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Xu B, Mi T, Ma S, Yi X, Huang P, Huang P, Wu C. Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles. Int J Food Microbiol 2024; 425:110877. [PMID: 39173287 DOI: 10.1016/j.ijfoodmicro.2024.110877] [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: 04/14/2024] [Revised: 08/15/2024] [Accepted: 08/16/2024] [Indexed: 08/24/2024]
Abstract
Paocai is a traditional Chinese fermented vegetable product popular in Asian countries. Recently, functional starters were used to control the fermentation process and improve the quality of paocai. In this study, three autochthonous lactic acid bacteria including Lactiplantibacillus plantarum LB6, Lactiplantibacillus pentosus LB3, and Weissella cibaria W51 were selected as starters and the effect of the starters on the fermentation of paocai was investigated. The results suggested that the inoculated fermentation led to a lower nitrite peak and more pronounced changes in pH and total titratable acid in the early stage of fermentation, compared with natural fermentation. Analysis of the flavor compounds indicated that the total content of volatile organic compounds of paocai through natural fermentation was significantly lower than that in inoculated fermentation. As for free amino acids, in the early stage of fermentation, the types and contents of free amino acids in the inoculated fermentation paocai were higher than those in the blank group. In the later stage of fermentation, the contents of amino acids representing umami and sweet tastes were also higher than those in the blank group. The bacterial community analysis showed that Lactobacillus and Lactococcus were the dominant bacteria in both inoculated fermentation and natural fermentation. Then, the correlations among physicochemical properties, microbial community and flavor compounds were revealed, and it was found that the dominant bacteria such as Lactococcus, Leuconostoc, Lactobacillus and Weissella displayed a considerable impact on the physical and chemical properties and flavor of paocai. In addition, the metabolic pathways involved in flavor formation and the abundance of related enzymes were elucidated. The abundance of enzymes involved in generating prephenic acid, 2-methylbutanoic acid, L-lactic acid, D-lactic acid, butanoic acid, etc., and in the pathway of producing flavor substances (His, Met, ethyl hexanoate, etc.) was up-regulated in the inoculated fermentation. Results presented in this study may provide a reference for the development of paocai starters and further guidance for the flavor improvement of Sichuan paocai.
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Affiliation(s)
- Buqing Xu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Ting Mi
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Shiyuan Ma
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Xiawei Yi
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Ping Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Pan Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Chongde Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China.
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2
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Li M, Lao F, Pan X, Yuan L, Zhang D, Wu J. Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes. Food Res Int 2024; 179:114033. [PMID: 38342553 DOI: 10.1016/j.foodres.2024.114033] [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: 11/01/2023] [Revised: 01/11/2024] [Accepted: 01/15/2024] [Indexed: 02/13/2024]
Abstract
Elucidating the driving mechanism of microbial community succession during pepper fermentation contributes to establishing efficient fermentation regulation strategies. This study utilized three-generation high-throughput sequencing technology, microbial co-occurrence network analysis, and random forest analysis to reveal microbial community succession processes and driving mechanisms during pepper fermentation. The results showed that more positive correlations than negative correlations were observed among microorganisms, with positive correlation proportions of 60 %, 51.03 %, and 71.43 % between bacteria and bacteria, fungi and fungi, and bacteria and fungi in sipingtou peppers, and 69.23 %, 54.93 %, and 79.44 % in zhudachang peppers, respectively. Microbial interactions, mainly among Weissella hellenica, Lactobacillus plantarum, Hanseniaspora opuntiae, and Kazachstania humillis, could drive bacterial and fungal community succession. Notably, the bacterial community successions during the fermentation of two peppers were similar, showing the transition from Leuconostoc pseudomesenteroides, Lactococcus lactis, Weissella ghanensis to Weissella hellenica and Lactobacillus plantarum. However, the fungal community successions in the two fermented peppers differed significantly, and the differential biomarkers were Dipodascus geotrichum and Kazachstania humillis. Differences in autochthonous microbial composition and inherent constituents brought by pepper varieties resulted in different endogenous environmental changes, mainly in fructose, malic acid, and citric acid. Furthermore, endogenous environmental factors could also drive microbial community succession, with succinic acid, lactic acid, and malic acid being the main potential drivers of bacterial community succession, whereas fructose, glucose, and succinic acid were the main drivers of fungal community succession. These results will provide insights into controlling fermentation processes by raw material combinations, optimization of environmental parameters, and microbial interactions.
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Affiliation(s)
- Meilun Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Lin Yuan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Donghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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3
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Kao CC, Lin JY. Culture condition optimization of naturally lacto-fermented cucumbers based on changes in detrimental and functional ingredients. Food Chem X 2023; 19:100839. [PMID: 37780341 PMCID: PMC10534157 DOI: 10.1016/j.fochx.2023.100839] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 07/11/2023] [Accepted: 08/12/2023] [Indexed: 10/03/2023] Open
Abstract
A two-step trial was used to optimize the culture condition of naturally lacto-fermented cucumbers. In the first trial, changes in pH values and total biogenic amines were measured to optimize the pickling juice formula. A 15% crystal sugar solution with low-salt brine at 4 °C was proved to be the best formula. In the second trial, pH values, organic acids, total phenolics, flavonoids, saponins and free amino acids, as well as biogenic amines and nitrites under the optimal pickling formula were measured. The optimal fermentation day was suggested at around 8 days. During the cucumber's fermentation process, the pH value was quickly lowered to <4.6. Meanwhile, the functional ingredients increased significantly. In contrast, total biogenic amines and nitrites did not exceed the risk limit, evidencing the safety and functional characteristics for the naturally lacto-fermented cucumbers. The two-step trial has evidenced the possibility to develop desirable lacto-fermented cucumbers.
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Affiliation(s)
- Chien-Chia Kao
- Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Road, Taichung City 40227, Taiwan
| | - Jin-Yuarn Lin
- Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Road, Taichung City 40227, Taiwan
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4
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Profiling the composition and metabolic functions of microbial community in pellicle-forming radish paocai. Int J Food Microbiol 2023; 388:110087. [PMID: 36689828 DOI: 10.1016/j.ijfoodmicro.2023.110087] [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: 10/24/2022] [Revised: 12/29/2022] [Accepted: 01/08/2023] [Indexed: 01/15/2023]
Abstract
Pellicle formation is an obvious indicator of spoilage and is followed by a loss of flavor in a variety of fermented vegetables. In this study, the pellicle-forming microorganisms were isolated using culture-dependent approaches, then a comparative analysis between the pellicle-forming (PF) radish paocai and normal fermented paocai in the diversity and function of microbial community was conducted by metagenome sequencing. Based on a pairwise t-test and OPLS-DA analysis, diallyl sulfide, (z)-1-allyl-2-(prop-1-en-1-yl) disulfane, and terpineol were considered to be the main components responsible for the unpleasant flavor of PF paocai. Yarrowia spp., Enterobacter spp., and Pichia spp. were the main pellicle-forming microorganisms. All 17 isolated Enterobacter strains showed pectinase-producing and cellulase-producing abilities, and 3 isolated Pichia strains showed gas-producing capacity. According to LEfSe analysis based on metagenomes, unclassified_g__Citrobacter and Yarrowia lipolytica were the uppermost biomarkers that distinguished the PF paocai from normal paocai. Unclassified_g__Lactobacillus and Lactobacillus plantarum were found to be actively engaged in starch and sucrose metabolism, cysteine and methionine metabolism, galactose metabolism, fructose and mannose metabolism, lysine biosynthesis, fatty acid biosynthesis, and arginine biosynthesis, all of which contributed to the flavor formation of paocai. Combining the results of metagenome sequencing with the data obtained based on the culture-dependent method, we could deduce that the growth of Yarrowia lipolytica first promoted the increase of pH and the formation of pellicle, which provided a suitable niche for the growth of some harmful bacteria such as Enterobacter, Citrobacter, and Serratia. These hazardous bacteria then worked in concert to induce the odorous stench and texture softening of paocai, as well as more pellicle formation.
