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Sawada K, Yamada T. Influence of the initial microbiota on eggplant shibazuke pickle and eggplant juice fermentation. Microbiol Spectr 2024; 12:e0046424. [PMID: 39016604 DOI: 10.1128/spectrum.00464-24] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Accepted: 06/11/2024] [Indexed: 07/18/2024] Open
Abstract
The present study aimed to investigate the effects of the initial microbiota on microbial succession and metabolite transition during eggplant fermentation. Samples of traditional Japanese eggplant pickles, shibazuke, which were spontaneously fermented by plant-associated microbiota, were used for the analysis. Microbiota analysis indicated two successional patterns: early dominance of lactic acid bacteria superseded by aerobic bacteria and early dominance of lactic acid bacteria maintained to the end of the production process. Next, shibazuke production was modeled using filter-sterilized eggplant juice, fermenting the average composition of the initial shibazuke microbiota, which was artificially constructed from six major species identified during shibazuke production. In contrast to shibazuke production, all batches of eggplant juice fermentation showed almost identical microbial succession and complete dominance of Lactiplantibacillus plantarum in the final microbiota. These findings revealed the fate of initial microbiota under shibazuke production conditions: the early dominance of lactic acid bacteria that was maintained throughout, with L. plantarum ultimately predominating the microbiota. Furthermore, a comparison of the results between shibazuke production and eggplant juice fermentation suggested that L. plantarum is involved in the production of lactic acid, alanine, and glutamic acid during eggplant fermentation regardless of the final microbiota. IMPORTANCE The findings shown in this study provide insight into the microbial succession during spontaneous pickle fermentation and the role of Lactiplantibacillus plantarum in eggplant pickle production. Moreover, the novel method of using filter-sterilized vegetable juice with an artificial microbiota to emulate spontaneous fermentation can be applied to other spontaneously fermented products. This approach allows for the evaluation of the effect of specific initial microbiota in the absence of plant-associated bacteria from raw materials potentially promoting a greater understanding of microbial behavior in complex microbial ecosystems during vegetable fermentation.
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Affiliation(s)
- Kazunori Sawada
- Innovation Division, Gurunavi, Inc., Hibiya Mitsui Tower, Chiyoda-ku, Tokyo, Japan
| | - Takuji Yamada
- School of Life Science and Technology, Tokyo Institute of Technology, Meguro-ku, Tokyo, Japan
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Bae S, Choi YJ, Park SE, Kim EJ, Lee MJ, Chung YB, Park SH, Min SG, Ku KM, Seo HY, Son HS. Effects of seasonal harvest of kimchi cabbage on microbial and metabolic profiles of kimchi. Food Res Int 2024; 188:114476. [PMID: 38823866 DOI: 10.1016/j.foodres.2024.114476] [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: 01/01/2024] [Revised: 03/28/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Kimchi cabbage, the key ingredient in kimchi, is cultivated year-round to meet high production demands. This study aimed to examine the effects of seasonal harvesting (spring, summer, fall, and winter) on the microbial and metabolic profiles of kimchi during 30 days of fermentation. Lactic acid bacteria distribution is notably influenced by seasonal variations, with Latilactobacillus dominant in fall-harvested kimchi group and Weissella prevailing in spring, summer, and winter. The microbial communities of spring and fall group exhibited similar profiles before fermentation, whereas the microbial communities and metabolic profiles of spring and summer group were similar after 30 days of fermentation. Seasonal disparities in metabolite concentrations, including glutamic acid, serine, and cytosine, persist throughout fermentation. This study provides a comprehensive understanding of the substantial impact of seasonal harvesting of kimchi cabbage on the microbial and metabolic characteristics of kimchi, providing valuable insights into producing kimchi with diverse qualities.
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Affiliation(s)
- Soobin Bae
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
| | - Yun-Jeong Choi
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
| | - Seong-Eun Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
| | - Eun-Ju Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
| | - Min Jung Lee
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
| | - Young Bae Chung
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
| | - Sung Hee Park
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
| | - Sung Gi Min
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
| | - Kang-Mo Ku
- Department of Plant Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
| | - Hye-Young Seo
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
| | - Hong-Seok Son
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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Choi HW, Park SE, Kim EJ, Seo SH, Whon TW, Roh SW, Son HS. Selective influence of garlic as a key ingredient in kimchi on lactic acid bacteria in a fermentation model system. Heliyon 2024; 10:e24503. [PMID: 38298617 PMCID: PMC10828059 DOI: 10.1016/j.heliyon.2024.e24503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 12/28/2023] [Accepted: 01/10/2024] [Indexed: 02/02/2024] Open
Abstract
Garlic is an essential ingredient added to kimchi, a fermented vegetable, in small amounts owing to its sensory and antibacterial properties. This study aimed to elucidate the complex relationship between garlic and specific lactic acid bacteria (LAB) and the resulting metabolite changes in a controlled kimchi model system using nine strains as mixed and individual starters. The group without garlic using mixed starters showed the highest LAB growth activity, which influenced lactic acid production, pH, and titratable acidity. The group without garlic also showed differences in the composition of bacteria, such as Latilactobacillus sakei, Levilactobacillus brevis, unclassified Leuconostoc, and Weissella koreensis, during the fermentation period. In addition, the altering patterns of metabolites in the group without garlic during fermentation differed from those in the group with garlic. In addition, the metabolic profile of L. brevis group was mostly different from that of the other strains in the controlled model kimchi system using individual starters, suggesting that changes in LAB composition by garlic could subsequently affect metabolites during fermentation. This study provides valuable insights into the complex interactions among food ingredients, LAB succession, and metabolite production during fermentation.
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Affiliation(s)
- Hyun-Woong Choi
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Seong-Eun Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Eun-Ju Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | | | - Tae Woong Whon
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Seong Woon Roh
- Microbiome Research Institute, LISCure Biosciences Inc., Gyeonggi-do 13486, Republic of Korea
| | - Hong-Seok Son
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
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Choi YJ, Lim JY, Kang MJ, Choi JY, Yang JH, Chung YB, Park SH, Min SG, Lee MA. Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties. Heliyon 2024; 10:e24283. [PMID: 38293374 PMCID: PMC10826663 DOI: 10.1016/j.heliyon.2024.e24283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 12/15/2023] [Accepted: 01/05/2024] [Indexed: 02/01/2024] Open
Abstract
Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the type of garlic used did not significantly alter the microbial community. However, the presence of garlic itself made a significant difference. Specifically, kimchi with garlic showed higher abundance of Leuconostoc and Weissella, which are bacteria primarily responsible for kimchi fermentation. Additionally, kimchi containing garlic had increased levels of mannitol and fructose, which significantly influence taste; however, lactic acid and putrescine levels were decreased. Therefore, the addition of garlic directly contributes to the flavor profile of kimchi. Sixty-two metabolites were identified using gas chromatography and mass spectrometry. The variety of garlic added influenced the metabolite profiles of kimchi, particularly in the later stages of fermentation. These profiles were categorized based on the garlic's origin, whether from southern or northern ecotypes (R2X = 0.933, R2Y = 0.986, Q2 = 0.878). These findings confirm that both the presence and the variety of garlic significantly impact the microbial ecology and metabolites during kimchi fermentation, underscoring its essential role in the process.
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Affiliation(s)
- Yun-Jeong Choi
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Ju-Young Lim
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Min-Jung Kang
- Namhae Garlic Research Institute, Namhae, 52430, Republic of Korea
| | - Ji-Young Choi
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Ji-Hee Yang
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Young Bae Chung
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Sung Hee Park
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Sung Gi Min
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Mi-Ai Lee
- Kimchi Industry Promotion Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
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Chung YB, Park SJ, Choi YJ, Yun YR, Lee MA, Park SH, Min SG, Seo HY. Metabolic shift during fermentation in kimchi according to capsaicinoid concentration. Heliyon 2024; 10:e24441. [PMID: 38304807 PMCID: PMC10831603 DOI: 10.1016/j.heliyon.2024.e24441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 12/22/2023] [Accepted: 01/09/2024] [Indexed: 02/03/2024] Open
Abstract
The cultivar of red pepper used in kimchi contributes to spiciness, red color, and fermentation characteristics. Capsaicinoids are the main components of red pepper. Therefore, understanding changes in metabolites during kimchi fermentation according to capsaicinoid concentration is necessary to control the quality of kimchi. The purpose of this study was to investigate the effect of capsaicinoids on metabolites during kimchi fermentation. To profile the effect of capsaicinoid concentrations on kimchi fermentation, five kimchi samples were prepared using different concentrations of capsaicinoids (4, 12, 30.7, 40.9, and 50.3 mg/kg) and stored at 4 °C for 28 days. During kimchi fermentation, pH, titratable acidity, capsaicinoid concentration, total viable and lactic acid bacteria, free sugars, amino acids, and microbial community were evaluated. Each result was statistically analyzed for changes in capsaicin concentration and fermentation time. The capsaicinoid concentration did not change during kimchi fermentation but the growth of lactic acid bacteria changed. According to the growth of lactic acid bacteria, free sugar, amino acids, and microbial community changed with the capsaicinoid concentration. Overall, the results of this study provide preliminary information on the use of red pepper and capsaicinoids in the kimchi industry.
