Document Detail


Mass spectrometry-based metabolite profiling and bacterial diversity characterization of korean traditional meju during fermentation.
MedLine Citation:
PMID:  23124344     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
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.
Authors:
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
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of microbiology and biotechnology     Volume:  22     ISSN:  1738-8872     ISO Abbreviation:  J. Microbiol. Biotechnol.     Publication Date:  2012 Nov 
Date Detail:
Created Date:  2012-11-05     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9431852     Medline TA:  J Microbiol Biotechnol     Country:  Korea (South)    
Other Details:
Languages:  eng     Pagination:  1523-31     Citation Subset:  IM    
Affiliation:
Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Korea.
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