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Hu YY, Lo IH, Hsiao JT, Sheu F. Real-time PCR-based quantitative microbiome profiling elucidates the microbial dynamic succession in backslopping fermentation of Taiwanese pickled cabbage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38925544 DOI: 10.1002/jsfa.13688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 06/09/2024] [Accepted: 06/10/2024] [Indexed: 06/28/2024]
Abstract
BACKGROUND Microbiota succession determines the flavor and quality of fermented foods. Quantitative PCR-based quantitative microbiome profiling (QMP) has been applied broadly for microbial analysis from absolute abundance perspectives, transforming microbiota ratios into counts by normalizing 16S ribosomal RNA (16S rRNA) gene sequencing data with gene copies quantified by quantitative PCR. However, the application of QMP in fermented foods is still limited. RESULTS QMP elucidated microbial succession of Taiwanese pickled cabbage. In the spontaneous first-round fermentation (FR), the 16S rRNA gene copies of total bacteria increased from 6.1 to 10 log copies mL-1. The dominant lactic acid bacteria genera were successively Lactococcus, Leuconostoc and Lactiplantibacillus. Despite the decrease in the proportion of Lactococcus during the succession, the absolute abundance of Lactococcus still increased. In the backslopping second-round fermentation (SR), the total bacteria 16S rRNA gene copies increased from 7.6 to 9.9 log copies mL-1. The addition of backslopping starter and vinegar rapidly led to a homogenous microbial community dominated by Lactiplantibacillus. The proportion of Lactiplantibacillus remained consistently around 90% during SR, whereas its absolute abundance exhibited a continuous increase. In SR without vinegar, Leuconostoc consistently dominated the fermentation. CONCLUSION The present study highlights that compositional analysis would misinterpret microbial dynamics, whereas QMP reflected the real succession profiles and unveiled the essential role of vinegar in promoting Lactiplantibacillus dominance in backslopping fermentation of Taiwanese pickled cabbage. Quantitative microbiome profiling (QMP) was found to be a more promising approach for the detailed observation of microbiome succession in food fermentation compared to compositional analysis. © 2024 Society of Chemical Industry.
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Affiliation(s)
- You-Yun Hu
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan
| | - I-Hsuan Lo
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan
| | - Jhih-Ting Hsiao
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan
| | - Fuu Sheu
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan
- Center for Biotechnology, National Taiwan University, Taipei, Taiwan
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Lahmamsi H, Ananou S, Lahlali R, Tahiri A. Lactic acid bacteria as an eco-friendly approach in plant production: Current state and prospects. Folia Microbiol (Praha) 2024; 69:465-489. [PMID: 38393576 DOI: 10.1007/s12223-024-01146-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Accepted: 01/31/2024] [Indexed: 02/25/2024]
Abstract
Since the late nineteenth century, the agricultural sector has experienced a tremendous increase in chemical use in response to the growing population. Consequently, the intensive and indiscriminate use of these substances caused serious damage on several levels, including threatening human health, disrupting soil microbiota, affecting wildlife ecosystems, and causing groundwater pollution. As a solution, the application of microbial-based products presents an interesting and ecological restoration tool. The use of Plant Growth-Promoting Microbes (PGPM) affected positive production, by increasing its efficiency, reducing production costs, environmental pollution, and chemical use. Among these microbial communities, lactic acid bacteria (LAB) are considered an interesting candidate to be formulated and applied as effective microbes. Indeed, these bacteria are approved by the European Food Safety Authority (EFSA) and Food and Drug Administration (FDA) as Qualified Presumption of Safety statute and Generally Recognized as Safe for various applications. To do so, this review comes as a road map for future research, which addresses the different steps included in LAB formulation as biocontrol, bioremediation, or plant growth promoting agents from the isolation process to their field application passing by the different identification methods and their various uses. The plant application methods as well as challenges limiting their use in agriculture are also discussed.
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Affiliation(s)
- Haitam Lahmamsi
- Laboratoire de Biotechnologie Microbienne et Molécules Bioactives, Faculté des Sciences et Techniques, Université Sidi Mohamed Ben Abdellah, Route Immouzer BP 2202, Fez, Morocco
- Unité de Phytopathologie, Département de Protection des Plantes, Ecole Nationale d'Agriculture, Km10, Rt Haj Kaddour, BP S/40, 50001, Meknes, Morocco
| | - Samir Ananou
- Laboratoire de Biotechnologie Microbienne et Molécules Bioactives, Faculté des Sciences et Techniques, Université Sidi Mohamed Ben Abdellah, Route Immouzer BP 2202, Fez, Morocco
| | - Rachid Lahlali
- Unité de Phytopathologie, Département de Protection des Plantes, Ecole Nationale d'Agriculture, Km10, Rt Haj Kaddour, BP S/40, 50001, Meknes, Morocco.
| | - Abdessalem Tahiri
- Unité de Phytopathologie, Département de Protection des Plantes, Ecole Nationale d'Agriculture, Km10, Rt Haj Kaddour, BP S/40, 50001, Meknes, Morocco.