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Affiliation(s)
| | | | - Yun-Jeong Choi
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
| | - Ye-Rang Yun
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
| | - Mi-Ai Lee
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
| | - Sung Hee Park
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
| | - Sung Gi Min
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
| | - Hye-Young Seo
- Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea
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Li X, Sun Y, Xiong Q. Volatile compounds produced in smoked bacon inoculated with potential spoilage bacteria. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:93-103. [PMID: 37532681 DOI: 10.1002/jsfa.12895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 06/15/2023] [Accepted: 08/03/2023] [Indexed: 08/04/2023]
Abstract
BACKGROUND Volatile organic compounds (VOCs) produced during meat storage are mainly derived from the decomposition of meat components and the metabolism of spoilage bacteria. VOCs produced in sterile bacon model substrate inoculated or un-inoculated with spoilage bacteria, Staphylococcus xylosus (P2), Leuconostoc mesenteroides (P6), Carnobacterium maltaromaticum (P9), Leuconostoc gelidum (P16) and Serratia liquefaciens (P20), previously isolated, were identified by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Furthermore, combinations of the strains (Pm) were also obtained. RESULTS In total, 54 volatile compounds, including aldehydes, alcohols, phenols, ketones, alkanes, alkanes, organic acids, esters and so forth, were determined after 45 days of storage in bacon inoculated with potential spoilage bacteria using the HS-SPME/GC-MS method. VOC concentrations of alcohols and organic acids in groups inoculated with bacteria were remarkably higher (P < 0.05) compared to that in control samples. Specifically, some VOCs are closely related to the metabolic activity of the inoculated bacterial strains; for example, 2,3-butanediol was associated with P2, P16 and P20, and acetic acid was mainly related to P6 and P9. CONCLUSION The results of partial least squares regression indicated that there was a high correlation between the electronic nose sensors and VOCs of smoked inoculated potential spoilage bacteria. These compounds are potentially important for predicting deterioration of smoked bacon. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xinfu Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Yun Sun
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Qiang Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
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Yuan Y, Yang Y, Xiao L, Qu L, Zhang X, Wei Y. Advancing Insights into Probiotics during Vegetable Fermentation. Foods 2023; 12:3789. [PMID: 37893682 PMCID: PMC10606808 DOI: 10.3390/foods12203789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/08/2023] [Accepted: 10/12/2023] [Indexed: 10/29/2023] Open
Abstract
Fermented vegetables have a long history and are enjoyed worldwide for their unique flavors and health benefits. The process of fermentation improves the nutritional value, taste, and shelf life of foods. Microorganisms play a crucial role in this process through the production of metabolites. The flavors of fermented vegetables are closely related to the evaluation and succession of microbiota. Lactic acid bacteria (LABs) are typically the dominant bacteria in fermented vegetables, and they help inhibit the growth of spoilage bacteria and maintain a healthy gut microbiota in humans. However, homemade and small-scale artisanal products rely on spontaneous fermentation using bacteria naturally present on fresh vegetables or from aged brine, which may introduce external microorganisms and lead to spoilage and substandard products. Hence, understanding the role of LABs and other probiotics in maintaining the quality and safety of fermented vegetables is essential. Additionally, selecting probiotic fermentation microbiota and isolating beneficial probiotics from fermented vegetables can facilitate the use of safe and healthy starter cultures for large-scale industrial production. This review provides insights into the traditional fermentation process of making fermented vegetables, explains the mechanisms involved, and discusses the use of modern microbiome technologies to regulate fermentation microorganisms and create probiotic fermentation microbiota for the production of highly effective, wholesome, safe, and healthy fermented vegetable foods.
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Affiliation(s)
- Yingzi Yuan
- Laboratory of Synthetic Biology, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China (L.X.)
| | - Yutong Yang
- Laboratory of Synthetic Biology, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China (L.X.)
| | - Lele Xiao
- Laboratory of Synthetic Biology, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China (L.X.)
| | - Lingbo Qu
- Laboratory of Synthetic Biology, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China (L.X.)
- Food Laboratory of Zhongyuan, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Xiaoling Zhang
- Food Laboratory of Zhongyuan, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Yongjun Wei
- Laboratory of Synthetic Biology, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China (L.X.)
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Yu HJ, Park SH, Kim EH, Choi YJ, Min SG. Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2695-2703. [PMID: 37599852 PMCID: PMC10439095 DOI: 10.1007/s13197-023-05795-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/19/2023] [Accepted: 06/13/2023] [Indexed: 08/22/2023]
Abstract
This study evaluated the effects of gas composition in kimchi packaging on kimchi quality. Completely sealed packaging without gas inflow/outflow during fermentation (S1), packaging allowing gas outflow (S2), and packaging allowing gas inflow and outflow (S3) were used. Microbial composition analysis, volatile compound content analysis, and sensory evaluation were performed to determine the differences in kimchi quality among samples. Metabolites were examined using principal component analysis. Gas composition analysis showed that the ratio of CO2 increased during the storage period in S1, the ratio of nitrogen and CO2 contents was constant in S2, and the ratio of oxygen was significantly higher in S3. No significant differences in the lactic acid bacteria number were observed. However, coliforms were only detected in S3, and yeast and mold proliferated faster in S3 than in S2 or S1. The main compounds detected in S1 and S2 were alcohols, whereas those in S3 were esters such as β-phenethyl acetate produced by yeast. Sensory evaluation showed that S3 had the lowest odor, taste, and overall scores, whereas S2 had the highest. In conclusion, the gas composition inside the kimchi package greatly affects the quality of kimchi. Our findings provide important data that can be useful in the manufacture of commercial kimchi. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05795-z.
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Affiliation(s)
- Hye Jin Yu
- Research and Development Division, World Institute of Kimchi, Nam-gu, Gwangju, 61755 Korea
| | - Sung Hee Park
- Research and Development Division, World Institute of Kimchi, Nam-gu, Gwangju, 61755 Korea
| | - Eun Hae Kim
- Research and Development Division, World Institute of Kimchi, Nam-gu, Gwangju, 61755 Korea
| | - Yun-Jeong Choi
- Research and Development Division, World Institute of Kimchi, Nam-gu, Gwangju, 61755 Korea
| | - Sung Gi Min
- Research and Development Division, World Institute of Kimchi, Nam-gu, Gwangju, 61755 Korea
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Zhang J, He Y, Yin L, Hu R, Yang J, Zhou J, Cheng T, Liu H, Zhao X. Isolation of Aroma-Producing Wickerhamomyces anomalus Yeast and Analysis of Its Typical Flavoring Metabolites. Foods 2023; 12:2934. [PMID: 37569203 PMCID: PMC10418859 DOI: 10.3390/foods12152934] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 07/25/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
In this study, 21 strains of aroma-producing yeast were isolated from Sichuan paocai juice of farmers in western, eastern and southern Sichuan. One strain, Y3, with the best aroma-producing characteristics, was screened using an olfactory method and a total ester titration method, and was identified as Wickerhamomyces anomalus. The total ester content of Y3 fermentation broth was as high as 1.22 g/L, and there was no white colonies or film on the surface. Meanwhile, the Y3 strain could tolerate 14% salt concentration conditions and grow well in a pH range of 3-4. Through sensory analysis, the fermented mustard with a ratio of Lactiplantibacillus plantarum to Y3 of 1:1 showed the highest overall acceptability. Ethyl acetate with its fruit and wine flavor was also detected in the fermented Sichuan paocai juice with a mixed bacteria ratio of 1:1, analyzed with SPME-GC-MS technology, as well as phenylethyl alcohol, isobutyl alcohol, isothiocyanate eaters, myrcene and dimethyl disulfide. These contributed greatly to the unique flavor of Sichuan paocai. In general, Wickerhamomyces anomalus Y3 enhanced the aroma of the fermented Sichuan paocai.
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Affiliation(s)
- Jing Zhang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Yiguo He
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Liguo Yin
- Solidstate Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin 644000, China
| | - Rong Hu
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Jiao Yang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Jing Zhou
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Tao Cheng
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Hongyu Liu
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Xingxiu Zhao
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
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Yu Y, Xu Y, Li L, Chen S, An K, Yu Y, Xu ZL. Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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Liu Y, Chen X, Li F, Shi H, He M, Ge J, Ling H, Cheng K. Analysis of Microbial Diversity and Metabolites in Sauerkraut Products with and without Microorganism Addition. Foods 2023; 12:foods12061164. [PMID: 36981091 PMCID: PMC10048197 DOI: 10.3390/foods12061164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 03/06/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
The microbial compositions and metabolites of fermented sauerkraut with and without the addition of microorganisms have been compared. The OTU clustering, nonvolatile compounds, volatile compounds and associations between bacterial taxa and metabolites were analyzed by 16S rRNA high-throughput sequencing technology, ultra performance liquid chromatography (UPLC), gas chromatography ion mobility mass spectrometry (GC-IMS) and the O2PLS model studies. The results showed that at the phylum level, the microbial species in the four sauerkraut types consisted mainly of the phyla Firmicutes and Proteobacteria, but different modes of microbial addition formed their own unique microbial communities. There were significant differences in the microbial communities among different northeast China sauerkraut samples, and different microbial communities exerted similar effects to inhibit Firmicutes production. At the genus level, sauerkraut without added microorganisms had the lowest microbial diversity. A total of 26 amino acids and 11 organic acids were identified and were more abundant in nonmicrobially fermented sauerkraut; 88 volatile organic compounds were identified in the 4 types of sauerkraut, with the microbially fermented sauerkraut being richer in alcohols, esters and acids. Different brands of sauerkraut contain their own unique flavor compounds. Cystine and tyrosine, ascorbic acid and acetic acid, and alcohols and esters are closely related to a wide range of microorganisms in sauerkraut. Elucidating the correlations among microbiota and metabolites will help guide future improvements in sauerkraut fermentation processes.
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Affiliation(s)
- Yueyi Liu
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (Y.L.); (H.S.); (M.H.); (J.G.)
| | - Xiaochun Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China; (X.C.); (F.L.)
- Dongguan Institute of Technology Innovation, Dongguan 523000, China
| | - Fuxiang Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China; (X.C.); (F.L.)
- Dongguan Institute of Technology Innovation, Dongguan 523000, China
| | - Huiling Shi
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (Y.L.); (H.S.); (M.H.); (J.G.)
| | - Mingyi He
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (Y.L.); (H.S.); (M.H.); (J.G.)
| | - Jingping Ge
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (Y.L.); (H.S.); (M.H.); (J.G.)
| | - Hongzhi Ling
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (Y.L.); (H.S.); (M.H.); (J.G.)
- Correspondence: (H.L.); (K.C.)
| | - Keke Cheng
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China; (X.C.); (F.L.)
- Correspondence: (H.L.); (K.C.)
