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Analysis of the Distribution and Diversity of the Microbial Community in Kimchi Samples from Central and Southern Regions in Korea Using Next-generation Sequencing
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차세대 염기서열 분석법을 이용한 우리나라 중부지방과 남부지방의 김치 미생물 군집의 분포 및 다양성 분석

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Type
Academic journal
Author
Yunjeong Noh (발효미생물산업진흥원) Gwangsu Ha (발효미생물산업진흥원) Jinwon Kim (발효미생물산업진흥원) Soo-Young Lee (발효미생물산업진흥원) Do-Youn Jeong (발효미생물산업진흥원) Hee-Jong Yang (발효미생물산업진흥원)
Journal
Korean Society Of Life Science Journal of Life Science Vol.33 No.1 KCI Accredited Journals
Published
2023.1
Pages
25 - 33 (9page)

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Analysis of the Distribution and Diversity of the Microbial Community in Kimchi Samples from Central and Southern Regions in Korea Using Next-generation Sequencing
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The fermentation process of kimchi, which is a traditional Korean food, influences the resulting composition of microorganisms, such as the genera Leuconostoc, Weissella, and Lactobacillus. In addition, several factors, including the type of kimchi, fermentation conditions, materials, and ingredients, can influence the distribution of the kimchi microbial community. In this study, next-generation sequencing (NGS) of kimchi samples obtained from central (Gangwon-do and Gyeonggi-do) and southern (Jeolla-do and Gyeongsang-do) regions in Korea was performed, and the microbial communities in samples from the two regions were compared. Good’s coverage prediction for all samples was higher than 99%, indicating that there was sufficient reliability for comparative analysis. However, in a α -diversity analysis, there was no significant difference in species richness and diversity between samples. The Firmicutes phylum was common in both regions. At the species level, Weissella kandleri dominated in central (46.5%) and southern (30.8%) regions. Linear discriminant analysis effect size (LEfSe) analysis was performed to identify biomarkers representing the microbial community in each region. The LEfSe results pointed to statistically significant differences between the two regions in community composition, with Leuconostocaceae (71.4%) dominating in the central region and Lactobacillaceae (61.0%) dominating in the southern region. Based on these results, it can be concluded that the microbial communities of kimchi are significantly influenced by regional properties and that it can provide more useful scientific data to study the relationship between regional characteristics of kimchi and their microbial distribution.
#Biomarker #Kimchi #microbiome #next generation sequencing

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Cao, Y., Fanning, S., Proos, S., Jordan, K. and Srikumar, S. 2017. A review on the applications of next generation sequencing technologies as applied to food-related microbiome Studies. Front. Microbiol. 8, 1829. google schola Cha, Y. J., Lee, Y. M., Jung, Y. J., Jeong, E. J., Kim, S. J., Park, S. Y., Yoon, S. S. and Kim, E. J. 2003. A nationwide survey on the preference characteristics of minor ingredients for winter kimchi. J. Kor. Soc. Food Sci. Nutr. 32, 555-561. google schola Chen, J., Bittinger, K., Charlson, E. S., Hoffmann, C., James, L., Wu, G. D., Collman, R. G. and Bushman, F. D., Li, H. 2012. Associating microbiome composition with environmental covariates using generalized UniFrac distances. Bioinformatics 28, 2106-211 google schola Dharaneedharan, S. and Heo, M. S. 2016. Korean traditional fermented foods - A potential resource of beneficial microorganisms and their applications. J. Life Sci. 26, 496-502. google schola Garofalo, C., Bancalari, E., Milanovic, V., Cardinali, F., Osimani, A., Sardaro, M. L. S., Bottari, B., Bernini, V. Aquilanti, L., Clementi, F., Neviani, E. and Gatti, M. 2017. Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR. Int. J. Foo google schola

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