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Ajibola OO, Thomas R, Bakare BF. Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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Chang L, Mu G, Wang M, Zhao T, Tuo Y, Zhu X, Qian F. Microbial Diversity and Quality-Related Physicochemical Properties of Spicy Cabbage in Northeastern China and Their Correlation Analysis. Foods 2022; 11:foods11101511. [PMID: 35627081 PMCID: PMC9141884 DOI: 10.3390/foods11101511] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 05/14/2022] [Accepted: 05/14/2022] [Indexed: 02/05/2023] Open
Abstract
Chinese spicy cabbage (CSC) is a popular special fermented food in Northeast China. The bacterial community and quality of CSC from different regions of northeastern China (Group_J: Jilin province, Group_L: Liaoning province, Group_H: Heilongjiang province) at retail (Group_P) and home-made (Group_C) were investigated in this study. The determination of the microbial community was achieved using high-throughput sequencing and the quality-related physicochemical characteristics included pH, salinity, total acid (TA), amino acid nitrogen (AAN), reducing sugar (RS), nitrite, and biogenic amines (BAs). Based on OPLS-DA analysis, there was a difference between the quality of Group_C and Group_P. No significant difference was observed in province grouping. Proteobacteria and Firmicutes were the dominant phyla, and the dominant genera were Lactobacillus, Pantoea, Weissella, and Pseudomonas. All groups had significant differences in community structure (p < 0.05). Compared with Group_C, the relative abundance of opportunistic pathogens (Pseudomonas and Serratia) in Group_P was lower. Pseudomonas and Serratia were the biomarkers in Group_H. At the genus level, Lactobacilluss and Weissella had a positive correlation with pH, Cadaverrine, and salinity (p < 0.05), however, they were negatively related to tryptamine. Pseudomonas was negatively correlated with salinity (p < 0.05). Bacterial community and physicochemical parameters of CSC, as well as the correlation between them, were discussed in this study, providing a reference for future studies on CSC inoculation and fermentation.
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Affiliation(s)
- Lixuan Chang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
| | - Guangqing Mu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
| | - Mingxu Wang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
| | - Tong Zhao
- Dalian Center for Certification and Food and Drug Control, Dalian 116021, China;
| | - Yanfeng Tuo
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
| | - Xuemei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
| | - Fang Qian
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; (L.C.); (G.M.); (M.W.); (Y.T.); (X.Z.)
- Correspondence: ; Tel.: +86-13130035327; Fax: +86-41186322121
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Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard. Molecules 2021; 26:molecules26206173. [PMID: 34684752 PMCID: PMC8541185 DOI: 10.3390/molecules26206173] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 10/01/2021] [Accepted: 10/04/2021] [Indexed: 11/17/2022] Open
Abstract
Biogenic amines (BAs) and nitrites are both considered harmful compounds for customer health, and are closely correlated with the microorganisms in fermented mustard (FM). In this study, BAs and nitrite contents in fifteen FM samples from different brands were analyzed. The concentrations of cadaverine in one sample and of histamine in one sample were above the toxic level. Moreover, five FM samples contained a high level of nitrite, exceeding the maximum residue limit (20 mg/kg) suggested by the National Food Safety Standard. Then, this study investigated bacterial and fungal communities by high-throughput sequencing analysis. Firmicutes and Basidiomycota were identified as the major bacteria and fungi phylum, respectively. The correlations among microorganisms, BAs and nitrite were analyzed. Typtamine showed a positive correlation with Lactobacillus and Pseudomonas. Cadaverine and nitrite is positively correlated with Leuconostoc. Furthermore, thirteen strains were selected from the samples to evaluate the accumulation and degradation properties of their BAs and nitrite. The results indicated that the Lactobacillus isolates, including L. plantarum GZ-2 and L. brevis SC-2, can significantly reduce BAs and nitrite in FM model experiments. This study not only assessed the contents of BAs and nitrite in FM samples, but also provided potential starter cultures for BAs and nitrite control in the FM products industry.