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Li Y, Luo X, Long F, Wu Y, Zhong K, Bu Q, Huang Y, Gao H. Quality improvement of fermented chili pepper by inoculation of Pediococcus ethanolidurans M1117: Insight into relevance of bacterial community succession and metabolic profile. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
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Chen T, Wang H, Su W, Mu Y, Tian Y. Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics. Food Res Int 2023; 165:112350. [PMID: 36869445 DOI: 10.1016/j.foodres.2022.112350] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 12/26/2022]
Abstract
The purpose of this study was to reveal the relationship between core microorganisms and flavor substances in the fermentation process of corn wine. Microbial diversity, volatile and non-volatile flavor substances were detected by high-throughput sequencing (HTS), headspace solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME/GC-MS) and gas chromatography time of flight mass spectrometry (GC-TOF-MS). High performance liquid chromatography (HPLC) was used to detect organic acids in corn wine fermentation, and its physiochemical properties were tracked. The results showed that physiochemical factors changed obviously with fermentation time. Bacillus, Prevotella_9, Acinetobacter and Gluconobacter were the predominant bacterial. Rhizopus and Saccharomyces were the dominant fungi. Acetic acid and succinic acid were important organic acids in corn wine. According to variable importance of projection (VIP) > 1 and P < 0.05, 24 volatile flavor substances with significant difference were screened out from 52 volatile flavor substances. Similarly, 25 non-volatile flavor substances with significant differences were screened out from the 97 reliable metabolites identified by 223 chromatographic peaks. Eight key metabolic pathways were enriched from 25 non-volatile flavor substances according to path influence values > 0.1 and P < 0.05. Based on Two-way Orthogonal Partial Least Squares (O2PLS) model and Pearson correlation coefficient, Saccharomyces, Rhizopus, uncultured_bacterium, Aneurinibacillus, Wickerhamomyces and Gluconobacter may be the potential volatile flavor-contributing microorganism genus in corn wine. The Pearson correlation coefficient showed that Saccharomyces was significantly positively correlated with malic acid, oxalic acid, valine and isoleucine, and Rhizopus was positively correlated with glucose-1-phosphate and alanine. These findings enhanced our understanding of the formation mechanism of flavor substances in corn wine and provided the theoretical basis for stabilizing flavor quality of corn wine.
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Affiliation(s)
- Tianyan Chen
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Hanyu Wang
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Wei Su
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang, China.
| | - Yingchun Mu
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Yexin Tian
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
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14
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Zhao Y, Zhao Z, Gao Y, Yang G, Liu X, Huang R, Liang W, Li S. Assessment of autochthonous lactic acid bacteria as starter culture for improving traditional Chinese Dongbei Suancai fermentation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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15
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Moon HJ, Oh SH, Park KB, Cha YS. Kimchi and Leuconostoc mesenteroides DRC 1506 Alleviate Dextran Sulfate Sodium (DSS)-Induced Colitis via Attenuating Inflammatory Responses. Foods 2023; 12:foods12030584. [PMID: 36766113 PMCID: PMC9914003 DOI: 10.3390/foods12030584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 01/18/2023] [Accepted: 01/27/2023] [Indexed: 01/31/2023] Open
Abstract
Ulcerative colitis (UC) is caused by inflammation only in the mucosa of the colon, and its incidence is increasing worldwide. The intake of probiotics is known to have a beneficial effect on the development of UC. In this study, we investigated the alleviating effects of kimchi (KC), a fermented food rich in probiotics, and Leuconostoc mesenteroides DRC 1506 (DRC) isolated from kimchi on UC. A freeze-dried kimchi suspension and DRC were orally given to mice at a dose of 1 × 109 CFU/day for 3 weeks. Furthermore, 3% dextran sulfate sodium (DSS) in drinking water was given to induce UC. The KC and DRC groups reduced symptoms of colitis, such as disease activity index, decrease in colon length, colon weight-to-length ratio, and pathological damage to the colon caused by DSS treatment. The KC and DRC groups decreased the levels of pro-inflammatory cytokine (TNF-α) and increased anti-inflammatory cytokine (IL-10) in the colon tissues. At the mRNA and protein expression levels in the colon tissue, KC and DRC groups downregulated inflammatory factors and upregulated tight junction-related factors. Therefore, DRC, as well as KC supplementation, are potent in alleviating UC by improving the inflammatory response and mucosal barrier function in the colon.
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Affiliation(s)
- Hye-Jung Moon
- Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonju 54896, Republic of Korea
| | - Suk-Heung Oh
- Department of Food & Biotechnology & Woosuk Institute of Smart Convergence Life Care, Woosuk University, Wanju 55338, Republic of Korea
| | - Ki-Bum Park
- Institute of Kimchi Technology, Daesang Co., Icheon 17384, Republic of Korea
| | - Youn-Soo Cha
- Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonju 54896, Republic of Korea
- K-Food Research Center, Jeonbuk National University, Jeonju 54896, Republic of Korea
- Correspondence: ; Tel.: +82-63-270-3822
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16
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Lim JY, Choi YJ, Lee SY, Lee MJ, Yang HI, Kim EH, Park SJ, Yang JH, Chung YB, Park SH, Min SG, Lee MA. Bacteria compositions and metabolites of kimchi as affected by salted shrimp ( saeujeot). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2135534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ju-Young Lim
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Yun-Jeong Choi
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Seong Youl Lee
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Min Jung Lee
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Hae-Il Yang
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Eun-Hae Kim
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Sung Jin Park
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Ji-Hee Yang
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Young Bae Chung
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Sung-Hee Park
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Sung Gi Min
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Mi-Ai Lee
- Practical Technology Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
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17
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Zhang Q, Du G, Chen J, Li J, Qiao Z, Zheng J, Zhao D, Zhao X. Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomics. Front Microbiol 2022; 13:1062547. [DOI: 10.3389/fmicb.2022.1062547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Accepted: 11/16/2022] [Indexed: 12/03/2022] Open
Abstract
Baobaoqu (BBQ) is a traditional fermenting power, which is widely applied in Nong-flavor Baijiu brewing. There are two different types of BBQ (premium BBQ and normal BBQ) used in industrial manufacture, but the reasons for the significant differences between two kinds of BBQ have not been clearly illuminated. In this study, the combination of metagenomics and metabolomics was performed to compare the differences in the composition of microbial communities and the components of flavors between premium BBQ and normal BBQ. The results showed that the glycosidase-producing microorganisms are the biomarkers of premium BBQ, contributing a better ability of carbon source utilization than normal BBQ. In addition, several important flavors (ethyl hexanoate, phenylethanol, ethyl acetate) were rich in normal BBQ, which have a significant positive correlation with the biomarkers (Lactobacillus and Pichia kudriavzevii) of normal BBQ. It suggests that the microbial community has an advantage in utilizing raw materials in premium BBQ, while the community was inclined to form flavors in normal BBQ. The differences between two types of BBQ at the microbial and flavor level have theoretical and practical guiding significance in the application of premium and normal BBQ and in the further improvements of taste and quality of Baijiu.
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18
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Lee MA, Choi YJ, Kim YS, Jeon SY, Chung YB, Park SH, Yun YR, Min S, Yang HC, Seo HY. Effects of salt type on the metabolites and microbial community in kimchi fermentation. Heliyon 2022; 8:e11360. [DOI: 10.1016/j.heliyon.2022.e11360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/14/2022] [Accepted: 10/27/2022] [Indexed: 11/09/2022] Open
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19
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Li P, Su R, Wang Q, Liu K, Yang H, Du W, Li Z, Chen S, Xu B, Yang W. Comparison of fungal communities and nonvolatile flavor components in black Huangjiu formed using different inoculation fermentation methods. Front Microbiol 2022; 13:955825. [PMID: 35935187 PMCID: PMC9354453 DOI: 10.3389/fmicb.2022.955825] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Accepted: 07/04/2022] [Indexed: 12/23/2022] Open
Abstract
Black Huangjiu (BH) is a traditional alcoholic beverage in China, which is very popular among people. The different methods (simultaneous inoculation, sequential inoculation), were applied to ferment BH in this study, which were investigated the changes in the composition of fungal communities and non-volatile flavor compounds (nVFCs) by high-throughput sequencing (HTS) and ultraperformance liquid chromatography–tandem mass spectrometer (UPLC MS/MS). The results showed that Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation, and 471 nVFCs were detected in BH after fermentation. Compared to that observed simultaneous inoculation, Rhizopus increased at the end of sequential fermentation, and the contents of the organic acids and their derivatives increased significantly [variable importance in the projection (VIP) > 1.0, p < 0.05, fold change (FC) > 2], while that of lipids and lipid-like molecules decreased significantly (VIP > 1.0, p < 0.05, FC < 0.5). Through the correlation analysis of 32 nVFCs with significant differences (VIP > 1.0, p < 0.05, FC >32 or < 0.03) and the community, it was found that lipids and lipid-like molecules (12) and organic acids and their derivatives (10) were significantly (p < 0.05) negatively correlated with Saccharomyces, but they were significantly (p < 0.05) positively correlated with Rhizopus. Compared with simultaneous inoculation, BH fermented by sequential inoculation, the taste was stronger, sweeter, mellow, and softer. Our findings provide information on nVFC dynamics and will aid in the selection of beneficial strains to improve BH quality.
