51
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Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product ( Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions. Foods 2019; 8:foods8020072. [PMID: 30769832 PMCID: PMC6406850 DOI: 10.3390/foods8020072] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 02/10/2019] [Accepted: 02/12/2019] [Indexed: 12/25/2022] Open
Abstract
The purpose of this study was to explore the microbiota of Norwegian fermented fish (rakfisk), a traditional product popular in the Norwegian market. Brine samples, collected from six producers during two subsequent years, were used. The producers applied different salt concentrations (between 3.8% and 7.2% NaCl), ripening temperatures (between 3.5 and 7.5 °C), fish species (trout or char), and fish upbringing (wild trout, on-shore farmed trout or char, and off-shore farmed char). The microbiota in the brine during the ripening process was mainly characterized by DNA-based, culture-independent methods. In total, 1710 samples were processed and of these 1342 were used for the final analysis. The microbiota was dominated by Gammaproteobacteria and Bacilli with the largest variance between samples associated with the genera Psychrobacter and Lactobacillus. The variance in the material was mainly determined by the origin of the samples, i.e., the different producers. The microbiota from the individual producers was to a large extent reproducible from one year to the next and appeared to be determined by the relatively small differences in the salinity and the ripening temperature. This is the first study exploring the microbiota in rakfisk brine and it provides insights into environmental factors affecting the rakfisk ecosystems.
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52
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Xu Y, He L, Xia W, Jiang Q, Yang F, Gao P, Wang B. The impact of fermentation at elevated temperature on quality attributes and biogenic amines formation of low‐salt fermented fish. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13986] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Lina He
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Bin Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
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53
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Phospholipid molecular species composition of Chinese traditional low-salt fermented fish inoculated with different starter cultures. Food Res Int 2018; 111:87-96. [DOI: 10.1016/j.foodres.2018.05.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Revised: 05/05/2018] [Accepted: 05/08/2018] [Indexed: 01/20/2023]
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54
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The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish. Food Chem 2018; 256:259-267. [DOI: 10.1016/j.foodchem.2018.02.142] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2017] [Revised: 02/13/2018] [Accepted: 02/25/2018] [Indexed: 11/15/2022]
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55
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Liao E, Xu Y, Jiang Q, Xia W. Effects of inoculating autochthonous starter cultures on biogenic amines accumulation of Chinese traditional fermented fish. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13694] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- E Liao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi China
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56
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Stavropoulou DA, De Vuyst L, Leroy F. Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis. J Appl Microbiol 2018; 125:1570-1586. [PMID: 30053335 DOI: 10.1111/jam.14054] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 07/15/2018] [Accepted: 07/17/2018] [Indexed: 01/03/2023]
Abstract
Coagulase-negative staphylococci (CNS) are ubiquitous micro-organisms that are commonly present on animal skin and animal-derived foods. They are members of the beneficial microbial consortia of several fermented food products where they contribute to quality. Currently, only a few CNS species are included in commercial starter cultures, although many other ones with promising properties have been isolated from diverse food ecosystems. In the present study, a Strengths-Weaknesses-Opportunities-Threats (SWOT) analysis of the potential use of unconventional CNS starter cultures for the fermentation of animal-derived foods is carried out. An overview of both their desirable and worrisome metabolic traits is given. In general, the application of innovative CNS-based starter cultures offers opportunities to modulate flavour, improve the safety and health aspects and develop novel colour development strategies for clean label products. Yet, their implementation is often not straightforward as nontrivial obstacles or threats are encountered, which relate to technological, food safety and legal concerns. As most of the desirable and undesirable characteristics of CNS species are strain dependent, a case-by-case evaluation is needed when evaluating specific strains for their potential use as novel starter cultures.
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Affiliation(s)
- D A Stavropoulou
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - L De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - F Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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57
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Liao E, Xu Y, Jiang Q, Xia W. Effects of inoculating autochthonous starter cultures on N-nitrosodimethylamine and its precursors formation during fermentation of Chinese traditional fermented fish. Food Chem 2018; 271:174-181. [PMID: 30236663 DOI: 10.1016/j.foodchem.2018.07.186] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 07/24/2018] [Accepted: 07/25/2018] [Indexed: 11/18/2022]
Abstract
This study investigated the effects of Lactobacillus plantarum 120, Saccharomyces cerevisiae 2018 and Staphylococcus xylosus 135 inoculation on N-nitrosodimethylamine (NDMA) and its precursors formation, and on microbiological characteristics of Chinese traditional fermented fish products (CTFPs). The results indicated that three strains could directly degrade NDMA in culture broth, and the highest degradation rate was observed in L. plantarum 120. The lactic acid bacteria counts in samples inoculated with L. plantarum 120 and mixed starter cultures were significantly (P < 0.05) higher than the others during the initial and middle fermentation stages (≤3 weeks). The final contents of total volatile base nitrogen, trimethylamine, dimethylamine, nitrite and NDMA in inoculated samples were significantly (P < 0.05) lower than those in spontaneous fermentation samples. According to these results, the inoculation with autochthonous starter cultures was a promising method to inhibit the NDMA and its precursors accumulation in CTFPs during fermentation process.