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5
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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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6
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Kao CC, Wang HM, Tsai SJ, Lin JY. Sensory and microbial analyses on naturally lacto-fermented cucumbers. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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7
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Zhang C, Zhang J, Xin X, Niu H, Liao X, Liu D. Reduced formation of biogenic amines in low-salt Zhacai via fermentation under CO 2-modified atmosphere. Food Res Int 2023; 163:112256. [PMID: 36596167 DOI: 10.1016/j.foodres.2022.112256] [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: 09/27/2022] [Revised: 11/25/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022]
Abstract
Reducing sodium salt content in traditional fermented vegetables and developing low-salt fermented products have attracted increasing attention.However, low-salt fermented vegetables are prone to accumulate toxic biogenic amines (BAs) caused by the undesirable metabolism of spoilage microorganisms. This study aimed to investigate the impact of a CO2-modified atmosphere (MA) approach to the fermentation of low-salt Zhacai and the accumulation of BAs. The results show CO2-MA effectively suppressed the production of excessive BAs in low-salt Zhacai, as evidenced by a decrease in the total BA content from 63.66 to 161.41 mg/ kg under natural air conditions to 1.88-24.76 mg/ kg under CO2-MA. Overall, the mechanism of hindering BA formation was closely related to the change in the microbial community and the downregulation of BA-producing enzymes. Lactic acid bacteria, including Lactiplantibacillus plantarum, Weissella spp., and Pediococcus spp., were enriched under CO2-MA, whereas amine-producing microorganisms (e.g., Halomonas spp., Psychrobacter spp., Corynebacterium spp., and Levilactobacillus brevis) were greatly inhibited. Moreover, metagenomic analysis revealed that genes encoding amino acid decarboxylase, amine deiminase, and amine synthase were downregulated, which could be the fundamental reason for BA reduction. This study provides an alternative method for reducing BA production in fermented food.
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Affiliation(s)
- Chengcheng Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, 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
| | - Haiyue Niu
- 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.
| | - Daqun Liu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Hangzhou 310021, PR China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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8
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Zou Y, Zhong Y, Zhou Q, Jia Z, Chen Q, Xu W, Wu Y, Wei S, Zhong K, Gao H. Effects of solid-state fermentation with Bacillus subtilis Y4 on the quality of Yibin Yacai. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai. Foods 2022; 11:foods11213310. [PMID: 36359923 PMCID: PMC9657813 DOI: 10.3390/foods11213310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 12/03/2022] Open
Abstract
The lactic acid bacteria (LABs) used for fermentation have an extremely vital impact on the quality of Suancai, a fermented vegetable. The bacterial diversity and metabolites of inoculated Suancai with LABs, including Lactiplantibacillus plantarum (Lb. plantarum), Levilactabacillus brevis (Lb. brevis), and Leuconostoc mesenteroides (Leu. mesenteroides), were investigated. The inoculation of LABs significantly decreased the pH and the content of nitrite. The Suancai inoculated with LABs had a higher content of the total titratable acidity (TTA) and organic acids than spontaneous fermentation. The LABs inoculation significantly influenced the bacterial community structures, which directly or indirectly caused changes of metabolites. The bacterial community profiles of Suancai inoculated with Lb. plantarum were more similar to spontaneous fermentation. The inoculation of Lb. plantarum, Lb. brevis, and Leu. mesenteroides could increase its abundance in Suancai. Whatever the species inoculated, Lb. plantarum was always the predominant bacterium in Suancai after fermentation. The inoculated LABs were positively correlated with most volatile compounds and amino acids. The inoculated LABs significantly improved the volatile compounds and amino acid content of Suancai. This study could contribute to understanding the function of starters in Suancai fermentation and promote the selection of applicable starters for high-quality Suancai production.
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10
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Mi T, Wang D, Yao S, Yang H, Che Y, Wu C. Effects of salt concentration on the quality and microbial diversity of spontaneously fermented radish paocai. Food Res Int 2022; 160:111622. [DOI: 10.1016/j.foodres.2022.111622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 06/13/2022] [Accepted: 07/04/2022] [Indexed: 11/04/2022]
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11
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Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features. Foods 2022; 11:foods11193055. [PMID: 36230131 PMCID: PMC9562875 DOI: 10.3390/foods11193055] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/05/2022] [Accepted: 09/28/2022] [Indexed: 11/16/2022] Open
Abstract
The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize. Therefore, the use of commercial starter cultures is becoming common to achieve more stable, reproducible, and predictable results. Among plant-based fermentation processes, that of the red beet (Beta vulgaris L. var. conditiva) is scarcely described in the scientific literature. In this work, we compared different types of fermentation methods of beetroot and evaluated the processes' micro-biological, physico-chemical, structural, and volatilome features. A multi-variate analysis was used to match the production of specific VOCs to each starter and to define the correlations between the process variables and volatilome. Overall, the results showed a successful lactic acid fermentation. The analysis of the volatilome clearly discriminated the metabolic profiles of the different fermentations. Among them, the sample fermented with the mixture was the one with the most complex and diversified volatilome. Furthermore, samples did not appear softened after fermentation. Although this work had its weaknesses, such as the limited number of samples and variety, it may pave the way for the standardization of artisanal fermentation procedures of red beetroot in order to improve the quality and safety of the derived food products.
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12
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Hu Y, Zhang L, Badar IH, Liu Q, Liu H, Chen Q, Kong B. Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review. Crit Rev Food Sci Nutr 2022; 64:2248-2262. [PMID: 36095069 DOI: 10.1080/10408398.2022.2121909] [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] [Indexed: 11/03/2022]
Abstract
Salt (sodium chloride, NaCl) is a vital ingredient in fermented foods, which affects their safety, texture, and flavor characteristics. Recently, the demand for reduced-sodium fermented foods has increased, as consumers have become more health-conscious. However, reducing sodium content in fermented foods may negatively affect flavor perception, which is a critical quality attribute of fermented foods for both the food industry and consumers. This review summarizes the role of salt in the human body and foods and its role in the flavor perception of fermented foods. Current sodium reduction strategies used in the food industry mainly include the direct stealth reduction of NaCl, substituting NaCl with other chloride salts, and structure modification of NaCl. The odor-induced saltiness enhancement, application of starter cultures, flavor enhancers, and non-thermal processing technology are potential strategies for flavor compensation of sodium-reduced fermented foods. However, reducing sodium in fermented food is challenging due to its specific role in flavor perception (e.g., promoting saltiness and volatile compound release from food matrices, inhibiting bitterness, and changing microflora structure). Therefore, multiple challenges must be addressed in order to improve the flavor of low-sodium fermented foods. Future studies should thus focus on the combination of several strategies to compensate for the deficiencies in flavor resulting from sodium reduction.