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Affiliation(s)
- Pingping Li
- Sericulture and Apiculture Research Institute, Yunnan Academy of Agricultural Sciences, Mengzi, China
| | - Rui Su
- Sericulture and Apiculture Research Institute, Yunnan Academy of Agricultural Sciences, Mengzi, China
| | - Qi Wang
- College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin, China
- *Correspondence: Qi Wang,
| | - Kunyi Liu
- College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin, China
- Kunyi Liu,
| | - Hai Yang
- Sericulture and Apiculture Research Institute, Yunnan Academy of Agricultural Sciences, Mengzi, China
| | - Wei Du
- Sericulture and Apiculture Research Institute, Yunnan Academy of Agricultural Sciences, Mengzi, China
| | - Zhengang Li
- Sericulture and Apiculture Research Institute, Yunnan Academy of Agricultural Sciences, Mengzi, China
| | - Song Chen
- Sericulture and Apiculture Research Institute, Yunnan Academy of Agricultural Sciences, Mengzi, China
| | - Bin Xu
- Luzhou Greenland Wine Co., Ltd., Luzhou, China
| | - Wen Yang
- Sericulture and Apiculture Research Institute, Yunnan Academy of Agricultural Sciences, Mengzi, China
- Wen Yang,
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20
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Cheng Qian J, Liu D, Ping Lin L, Jing Zhu W, Xiang Tan R. Minor bioactive indoles from kimchi mirror the regioselectivity in indole-3-carbinol oligomerization. Food Chem 2022; 382:132571. [PMID: 35245758 DOI: 10.1016/j.foodchem.2022.132571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 02/08/2022] [Accepted: 02/24/2022] [Indexed: 11/16/2022]
Abstract
Kimchi is a globally consumed food with diverse health-benefits, but the low-abundance bioactive compounds in kimchi remain largely neglected. Here we show that kimchi contains a family of low-abundance (0.5-1.6 μg/g, dried weight) high-order indole oligomers derived from indole-3-carbinol (I3C), a breakdown product released from cruciferous vegetables used for producing the traditional subsidiary food. The structure determination of such complex molecules was accomplished by synthesizing linear indole oligomers as standard materials followed by the LC-HR-MS analysis. One indole tetramer (LTe2) is substantially toxic to tumor MV4-11 (IC50 = 1.94 μM) and THP-1 cells (IC50 = 7.12 μM). Collectively, the work adds valuable information to the knowledge package about kimchi, and may inspire the generation of indole-based molecules, to which many drugs belong.
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Affiliation(s)
- Jia Cheng Qian
- State Key Laboratory Cultivation Base for TCM Quality and Efficacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Dan Liu
- State Key Laboratory Cultivation Base for TCM Quality and Efficacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Li Ping Lin
- State Key Laboratory Cultivation Base for TCM Quality and Efficacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Wen Jing Zhu
- State Key Laboratory Cultivation Base for TCM Quality and Efficacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Ren Xiang Tan
- State Key Laboratory Cultivation Base for TCM Quality and Efficacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; State Key Laboratory of Pharmaceutical Biotechnology, Institute of Functional Biomolecules, Nanjing University, Nanjing 210023, China.
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21
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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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22
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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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23
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Zhang G, Yin X, Li Y, Pei X, Zeng P, Zhang L. Multivariate analysis on the evolution of flavor-related chemical contents during three-years ripening of Pixian doubanjiang. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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24
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Gopalakrishnappa C, Gowda K, Prabhakara KH, Kuehn S. An ensemble approach to the structure-function problem in microbial communities. iScience 2022; 25:103761. [PMID: 35141504 PMCID: PMC8810406 DOI: 10.1016/j.isci.2022.103761] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
The metabolic activity of microbial communities plays a primary role in the flow of essential nutrients throughout the biosphere. Molecular genetics has revealed the metabolic pathways that model organisms utilize to generate energy and biomass, but we understand little about how the metabolism of diverse, natural communities emerges from the collective action of its constituents. We propose that quantifying and mapping metabolic fluxes to sequencing measurements of genomic, taxonomic, or transcriptional variation across an ensemble of diverse communities, either in the laboratory or in the wild, can reveal low-dimensional descriptions of community structure that can explain or predict their emergent metabolic activity. We survey the types of communities for which this approach might be best suited, review the analytical techniques available for quantifying metabolite fluxes in communities, and discuss what types of data analysis approaches might be lucrative for learning the structure-function mapping in communities from these data.
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Affiliation(s)
| | - Karna Gowda
- Department of Ecology and Evolution, University of Chicago, Chicago, IL 60637, USA
- Center for the Physics of Evolving Systems, University of Chicago, Chicago, IL 60637, USA
| | - Kaumudi H. Prabhakara
- Department of Ecology and Evolution, University of Chicago, Chicago, IL 60637, USA
- Center for the Physics of Evolving Systems, University of Chicago, Chicago, IL 60637, USA
| | - Seppe Kuehn
- Department of Ecology and Evolution, University of Chicago, Chicago, IL 60637, USA
- Center for the Physics of Evolving Systems, University of Chicago, Chicago, IL 60637, USA
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25
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Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage. Food Sci Biotechnol 2022; 31:221-229. [PMID: 35186352 PMCID: PMC8817958 DOI: 10.1007/s10068-021-01019-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 11/22/2021] [Accepted: 12/05/2021] [Indexed: 01/27/2023] Open
Abstract
Kimchi cabbage, the main ingredient of kimchi, is often stored to cater for supply issues. However, kimchi made using stored cabbage show different fermentation characteristics from those using fresh cabbage (control kimchi). Herein, sensory evaluation and analysis of viable LAB, microbial communities, and metabolites in two types of kimchi were performed. The fermentation of kimchi made with stored cabbage proceeded slightly faster in the early and mid-fermentation stages than that of control kimchi. And, storage of kimchi cabbage affected the microbial community structure of kimchi, which caused differences in metabolites. In the early stage of kimchi fermentation, fructose and mannitol contents were higher in control kimchi than in kimchi made with stored cabbage, but in the late stage, mannitol and lactic acid contents were higher in kimchi made with stored cabbage. Control kimchi had higher levels of sweetness and texture than kimchi made with stored cabbage. Overall, kimchi made with stored cabbage had different fermentation characteristics compared with control kimchi.
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26
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NIE Y, JIA Y, ZHANG X, LU S, LI B. Screening of mixed lactic acid bacteria starter and its effects on the quality and flavor compounds of fermented Lentinus edodes. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.39222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | - Sen LU
- School of Food Science, China
| | - Bo LI
- School of Food Science, China
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27
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Comparison of Quality Characteristics of Commercial Kimchi Manufactured in Korea, China, and the United States. Foods 2021; 10:foods10102488. [PMID: 34681538 PMCID: PMC8535366 DOI: 10.3390/foods10102488] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 10/12/2021] [Accepted: 10/15/2021] [Indexed: 01/11/2023] Open
Abstract
Recently, kimchi has been recognized as a healthy food worldwide, prompting increased interest in its health benefits and quality characteristics. Although commercial kimchi is manufactured in various countries, little is known about quality differences between the kimchi from different countries. To clarify differences in quality characteristics, minerals, free sugars, organic acids, free amino acids, and volatile compounds, commercial kimchi manufactured in Korea, China, and the United States were investigated. The composition of the microbial community and antioxidant activity were compared. Mineral and free sugar contents were high in Korean commercial kimchi, while the organic acid content was relatively low. The free amino acid content was markedly higher in Korean kimchi than that in kimchi manufactured in China and the United States. In addition, the volatile compound content differed between the kimchi produced in different countries. Considering the microbial communities, Leuconostoc and Weissella were more abundant in commercial kimchi from Korea than that from China or the United States. Commercial kimchi in Korea showed the highest antioxidant activity. These results support the high quality and antioxidant activity of commercial kimchi manufactured in Korea, emphasizing its importance in the global kimchi industry.
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28
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Hu W, Yang X, Ji Y, Guan Y. Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut. Food Res Int 2021; 148:110605. [PMID: 34507749 DOI: 10.1016/j.foodres.2021.110605] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 07/09/2021] [Accepted: 07/11/2021] [Indexed: 01/09/2023]
Abstract
Effects of mixed cultures composed of any two of four autochthonous lactic acid bacteria on fermentation of Chinese northeast sauerkraut were investigated in this study. Results indicated that different mixed cultures inoculation generated diversified physicochemical, microbiological and flavor quality of sauerkraut. Compared to spontaneous fermentation, mix-culture fermentation showed significant higher population of lactic acid bacteria and lower amounts of undesirable microorganisms. Free amino acids increased by 2- to 5-fold from initial level in spontaneous and mix-culture fermentation, with the lowest production by spontaneous fermentation. Moreover, mix-culture fermentation promoted the flavor formation based on the analysis of HS-SPME/GC-MS, E-nose, E-tongue and sensory evaluation, especially for the mixed culture of Leu. mesenteroides and L. plantarum. These results highlighted that using a mixed culture made up with Leu. mesenteroides and L. plantarum could be a potential way to improve the quality of sauerkraut, which could provide an alternative way to meet consumers' requirement.
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Affiliation(s)
- Wenzhong Hu
- School of Pharmacy and Food Science, Zhuhai College of Jilin University, Zhuhai 519041, China; Department of Food Engineering, College of Life Science, Dalian Minzu University, Dalian 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China.
| | - Xiaozhe Yang
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China; School of Bioengineering, Dalian University of Technology, Dalian 116024, China
| | - Yaru Ji
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China; School of Bioengineering, Dalian University of Technology, Dalian 116024, China
| | - Yuge Guan
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China; School of Bioengineering, Dalian University of Technology, Dalian 116024, China
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Liu D, Zhang C, Zhang J, Xin X, Liao X. Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps). Food Res Int 2021; 148:110622. [PMID: 34507766 DOI: 10.1016/j.foodres.2021.110622] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 06/23/2021] [Accepted: 07/19/2021] [Indexed: 01/15/2023]
Abstract
Fermented vegetable flavors are closely associated with microbial metabolism. Here, shifts in flavor metabolites and their correlations to the structure and function of fermentative microbial communities were explored during the spontaneous fermentation process of potherb mustard (Brassica juncea var. multiceps), a traditionally fermented vegetable from China. Halophilic bacteria (HAB, i.e., Halomonas, Salinivibrio, and Vibrio) and lactic acid bacteria (LAB, i.e., Lactobacillus-related genera and Weissella) became highly abundant after potherb mustard fermentation. Further, HAB and LAB abundances exhibited significant, positive correlations with metabolites important in fermented potherb mustard flavoring (e.g., organic acids, amino acids, alcohols, aldehydes, and nitriles). Metagenomic analysis indicated that Halomonas, Salinivibrio, Weissella, and Lactobacillus-related genera were likely actively engaged in pyruvate metabolism (ko00620) and citrate cycle (TCA cycle, ko00020), leading to higher lactic and acetic acid concentrations, along with lower pH, which would affect levels of volatile isothiocyanates and nitriles that contribute to flavoring of fermented potherb mustard. Further, HAB and LAB were the primary populations inferred to be responsible for amino acid and fatty acid metabolism in addition to the biosynthesis of numerous volatile flavor compounds. This study highlights the predominance and importance of LAB and HAB during spontaneous fermentation of potherb mustard and provides new insights into their roles in this process.