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Raimondi S, Spampinato G, Candeliere F, Amaretti A, Brun P, Castagliuolo I, Rossi M. Phenotypic Traits and Immunomodulatory Properties of Leuconostoc carnosum Isolated From Meat Products. Front Microbiol 2021; 12:730827. [PMID: 34512608 PMCID: PMC8425591 DOI: 10.3389/fmicb.2021.730827] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Accepted: 07/27/2021] [Indexed: 11/13/2022] Open
Abstract
Twelve strains of Leuconostoc carnosum from meat products were investigated in terms of biochemical, physiological, and functional properties. The spectrum of sugars fermented by L. carnosum strains was limited to few mono- and disaccharides, consistently with the natural habitats of the species, including meat and fermented vegetables. The strains were able to grow from 4 to 37°C with an optimum of approximately 32.5°C. The ability to grow at temperatures compatible with refrigeration and in presence of up to 60 g/L NaCl explains the high loads of L. carnosum frequently described in many meat-based products. Six strains produced exopolysaccharides, causing a ropy phenotype of colonies, according to the potential involvement on L. carnosum in the appearance of slime in packed meat products. On the other side, the study provides evidence of a potential protective role of L. carnosum WC0321 and L. carnosum WC0323 against Listeria monocytogenes, consistently with the presence in these strains of the genes encoding leucocin B. Some meat-based products intended to be consumed without cooking may harbor up to 108 CFU/g of L. carnosum; therefore, we investigated the potential impact of this load on health. No strains survived the treatment with simulated gastric juice. Three selected strains were challenged for the capability to colonize a mouse model and their immunomodulatory properties were investigated. The strains did not colonize the intestine of mice during 10 days of daily dietary administration. Intriguingly, despite the loss of viability during the gastrointestinal transit, the strains exhibited different immunomodulatory effect on the maturation of dendritic cells in vivo, the extent of which correlated to the production of exopolysaccharides. The ability to stimulate the mucosal associated immune system in such probiotic-like manner, the general absence of antibiotic resistance genes, and the lack of the biosynthetic pathways for biogenic amines should reassure on the safety of this species, with potential for exploitation of selected starters.
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Affiliation(s)
- Stefano Raimondi
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Gloria Spampinato
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Francesco Candeliere
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Alberto Amaretti
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy.,Biogest-Siteia, University of Modena and Reggio Emilia, Modena, Italy
| | - Paola Brun
- Department of Molecular Medicine, University of Padova, Padova, Italy
| | | | - Maddalena Rossi
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy.,Biogest-Siteia, University of Modena and Reggio Emilia, Modena, Italy
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7
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Candeliere F, Raimondi S, Spampinato G, Tay MYF, Amaretti A, Schlundt J, Rossi M. Comparative Genomics of Leuconostoc carnosum. Front Microbiol 2021; 11:605127. [PMID: 33505375 PMCID: PMC7829361 DOI: 10.3389/fmicb.2020.605127] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Accepted: 12/04/2020] [Indexed: 01/15/2023] Open
Abstract
Leuconostoc carnosum is a known colonizer of meat-related food matrices. It reaches remarkably high loads during the shelf life in packaged meat products and plays a role in spoilage, although preservative effects have been proposed for some strains. In this study, the draft genomes of 17 strains of L. carnosum (i.e., all the strains that have been sequenced so far) were compared to decipher their metabolic and functional potential and to determine their role in food transformations. Genome comparison and pathway reconstruction indicated that L. carnosum is a compact group of closely related heterofermentative bacteria sharing most of the metabolic features. Adaptation to a nitrogen-rich environment, such as meat, is evidenced by 23 peptidase genes identified in the core genome and by the autotrophy for nitrogen compounds including several amino acids, vitamins, and cofactors. Genes encoding the decarboxylases yielding biogenic amines were not present. All the strains harbored 1–4 of 32 different plasmids, bearing functions associated to proteins hydrolysis, transport of amino acids and oligopeptides, exopolysaccharides, and various resistances (e.g., to environmental stresses, bacteriophages, and heavy metals). Functions associated to bacteriocin synthesis, secretion, and immunity were also found in plasmids. While genes for lactococcin were found in most plasmids, only three harbored the genes for leucocin B, a class IIa antilisterial bacteriocin. Determinants of antibiotic resistances were absent in both plasmids and chromosomes.
