|
geographic location (longitude)
|
not recorded |
|
geographic location (country and/or sea,region)
|
Repubilc of Korea |
|
collection date
|
16 June 2009 |
|
environment (biome)
|
food production factory |
|
environment (feature)
|
biotic mesoscopic physical object ENVO:01000009 |
|
environment (material)
|
fermented food product ENVO:01000013 |
|
relationship to oxygen
|
anaerobic |
|
sample collection device or method
|
The kimchi contents were filtered through three layers of coarse gauze (Daehan, Republic of Korea) to remove only large kimchi particles, and the filtrates were pooled. The pH of each filtrate was measured immediately, and the filtrates were centrifuged (8,000 rpm for 20mins at 4°C) to harvest microorganisms. The pellets and supernatants were stored at 80°C for extraction of bulk genomic DNA and metabolite analysis, respectively. |
|
sample material processing
|
The kimchi contents were filtered through three layers of coarse gauze (Daehan, Republic of Korea) to remove only large kimchi particles, and the filtrates were pooled. The pH of each filtrate was measured immediately, and the filtrates were centrifuged (8,000 rpm for 20mins at 4°C) to harvest microorganisms. The pellets and supernatants were stored at 80°C for extraction of bulk genomic DNA and metabolite analysis, respectively. |
|
amount or size of sample collected
|
1000 g |
|
nucleic acid extraction
|
FastDNA Spin kit (MPbio) |
|
depth
|
0 m |
|
elevation
|
0 m |
|
pH
|
5.51 |
|
geographic location (latitude)
|
not recorded |
|
alt id - submitted sample id
|
J1 |
|
volume of sample
|
50 ml |
|
fermentation - period
|
1 days |
|
fermentation - temperature
|
4 °C |
|
food preparation - method
|
An industrial-scale batch of kimchi was prepared by Daesang F&F Corporation using their production line. Briefly, Chinese cabbages (Brassica rapa subsp. pekinensis) were soaked in a solution of 15% (wt/vol) solar salt for 5 to 6 h. The soaked Chinese cabbages were washed with tap water three times and drained of excessive water. These salted cabbages were then mixed with various seasonings, including red pepper powder, radish, garlic, ginger, green onion, sugar, and fermented seafood (jeotgal), and were packaged into airtight plastic bags in 1-kg portions. Thirty 1-kg kimchi bags were stored at the standard fermentation temperature (4°C). |
|
food preparation - ingredients
|
Chinese cabbage (main), red pepper powder, radish, garlic, ginger, green onion, sugar, and fermented seafood (jeotgal), |
|
Concentration of glucose
|
38.534 mM |
|
Concentration of fructose
|
67.9295 mM |
|
Concentration of sucrose
|
3.7057 mM |
|
Concentration of mannitol
|
23.5031 mM |
|
Concentration of lactate
|
3.719 mM |
|
Concentration of acetate
|
2.7709 mM |
|
Concentration of ethanol
|
0.5005 mM |
|
GOLD sample classification
|
Engineered > Food production > Fermented vegetables > Unclassified > Unclassified |
|
NCBI sample classification
|
870726 |
|
instrument model
|
454 GS FLX Titanium |
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