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Affiliation(s)
- Daqun Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Chengcheng Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Jianming Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Xiaoting Xin
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Song G, He Z, Wang X, Zhao M, Cao X, Lin X, Ji C, Zhang S, Liang H. Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus. Food Res Int 2021; 148:110581. [PMID: 34507728 DOI: 10.1016/j.foodres.2021.110581] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 06/11/2021] [Accepted: 06/29/2021] [Indexed: 11/16/2022]
Abstract
The quality characteristics of Suancai fermented with Lactobacillus plantarum CGMCC No.20193 (Lb. plantarum) and Pediococcus pentosaceus CGMCC No. 20192 (P. pentosaceus) were investigated. Their inoculation affected the bacterial communities revealed by Pacbio Sequel platform. After fermentation, the dominant phylum and genus in inoculation and spontaneous fermented Suancai were Firmicutes and Lactobacillus. Compared with single inoculation, the co-inoculation of Lb. plantarum and P. pentosaceus had a higher bacterial diversity. The Suancai co-inoculated with Lb. plantarum and P. pentosaceus had a more similar VCs profile with spontaneous fermented Suancai. The inoculation of Lb. plantarum and P. pentosaceus increased the content of organic acids, such as lactate, acetate, citrate, succinate, malate and tartrate. The most amino acids content in Suancai fermented with Lb. plantarum and P. pentosaceus were higher than that in spontaneous fermented Suancai. Compared single inoculation, the Suancai co-inoculated with Lb. plantarum and P. pentosaceus had a higher similarity of organoleptic tastes with spontaneous fermented Suancai. These results may facilitate the understanding of the starters' effects on the Suancai fermentation and the selection of applicable starters to manipulate the flavor.
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Affiliation(s)
- Ge Song
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Zhen He
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Xinyi Wang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Mingwei Zhao
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Xinying Cao
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Xinping Lin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Chaofan Ji
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Sufang Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
| | - Huipeng Liang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
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31
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He Y, Zhao X, Chen L, Zhao L, Yang H. Effect of electrolysed water generated by sodium chloride combined with sodium bicarbonate solution against Listeria innocua in broth and on shrimp. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108134] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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32
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Jo JK, Seo SH, Park SE, Kim HW, Kim EJ, Kim JS, Pyo JY, Cho KM, Kwon SJ, Park DH, Son HS. Gut Microbiome and Metabolome Profiles Associated with High-Fat Diet in Mice. Metabolites 2021; 11:metabo11080482. [PMID: 34436423 PMCID: PMC8398001 DOI: 10.3390/metabo11080482] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 07/22/2021] [Accepted: 07/26/2021] [Indexed: 12/11/2022] Open
Abstract
Obesity can be caused by microbes producing metabolites; it is thus important to determine the correlation between gut microbes and metabolites. This study aimed to identify gut microbiota-metabolomic signatures that change with a high-fat diet and understand the underlying mechanisms. To investigate the profiles of the gut microbiota and metabolites that changed after a 60% fat diet for 8 weeks, 16S rRNA gene amplicon sequencing and gas chromatography-mass spectrometry (GC-MS)-based metabolomic analyses were performed. Mice belonging to the HFD group showed a significant decrease in the relative abundance of Bacteroidetes but an increase in the relative abundance of Firmicutes compared to the control group. The relative abundance of Firmicutes, such as Lactococcus, Blautia, Lachnoclostridium, Oscillibacter, Ruminiclostridium, Harryflintia, Lactobacillus, Oscillospira, and Erysipelatoclostridium, was significantly higher in the HFD group than in the control group. The increased relative abundance of Firmicutes in the HFD group was positively correlated with fecal ribose, hypoxanthine, fructose, glycolic acid, ornithine, serum inositol, tyrosine, and glycine. Metabolic pathways affected by a high fat diet on serum were involved in aminoacyl-tRNA biosynthesis, glycine, serine and threonine metabolism, cysteine and methionine metabolism, glyoxylate and dicarboxylate metabolism, and phenylalanine, tyrosine, and trypto-phan biosynthesis. This study provides insight into the dysbiosis of gut microbiota and metabolites altered by HFD and may help to understand the mechanisms underlying obesity mediated by gut microbiota.
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Affiliation(s)
- Jae-Kwon Jo
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Korea; (J.-K.J.); (S.-E.P.); (H.-W.K.)
| | | | - Seong-Eun Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Korea; (J.-K.J.); (S.-E.P.); (H.-W.K.)
| | - Hyun-Woo Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Korea; (J.-K.J.); (S.-E.P.); (H.-W.K.)
| | - Eun-Ju Kim
- College of Korean Medicine, Dongshin University, Naju 58245, Korea; (E.-J.K.); (J.-S.K.)
| | - Jeong-Sang Kim
- College of Korean Medicine, Dongshin University, Naju 58245, Korea; (E.-J.K.); (J.-S.K.)
| | - Ju-Yeon Pyo
- Department of Pathology, Catholic Kwandong University International St. Mary’s Hospital, Incheon 22711, Korea;
| | - Kwang-Moon Cho
- AccuGene Inc., Incheon 22006, Korea; (K.-M.C.); (S.-J.K.)
| | - Sun-Jae Kwon
- AccuGene Inc., Incheon 22006, Korea; (K.-M.C.); (S.-J.K.)
| | - Dae-Hun Park
- College of Korean Medicine, Dongshin University, Naju 58245, Korea; (E.-J.K.); (J.-S.K.)
- Correspondence: (D.-H.P.); (H.-S.S.); Tel.: +82-61-330-3587 (D.-H.P.); +82-2-3290-3053 (H.-S.S.)
| | - Hong-Seok Son
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Korea; (J.-K.J.); (S.-E.P.); (H.-W.K.)
- Correspondence: (D.-H.P.); (H.-S.S.); Tel.: +82-61-330-3587 (D.-H.P.); +82-2-3290-3053 (H.-S.S.)
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Chung YB, Lee H, Hwang S, Seo HY, Suh HJ, Jo K. Effect of capsaicinoids in hot pepper powder on microbial community and free sugar during kimchi fermentation. J Food Sci 2021; 86:3195-3204. [PMID: 34146398 DOI: 10.1111/1750-3841.15785] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 04/22/2021] [Accepted: 04/26/2021] [Indexed: 01/03/2023]
Abstract
Effect of capsaicinoids in hot pepper powder (HP) contains various chemical compounds, including capsaicin and dihydrocapsaicin, which are the main ingredients of the spicy taste. To evaluate the effect of HP on the microbial community in kimchi fermentation, kimchi [kimchi-HP, kimchi-HPE and kimchi-HPER made by adding HP, HP alcohol extract (HPE) and HPE residues (HPER)] was fermented at 4°C for 28 days. The pH and titratable acidity of the samples and the number of bacteria changed with fermentation time. Kimchi-HPER had significantly higher total viable and lactic acid bacteria (LAB) than other samples after 28 days of fermentation. The capsaicinoids content did not differ before and after fermentation, whereas the major free sugar content decreased, and the mannitol content increased. The principal component analysis (PCA) biplots showed similar patterns between kimchi-HP and -HPE. It was confirmed that Leuconostoc and Weissella were related to the initial fermentation, and Lactobacillus was involved in late fermentation. Kimchi-HP and kimchi-HPE increased the ratio of Lactobacillus sakei and decreased that of Leuconostoc mesenteroides compared to kimchi-HPER. Overall, these results revealed that capsaicinoids contained in HP affected Lactobacillus proliferation and mannitol increase during kimchi fermentation.
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Affiliation(s)
- Young Bae Chung
- Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul, Republic of Korea.,Research and Development Division, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Hyojung Lee
- Research and Development Division, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Sojeong Hwang
- Research and Development Division, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Hye-Young Seo
- Research and Development Division, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Hyung Joo Suh
- Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul, Republic of Korea.,Transdisciplinary Major in Learning Health Systems, Department of Healthcare Sciences, Graduate School, Korea University, Seoul, Republic of Korea
| | - Kyungae Jo
- Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul, Republic of Korea
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34
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Pharmacophore-inspired discovery of FLT3 inhibitor from kimchi. Food Chem 2021; 361:130139. [PMID: 34062461 DOI: 10.1016/j.foodchem.2021.130139] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 04/23/2021] [Accepted: 05/16/2021] [Indexed: 01/27/2023]
Abstract
Globally consumed kimchi is manufactured through fermenting cruciferous vegetables containing indole glucosinolates (IG). But few reports describe the IG metabolism during the fermentation. Here, we show that indole-3-carbinol (I3C), a breakdown product of IG, is transformed during the kimchi fermentation into 3,3'-diindolylmethane (DIM) and 2-(indol-3-ylmethyl)-3,3'-diindolylmethane (LTr1). LTr1 was found to kill the acute myeloid leukemia (AML) cells with FMS-like tyrosine kinase 3 (FLT3) receptor mutations, by inhibiting the FLT3 phosphorylation and the expression of downstream proteins (STAT5, ERK, and AKT). In the immune-depleted mice xenografted with human MV4-11 cells, LTr1 was demonstrated to reduce the tumor growth and synergize with sorafenib, an anti-AML agent in clinic. The work updates the chemical and biological knowledge about kimchi, and in particular establishes LTr1 as an FLT3 inhibitor that is effective and synergistic with sorafenib in treating AML.