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Affiliation(s)
- Francesco Candeliere
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Stefano Raimondi
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Gloria Spampinato
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Moon Yue Feng Tay
- Nanyang Technological University Food Technology Centre (NAFTEC), Singapore, Singapore.,School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore
| | - Alberto Amaretti
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy.,Biogest-Siteia, University of Modena and Reggio Emilia, Modena, Italy
| | - Joergen Schlundt
- Nanyang Technological University Food Technology Centre (NAFTEC), Singapore, Singapore.,School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore
| | - Maddalena Rossi
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy.,Biogest-Siteia, University of Modena and Reggio Emilia, Modena, Italy
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8
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Xiong K, Han F, Wang Z, Du M, Chen Y, Tang Y, Wang Z. Screening of dominant strains in red sour soup from Miao nationality and the optimization of inoculating fermentation conditions. Food Sci Nutr 2021; 9:261-271. [PMID: 33473290 PMCID: PMC7802559 DOI: 10.1002/fsn3.1992] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 10/03/2020] [Accepted: 10/17/2020] [Indexed: 02/06/2023] Open
Abstract
Red sour soup is a traditional fermented product in southwest China. Currently, the existing production process mainly adopts the method of natural fermentation, with long fermentation cycles and poor stability between batches. Rapid establishment of dominant strains can accelerate the formation of lactic acid, which can inhibit the growth of miscellaneous bacteria. It is also helpful for the inhibition of nitrite accumulation, shortening of fermentation. In this study, the dominant strain H9, with lactic acid-producing ability, was isolated from the natural fermented red sour soup, and was identified as Lactobacillus buchneri, based on the 16s rRNA sequence analysis and biochemical identification. Then, the optimization of fermentation conditions was performed using L. buchneri H9 strain as external bacteria. The optimized fermentation conditions were temperature of 22°C, starch dosage of 11.24 g/L, and initial inoculation of 3.5 × 108 cfu/L. The concentration of lactic acid reached 8.029 g/L after 8 days of inoculating fermentation, which exceeded 6.221 g/L for 20 days of natural fermentation. Compared with natural fermentation, the peak of nitrite during inoculating fermentation appeared earlier and the peak height was lower. While the nitrite content in inoculating fermentation decreased to safety threshold more quickly. The volatile flavor compounds analysis showed that 41 types of volatile compounds were detected in the inoculating fermentation product, while 45 in the natural fermentation product. Over 88% compounds were overlapped, which means similar flavor between two fermentation products. These results provide a sufficient scientific basis for the industrialized production of inoculating fermentation of red sour soup.
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Affiliation(s)
- Kexin Xiong
- National Engineering Research Center of SeafoodCollege of Food ScienceDalian Polytechnic UniversityDalianChina
| | - Fei Han
- National Engineering Research Center of SeafoodCollege of Food ScienceDalian Polytechnic UniversityDalianChina
| | - Zehan Wang
- National Engineering Research Center of SeafoodCollege of Food ScienceDalian Polytechnic UniversityDalianChina
| | - Ming Du
- National Engineering Research Center of SeafoodCollege of Food ScienceDalian Polytechnic UniversityDalianChina
| | - Yan Chen
- National Engineering Research Center of SeafoodCollege of Food ScienceDalian Polytechnic UniversityDalianChina
| | - Yang Tang
- National Engineering Research Center of SeafoodCollege of Food ScienceDalian Polytechnic UniversityDalianChina
| | - Zhenyu Wang
- National Engineering Research Center of SeafoodCollege of Food ScienceDalian Polytechnic UniversityDalianChina
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Mun SY, Chang HC. Characterization of Weissella koreensis SK Isolated from Kimchi Fermented at Low Temperature (around 0 °C) Based on Complete Genome Sequence and Corresponding Phenotype. Microorganisms 2020; 8:E1147. [PMID: 32751267 PMCID: PMC7464874 DOI: 10.3390/microorganisms8081147] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 07/21/2020] [Accepted: 07/28/2020] [Indexed: 01/12/2023] Open
Abstract
This study identified lactic acid bacteria (LAB) that play a major role in kimchi fermented at low temperature, and investigated the safety and functionality of the LAB via biologic and genomic analyses for its potential use as a starter culture or probiotic. Fifty LAB were isolated from 45 kimchi samples fermented at -1.5~0 °C for 2~3 months. Weissella koreensis strains were determined as the dominant LAB in all kimchi samples. One strain, W. koreensis SK, was selected and its phenotypic and genomic features characterized. The complete genome of W. koreensis SK contains one circular chromosome and plasmid. W. koreensis SK grew well under mesophilic and psychrophilic conditions. W. koreensis SK was found to ferment several carbohydrates and utilize an alternative carbon source, the amino acid arginine, to obtain energy. Supplementation with arginine improved cell growth and resulted in high production of ornithine. The arginine deiminase pathway of W. koreensis SK was encoded in a cluster of four genes (arcA-arcB-arcD-arcC). No virulence traits were identified in the genomic and phenotypic analyses. The results indicate that W. koreensis SK may be a promising starter culture for fermented vegetables or fruits at low temperature as well as a probiotic candidate.
