title: Mass spectrometry-based metabolite profiling and bacterial diversity characterization of Korean traditional meju during fermentation.
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.
authors.affiliation: Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Korea.
authors.forename: Su Yun
authors.initials: SY
authors.lastname: Lee
authors.forename: Hyang Yeon
authors.initials: HY
authors.lastname: Kim
authors.forename: Sarah
authors.initials: S
authors.lastname: Lee
authors.forename: Jung Min
authors.initials: JM
authors.lastname: Lee
authors.forename: Maria John
authors.initials: MJ
authors.lastname: Muthaiya
authors.forename: Beom Seok
authors.initials: BS
authors.lastname: Kim
authors.forename: Ji Young
authors.initials: JY
authors.lastname: Oh
authors.forename: Chi Kwang
authors.initials: CK
authors.lastname: Song
authors.forename: Eun Jung
authors.initials: EJ
authors.lastname: Jeon
authors.forename: Hyung Seok
authors.initials: HS
authors.lastname: Ryu
authors.forename: Choong Hwan
authors.initials: CH
authors.lastname: Lee
mesh_terms: D001419:Bacteria / Q000737:chemistry* / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism*; D044822:Biodiversity; D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry; D019344:Lactic Acid / Q000378:metabolism; D055442:Metabolome; D045730:Soy Foods / Q000032:analysis / Q000382:microbiology*
chemical_list: D019344:Lactic Acid