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Yun L, Mao B, Cui S, Tang X, Zhang H, Zhao J, Chen W. Gas chromatography-mass spectrometry-based metabolomics analysis of metabolites in commercial and inoculated pickles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1436-1446. [PMID: 32839971 DOI: 10.1002/jsfa.10757] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 08/14/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Starter cultures are nowadays more and more used to make inoculated pickles (IPs), but it remains unclear whether there are differences in flavors between IPs and naturally fermented pickles. In this study 16 commercial pickles (CPs) produced by spontaneous fermentation method were purchased from markets in Sichuan province and Chongqing. Ten strains of three lactic acid bacteria species - Lactobacillus plantarum, Leuconostoc mesenteroides and Pediococcus ethanolidurans - were selected as single starter cultures to produce IPs. RESULTS Differences in flavor components between the CPs and IPs were monitored using a combination of gas chromatography-mass spectrometry and multivariate statistical methods. Higher levels of nonvolatile substances such as glucose, fructose, tagatose, sucrose, lactic acid and mannitol were detected in most IPs than in the CPs. The values of flavor characteristics such as sweetness, umami and astringency, which were correlated positively with consumers' overall preferences for pickles, were higher in the IPs than in the CPs. Volatile compounds such as geranyl acetate, dimethyl trisulfide, eucalyptol and linalool were distinguished as the main compounds that contributed to the flavor characteristics of the CPs. In addition to dimethyl trisulfide, dimethyl disulfide was also an odor contributor to the IPs. CONCLUSIONS The CPs and IPs had different flavor characteristics, especially in the composition and content of volatile components, and the inoculation method reflected some fermentation advantages, which could reduce the bitterness and increase umami and lead to a higher score of sensory preference. This will be helpful for industrial production. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lin Yun
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Bingyong Mao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Shumao Cui
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd., Shanghai, PR China
| | - Xin Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, PR China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, PR China
- Beijing Innovation Center of Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, PR China
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Kim E, Kim HB, Yang SM, Kim D, Kim HY. Real-time PCR assay for detecting Lactobacillus plantarum group using species/subspecies-specific genes identified by comparative genomics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110789] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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37
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Seo SH, Park SE, Kim EJ, Cho KM, Kwon SJ, Son HS. Effect of Fungi on Metabolite Changes in Kimchi During Fermentation. Molecules 2020; 25:molecules25215040. [PMID: 33143004 PMCID: PMC7663158 DOI: 10.3390/molecules25215040] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 10/23/2020] [Accepted: 10/27/2020] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study is to investigate the effect of fungi on kimchi metabolites during fermentation. A gas chromatography-mass spectrometry (GC-MS) based metabolite profiling approach in combination with principal component analysis (PCA) is performed to differentiate metabolites produced by fungi or bacteria. To avoid bacterial growth, kimchi is treated with 100 μg/mL of ampicillin every three days from 30 to 50 days of fermentation. The relative content of the major fungi at 50 days of fermentation, between the control group and the ampicillin treatment group, was not significantly different. The administration of ampicillin changed the metabolites in kimchi by affecting the growth of kimchi bacteria. Based on the pattern of change of each metabolite, the changed metabolites are grouped into four categories: (1) metabolites produced or consumed by fungi, (2) metabolites involving both fungi and bacteria, (3) metabolites produced or consumed by bacteria, and (4) metabolites of undetermined origin. Alanine, thymine, galacturonic acid, and malonic acid can be regarded as the metabolites produced by fungi between 30 and 50 days of fermentation. In contrast, malic acid, oxaloacetic acid, galactitol, glucose, and mannitol are presumed to be the metabolites mainly consumed by fungi. This study is meaningful as the first study conducted by inhibiting growth of bacteria to identify the metabolites contributed by fungi or bacteria in the kimchi fermentation process. These results could be used to make customized kimchi that controls the production of desired metabolites by selectively controlling the formation of microbial communities in the kimchi industry.
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Affiliation(s)
- Seung-Ho Seo
- School of Korean Medicine, Dongshin University, Naju, Jeonnam 58245, Korea; (S.-H.S.); (S.-E.P.); (E.-J.K.)
| | - Seong-Eun Park
- School of Korean Medicine, Dongshin University, Naju, Jeonnam 58245, Korea; (S.-H.S.); (S.-E.P.); (E.-J.K.)
| | - Eun-Ju Kim
- School of Korean Medicine, Dongshin University, Naju, Jeonnam 58245, Korea; (S.-H.S.); (S.-E.P.); (E.-J.K.)
| | | | - Sun Jae Kwon
- AccuGene Inc., Incheon 22006, Korea;
- Correspondence: (S.J.K.); (H.-S.S.); Tel.: +82-32-551-3629 (S.J.K.); +82-61-330-3513 (H.-S.S.)
| | - Hong-Seok Son
- School of Korean Medicine, Dongshin University, Naju, Jeonnam 58245, Korea; (S.-H.S.); (S.-E.P.); (E.-J.K.)
- Correspondence: (S.J.K.); (H.-S.S.); Tel.: +82-32-551-3629 (S.J.K.); +82-61-330-3513 (H.-S.S.)
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Szutowska J, Gwiazdowska D. Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice. Arch Microbiol 2020; 203:975-988. [PMID: 33104821 PMCID: PMC7965858 DOI: 10.1007/s00203-020-02095-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 10/06/2020] [Accepted: 10/13/2020] [Indexed: 12/18/2022]
Abstract
The aim of the paper was to analyse changes in lactic acid bacteria (LAB) populations during spontaneous fermentation of green curly kale juice (Brasicca oleracea L. var. acephala L.) and to determine the probiotic potential of LAB isolates. The analyses revealed that changes in LAB populations were specific for spontaneously fermented vegetable juices. The initial microbiota, composed mostly of Leuconostoc mesenteroides bacteria, was gradually replaced by Lactobacillus species, mainly Lactobacillus plantarum, Lactobacillus sakei, and Lactobacillus coryniformis. Screening tests for the antimicrobial properties and antibiotic susceptibility of isolates allowed for the selection of 12 strains with desirable characteristics. L. plantarum isolates were characterized by the widest spectrum of antimicrobial interactions, both towards Gram-positive and Gram-negative bacteria. Also, L. plantarum strains exhibited the best growth abilities under low pH conditions, and at different NaCl and bile salt concentrations. All strains showed different levels of antibiotic sensitivity, although they were resistant to vancomycin and kanamycin. The present study has shown that bacterial isolates obtained from spontaneously fermented kale juice could constitute valuable probiotic starter cultures, which may be used in fermentation industry.
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Affiliation(s)
- Julia Szutowska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, Poznań, Poland.
| | - Daniela Gwiazdowska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, Poznań, Poland
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Zhao C, Su W, Mu Y, Jiang L, Mu Y. Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation. Food Res Int 2020; 138:109800. [PMID: 33288182 DOI: 10.1016/j.foodres.2020.109800] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 10/02/2020] [Accepted: 10/08/2020] [Indexed: 12/11/2022]
Abstract
Black glutinous rice wine (BGRW) is a popular traditional Chinese rice wine; however, the flavors profiles associated with microbiota changes during its fermentation have not yet been evaluated. In this study, we explored the correlations between microbial communities with physicochemical properties and flavor components during BGRW fermentation. High-throughput sequencing was used to identify the microbial community composition of BGRW at different fermentation stages, and physicochemical properties and volatile flavor compounds (VFCs) were identified via fermentation features testing and headspace solid phase microextraction gas chromatography mass spectrometry. First, we revealed Pantoea and Kosakonia predominated bacterial genera the early stage of BGRW fermentation, Leuconostoc, Pediococcus, Bacillus, and Lactobacillus predominated bacterial genera the later stage, while Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation. Second, total sugars, titratable acids, pH, ethanol, amino acid nitrogen, and 43 VFCs were detected during fermentation. Twenty-three VFCs were differentially produced according to the linear discriminant analysis effect size method. With the increase of the fermentation time, the kinds and contents of esters and alcohols were also increased, while acids decreased. Moreover, 12 microbial genera, Lactococcus, Pediococcus, Leuconostoc, Lactobacillus, Cronobacter, Pantoea, Weissella, Enterococcus, Rhizopus, Myceliophthora, Cystofilobasidium, and Aspergillus were found to be highly correlated (|ρ| > 0.7 and P < 0.05) with physicochemical properties and VFCs, by redundancy analysis (RDA) and two-way orthogonal partial least squares (O2PLS) analysis. Ultimately, based on the results, a metabolic map of dominant genera in BGRW was established. Our findings provided detailed information on the dynamic changes of physicochemical properties and VFCs and selection of beneficial strains to improve the quality of BGRW.
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Affiliation(s)
- Chi Zhao
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang 550025, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang 550025, China.
| | - Yingchun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Li Jiang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yu Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang 550025, China
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40
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Luo Y, Liu Y, Ren T, Wang B, Peng Y, Zeng S, Su Y. Sichuan paocai fermented by mixed-starter culture of lactic acid bacteria. Food Sci Nutr 2020; 8:5402-5409. [PMID: 33133542 PMCID: PMC7590268 DOI: 10.1002/fsn3.1833] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 07/27/2020] [Accepted: 07/28/2020] [Indexed: 11/07/2022] Open
Abstract
To satisfy the demand of industrial production, selecting strains suitable for fermentation initiation is necessary. In this study, the effects of mixed-starter culture including Leuconostoc, Lactobacillus, and Weissella on the quality of Sichuan pickle were discussed. Results showed that mixed-starter culture can accelerate fermentation and had the highest efficiency for nitrite degradation, that is, the maximum nitrite concentration was 8.97 g/kg on day 1 and decreased to 1.88 mg/kg after 3 days. The mixed-starter culture improved the sensory properties of pickles, which easily produced acids but had reduced amounts of total acids. The pickle products fermented by the mixed-starter culture contained increased lactic acid (17.52 g/kg), mannitol (0.62%), umami (35.85), and sweet (11.36) amino acids on day 4. The strains Weissella paramesenteroides C2-2 and Lactobacillus brevis ZP11-2 grew well in the mixed-starter culture fermentation.