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Affiliation(s)
| | - Hae Choon Chang
- Department of Food and Nutrition, Kimchi Research Center, Chosun University, 309 Pilmun-daero, Dong-gu, Gwangju 61452, Korea;
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Kim E, Yang SM, Lim B, Park SH, Rackerby B, Kim HY. Design of PCR assays to specifically detect and identify 37 Lactobacillus species in a single 96 well plate. BMC Microbiol 2020; 20:96. [PMID: 32295530 PMCID: PMC7160897 DOI: 10.1186/s12866-020-01781-z] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2019] [Accepted: 04/02/2020] [Indexed: 02/06/2023] Open
Abstract
Background Lactobacillus species are used as probiotics and play an important role in fermented food production. However, use of 16S rRNA gene sequences as standard markers for the differentiation of Lactobacillus species offers a very limited scope, as several species of Lactobacillus share similar 16S rRNA gene sequences. In this study, we developed a rapid and accurate method based on comparative genomic analysis for the identification of 37 Lactobacillus species that are commonly used in probiotics and fermented foods. Results To select species-specific sequences or genes, a total of 180 Lactobacillus genome sequences were compared using Python scripts. In 14 out of 37 species, species-specific sequences could not be found due to the similarity of the 16S–23S rRNA gene. Selected unique genes were obtained using comparative genomic analysis and all genes were confirmed to be specific for 52,478,804 genomes via in silico analysis; they were found not to be strain-specific, but to exist in all strains of the same species. Species-specific primer pairs were designed from the selected 16S–23S rRNA gene sequences or unique genes of species. The specificity of the species-specific primer pairs was confirmed using reference strains, and the accuracy and efficiency of the polymerase chain reaction (PCR) with the standard curve were confirmed. The PCR method developed in this study is able to accurately differentiate species that were not distinguishable using the 16S rRNA gene alone. This PCR assays were designed to detect and identify 37 Lactobacillus species. The developed method was then applied in the monitoring of 19 probiotics and 12 dairy products. The applied tests confirmed that the species detected in 17 products matched those indicated on their labels, whereas the remaining products contained species other than those appearing on the label. Conclusions The method developed in this study is able to rapidly and accurately distinguish different species of Lactobacillus, and can be used to monitor specific Lactobacillus species in foods such as probiotics and dairy products.
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Affiliation(s)
- Eiseul Kim
- Institute of Life Sciences & Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, South Korea
| | - Seung-Min Yang
- Institute of Life Sciences & Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, South Korea
| | - Bora Lim
- Institute of Life Sciences & Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, South Korea
| | - Si Hong Park
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, USA
| | - Bryna Rackerby
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, USA
| | - Hae-Yeong Kim
- Institute of Life Sciences & Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, South Korea.
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Complete Genome Sequence of Lactobacillus curvatus NFH-Km12, Isolated from the Japanese Traditional Fish Fermented Food Kabura-zushi. Microbiol Resour Announc 2018; 7:MRA00823-18. [PMID: 30533612 PMCID: PMC6211346 DOI: 10.1128/mra.00823-18] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Accepted: 06/12/2018] [Indexed: 11/20/2022] Open
Abstract
Kabura-zushi is a traditional Japanese fermented food made from yellowtail, rice, salt, and kōji. In this study, the complete genomic sequence of Lactobacillus curvatus NFH-Km12, isolated from this unique food, is reported. Kabura-zushi is a traditional Japanese fermented food made from yellowtail, rice, salt, and kōji. In this study, the complete genomic sequence of Lactobacillus curvatus NFH-Km12, isolated from this unique food, is reported. NFH-Km12 has a 1.9-Mbp chromosome and contains 5 plasmids.
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Liang H, Chen H, Ji C, Lin X, Zhang W, Li L. Dynamic and Functional Characteristics of Predominant Species in Industrial Paocai as Revealed by Combined DGGE and Metagenomic Sequencing. Front Microbiol 2018; 9:2416. [PMID: 30356774 PMCID: PMC6189446 DOI: 10.3389/fmicb.2018.02416] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2018] [Accepted: 09/20/2018] [Indexed: 01/12/2023] Open
Abstract
The microbial community during the fermentation of industrial paocai, a lactic acid fermented vegetable food, was investigated via combined denaturing gradient gel electrophoresis (DGGE) and metagenomic sequencing. Firmicutes and Proteobacteria were identified as the dominant phyla during the fermentation. DGGE results of the bacterial community analysis showed that many genera were observed during the fermentation of industrial paocai, but the same predominant genus and species were observed: Lactobacillus and Lactobacillus (L.) alimentarius/L. paralimentarius. The abundance of L. alimentarius/L. paralimentarius increased fast during the initial stage of fermentation and approximately remained constant during the later stage. Metagenomic sequencing was used to finally identify the predominant species and their genetic functions. Metabolism was the primary functions of the microbial community in industrial paocai fermentation, including carbohydrate metabolism (CM), overview (OV), amino acid metabolism (AAM), nucleotide metabolism (NM), energy metabolism (EM), etc. The predominant species L. alimentarius and L. paralimentarius were involved in plenty of pathways in metabolism and played different roles in the metabolism of carbohydrate, amino acid, lipid to form flavor compounds during industrial paocai fermentation. This study provided valuable information about the predominant species in industrial paocai and its functional properties, which could enable us to advance our understanding of the fermentation mechanism during fermentation of industrial paocai. Our results will advance the understanding of the microbial roles in the industrial paocai fermentation and provide a theoretical basis for improving the quality of industrial paocai products.