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Affiliation(s)
- E Liao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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58
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Zang J, Xu Y, Xia W, Yu D, Gao P, Jiang Q, Yang F. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing. Food Res Int 2018; 111:565-573. [PMID: 30007719 DOI: 10.1016/j.foodres.2018.05.076] [Citation(s) in RCA: 86] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Revised: 05/29/2018] [Accepted: 05/31/2018] [Indexed: 01/10/2023]
Abstract
The main goal of this study was to investigate the dynamics, diversity and succession of microbial community present during the preparation of Suan yu (fermented fish), with and without starter cultures by high-throughput sequencing of 16S rRNA and ITS1 genes. Firmicutes and Ascomycota were the predominant phyla of bacteria and fungi, respectively, in all samples. At the genus level, Lactobacillus, Macrococcus and Staphylococcus were the predominating bacteria throughout the fermentation process, regardless of the inclusion of starter cultures. Saccharomyces was the predominating fungal genus in the early-fermentation stage of samples that inoculated starter cultures (MS), while the final product was dominated by Candida and Wickerhamomyces. Compared with naturally-fermented samples (NS; no starter cultures), Lactococcus, Leuconostoc, Enterococcus, Vibrio, Fusicolla and Torulaspora were inhibited and Aureobasidium emerged in samples inoculated with starter cultures (P < .05). Unweighted pair-group and principal component analyses of bacterial and fungal compositions revealed that microbiota structures differed between NS and MS samples. Redundancy analysis indicated that water content and pH might be important factors influencing the dominant bacterial and fungal community. Results indicated that microbial community were dynamic during fermentation process and the inoculation of mixed starter culture inhibited the growth of many organisms associated with food spoilage and contributed to the improvement of the quality of Suan yu products.
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Affiliation(s)
- Jinhong Zang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
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59
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Akanni GB, De Kock HL, Naudé Y, Buys EM. Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1460757] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Gabriel B. Akanni
- Department of Food Science, University of Pretoria, Hatfield, South Africa
| | | | - Yvette Naudé
- Department of Chemistry, University of Pretoria, Pretoria, South Africa
| | - Elna M. Buys
- Department of Food Science, University of Pretoria, Hatfield, South Africa
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60
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Watts EG, Janes ME, Prinyawiwatkul W, Shen Y, Xu Z, Johnson D. Microbiological changes and their impact on quality characteristics of red hot chilli pepper mash during natural fermentation. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13792] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Evelyn G. Watts
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Marlene E. Janes
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Yixiao Shen
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Zhimin Xu
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Danielle Johnson
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
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61
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Gao P, Jiang Q, Xu Y, Xia W. Biosynthesis of acetate esters by dominate strains, isolated from Chinese traditional fermented fish (Suan yu). Food Chem 2018; 244:44-49. [DOI: 10.1016/j.foodchem.2017.10.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Revised: 08/31/2017] [Accepted: 10/03/2017] [Indexed: 11/25/2022]
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62
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Abeijón Mukdsi MC, Maillard MB, Medina RB, Thierry A. Ethyl butanoate is synthesised both by alcoholysis and esterification by dairy lactobacilli and propionibacteria. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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63
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Song G, Dai Z, Shen Q, Peng X, Zhang M. Analysis of the Changes in Volatile Compound and Fatty Acid Profiles of Fish Oil in Chemical Refining Process. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700219] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Gongshuai Song
- Institute of Seafood; Zhejiang Gongshang University; Hangzhou 310012 P.R. China
| | - Zhiyuan Dai
- Institute of Seafood; Zhejiang Gongshang University; Hangzhou 310012 P.R. China
| | - Qing Shen
- Institute of Seafood; Zhejiang Gongshang University; Hangzhou 310012 P.R. China
| | - Xi Peng
- Institute of Seafood; Zhejiang Gongshang University; Hangzhou 310012 P.R. China
| | - Mengna Zhang
- Institute of Seafood; Zhejiang Gongshang University; Hangzhou 310012 P.R. China
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64
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Gao P, Jiang Q, Xu Y, Xia W. Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1306556] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Pei Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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65
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Zhao J, Jiang Q, Xu Y, Xia W. Effect of mixed kojis on physiochemical and sensory properties of rapid-fermented fish sauce made with freshwater fish by-products. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13487] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jiuxiang Zhao
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Lihu 1800 Wuxi Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Lihu 1800 Wuxi Jiangsu 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Lihu 1800 Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Lihu 1800 Wuxi Jiangsu 214122 China
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66
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Xu Y, Limwachiranon J, Li L, Ru Q, Luo Z. Characterisation of volatile compounds of farmed soft-shelled turtle (Pelodiscus sinensis) by solid-phase microextraction and the influence of matrix pH on the release of volatiles. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13279] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yanqun Xu
- College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agri-Food Processing; Zhejiang University; Hangzhou 310058 China
| | - Jarukitt Limwachiranon
- College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agri-Food Processing; Zhejiang University; Hangzhou 310058 China
| | - Li Li
- College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agri-Food Processing; Zhejiang University; Hangzhou 310058 China
| | - Qiaomei Ru
- Hangzhou Wanxiang Polytechnic; Hangzhou 310023 China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agri-Food Processing; Zhejiang University; Hangzhou 310058 China
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