Effect of the cultivation region of kimchi cabbage on the microbial and metabolic profiles of kimchi during fermentation.

Abstract

Kimchi is a traditional Korean fermented food produced through spontaneous fermentation by microorganisms derived from various ingredients. However, the Korean Peninsula exhibits distinct climatic and geographical characteristics across regions. This study investigated the effects of the cultivation region of kimchi cabbage, the main ingredient of kimchi, on microbial and metabolic profiles during fermentation. Kimchi was prepared using kimchi cabbages from three regions and monitored throughout the fermentation process. Among them, kimchi cabbages cultivated in Gyeongsangbuk-do showed a clearly distinct bacterial community structure and metabolite profile compared with those cultivated in other regions. Furthermore, at week 6 of fermentation, significant regional differences were observed in 27 of the 59 detected metabolites, indicating region-specific characteristics in the late stages of fermentation. Overall, this study demonstrated that cultivation region affected the microbial and metabolic profiles of kimchi, providing insights into the complex influence of multiple factors on kimchi fermentation.