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Affiliation(s)
- Huipeng Liang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Huiying Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Chaofan Ji
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xinping Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Wenxue Zhang
- Food Eco-engineering and Biotechnology Lab, College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Li Li
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Zigong, China
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El Sheikha AF, Hu DM. Molecular techniques reveal more secrets of fermented foods. Crit Rev Food Sci Nutr 2018; 60:11-32. [DOI: 10.1080/10408398.2018.1506906] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Aly Farag El Sheikha
- Jiangxi Agricultural University, Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Nanchang, China
- McMaster University, Department of Biology, Hamilton, Ontario, Canada
- Minufiya University, Faculty of Agriculture, Department of Food Science and Technology, Shibin El Kom, Minufiya Government, Egypt
| | - Dian-Ming Hu
- Jiangxi Agricultural University, Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Nanchang, China
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14
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Liang H, Chen H, Zhang W, Yu C, Ji C, Lin X. Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.088] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Jeong SE, Chun BH, Kim KH, Park D, Roh SW, Lee SH, Jeon CO. Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation. Food Microbiol 2018; 76:1-10. [PMID: 30166128 DOI: 10.1016/j.fm.2018.04.003] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2018] [Revised: 03/02/2018] [Accepted: 04/09/2018] [Indexed: 11/17/2022]
Abstract
The genomic and metabolic features of Weissella koreensis, one of the major lactic acid bacteria in kimchi, were investigated through genomic, metabolic, and transcriptomic analyses for the genomes of strains KCTC 3621T, KACC 15510, and WiKim0080. W. koreensis strains were intrinsically vancomycin-resistant and harbored potential hemolysin genes that were actively transcribed although no hemolysin activity was detected. KEGG and reconstructed fermentative metabolic pathways displayed that W. koreensis strains commonly employ the heterolactic pathway to produce d-lactate, ethanol, acetate, CO2, d-sorbitol, thiamine, and folate from various carbohydrates including d-glucose, d-mannose, d-lactose, l-malate, d-xylose, l-arabinose, d-ribose, N-acetyl-glucosamine, and gluconate, and strains KCTC 3621T and WiKim0080 additionally have metabolic pathways of d-galacturonate and d-glucoronate. Phenotypic analyses showed that all strains did not ferment d-galactose, probably due to the lack of d-galactose transporting system, and strains KCTC 3621T and WiKim0080 fermented d-fructose, indicating the presence of d-fructose transporting system. Fermentative features of W. koreensis were investigated through kimchi transcriptional analysis, suggesting that W. koreensis is mainly responsible for kimchi fermentation with the production of various fermentative metabolites during late fermentation period. This was the first study to investigate the genomic and metabolic features of W. koreensis, which may provide better understandings on kimchi fermentation.
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Affiliation(s)
- Sang Eun Jeong
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Byung Hee Chun
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Kyung Hyun Kim
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Dongbin Park
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Seong Woon Roh
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Se Hee Lee
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
| | - Che Ok Jeon
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea.
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16
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Heterofermentative lactic acid bacteria as a starter culture to control kimchi fermentation. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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17
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Kim HJ, Lee MJ, Park HJ, Kim HJ, Cho SK, Jeong MH. Simultaneous determination of synthetic food additives in kimchi by liquid chromatography-electrospray tandem mass spectrometry. Food Sci Biotechnol 2018; 27:877-882. [PMID: 30263814 DOI: 10.1007/s10068-018-0308-2] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 11/15/2017] [Accepted: 01/03/2018] [Indexed: 11/30/2022] Open
Abstract
A new analytical method was developed for the simultaneous determination of seven food additives (Ponceau 4R, Allura Red AC, Amaranth, 4-hydroxymethyl benzoic acid, ethyl-4-hydroxybenzoate, butyl-4-hydroxybenzoate, and saccharin sodium) in kimchi using high-performance liquid chromatography-electrospray ionization tandem mass spectrometry. The linearity, sensitivity, selectivity, precision, and accuracy of the method were validated. The limit of detection was 0.00004-0.24 μg/mL, and the limit of quantification was 0.00012-0.8 μg/mL. Recoveries ranged from 85.65 to 120.82%. The method was successful and may help to ensure food safety.