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Affiliation(s)
- Yingying Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Lang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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13
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Shen D, Song H, Zou T, Raza A, Li P, Li K, Xiong J. Reduction of sodium chloride: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3931-3939. [PMID: 35266156 DOI: 10.1002/jsfa.11859] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 11/08/2021] [Accepted: 03/09/2022] [Indexed: 06/14/2023]
Abstract
Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to indicate that an excessive intake of Na+ in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. Previous systematic reviews have focused on replacing NaCl with other metal salts (e.g. KCl). However, new salty flavor enhancers (yeast extract, taste peptides, and odor compounds) have yet to be reviewed. This systematic review evaluates the methods for, and feasibility, of NaCl reduction. It defines NaCl reduction and considers the methods used for this purpose, especially the use of flavor enhancers (yeast extract, taste peptides, and odor compounds). © 2022 Society of Chemical Industry.
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Affiliation(s)
- Dongyu Shen
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Huanlu Song
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Tingting Zou
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Ali Raza
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Pei Li
- Angel Yeast Co. Ltd., Yichang, China
| | - Ku Li
- Angel Yeast Co. Ltd., Yichang, China
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14
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Dynamic evolution of flavor substances and bacterial communities during fermentation of leaf mustard (Brassica juncea var. multiceps) and their correlation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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15
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Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai. Int J Food Microbiol 2022; 375:109702. [DOI: 10.1016/j.ijfoodmicro.2022.109702] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 04/17/2022] [Accepted: 05/01/2022] [Indexed: 11/17/2022]
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16
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Yu Y, Li L, Xu Y, Li H, Yu Y, Xu Z. Metagenomics Reveals the Microbial Community Responsible for Producing Biogenic Amines During Mustard [Brassica juncea (L.)] Fermentation. Front Microbiol 2022; 13:824644. [PMID: 35572710 PMCID: PMC9100585 DOI: 10.3389/fmicb.2022.824644] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Accepted: 02/24/2022] [Indexed: 11/13/2022] Open
Abstract
Biogenic amines (BAs) are considered potential hazards produced during fermented food processing, and the production of BAs is closely related to microbial metabolism. In this work, the changes of BA content were analyzed during mustard fermentation, and microbes and gene abundance responsible for producing BAs were revealed by metagenomic analyses. The results showed that cadaverine, putrescine, tyramine, and histamine were generated during mustard fermentation, which mainly accumulate in the first 6 days of fermentation. According to the metagenome sequencing, the predominant genus was Bacillus (64.78%), followed by Lactobacillus (11.67%), Weissella (8.88%), and Leuconostoc (1.71%) in the initial fermentation stage (second day), while Lactobacillus (76.03%) became the most dominant genus in the late stage. In addition, the gene abundance of BA production enzymes was the highest in the second day and decreased continuously as fermentation progressed. By tracking the source of the enzyme in the KEGG database, both Bacillus and Delftia closely correlated to the generation of putrescine. Besides, Bacillus also correlated to the generation of tyramine and spermidine, and Delftia also correlated to the generation of cadaverine and spermine. In the processes of fermentation, the pH of fermented mustard showed slower decrease compared with other similar fermented vegetables, which may allow Bacillus to grow at high levels before the pH <4. This study reveals the change of BA content and microbes involved in BA formation during mustard fermentation.
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Affiliation(s)
- Yangyang Yu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Lu Li
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Yujuan Xu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Hong Li
- Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Yuanshan Yu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
- *Correspondence: Yuanshan Yu,
| | - Zhenlin Xu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
- Zhenlin Xu,
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17
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Li Z, Xie S, Sun B, Zhang Y, Liu K, Liu L. Effect of
KCl
replacement of
NaCl
on fermentation kinetics, organic acids and sensory quality of sauerkraut from Northeast China. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16622] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zhi Li
- College of Food Science Northeast Agricultural University Harbin China
| | - Shuangyu Xie
- College of Food Science Northeast Agricultural University Harbin China
| | - Bo Sun
- College of Food Science Northeast Agricultural University Harbin China
| | - Yu Zhang
- College of Food Science Northeast Agricultural University Harbin China
| | - Kai Liu
- College of Food Science Northeast Agricultural University Harbin China
| | - Li Liu
- Heilongjiang Institute for Drug Control affiliated to Heilongjiang Medical Products Administration Heilongjiang Province People’s Government Harbin China
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18
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Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation. Microorganisms 2022; 10:microorganisms10030640. [PMID: 35336215 PMCID: PMC8954891 DOI: 10.3390/microorganisms10030640] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 12/22/2022] Open
Abstract
In this study, the correlations between microbial communities with physicochemical properties and volatile flavor compounds (VFCs) during the fermentation of traditional tomato sour soup (CTN) are explored. The results of high-throughput sequencing (HTS) of CTN showed that Lacticaseibacillus (28.67%), Enterobacter (12.37%), and Providencia (12.19%) were the dominant bacteria in the first round of fermentation, while Lacticaseibacillus (50.11%), Enterobacter (13.86%), and Providencia (8.61%) were the dominant bacteria in the second round of fermentation. Additionally, the dominant fungi genera of the first fermentation were Pichia (65.89%) and Geotrichum (30.56%), and the dominant fungi genera of the second fermentation were Pichia (73.68%), Geotrichum (13.99%), and Brettanomyces (5.15%). These results indicate that Lacticaseibacillus is one of the main dominant bacteria in CTN. Then, the dominant strain Lacticaseibacillus casei H1 isolated from CTN was used as a culture to ferment tomato sour soup to monitor dynamic changes in the physicochemical properties and VFCs during enhanced fermentation of tomato sour soup (TN). The physicochemical analysis showed that, compared with CTN, the TN group not only produced acid faster but also had an earlier peak of nitrite and a lower height. The results of the GC–IMS analysis showed that the ester and alcohol contents in the TN group were 1.26 times and 1.8 times that of the CTN group, respectively. Using an O2PLS-DA analysis, 11 bacterial genera and 18 fungal genera were identified as the functional core flora of the CTN group flavor production, further verifying the importance of dominant bacteria for the production of VFCs. This study proved that enhanced fermentation not only shortens the fermentation cycle of tomato sour soup, but also significantly improves its flavor quality, which has great value in the industrial production of tomato sour soup and in the development of a vegetable fermentation starter.
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19
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Tang Y, Chen G, Wang D, Hu R, Li H, Liu S, Zhang Q, Ming J, Chi Y. Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and bacterial community during the fermentation of Chinese salted radishes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113084] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Effect of air exposed storage on quality deterioration and microbial succession of traditional Sichuan Paocai. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112510] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables. Foods 2021; 10:foods10123150. [PMID: 34945701 PMCID: PMC8700930 DOI: 10.3390/foods10123150] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/06/2021] [Accepted: 12/15/2021] [Indexed: 11/17/2022] Open
Abstract
Nitrite, ethyl carbamate, and biogenic amines in fermented vegetables are considered harmful compounds. In this study, the concentration of the nitrite, ethyl carbamate, and biogenic amines in four different varieties of fermented vegetables in China was determined. The results show that the nitrite concentration in the fermented cabbage was the highest, followed by fermented mustard, fermented bamboo, and fermented radish. Additionally, nitrite concentration in two fermented cabbage samples and one fermented mustard sample exceeded the maximum allowed residue limit (20 mg/kg) suggested by China’s National Food Safety Standards. However, only one fermented cabbage sample had a very low level of ethyl carbamate (<10 μg/kg). Otherwise, higher biogenic amines were found in the samples of fermented cabbage, fermented bamboo, and fermented mustard. Additionally, the concentration of biogenic amines in some samples exceeded the recommended limit. On the contrary, biogenic amines in fermented radish samples were relatively low. Therefore, the concentration of nitrite and biogenic amine should be closely monitored and controlled during the vegetable fermentation processes, especially for the fermentation processes of bamboo, cabbage, and mustard.
