Metagenomic comparison of homemade and commercial kimchi prepared in Korea and the United States

Abstract

It is well known that there is a myriad of factors that determine the kimchi microbial composition during fermentation, including but not limited to, salt concentrations, temperature, raw ingredients, and even manufacturing processes. Because different environments breed different species of microorganisms, the location of where raw ingredients were cultivated can also affect the kimchi microbiota. Previous studies have shown that there is a significant difference in microbial composition between kimchi from different countries, but none has been made between homemade kimchi. Seven samples of homemade kimchi from the US and South Korea (equally made under the same fermentation conditions) and commercial kimchi were used in the study. High differences in genera relative abundances between Korean and the US homemade kimchi could be concluded. The results also exhibited differences in microbial composition and diversity levels between Korean and the US commercial kimchi. This study provides further insight into understanding the complexity of how kimchi microbiome is developed by having the results support the idea that the environment where raw ingredients originate from affect the kimchi quality and taste.