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Affiliation(s)
- Ho Jin Kim
- National Agricultural Products Quality Management Service, Kimchun, 740-871 Republic of Korea
| | - Mi Jin Lee
- National Agricultural Products Quality Management Service, Kimchun, 740-871 Republic of Korea
| | - Hye Jin Park
- National Agricultural Products Quality Management Service, Kimchun, 740-871 Republic of Korea
| | - Hye Jin Kim
- National Agricultural Products Quality Management Service, Kimchun, 740-871 Republic of Korea
| | - Soon Kil Cho
- National Agricultural Products Quality Management Service, Kimchun, 740-871 Republic of Korea
| | - Min Hee Jeong
- National Agricultural Products Quality Management Service, Kimchun, 740-871 Republic of Korea
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18
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Dynamics and diversity of a microbial community during the fermentation of industrialized Qingcai paocai, a traditional Chinese fermented vegetable food, as assessed by Illumina MiSeq sequencing, DGGE and qPCR assay. ANN MICROBIOL 2018. [DOI: 10.1007/s13213-017-1321-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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19
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Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.02.046] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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20
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Rapid and accurate identification of species of the genus Pediococcus isolated from Korean fermented foods by matrix-assisted laser desorption/ionization time-of-flight MS with local database extension. Int J Syst Evol Microbiol 2017; 67:744-752. [DOI: 10.1099/ijsem.0.001626] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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21
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Liu L, Du P, Zhang G, Mao X, Zhao Y, Wang J, Duan C, Li C, Li X. Residual nitrite and biogenic amines of traditional northeast sauerkraut in China. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1239632] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Libo Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Peng Du
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Guofang Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xue Mao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yucai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Jingying Wang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Chunying Duan
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Chun Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaodong Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
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22
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Kim E, Cho Y, Lee Y, Han SK, Kim CG, Choo DW, Kim YR, Kim HY. A proteomic approach for rapid identification of Weissella species isolated from Korean fermented foods on MALDI-TOF MS supplemented with an in-house database. Int J Food Microbiol 2017; 243:9-15. [DOI: 10.1016/j.ijfoodmicro.2016.11.027] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2016] [Revised: 10/13/2016] [Accepted: 11/28/2016] [Indexed: 11/28/2022]
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23
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Kim JH, Li J, Han SK, Qin P, Kim J, Park Y, Lee SY, Hong Y, Kim W, Kim HY. Characterization of macrophage-activating lactic acid bacteria isolated from Mukeunji. Food Sci Biotechnol 2016; 25:595-599. [PMID: 30263311 DOI: 10.1007/s10068-016-0083-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Revised: 11/30/2015] [Accepted: 11/30/2015] [Indexed: 11/27/2022] Open
Abstract
Lactic acid bacteria (LAB) were reported to comprise the majority of the bacterial population in mukeunji, a long-fermented kimchi. This current study investigated the probiotic abilities of LAB isolated from mukeunji. Forty bacterial strains from mukeunji were identified by SDS-PAGE gel patterns, which were further tested for acid and bile tolerance. An assessment of the immuneboosting effects of these strains in RAW264.7 cells was also carried out by measurement of secreted proinflammatory cytokines. Heat-killed LAB were also tested for their contribution to cytokine production because certain LAB are not durable in the digestive tract. Immune-boosting strains were further characterized by SDS-PAGE of whole-cell protein and 16S rRNA gene sequencing, resulting in the identification of Lactobacillus plantarum, L. sakei, Weissella cibaria, and Pediococcus parvulus. These data and the fact that mukeunji is highly consumed in Korea, together, highlight the need of detailed epidemiological and animal feeding studies.