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22
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Combined effect of various salt concentrations and lactic acid bacteria fermentation on the survival of Escherichia coli O157:H7 and Listeria monocytogenes in white kimchi at different temperatures. Food Sci Biotechnol 2021; 30:1593-1600. [PMID: 34868707 DOI: 10.1007/s10068-021-00979-9] [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: 07/21/2021] [Revised: 08/22/2021] [Accepted: 08/25/2021] [Indexed: 10/20/2022] Open
Abstract
This study was conducted to investigate the effect of lactic acid fermentation and salt on the survival of Escherichia coli O157:H7 and Listeria monocytogenes in white kimchi containing various salt concentrations during storage at 4 and 15 °C. The survivals of pathogens during fermentation differed depending on salt concentrations and storage temperature. The survival of pathogens in kimchi containing 3% salt was higher than that in kimchi containing 1 and 2% salt, which may be related to the fact that lactic acid bacteria remained constant throughout the initial stage of fermentation. Thus, there was a lower reduction in the pH of kimchi containing 3% salt regardless of storage temperature. These protective effects may result from a gradual reduction in pH; however, the mechanisms are not clearly understood. Therefore, further investigations are needed to explain the mechanism by which lactic acid fermentation and salt in kimchi affect the growth of foodborne pathogens.
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23
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Dynamic prediction model of ripening degree of Chinese spicy cabbage under fluctuation temperatures. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100744] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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Wang X, Song G, He Z, Zhao M, Cao X, Lin X, Ji C, Zhang S, Liang H. Effects of salt concentration on the quality of paocai, a fermented vegetable product from China. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6202-6210. [PMID: 33908047 DOI: 10.1002/jsfa.11271] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 04/13/2021] [Accepted: 04/28/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Paocai is a traditional Chinese fermented vegetable food. As the most important ingredient, salt has crucial effects on the bacterial community and volatile compounds of paocai. To demonstrate the effects of salt on the fermentation of paocai, the bacterial composition and volatile compounds were investigated using high-throughput sequencing and gas chromatography-mass spectrometry (GC-MS). RESULTS The salt had no significant effects on the bacterial community at the phylum level. Proteobacteria and Bacteroidetes gradually decreased during the fermentation, and Firmicutes gradually increased as the dominant bacteria in the late stage of fermentation. At the genus level, Lactobacillus and Lactococcus gradually increased in relative abundance during the fermentation and became the dominant bacteria in paocai. High salt levels can contribute to the growth of Lactobacillus, which became the dominant genus in paocai. The salt concentration affected the profiles of volatile compounds in paocai after fermentation. A total of 42 volatile components were detected by GC-MS, among which phenols, aldehydes, and nitriles were the main ones. A high salt concentration will increase the volatile compound content, mainly aldehydes and alcohols, and improve the flavor of paocai. At the same time, the electronic tongue analysis also showed that a high salt concentration made a major contribution to the flavor of paocai. CONCLUSIONS These data are helpful to elucidate the effects of salt on the quality of paocai and contribute to improving the quality and reducing the use of salt. © 2021 Society of Chemical Industry.
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Affiliation(s)
- 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, China
| | - 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, 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, 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, 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, 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, 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, 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, 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, China
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25
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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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26
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Choi SJ, Yang SY, Yoon KS. Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi. Food Microbiol 2021; 100:103868. [PMID: 34416967 DOI: 10.1016/j.fm.2021.103868] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 07/10/2021] [Accepted: 07/12/2021] [Indexed: 11/28/2022]
Abstract
Kimchi is one of the primary sources of high sodium content in the Korean diet. Low-sodium kimchi is commercially manufactured to minimize the health effects of high salt. We investigated the influence of lactic acid bacteria (LAB) as starter culture in combination with 1% or 2.5% salt on the survival of pathogenic Escherichia coli and physicochemical properties of kimchi during fermentation at 10 °C and 25 °C. Among ten strains of LAB isolated from kimchi, Leuconostoc mesenteroides (KCTC 13374) and Lactobacillus plantarum (KCTC 33133) exhibited antimicrobial activities against pathogenic E. coli (EPEC, ETEC, and E. coli O157:H7) and strong tolerance to low pH (2 and 3) and 0.3% bile salts. Thus, L. mesenteroides and L. plantarum were used as starter cultures for kimchi that contained 1% and 2.5% salt. All pathogenic E. coli strains survived in kimchi regardless of starter cultures or salt concentration for over 15 days at 10 °C, but they died off within 4 days at 25 °C. Survival of pathogenic E. coli was better in naturally fermented kimchi (titratable acidity:0.65%) than kimchi fermented with starter cultures (titratable acidity:1.0%). At 10 °C, the average delta value of E. coli O157:H7 (16.15 d) was smaller than those of EPEC (20.76 d) and ETEC (20.20 d) in naturally fermented kimchi. Overall, survival ability of E. coli O157:H7 was lower than EPEC and ETEC, although differences were not significant. Reduced salt concentration from 2.5% to 1% in kimchi did not affect the growth of LAB and the fermentation period. Pathogenic E. coli died at a faster rate in kimchi fermented with starter cultures and 1% salt than in naturally fermented kimchi with 2.5% salt.
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Affiliation(s)
- So Jeong Choi
- Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447, Republic of Korea
| | - So Young Yang
- Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447, Republic of Korea
| | - Ki Sun Yoon
- Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447, Republic of Korea.
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27
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Lin X, Tang Y, Hu Y, Lu Y, Sun Q, Lv Y, Zhang Q, Wu C, Zhu M, He Q, Chi Y. Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8065-8080. [PMID: 34269568 DOI: 10.1021/acs.jafc.1c01687] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Sodium salt is a pivotal ingredient in traditional fermented foods, but its excessive consumption adversely affects human health, product quality, and production efficiency. Therefore, reducing sodium salt content in traditional fermented foods and developing low-sodium fermented foods have attracted increasing attention. Given the essential role of sodium salt in the safety and quality of fermented foods, appropriate approaches should be applied in the production of low-sodium fermented foods. In this review, the challenges of sodium reduction in traditional fermented foods are presented, including the possible growth of pathogenic bacteria, the formation of hazardous chemicals, flavor deficiency, and texture deterioration. Physical, chemical, and biological strategies are also discussed. This review provides references for improving the quality and safety of low-sodium fermented foods.
