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KMID : 0545120120220111523
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Journal of Microbiology and Biotechnology
2012 Volume.22 No. 11 p.1523 ~ p.1531
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Mass Spectrometry-Based Metabolite Profiling and Bacterial Diversity Characterization of Korean Traditional Meju During Fermentation
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Lee Su-Yun
Kim Hyang-Yeon
Lee Sa-Rah
Lee Jung-Min
Maria John Muthaiya
Kim Beom-Seok
Oh Ji-Young
Song Chi-Kwang
Jeon Eun-Jung
Ryu Hyung-Seok
Lee Choong-Hwan
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Abstract
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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.
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KEYWORD
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Meju, isoflavones, liquid chromatography-mass spectrometry, gas chromatography-mass spectrometry
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