Table 4.
Metabolomic analyses applied to different fermented foods considering safety properties.
| Fermented Foods | Microorganisms | Metabolomic Analysis | References | |
|---|---|---|---|---|
| Techniques | Compounds/Components Analyzed | |||
| Doenjang | Bacillus subtilis, Rhizopus, Mucor, Aspergillus sp. | GC-MS | Soyasaponins | [134] |
| Cheonggukjang | Bacillus sp. | GC-TOF-MS, CE-TOF-MS | Soyasaponins | [21] |
| Koji | Aspergillus oryzae, Bacillus amyloliquefaciens | GC-TOF-MS, UHPLC-MS/MS | Soyasaponins | [151] |
| Vinegar | Bacillus subtilis, Rizhopus, Mucor, Aspergillus sp. | GC-MS | Benzoic acid, sorbic acid, dehydroacetic acid, ethyl paraben | [153] |
| Fermented fish sauce | Firmicutes, Proteobacteria, Fusobacteria | UHPLC-Q/TOF-MS | Trimethylamine N-oxide, putrescine, cadaverine | [23] |
| Shrimp paste, Pickles | Lentibacillus, Lactobacillus, Latilactobacillus, Tetragenococcus | GC-FID | Benzoic acid, sorbic acid, propionic acid | [154] |
| Cheese | Lactic acid bacteria | GC/LC-MS, NMR, FI-TR | Pathogenic bacteria and its metabolites | [155] |