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Affiliation(s)
- Xin Lin
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yao Tang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, China
| | - Yun Hu
- West China School of Pharmacy, Sichuan University, Chengdu 610041, China
| | - Yunhao Lu
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Qi Sun
- School of Food Science, Washington State University, Pullman, Washington 99164, United States
| | - Yuanping Lv
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Qisheng Zhang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, China
| | - Chongde Wu
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, China
| | - Meijun Zhu
- School of Food Science, Washington State University, Pullman, Washington 99164, United States
| | - Qiang He
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yuanlong Chi
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, China
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28
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Effect of different lactic acid bacteria on nitrite degradation, volatile profiles, and sensory quality in Chinese traditional paocai. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111597] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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29
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Zhang A, Zhang Z, Zhang K, Liu X, Lin X, Zhang Z, Bao T, Feng Z. Nutrient consumption patterns of Lactobacillus plantarum and their application in suancai. Int J Food Microbiol 2021; 354:109317. [PMID: 34225032 DOI: 10.1016/j.ijfoodmicro.2021.109317] [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: 03/20/2021] [Revised: 05/31/2021] [Accepted: 06/20/2021] [Indexed: 11/25/2022]
Abstract
The purpose of the present study was to control the fermentation time and nitrite content of suancai prepared with Lactobacillus plantarum. According to analyses of the consumption amount and rate of nutrients, growth-stimulating nutrients, essential nutrients and nutrients accelerating the fermentation process of suancai, Asp, Thr, Glu, Cys, Tyr, Mg2+, Mn2+ and inosine were selected as additions to suancai prepared with L. plantarum. The fermentation time and nitrite content of suancai supplemented with nutrients and prepared with L. plantarum were shortened by 2 days and 5 days and reduced by approximately 0.1-fold and 0.7-fold, respectively, compared with unsupplemented suancai prepared with L. plantarum at 25 °C and 10 °C. The fermentation time and nitrite content of suancai supplemented with nutrients and prepared with L. plantarum were shortened by 6 days and 15 days and reduced by approximately 0.17-fold and 0.8-fold, respectively, compared with suancai undergoing spontaneous fermentation at 25 °C and 10 °C. Furthermore, no significant differences were observed in sensory properties in suancai. The results of this study indicated that certain nutrients accelerated the growth of L. plantarum and reduced the fermentation time and nitrite content of suancai prepared with L. plantarum. These findings help to establish a foundation for the practical use of nutrients to control the fermentation of suancai.
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Affiliation(s)
- Ao Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Zongcai Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Kenan Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Xin Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Xue Lin
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Zhen Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Tianyu Bao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Zhen Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China.
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30
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Zhang C, Zhang J, Liu D. Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China. Int J Food Microbiol 2021; 347:109199. [PMID: 33878643 DOI: 10.1016/j.ijfoodmicro.2021.109199] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 03/29/2021] [Accepted: 03/30/2021] [Indexed: 02/06/2023]
Abstract
Zhacai is a traditional fermented vegetable that has been consumed in China for centuries. It is currently manufactured by spontaneous fermentation and therefore mostly relies on the activities of autochthonous microorganisms. Here, we characterized microbial community dynamics and associated biochemical changes in 12% salted Zhacai during a 90-day spontaneous fermentation process using high-throughput sequencing and chromatography-based approaches to identify associations between microorganisms and fermentation characteristics. Amplicon sequencing targeting bacterial 16S rRNA genes revealed that bacterial communities were dominated by halophilic bacteria (HAB, i.e., Halomonas and Idiomarina) and lactic acid bacteria (LAB, i.e., Lactobacillus-related genera and Weissella) after 30 days of fermentation. In addition, the relative abundances of the fungal genera Debaryomyces, Sterigmatomyces, and Sporidiobolus increased as fermentation progressed. Concomitantly, pH decreased while titratable acidity increased during fermentation, along with associated variation in biochemical profiles. Overall, the levels of organic acids (i.e., lactic and acetic acid), free amino acids (i.e., alanine, lysine, and glutamic acid), and volatiles (i.e., alcohols, esters, aldehydes, and ketones) increased in mature Zhacai. In addition, the abundances of Lactobacillus-related species, Halomonas spp., Idiomarina loihiensis, as well as that of the yeast Debaryomyces hansenii, were strongly correlated with increased concentrations of organic acids, amino acids, biogenic amines, and volatiles. This study provides new detailed insights into the succession of microbial communities and their potential roles in Zhacai fermentation.
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Affiliation(s)
- Chengcheng Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Jianming Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Daqun Liu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
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31
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Yang Z, Luo F, Zhong K, Huang C, Yu Z, Peng Z, Wu Y, Bu Q, Gao H. Effect of Bacillus subtilis Y61 inoculation on bacterial community and metabolic profile of sichuan paocai fermentation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110393] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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32
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Luo F, Yang Z, Zhong K, Huang C, Yu Z, Peng Z, Wu Y, Bu Q, Gao H. Effects of Bacillus megaterium L222 on quality and bacterial diversity of Sichuan paocai. Food Res Int 2020; 140:109994. [PMID: 33648228 DOI: 10.1016/j.foodres.2020.109994] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 11/29/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
Bacillus sp. was found in the Sichuan paocai, but their possible effects on Sichuan paocai fermentation are still elusive. In this study, the effect of Bacillus megaterium L222 isolated from high-quality homemade Sichuan paocai on the flavor characteristics and bacterial diversity was investigated. Overall, 7 organic acids, 16 free amino acids, and 48 volatile substances were detected in the B. megaterium L222-inoculated paocai (BMP) and spontaneously fermented paocai (SP) within 7 days. The metabolites produced in BMP were significantly different from that in SP, and 13 main flavor-related metabolites were the discriminant markers. The contents of free amino acids in BMP were much higher than that in SP. Compared to the SP group, the BMP group could better maintain the high level of alcohols, which improved the synthesis of esters, and controlled the increase of the content of sulfides. The representative bacteria in BMP were Weissella, Lactococcus, Bacillus, Leuconostoc, and the inoculation of B. megaterium L222 could significantly increase the amount of Weissella and inhibit the growth of opportunistic pathogen and other bacteria during the fermentation process of paocai. This study presents an important basis for the development of B. megaterium L222 as a starter for paocai fermentation.
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Affiliation(s)
- Fangping Luo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China
| | - Zhenying Yang
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China
| | - Kai Zhong
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China.
| | - Chi Huang
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Zhiyi Yu
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Ziyue Peng
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yanping Wu
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China
| | - Qian Bu
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China.
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33
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Wang B, Zhao N, Li J, Xu R, Wang T, Guo L, Ma M, Fan M, Wei X. Selenium-enriched Lactobacillus plantarum improves the antioxidant activity and flavor properties of fermented Pleurotus eryngii. Food Chem 2020; 345:128770. [PMID: 33302107 DOI: 10.1016/j.foodchem.2020.128770] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 11/27/2020] [Accepted: 11/28/2020] [Indexed: 12/17/2022]
Abstract
The effects of selenium (Se) addition methods on antioxidant activity and flavor properties of fermented Pleurotus eryngii (P. eryngii) using Lactobacillus plantarum (L. plantarum) inoculated and natural fermentation were investigated. After fermentation, the Se-enrichment rates in fruiting bodies of Se-added fermented P. eryngii were all more than 50%. Se addition, especially in the form of Se-enriched L. plantarum inoculation, had a significantly positive effect on total phenolic content and DPPH radical scavenging activity. Non-volatiles analysis revealed that the highest ration of lactic acid to acetic acid and the highest umami intensity were observed in P. eryngii fermented by inoculating Se-enriched L. plantarum (Lp-Se). Principal components analysis and cluster analysis of volatiles clearly separated Se-treated and plain experiments, which mainly due to dissimilarities in alcohols, aldehydes and ketones. Additionally, Lp-Se obtained the highest alcohols, especially 1-octen-3-ol with mushroom flavor. In short, Se-enriched L. plantarum inoculation could produce high-quality fermented P. eryngii.
