - 10.4014/jmb.1207.07003
DO - 10.4014/jmb.1207.07003
M3 - Article
C2 - 23124344
AN - SCOPUS:84868031795
SN - 1017-7825
VL - 22
SP - 1523
EP - 1531
JO - Journal of microbiology and biotechnology
JF - Journal of microbiology and biotechnology
IS - 11
ER -