Abstract Kimchi is prepared by fermenting salted vegetables with various ingredients and lactic acid bacteria, which are essential for the process. The aim of this study was to expiscate phylogenetic associations with the season and salinity of manufactured kimchi with respect to bacterial-community composition. We analyzed 66 Chinese cabbage kimchi samples obtained in the spring, autumn, or winter from commercial sources in six Korean provinces (Gangwon, Gyeonggi, Chungcheong, Gyeongsang, Jeolla, and Jeju) by Illumina MiSeq sequencing. The pH and salinity of the kimchi samples ranged from 5.02 to 6.13 and 1.40%–3.30%, respectively, and the salinity differed significantly by season and influenced bacterial-diversity indexes. Variations in operational taxonomic units and the Shannon index correlated significantly with salinity and seasonality. Moreover, microbial-community differences were strongly reflected in the seasonality of kimchi samples in non-metric multidimensional scaling plots and by analysis of similarity. Additionally, the distribution patterns of Leuconostoc, Lactobacillus, and Weissella spp. were well predicted by seasonality, demonstrating the importance of comprehensive correlations in bacterial community on variable environmental factors. Understanding key processes that control microbial distributions during kimchi fermentation offer insight into the biological variations of this food and the relationship between various kimchi properties and its microbiota.

中文翻译：

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季节性生产对韩国工业泡菜发酵细菌群落的影响

摘要 泡菜是将腌制的蔬菜与加工过程中必不可少的各种成分和乳酸菌一起发酵制成的。本研究的目的是阐明与制造泡菜的季节和盐度在细菌群落组成方面的系统发育关联。我们通过 Illumina MiSeq 测序分析了在韩国 6 个省份（江原、京畿、忠清、庆尚、全罗和济州）在春季、秋季或冬季从商业来源获得的 66 份大白菜泡菜样品。泡菜样品的pH值和盐度分别为5.02～6.13和1.40%～3.30%，盐度因季节而异，影响细菌多样性指标。操作分类单位和香农指数的变化与盐度和季节性显着相关。此外，微生物群落差异在非度量多维标度图中的泡菜样品的季节性和相似性分析中得到强烈反映。此外，明串珠菌、乳杆菌和魏氏菌的分布模式。很好地预测了季节性，证明了细菌群落中综合相关性对可变环境因素的重要性。了解在泡菜发酵过程中控制微生物分布的关键过程，可以深入了解这种食物的生物变异以及各种泡菜特性与其微生物群之间的关系。明串珠菌、乳杆菌和魏氏菌的分布模式。很好地预测了季节性，证明了细菌群落中综合相关性对可变环境因素的重要性。了解在泡菜发酵过程中控制微生物分布的关键过程，可以深入了解这种食物的生物变异以及各种泡菜特性与其微生物群之间的关系。明串珠菌、乳杆菌和魏氏菌的分布模式。很好地预测了季节性，证明了细菌群落中综合相关性对可变环境因素的重要性。了解在泡菜发酵过程中控制微生物分布的关键过程，可以深入了解这种食物的生物变异以及各种泡菜特性与其微生物群之间的关系。