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Affiliation(s)
- Bingyi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Ning Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jun Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Ruoyun Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Tieru Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Li Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Man Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Mingtao Fan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xinyuan Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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34
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Chen Z, Kang J, Zhang Y, Yi X, Pang X, Li-Byarlay H, Gao X. Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province. ANN MICROBIOL 2020. [DOI: 10.1186/s13213-020-01605-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
AbstractPurposeFermented vegetables can be divided into two types, natural fermented and artificially inoculated fermented. By detecting and identifying the changes of bacterial diversity using physical and chemical indicators during natural and inoculation fermentation, we analyzed and determined the dominant bacteria in the fermentation process and revealed the relationship between bacteria and volatile substances.MethodsWe used the Illumina Miseq to sequence the bacteria in fermented vegetable samples at different fermentation periods, and calculated the total number of mesophilic microorganisms and lactic acid bacteria. We used the pH and nitrite to monitor the acidification process. GC-MS was used to determine volatile flavor compounds. Finally, we analyzed the correlation between volatile flavor compounds and bacteria.ResultsTotal mesophilic microorganisms and the number of lactic acid bacteria in the inoculated fermentation were higher than the natural fermentation. The bacterial diversity Shannon and Simpson indexes of the natural fermentation, higher than those of inoculated fermentation in 0~7 days, were between 55~71% and 36~45%, respectively. On the 7th day, the proportion ofLactobacillusin the natural fermentation and inoculated fermentation were 53.4% and 90.2%, respectively, which were significantly different.Lactobacilluswas the dominant genus in the fermented vegetables and an important genus to promote the formation of volatile flavors.Lactobacilluswas negatively correlated with two volatile substances (4-[2,2,6-trimethyl-7-oxabicyclo [4.1.0] hept-1-yl]-3-Buten-2-one (K4) and a-Phellandrene (X1)) and played a leading role in the fermentation process.ConclusionsResults demonstrated that the total number of mesophilic microorganisms and lactic acid bacteria in inoculated fermentation were more than those in natural fermentation. Inoculated fermentation can shorten the fermentation cycle and reduce the content of nitrite. Lactic acid bacteria were the dominant bacteria in fermented vegetables.
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35
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Wang C, Zhang Q, He L, Li C. Determination of the microbial communities of Guizhou Suantang, a traditional Chinese fermented sour soup, and correlation between the identified microorganisms and volatile compounds. Food Res Int 2020; 138:109820. [PMID: 33288192 DOI: 10.1016/j.foodres.2020.109820] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 10/06/2020] [Accepted: 10/12/2020] [Indexed: 01/19/2023]
Abstract
Guizhou Suantang (GZST), a type of sour soup, is a traditional fermented food that can be classified into Hong Suantang (HST) and Bai Suantang (BST). GZST possesses unique flavors arising from various microbiota in fermentation ecosystems. However, the association between these microbiota and flavors remains poorly understood. Accordingly, this study analyzed the volatile components and microbial communities of GZST via headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and high-throughput 16S rRNA and internal transcribed spacer sequencing techniques. Results showed that 133 compounds, including alcohols, esters, phenols, hydrocarbons, ketones, aldehydes, nitriles, acids, and sulfides, were identified from GZST. Moreover, principal component analysis found significant variances in the composition of volatile compounds among different samples. The bacterial genus level indicated that all GZST samples were dominated by Lactobacillus. At the fungal genus level, BST was dominated by Pichia, Debaryomyces, Mortierella, unclassified, Meyerozyma, and Dipodascus. Meanwhile, HST was dominated by Pichia, Candida, Kazachstania, Debaryomyces, Archaeorhizomyces, and Verticillium. The potential correlations between microbiota and volatile components were also explored through bidirectional orthogonal partial least squares-based correlation analysis. Nine bacterial genera and eight fungal taxa were identified as functional core microbiota for flavor production on the basis of their dominance and functionality in the microbial community. In addition, excessive Lactobacillus inhibited the formation of certain flavor substances. These findings provided basic data for the isolation, screening, and fermentation regulation of functional microorganisms in GZST. The information provided in this study is valuable for the development of effective strategies for selecting beneficial bacterial and fungal strains to improve the quality of GZST.
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Affiliation(s)
- Chan Wang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, PR China
| | - Qing Zhang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, PR China
| | - Laping He
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, PR China.
| | - Cuiqin Li
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, PR China
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36
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Ao X, Zhao J, Yan J, Liu S, Zhao K. Comparative transcriptomic analysis of Lactiplantibacillus plantarum RS66CD biofilm in high-salt conditions and planktonic cells. PeerJ 2020; 8:e9639. [PMID: 32832272 PMCID: PMC7409786 DOI: 10.7717/peerj.9639] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Accepted: 07/09/2020] [Indexed: 12/26/2022] Open
Abstract
Background Lactiplantibacillus plantarum (L. plantarum), a dominant strain in traditional fermented foods, is widely used in fermentation industry because of its fast acid production. However, L. plantarum is easily inactivated due to acidity, high temperature and other factors. The formation of biofilm by bacteria can effectively increase environmental tolerance. Therefore, it is important to improve the environmental tolerance of L. plantarum by studying its biofilm formation conditions and regulatory mechanisms. Methods After determining a suitable NaCl concentration for promoting biofilm formation, L. plantarum was grown with 48 g L−1 NaCl. Differential gene expressions in L. plantarum biofilm vs. planktonic cells were analyzed using RNA sequencing and validated using qPCR. Result L. plantarum RS66CD biofilm formation formed highest amount of when grown at 48 g L−1 NaCl. Altogether 447 genes were up-regulated and 426 genes were down-regulated in the biofilm. KEGG pathway analysis showed that genes coding for D-Alanine metabolism, peptidoglycan biosynthesis, two-component system, carbon metabolism, bacterial secretion system, lysine biosynthesis and fatty acid metabolism were crucial for biofilm formation. In addition, eight other genes related to biofilm formation were differentially expressed. Our results provide insights into the differential gene expression involved in biofilm formation, which can help to reveal gene regulation during L. plantarum biofilm formation.
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Affiliation(s)
- Xiaolin Ao
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Jiawei Zhao
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Junling Yan
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Ke Zhao
- Colloge of Resources, Sichuan Agricultural University, Cheng'du', China
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37
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Yang X, Hu W, Xiu Z, Jiang A, Yang X, Saren G, Ji Y, Guan Y, Feng K. Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut. J Appl Microbiol 2020; 129:1458-1471. [PMID: 32677269 DOI: 10.1111/jam.14786] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 06/29/2020] [Accepted: 07/12/2020] [Indexed: 11/30/2022]
Abstract
AIM The aim of this study was to study the effects of salt concentrations on the microbial communities, physicochemical properties, metabolome profiles and sensory characteristics during the fermentation of traditional northeast sauerkraut. METHODS AND RESULTS Northeast sauerkraut was spontaneously fermented under four salt concentrations (0·5, 1·5, 2·5 and 3·5%, w/w). The result of microbiological analysis showed that the population of lactic acid bacteria in 2·5%-salted sauerkraut was significantly higher than that in the other samples. Correspondingly, the speed of decrease in pH and accumulation of acids were the highest in 2·5%-salted sauerkraut. The glucose (analysed by HPLC) in 2·5%-salted sauerkraut was consumed more completely to produce higher levels of organic acids compared to those in the other samples. Principle component analysis showed clear differences in the metabolites of sauerkraut according to different salt concentrations. A higher level of volatiles (detected by HS-SPME/GC-MS) was identified in 2·5%-salted sauerkraut, and sensory evaluation demonstrated that 2·5%-salted sauerkraut had the best sensory characteristics. CONCLUSION The best quality of sauerkraut was obtained from fermented under 2·5% salt concentration. SIGNIFICANCE AND IMPACT OF THE STUDY This study facilitated the understanding of the effects of salt on the sauerkraut fermentation and may be useful for developing the quality of sauerkraut.