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Affiliation(s)
- Yuanli Luo
- The Center of Postharvest Storage and ProcessingSoutheast Chongqing Academy of Agricultural SciencesChongqingChina
| | - Yuling Liu
- The Center of Postharvest Storage and ProcessingSoutheast Chongqing Academy of Agricultural SciencesChongqingChina
| | - Ting Ren
- The Center of Postharvest Storage and ProcessingSoutheast Chongqing Academy of Agricultural SciencesChongqingChina
| | - Bin Wang
- The Center of Postharvest Storage and ProcessingSoutheast Chongqing Academy of Agricultural SciencesChongqingChina
| | - Yumei Peng
- The Center of Postharvest Storage and ProcessingSoutheast Chongqing Academy of Agricultural SciencesChongqingChina
| | - Sheng Zeng
- The Center of Postharvest Storage and ProcessingSoutheast Chongqing Academy of Agricultural SciencesChongqingChina
| | - Yu Su
- The Center of Postharvest Storage and ProcessingSoutheast Chongqing Academy of Agricultural SciencesChongqingChina
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41
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Jeon D, Chung K, Shin J, Min Park C, Gu Shin S, Mo Kim Y. Reducing food waste in residential complexes using a pilot-scale on-site system. BIORESOURCE TECHNOLOGY 2020; 311:123497. [PMID: 32408195 DOI: 10.1016/j.biortech.2020.123497] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 05/03/2020] [Accepted: 05/05/2020] [Indexed: 06/11/2023]
Abstract
A pilot-scale on-site system combining biological treatment and a drying stage was applied to achieve mass reduction of food waste (FW) at an urban residential complex. The effectiveness of biodegrading the organic portion of FW via microorganisms existing in FW improved by 38.80% by controlling rates of FW loading and air-flow. In one stage of the on-site biological treatment, the major bacterial community was identified to be mesophilic and facultative; Lactobacillus was the most dominant genus, accounting for 78.1% of bacterial community. Total mass reduction of FW approached 90.15% by increasing removal of both moisture and the organic portion of FW. In addition, the solids and liquids of the final by-products have the potential to be recycled into resources such as fertilizer, a bio-solid refuse fuel or external carbon sources for wastewater treatment plants. The proposed decentralized system offers practical and environmental approaches for FW management in residential complexes.
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Affiliation(s)
- Dawoon Jeon
- School of Earth Sciences and Environmental Engineering, Gwangju Institute of Science and Technology, Buk-gu, Gwangju 500-712, Republic of Korea
| | - Kyungmi Chung
- GS E&C Research Institute, Building & Environment Research Team, 388,Baeok-daero Idong-myeon, Cheoin-gu, Yongin-si, Gyeonggi-do, Republic of Korea
| | - Jingyeong Shin
- Department of Civil and Environmental Engineering, Hanyang University, Seongdong-gu, Seoul 04763, Republic of Korea
| | - Chang Min Park
- Department of Environmental Engineering, Kyungpook National University, 80 Daehak-ro, Buk-gu, Daegu 41566, Republic of Korea
| | - Seung Gu Shin
- Department of Energy Engineering, Future Convergence Technology Research Institute, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
| | - Young Mo Kim
- Department of Civil and Environmental Engineering, Hanyang University, Seongdong-gu, Seoul 04763, Republic of Korea.
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42
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Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107174] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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43
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Kim MJ, Lee HW, Kim JY, Kang SE, Roh SW, Hong SW, Yoo SR, Kim TW. Impact of fermentation conditions on the diversity of white colony-forming yeast and analysis of metabolite changes by white colony-forming yeast in kimchi. Food Res Int 2020; 136:109315. [PMID: 32846523 DOI: 10.1016/j.foodres.2020.109315] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/17/2020] [Accepted: 05/13/2020] [Indexed: 12/28/2022]
Abstract
The presence of white colony-forming yeast (WCFY) on kimchi surfaces indicates a reduction in kimchi quality. This study aimed to investigate the effect of different fermentation temperatures (4, 10, and 20 °C) and packaging conditions (open or closed) on WCFY diversity, and the changes of metabolite by the difference of WCFY diversity. Community analysis using high-throughput DNA sequencing revealed that Kazachstania servazzii and K. barnettii were most prevalent in kimchi fermented under closed packaging condition at 4, 10, and 20 °C. In open packaging condition, four species of Candida sake, K. servazzii, K. barnettii, and Tausonia pullulans were the predominant yeast species at 4 °C, and four species of C. sake, K. servazzii, K. barnettii, and Debaryomyces hancenii were predominantly detected at 10 °C. The diversity of the WCFY community was higher under the open rather than the closed packaging condition. However, at all fermentation temperatures, non-volatile metabolite production by the different WCFY communities did not significantly differ between open and closed packaging conditions, whereas glycerol levels in kimchi samples harboring WCFY increased relative to the control (0 day). These results indicate that fermentation temperature and air exposure can alter WCFY diversity on kimchi surface, however, non-volatile metabolite profiles in kimchi soup are not significantly affected by the difference of WCFY diversity caused by packaging conditions. This study furthers the current understanding of the growth of undesirable WCFY in kimchi.
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Affiliation(s)
- Mi-Ju Kim
- Research and Development of Division, World Institute of Kimchi, Gwangju 61755 Republic of Korea
| | - Hae-Won Lee
- Research and Development of Division, World Institute of Kimchi, Gwangju 61755 Republic of Korea
| | - Joon Yong Kim
- Research and Development of Division, World Institute of Kimchi, Gwangju 61755 Republic of Korea
| | - Seong Eun Kang
- Research and Development of Division, World Institute of Kimchi, Gwangju 61755 Republic of Korea
| | - Seong Woon Roh
- Research and Development of Division, World Institute of Kimchi, Gwangju 61755 Republic of Korea
| | - Sung Wook Hong
- Research and Development of Division, World Institute of Kimchi, Gwangju 61755 Republic of Korea
| | - Seung Ran Yoo
- Research and Development of Division, World Institute of Kimchi, Gwangju 61755 Republic of Korea
| | - Tae-Woon Kim
- Research and Development of Division, World Institute of Kimchi, Gwangju 61755 Republic of Korea.
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44
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A GC-MS Based Metabolic Profiling of Probiotic Lactic Acid Bacteria Isolated from Traditional Food Products. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2020. [DOI: 10.22207/jpam.14.1.68] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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45
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Mu Y, Su W, Mu Y, Jiang L. Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing. Front Microbiol 2020; 10:3012. [PMID: 31998279 PMCID: PMC6966718 DOI: 10.3389/fmicb.2019.03012] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Accepted: 12/16/2019] [Indexed: 12/17/2022] Open
Abstract
Panxian ham, a traditional Chinese dry-cured ham, is protected by national geographical indication. Similar to other fermented foods, the microbial population of dry-cured ham is pivotal to taste and flavor formation. This study aimed to establish the relationship between microorganisms and metabolites during the spontaneous fermentation of Panxian ham. Multivariate analysis based on metabolomics data revealed that continuous metabolic changes occurred during the entire fermentation process, with the most significant changes occurring in the initial stage of ripening. Thirty-one significantly different metabolites (SDMs) were identified as discriminant factor, and pathway analysis suggested that these metabolites were involved in 30 pathways, including alanine, aspartate, and glutamate metabolism; glycine, serine, and threonine metabolism; and arginine and proline metabolism. Microbial community analysis using the Illumina MiSeq platform indicated that the bacterial community was more complex than the fungal community, and their succession regulation differed during processing. At the genus level, 11 bacteria and five fungi were identified as core microbes, of which Staphylococcus was the dominant bacteria and Debaryomyces and Aspergillus were the dominant fungi. Further, statistical redundancy analysis (RDA) indicated that Staphylococcus, Debaryomyces, and Chromohalobacter promoted the production of amino and fatty acids; Cobetia and Aspergillus were associated with sugar metabolism, and Kushneria, Penicillium, and Yamadazyma were closely related with organic acids. These findings provide fundamental knowledge regarding the metabolically active microorganisms in Panxian ham, helping industrial processors to develop effective strategies for standardizing quality parameters.
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Affiliation(s)
- Yu Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang, China
| | - Yingchun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Li Jiang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
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Tamang JP, Cotter PD, Endo A, Han NS, Kort R, Liu SQ, Mayo B, Westerik N, Hutkins R. Fermented foods in a global age: East meets West. Compr Rev Food Sci Food Saf 2020; 19:184-217. [PMID: 33319517 DOI: 10.1111/1541-4337.12520] [Citation(s) in RCA: 213] [Impact Index Per Article: 53.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 11/17/2019] [Accepted: 11/18/2019] [Indexed: 12/11/2022]
Abstract
Fermented foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on every continent. These foods are often well-preserved and serve as stable and significant sources of proteins, vitamins, minerals, and other nutrients. Despite these common features, however, many differences exist with respect to substrates and products and the types of microbes involved in the manufacture of fermented foods and beverages produced globally. In this review, we describe these differences and consider the influence of geography and industrialization on fermented foods manufacture. Whereas fermented foods produced in Europe, North America, Australia, and New Zealand usually depend on defined starter cultures, those made in Asia and Africa often rely on spontaneous fermentation. Likewise, in developing countries, fermented foods are not often commercially produced on an industrial scale. Although many fermented products rely on autochthonous microbes present in the raw material, for other products, the introduction of starter culture technology has led to greater consistency, safety, and quality. The diversity and function of microbes present in a wide range of fermented foods can now be examined in detail using molecular and other omic approaches. The nutritional value of fermented foods is now well-appreciated, especially in resource-poor regions where yoghurt and other fermented foods can improve public health and provide opportunities for economic development. Manufacturers of fermented foods, whether small or large, should follow Good Manufacturing Practices and have sustainable development goals. Ultimately, preferences for fermented foods and beverages depend on dietary habits of consumers, as well as regional agricultural conditions and availability of resources.
