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Oh YJ, Kim S, Lee DY, Hong J. Effects of blue
LED
irradiation on the quality characteristics of Mukeunji, a long‐term fermented kimchi, during refrigerated storage. J Food Saf 2023. [DOI: 10.1111/jfs.13041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Yeong Ji Oh
- Department of Food and Animal Biotechnology Research Institute for Agriculture and Life Sciences, Center for Food and Bioconvergence, Seoul National University Seoul Republic of Korea
| | - Selim Kim
- Division of Applied Food System College of Natural Science, Seoul Women's University Seoul Republic of Korea
| | - Do Yup Lee
- Department of Food and Animal Biotechnology Research Institute for Agriculture and Life Sciences, Center for Food and Bioconvergence, Seoul National University Seoul Republic of Korea
| | - Jungil Hong
- Division of Applied Food System College of Natural Science, Seoul Women's University Seoul Republic of Korea
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Lu H, Huang C, Yu K, Liu Z. Effects of mixed inoculation of Leuconostoc citreum and Lactobacillus plantarum on suansun (Sour bamboo shoot) fermentation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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3
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Kim JY, Park SE, Kim EJ, Seo SH, Whon TW, Cho KM, Kwon SJ, Roh SW, Son HS. Long-term population dynamics of viable microbes in a closed ecosystem of fermented vegetables. Food Res Int 2022; 154:111044. [DOI: 10.1016/j.foodres.2022.111044] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 02/16/2022] [Accepted: 02/18/2022] [Indexed: 11/25/2022]
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Integrated Phenotypic-Genotypic Analysis of Latilactobacillus sakei from Different Niches. Foods 2021; 10:foods10081717. [PMID: 34441495 PMCID: PMC8393274 DOI: 10.3390/foods10081717] [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: 07/02/2021] [Revised: 07/22/2021] [Accepted: 07/23/2021] [Indexed: 11/16/2022] Open
Abstract
Increasing attention has been paid to the potential probiotic effects of Latilactobacillus sakei. To explore the genetic diversity of L. sakei, 14 strains isolated from different niches (feces, fermented kimchi, and meat products) and 54 published strains were compared and analyzed. The results showed that the average genome size and GC content of L. sakei were 1.98 Mb and 41.22%, respectively. Its core genome mainly encodes translation and transcription, amino acid synthesis, glucose metabolism, and defense functions. L. sakei has open pan-genomic characteristics, and its pan-gene curve shows an upward trend. The genetic diversity of L. sakei is mainly reflected in carbohydrate utilization, antibiotic tolerance, and immune/competition-related factors, such as clustering regular interval short palindromic repeat sequence (CRISPR)-Cas. The CRISPR system is mainly IIA type, and a few are IIC types. This work provides a basis for the study of this species.
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Chae SJ, Kim EJ, Chang HC. A novel NADH fluorescence‐based method for identifying and monitoring lactic acid bacteria growths in kimchi. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- So Jeong Chae
- Department of Food and Nutrition Kimchi Research Center Chosun University 309 Pilmun‐daero, Dong‐gu Gwangju501‐759Korea
| | - Eun Jeong Kim
- Department of Refrigerator RD/ED Home Appliance & Air Solution Company, LG Electronics 170 Seongsanpaechong‐ro, Seongsan‐gu Changwon‐si, Gyeongsangnam‐do Korea
| | - Hae Choon Chang
- Department of Food and Nutrition Kimchi Research Center Chosun University 309 Pilmun‐daero, Dong‐gu Gwangju501‐759Korea
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7
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Xiao M, Xiong T, Peng Z, Liu C, Huang T, Yu H, Xie M. Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai. Food Res Int 2018; 114:123-132. [PMID: 30361008 DOI: 10.1016/j.foodres.2018.06.051] [Citation(s) in RCA: 140] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 06/19/2018] [Accepted: 06/21/2018] [Indexed: 02/01/2023]
Abstract
Sichuan Paocai (SCP), a traditional fermentationed food, possesses unique flavours driven by various microbiota in fermentation ecosystems. However, the association between these microbiota and flavours is poorly understood. Here, we measured the structural dynamics of the microbial diversity and flavour compounds during SCP fermentation (0-7 days) using high-throughput sequencing and flavour analyses. Firstly, a total of 90 bacteria and 135 fungi were identified. The results showed that fermentation process was initiated by environmental microorganisms, such as Micrococcaceae, followed by a heterolactic fermentation phase dominated by Leuconostocaceae, and finally succeeded by homolactic fermentation led by Lactobacillaceae. Secondly, 6 organic acids, 12 amino acids and 86 volatile flavours were detected. The fermentation process was divided into 4 stages based on flavours: Day 0; Days 1-3; Days 4-6; and Day 7. Analysis of the correlation between microbiota and flavours indicated that bacteria contributed more to flavours formation than did fungi, and Lactobacillus, Leuconostoc, Achromobacter and Pediococcus were closely correlated with flavours. This study provides a systematic method for understanding the characteristics of fermented foods and useful guidelines for screening of strains that produce desirable flavours and functional substances.
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Affiliation(s)
- Muyan Xiao
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Tao Xiong
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China.
| | - Zhen Peng
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Changgen Liu
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Tao Huang
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Hong Yu
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Mingyong Xie
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China
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Hwang YS, Lee HW, Chang JY, Seo HY. Characterization of Kimchi Flavor with Preconcentration by Head Space Solid-Phase Microextraction and Stir Bar Sorptive Extraction and Analysis by Gas Chromatography-Mass Spectrometry. ANAL LETT 2018. [DOI: 10.1080/00032719.2018.1530256] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ye-Seul Hwang
- World Institute of Kimchi, Gwangju, Republic of Korea
| | - Hae-Won Lee
- World Institute of Kimchi, Gwangju, Republic of Korea
| | - Ji Yoon Chang
- World Institute of Kimchi, Gwangju, Republic of Korea
| | - Hye Young Seo
- World Institute of Kimchi, Gwangju, Republic of Korea
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Liu A, Li X, Pu B, Ao X, Zhou K, He L, Chen S, Liu S. Use of Psychrotolerant Lactic Acid Bacteria (Lactobacillus spp. and Leuconostoc spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2580-2587. [PMID: 28276234 DOI: 10.1021/acs.jafc.7b00050] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
To improve the quality of Chinese traditional Paocai, two psychrotolerant lactic acid bacteria (LAB) strains were isolated from Paocai, and the quality of Chinese Paocai product using these two strains as starter cultures was compared to a control sample fermented with aged brine at 10 °C. The results suggested that the physicochemical and sensory features of Paocai fermented with psychrotolerant LAB were more suitable for industrial applications. The nitrite content of Paocai fermented with psychrotolerant LAB was 1 mg/kg, which was significantly lower than that of the control Paocai (P < 0.05). Low-temperature fermentation with the starter cultures of psychrotolerant LAB could effectively prevent overacidity and over-ripening of the Paocai products. Additionally, Paocai fermented with psychrotolerant LAB harbored relatively simple microbial flora as revealed by polymerase chain reaction-denaturing gradient gel electrophoresis. This study provides a basis for improving the quality of Chinese traditional Paocai and the large-scale production of low-temperature Chinese traditional Paocai products.
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Affiliation(s)
- Aiping Liu
- College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China
| | - Xiaoyan Li
- College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China
| | - Biao Pu
- College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China
| | - Xiaolin Ao
- College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China
| | - Kang Zhou
- College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China
| | - Li He
- College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China
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