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Affiliation(s)
- X Yang
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China.,College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - W Hu
- College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - Z Xiu
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China
| | - A Jiang
- College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - X Yang
- College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - G Saren
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China.,College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - Y Ji
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China.,College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - Y Guan
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China.,College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - K Feng
- College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
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38
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Lin LJ, Du FM, Zeng J, Liang ZJ, Zhang XY, Gao XY. Deep insights into fungal diversity in traditional Chinese sour soup by Illumina MiSeq sequencing. Food Res Int 2020; 137:109439. [PMID: 33233120 DOI: 10.1016/j.foodres.2020.109439] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 05/28/2020] [Accepted: 06/12/2020] [Indexed: 11/16/2022]
Abstract
Sour soup is a traditional condiment in Guizhou Province, China. The purpose of this study was to investigate the differences in the fungi present in 5 types of sour soup (tomato sour soup, chili sour soup, cherry tomato sour soup, spoiled tomato sour soup, and red sour soup made from blended tomato and chili sour soup subjected to secondary fermentation) and to determine the reasons for the deterioration of tomato sour soup by comparing the fungal communities in normal and deterioratedtomato sour soup. A total of 5 phyla were detected in all 5 samples, including Ascomycota (69.38%), Basidiomycota (7.63%), Zygomycota (1.59%), Chytridiomycota (0.01%) and unclassified phyla (21.39%). Ascomycota was the main phylum in each sample except the red sour soup made from blended tomato and chili sour soup subjected to secondary fermentation. That sour soup contained many unrecognized phyla. At the genus level, there were major differences among the different samples. Dekkera spp. and Pichia spp. were the main dominant fungus in tomato sour soup, Saccharomyces spp. and Pichia spp. were the dominant fungus in chili sour soup, and Pichia spp. were the dominant fungus in cherry tomato sour soup. When sour soup went bad, the fungus of sour soup changed greatly, and the unknown fungal genera, Cladospora spp., Saccharomyces spp. and Emericella spp. became the dominant fungal genera. In addition, after the secondary fermentation of tomato and chili sour soup mixed with garlic and ginger, the fungal genera of the base fermentation were replaced by unknown fungal genera. Moreover, there were various spoilage fungi in sour soup, which indicated that there were safety risks in naturally fermented sour soup and should be further controlled. This study revealed the fungal flora in sour soup made from different vegetables and compared the fungal diversity of spoiled and normal tomato sour soup and thereby provided a basis for understanding the fungal diversity of sour soup in China and guiding the production of sour soup.
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Affiliation(s)
- Liang-Jing Lin
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Fang-Min Du
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jian Zeng
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zi-Jian Liang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xiao-Yong Zhang
- Joint Laboratory of Guangdong Province and Hong Kong Region on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou 510642, China.
| | - Xiang-Yang Gao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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39
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Liang H, He Z, Wang X, Song G, Chen H, Lin X, Ji C, Zhang S. Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China. Food Res Int 2020; 137:109384. [PMID: 33233086 DOI: 10.1016/j.foodres.2020.109384] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 05/28/2020] [Accepted: 06/02/2020] [Indexed: 10/24/2022]
Abstract
Suancai, a popular traditional fermented cabbage in northeast China, is commonly prepared by the spontaneous fermentation process at a certain salt concentration. The salt can affect the metabolites by affecting the microorganisms during Suancai fermentation. The bacterial community and volatile flavor compounds in commercial Suancai from different regions of Northeastern China at different salt concentrations were investigated using next-generation sequencing and GC-MS. Firmicutes and Cyanobacteria were the dominant phyla in the commercial Suancai, and Lactobacillus, Pediococcus, and Leuconostoc were the dominant genera. Among them, Lactobacillus and Pediococcus were considered as the biomarkers of the low and high salt Suncai, respectively. Eighty-five volatile flavor compounds were detected, and HS exhibited higher contents of volatile flavor compounds than LS. Based on the results of correlation analysis, Pediococcus were highly correlated with the alcohols and nitriles in Suancai. The contents of alcohols and nitriles significantly increased in the Suancai, fermented by Pediococcus pentosaceus. The co-inoculated fermentation of Lactobacillus plantarum and P. pentosaceus could increase the concentrations of alcohols, esters, aldehydes, hydrocarbons, and nitriles in Suancai. This study provides a perspective for understanding the ecology of Suancai fermentation and facilitating the fermentation with multispecies inoculation fermentation at an appropriate salt concentration.
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Affiliation(s)
- Huipeng Liang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
| | - Zhen He
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xinyi Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Ge Song
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Huiying Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xinping Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Chaofan Ji
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Sufang Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
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40
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Liang H, He Z, Wang X, Song G, Chen H, Lin X, Ji C, Li S. Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation. Food Microbiol 2020; 91:103537. [PMID: 32539973 DOI: 10.1016/j.fm.2020.103537] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2020] [Revised: 03/18/2020] [Accepted: 04/23/2020] [Indexed: 01/09/2023]
Abstract
Suancai is a popular fermented product of Brassica vegetable in China. As important additive, salt concentration has crucial effects on the quality of suancai. To investigate the effects of salt concentration on suancai fermentation, the microbial diversity and volatile compounds (VCs) during fermentation were investigated by using Illumina HiSeq sequencing and GC-MS. Firmicutes, Proteobacteria and Ascomycota were detected as the main phylum during the fermentation with different salt concentrations. Lactobacillus, Lactococcus, Klebsiella, Weissella, Pediococcus, Candida, Cladosporium, Gibberella, Aspergillus, etc., were detected were observed during the fermentation with different concentrations. After fermentation, Lactobacillus predominated the fermentation of suancai and was not affected by salt concentration. Pediococcus, Leuconostoc, Weissella, Sporobolomyces, Azospirillum, Klebsiella, Acinetobacter and Cladosporium were significant affected by salt concentration. Salt addition could affect the VCs profiles and reduce the isothiocyanates after fermentation. Seventy-nine VCs were detected and strongly correlated with the dominant genus Lactobacillus during suancai fermentation. The inoculated fermentation of Lactobacillus could improve the VCs during fermentation. In conclusion, 6% salt addition could acquire a higher Lactobacillus abundance and a better taste quality. These results may facilitate the understanding of the effect of salt concentration on the fermentation ecology to improve suancai characteristics.