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Affiliation(s)
- Jyoti Prakash Tamang
- DAICENTER and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, Sikkim, India
| | - Paul D Cotter
- Food Biosciences, Principal Research Officer, Teagasc Food Research Centre, Moorepark, Fermoy and APC Microbiome Ireland, Cork, Ireland
| | - Akihito Endo
- Department of Food, Aroma and Cosmetic Chemistry, Tokyo University of Agriculture, Tokyo, Japan
| | - Nam Soo Han
- Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Chungbuk, Republic of Korea
| | - Remco Kort
- Department of Molecular Cell Biology, VU University Amsterdam, The Netherlands.,Yoba for Life foundation, Amsterdam, The Netherlands
| | - Shao Quan Liu
- Food Science and Technology Programme, National University of Singapore
| | - Baltasar Mayo
- Department of Microbiology and Chemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, Asturias, Spain
| | - Nieke Westerik
- Department of Molecular Cell Biology, VU University Amsterdam, The Netherlands.,Yoba for Life foundation, Amsterdam, The Netherlands
| | - Robert Hutkins
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska
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47
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Zhao X, Chen L, Wu J, He Y, Yang H. Elucidating antimicrobial mechanism of nisin and grape seed extract against Listeria monocytogenes in broth and on shrimp through NMR-based metabolomics approach. Int J Food Microbiol 2019; 319:108494. [PMID: 31918346 DOI: 10.1016/j.ijfoodmicro.2019.108494] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 12/10/2019] [Accepted: 12/19/2019] [Indexed: 11/24/2022]
Abstract
Nisin and grape seed extract (GSE) have been widely used as food preservatives; however, the mechanism against pathogens at molecular level has not been well elucidated. This work aimed to investigate their antimicrobial effect against Listeria monocytogenes and to elucidate the mechanism by NMR-based metabolomics. Nisin exhibited enhanced in vitro antilisterial effect when combined with GSE (4.49 log CFU/mL reduction). Marked change in cell membrane permeability was observed in the combination group using confocal laser scanning microscopy; this was verified by increased leakage of protein and nucleic acid. The underlying antimicrobial mechanism was revealed by NMR coupled with multivariate analysis. Significant decreases in threonine, cysteine, ATP, NADP, adenine were observed, whereas a few of metabolites such as lactic acid and γ-aminobutyric acid (GABA) increased after nisin-GSE treatment (P < 0.05). Pathway analysis further manifested that the nisin-GSE inhibited the survival of L. monocytogenes by blocking the TCA cycle, amino acid biosynthesis and energy-producing pathway. Lastly, nisin and GSE were applied to shrimp and binary combination showed remarkably antilisterial activity (1.79 log CFU/g reduction). GABA shunt and protein degradation from shrimp compensated the unbalanced glycolysis and amino acid metabolism by providing energy and carbon source for L. monocytogenes inoculated on shrimp. Thus, they were more tolerant to nisin and GSE stresses as compared to the broth-grown culture.
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Affiliation(s)
- Xue Zhao
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Lin Chen
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Ji'en Wu
- Setsco Services Pte Ltd., 18 Teban Gardens Crescent, Singapore 608925, Singapore
| | - Yun He
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Hongshun Yang
- Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
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48
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Park SE, Seo SH, Kim EJ, Park DH, Park KM, Cho SS, Son HS. Metabolomic Approach for Discrimination of Cultivation Age and Ripening Stage in Ginseng Berry Using Gas Chromatography-Mass Spectrometry. Molecules 2019; 24:E3837. [PMID: 31653085 PMCID: PMC6864821 DOI: 10.3390/molecules24213837] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 10/17/2019] [Accepted: 10/21/2019] [Indexed: 11/21/2022] Open
Abstract
The purpose of this study was to analyze metabolic differences of ginseng berries according to cultivation age and ripening stage using gas chromatography-mass spectrometry (GC-MS)-based metabolomics method. Ginseng berries were harvested every week during five different ripening stages of three-year-old and four-year-old ginseng. Using identified metabolites, a random forest machine learning approach was applied to obtain predictive models for the classification of cultivation age or ripening stage. Principal component analysis (PCA) score plot showed a clear separation by ripening stage, indicating that continuous metabolic changes occurred until the fifth ripening stage. Three-year-old ginseng berries had higher levels of valine, glutamic acid, and tryptophan, but lower levels of lactic acid and galactose than four-year-old ginseng berries at fully ripened stage. Metabolic pathways affected by different cultivation age were involved in amino acid metabolism pathways. A random forest machine learning approach extracted some important metabolites for predicting cultivation age or ripening stage with low error rate. This study demonstrates that different cultivation ages or ripening stages of ginseng berry can be successfully discriminated using a GC-MS-based metabolomic approach together with random forest analysis.
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Affiliation(s)
- Seong-Eun Park
- School of Korean Medicine, Dongshin University, Naju 58245, Korea.
| | - Seung-Ho Seo
- School of Korean Medicine, Dongshin University, Naju 58245, Korea.
| | - Eun-Ju Kim
- School of Korean Medicine, Dongshin University, Naju 58245, Korea.
| | - Dae-Hun Park
- School of Korean Medicine, Dongshin University, Naju 58245, Korea.
| | - Kyung-Mok Park
- School of Korean Medicine, Dongshin University, Naju 58245, Korea.
| | - Seung-Sik Cho
- Department of Pharmacy, College of Pharmacy, Mokpo National University, Mokpo 58554, Korea.
| | - Hong-Seok Son
- School of Korean Medicine, Dongshin University, Naju 58245, Korea.
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Ao X, Yan J, Chen C, Zhao J, Liu S, Zhao K, Chen S, He L. Isolation and identification of the spoilage microorganisms in Sichuan homemade Paocai and their impact on quality and safety. Food Sci Nutr 2019; 7:2939-2947. [PMID: 31572587 PMCID: PMC6766596 DOI: 10.1002/fsn3.1148] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 06/06/2019] [Accepted: 06/11/2019] [Indexed: 11/07/2022] Open
Abstract
The spoilage microbiology in Paocai (fermented vegetables) affects not only the quality of this popular traditional Chinese food but also its safety. This study aimed to isolate and identify the microorganisms commonly leading to spoilage in homemade Paocai from the Sichuan region and, further, to scientifically assess the impact of these microorganisms on product quality and safety. Seven putrid Paocai samples were collected from 7 families in different Sichuan cities. From these, 45 strains were isolated by means of a nutrient agar medium and rose bengal agar. All of the 22 strains (5 fungi and 17 bacteria) with different colonial morphologies and corruption phenomenon in Paocai were determined 16S rDNA/18S rDNA gene sequences. Bacteria were identified as Bacillus spp. (16 strains) and Staphylococcus saprophyticus (1 strain), while the 5 fungi were identified as Candida spp. (3 strains), Kodamaea ohmeri (1 strain), and Geotrichum candidum (1 strain). Based on the results of identification, 7 representative strains of different species were determined as the spoilage characteristics in paocai. All the representative strains metabolized to produce nitrite. Strain SPF21 (K. ohmeri) has a particularly serious impact on the crunchiness of Paocai; however, strains SPF19 (Bacillus subtilis) and SPF21 have the greatest influence on its color. All five of the fungi were seen to form a film on the surface of the Paocai, with SPF5 (G. candidum) exerting the most extreme influence. The growth characteristics in the broth showed that all the representative strains investigated metabolized most of the carbohydrates and were able to tolerate the salinity and acidity of the ordinary homemade Paocai. Moreover, these strains were found to have obvious impacts on the volatile components of Paocai, especially SPF2 and SPF8, with higher dimethyl disulfide and dimethyl trisulfide, which were found to have a pungent odor when highly concentrated.
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Affiliation(s)
- Xiaolin Ao
- Sichuan Agricultural UniversityYaanChina
| | | | - Ceng Chen
- Sichuan Agricultural UniversityYaanChina
| | | | | | - Ke Zhao
- Sichuan Agricultural UniversityYaanChina
| | | | - Li He
- Sichuan Agricultural UniversityYaanChina
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50
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He J, Chen C, He Q, Li J, Ying F, Chen G. The central bacterial community in Pericarpium Citri Reticulatae 'Chachiensis'. Food Res Int 2019; 125:108624. [PMID: 31554059 DOI: 10.1016/j.foodres.2019.108624] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 08/11/2019] [Accepted: 08/15/2019] [Indexed: 12/17/2022]
Abstract
The dried and aged pericarps of Citri Reticulatae are condiments and medicinal products in southeast and eastern Asia for hundreds of years, among which Pericarpium Citri Reticulatae 'Chachiensis' (PCR-C) is the premium one with obvious health benefits. In order to explore the microbiota in PCR-C and their relationship with the chemical components during aging, culture-independent methods were applied to investigate PCR-C microbiota for the first time. Here in different PCR-C samples, 16S rRNA gene amplicon sequencing revealed common central bacterial community, which were absent or only accounted for small proportion in fresh pericarps or jute bag controls. Bacillus and Lactococcus were the top two dominant genera in PCR-C with acidic pH (4.06-4.51) and low moisture (11.48%-19.13%). Several OTUs were found to closely relate with specific compositions in essential oils and phenolics, such as d-limonene and nobiletin, which contributed to PCR-C flavor and quality. As the first study to reveal the central bacterial communities in PCR-C, it provides new insights to improve the quality and aging process of traditional Pericarpium Citri Reticulatae, and lays foundation for functional characterization of the microbes within.
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Affiliation(s)
- Jing He
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, 510641 Guangzhou, China
| | - Congcong Chen
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, 510641 Guangzhou, China
| | - Qianxian He
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, 510641 Guangzhou, China
| | - Jingyu Li
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, 510641 Guangzhou, China
| | - Fan Ying
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, 510641 Guangzhou, China
| | - Gu Chen
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, 510641 Guangzhou, China.
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