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Affiliation(s)
- Jae-Hwan Kim
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Jingmei Li
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Seon-Kyeong Han
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Pei Qin
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Jushin Kim
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Yeseul Park
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Shin-Young Lee
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Yeun Hong
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Wooki Kim
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
| | - Hae-Yeong Kim
- Institute of Life Sciences & Resources and Department of Food Sciences & Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104 Korea
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24
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Liang H, Zhang A, Wu Z, Liu C, Zhang W. Characterization of Microbial Community during the Fermentation of Chinese Homemade paocai, a Traditional Fermented Vegetable Food. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.467] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Huipeng Liang
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - An Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Zhengyun Wu
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Chaolan Liu
- Chengdu University, Sichuan Industrial Institute of Antibiotics
| | - Wenxue Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
- School of Liquor-Making Engineering, Sichuan University Jinjiang College
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25
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Liang H, Zhang A, Wu Z, Cheng S, Yu W, Zhang W. Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.595] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Huipeng Liang
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - An Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Zhengyun Wu
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Shupin Cheng
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Wenping Yu
- College of Light Industry, Textile and Food Engineering, Sichuan University
| | - Wenxue Zhang
- College of Light Industry, Textile and Food Engineering, Sichuan University
- School of Liquor-Making Engineering, Sichuan University Jinjiang College
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26
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Yılmaz R, Temiz A, Açık L, Çelebi Keskin A. Genetic Differentiation ofLactobacillus delbrueckiisubsp.bulgaricusandStreptococcus thermophilusStrains Isolated from Raw Milk Samples Collected from Different Regions of Turkey. FOOD BIOTECHNOL 2015. [DOI: 10.1080/08905436.2015.1092091] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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27
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Wu R, Yu M, Liu X, Meng L, Wang Q, Xue Y, Wu J, Yue X. Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China. Int J Food Microbiol 2015; 211:23-31. [DOI: 10.1016/j.ijfoodmicro.2015.06.028] [Citation(s) in RCA: 94] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2014] [Revised: 05/08/2015] [Accepted: 06/27/2015] [Indexed: 11/26/2022]
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28
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Liu W, Zhang L, Shi J, Yi H, Zhang Y, Zhang S, Gao W, Du M, Han X, Yu X. Assessment of the safety and applications of bacteriocinogenic Enterococcus faecium Y31 as an adjunct culture in North-eastern Chinese traditional fermentation paocai. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.10.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Paramithiotis S, Kouretas K, Drosinos EH. Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1600-1606. [PMID: 24284907 DOI: 10.1002/jsfa.6464] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2013] [Revised: 10/24/2013] [Accepted: 10/31/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Spontaneous fermentation of plant-derived material is mainly performed on a small scale, with the exception of fermented olives, cucumbers, sauerkraut and kimchi, which have met worldwide commercial significance. RESULTS This study of spontaneous fermentation of green tomatoes at different stages of ripening revealed a significant effect on the growth kinetics of lactic acid bacteria and the final pH value. Leuconostoc mesenteroides dominated spontaneous fermentation when the initial pH value ranged from 3.8 to 4.8 whereas at higher pH values (4.9-5.4) it co-dominated with Leu. citreum and Lactobacillus casei. Application of RAPD-PCR and rep-PCR allowed differentiation at sub-species level, suggesting a microbial succession at that level accompanying the respective at species level. CONCLUSION Ripening stage affected the development of the micro-ecosystem through the growth of lactic acid bacteria and concomitant pH value reduction; however, the outcome of the fermentation was only marginally different.
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Affiliation(s)
- Spiros Paramithiotis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, GR-118 55, Athens, Greece
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30
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Han SK, Hong Y, Kwak HL, Kim ES, Kim MJ, Shrivastav A, Oh MH, Kim HY. Identification of Lactic Acid Bacteria in Pork Meat and Pork Meat Products Using SDS-PAGE, 16S rRNA Gene Sequencing and MALDI-TOF Mass Spectrometry. J Food Saf 2014. [DOI: 10.1111/jfs.12117] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- S.-K. Han
- Institute of Life Sciences and Resources; Department of Food Science and Biotechnology; Kyung Hee University; Yongin 446-701 Korea
| | - Y. Hong
- Institute of Life Sciences and Resources; Department of Food Science and Biotechnology; Kyung Hee University; Yongin 446-701 Korea
| | - H.-L. Kwak
- Institute of Life Sciences and Resources; Department of Food Science and Biotechnology; Kyung Hee University; Yongin 446-701 Korea
| | - E.-S. Kim
- Institute of Life Sciences and Resources; Department of Food Science and Biotechnology; Kyung Hee University; Yongin 446-701 Korea
| | - M.-J. Kim
- Institute of Life Sciences and Resources; Department of Food Science and Biotechnology; Kyung Hee University; Yongin 446-701 Korea
| | - A. Shrivastav
- Institute of Life Sciences and Resources; Department of Food Science and Biotechnology; Kyung Hee University; Yongin 446-701 Korea
| | - M.-H. Oh
- National Institute of Animal Science; Rural Development Administration; Suwon 441-706 Korea
| | - H.-Y. Kim
- Institute of Life Sciences and Resources; Department of Food Science and Biotechnology; Kyung Hee University; Yongin 446-701 Korea
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31
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Microbial population dynamics during spontaneous fermentation of Asparagus officinalis L. young sprouts. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2222-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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