Studies on fermentation characteristics of food microbiome based on multi-metaomics analysis

Traditional fermented foods such Ganjang, Doenjang have the different tastes and quality because microorganisms present in nature are involved in fermentation during the fermentation process. The taste and quality of traditional fermented foods may vary depending on the ingredients used in manufacturing, the region where manufacturing was performed, and even the subject of manufacture. In this laboratory, we apply multiple metaomics analysis techniques that comprehensively analyze the metagenome, metatranscriptome, and metabolome to determine the transition of microbial communities, fermentation metabolic activity of microorganisms, and fermentation metabolites during the fermentation process of traditional fermented foods. We are conducting research with the goal of scientific investigation. In addition, fermentation key microbes that play a key role in the fermentation process of food are analyzed in fermented foods through pan-genome, transcriptome, and statistical analysis (network and correlation analysis) of microorganism-function-metabolites, etc. Research is being conducted to identify the fermentation characteristics of fermented foods.