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Affiliation(s)
- Huipeng Liang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China.
| | - Zhen He
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Xinyi Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Ge Song
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Huiying Chen
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Xinping Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Chaofan Ji
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Shengjie Li
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
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41
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Liu L, She X, Chen X, Qian Y, Tao Y, Li Y, Guo S, Xiang W, Liu G, Rao Y. Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process in Different Containers. Front Microbiol 2020; 11:445. [PMID: 32318030 PMCID: PMC7146078 DOI: 10.3389/fmicb.2020.00445] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Accepted: 03/02/2020] [Indexed: 11/25/2022] Open
Abstract
Traditional Chinese fermented vegetables are a type of brine-salted fermented vegetable product. During the spontaneous fermentation, various compounds are produced, degraded, and converted, influencing the quality of the fermented pickle. To ascertain the effect of different containers on the fermentation process of the pickles, this study investigated the bacterial diversity and the chemical composition characteristics of the pickle (radish) fermented in commonly used containers including glass jars (GL), porcelain jars (PO), and plastic jars (PL). The correlation between chemical compounds and microbial community was further analyzed. The changes in pH values suggested that PL may facilitate the quickest fermentation of the pickles, while the process in PO progressed at the lowest rate. The PL brine samples contained higher levels of lactic acid and threonine, while more abundant volatile chemical compounds were evident in PO. The container materials had no significant influence on the microbial structure, wherein Lactobacillus was the absolute dominant genus in all containers. But container material did have an effect on the abundance of specific genus, such as Lactococcus and Pediococcus. The correlation between these major genera was also analyzed and gene function prediction indicated that the top three pathways were: carbohydrate metabolism, amino acid metabolism, and energy metabolism. Lactobacillus negatively correlated with methionine, tyrosine, lysine, and arginine, but positively correlated with ammonia, and lactic acid and acetic acid both just correlated with Pediococcus. This study provides new insights into the microbiota succession and chemical compounds involved in the vegetable fermentation.
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Affiliation(s)
- Lei Liu
- School of Food Science and Bioengineering, Xihua University, Chengdu, China
| | - Xiao She
- School of Food Science and Bioengineering, Xihua University, Chengdu, China
| | - Xing Chen
- School of Food Science and Bioengineering, Xihua University, Chengdu, China
| | - Yang Qian
- School of Food Science and Bioengineering, Xihua University, Chengdu, China.,Department of Wine and Food Engineering, Sichuan Technology and Business College, Dujiangyan, China
| | - Yufei Tao
- School of Food Science and Bioengineering, Xihua University, Chengdu, China
| | - Yalin Li
- School of Food Science and Bioengineering, Xihua University, Chengdu, China
| | - Shuyu Guo
- School of Food Science and Bioengineering, Xihua University, Chengdu, China
| | - Wenliang Xiang
- School of Food Science and Bioengineering, Xihua University, Chengdu, China
| | - Guorong Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Yu Rao
- School of Food Science and Bioengineering, Xihua University, Chengdu, China
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42
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Zhang Q, Zhang F, Gong C, Tan X, Ren Y, Yao K, Zhang Q, Chi Y. Physicochemical, microbial, and aroma characteristics of Chinese pickled red peppers (Capsicum annuum) with and without biofilm. RSC Adv 2020; 10:6609-6617. [PMID: 35496022 PMCID: PMC9049736 DOI: 10.1039/d0ra00490a] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Accepted: 02/05/2020] [Indexed: 11/24/2022] Open
Abstract
Biofilm formation in the production of fermented vegetable might impact its quality and safety. In this study, physicochemical and microbial properties, volatile and aroma-active compounds between PRPs without biofilm (NPRP) and with biofilm (FPRP) were investigated by gas chromatography-mass spectrometry, gas chromatography-olfactometry, aroma extract dilution analysis, and spiking tests. The pH and titratable acidity were 3.66 ± 0.00 and 0.47 ± 0.08 g/100 g lactic acid in NPRP and 3.48 ± 0.01 and 0.87 ± 0.10 g/100 g lactic acid in FPRP, respectively. The nitrite level of the two PRPs was 1.87–1.92 mg kg−1, which was below the limited value (20 mg kg−1) of fermented vegetables regulated by the GB2760-2017. FPRP had relatively higher microbial and yeast numbers than NPRP, three common pathogens, namely, Salmonella spp., Staphylococcus aureus, and Shigella spp. were not detected. A total of 70 and 151 aroma compounds were detected in NPRP and FPRP, respectively, including 13 classes of compounds. The dominant aroma attributes of FPRP were sour, floral, mushroom-like, green, and smoky, while NPRP exhibits a mushroom-like flavor. Acetic acid, ethanol, α-terpineol, (E)-2-nonenal, 2-heptanol, phenylethyl alcohol, and linalool were potent key aroma-active compounds in NPRP and FPRP. Results of spiking tests showed that the addition of each substance not only increased its own odour, but also had significant effects on other smells. FPRP displayed richer varieties and contents of aroma profile than NPRP. However, some compounds, such as 4-ethylguaiacol and 4-vinylguaiacol, which were only detected in FPRP, had negative roles on the aroma attributes. The aroma profile of PRPs was evaluated by GC-MS, GC-O, AEDA, OVA and spiking test. Biofilm can improve the variety and contents of aroma.![]()
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Affiliation(s)
- Qixian Zhang
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Feng Zhang
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Chuanjie Gong
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Xinyi Tan
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Yao Ren
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Kai Yao
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
| | - Qisheng Zhang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute
- Meishan 620020
- P. R. China
| | - Yuanlong Chi
- College of Biomass Science and Engineering
- Healthy Food Evaluation Research Center
- Sichuan University
- Chengdu 610065
- P. R. China
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Chen AJ, Luo W, Peng YT, Niu KL, Liu XY, Shen GH, Zhang ZQ, Wan H, Luo QY, Li SS. Quality and microbial flora changes of radish paocai during multiple fermentation rounds. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106733] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Wang D, Chen G, Tang Y, Li H, Shen W, Wang M, Liu S, Qin W, Zhang Q. Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods. Int J Food Microbiol 2019; 317:108463. [PMID: 31809966 DOI: 10.1016/j.ijfoodmicro.2019.108463] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 11/21/2019] [Accepted: 11/25/2019] [Indexed: 12/30/2022]
Abstract
Paocai is a widely consumed Chinese traditional fermented vegetable product. To understand the effect of temperature on paocai fermentation flora, the bacterial community structure of paocai fermented at 10 °C, 15 °C, 25 °C and 35 °C was analyzed by culture-dependent and culture-independent methods. The results showed that increasing the fermentation temperature in a certain range is beneficial for rapid paocai acid production and shortening of the maturity period. Illumina Miseq sequencing was performed on 56 samples at different fermentation process temperatures using a culture-independent method. A total of 1,964,231 high-quality reads of 16S rRNA V3-V4 regions were obtained, and they were divided into 405 operational taxonomic units (OTUs) and identified as 213 bacterial genera. The bacterial diversity decreased with the progression of fermentation, and some spoiled samples had an increased diversity. The culture-independent method found that at 10 °C, Lactococcus appeared at the start of fermentation, Leuconostoc and Weissella appeared in the middle of fermentation, and Lactobacillus and Leuconostoc dominated fermentation in the late stage. At 15 °C, Lactococcus started fermentation, Leuconostoc appeared in the middle stage, and Lactobacillus was dominant in the late stage. At 25 °C, Lactococcus started fermentation, Weissella and Lactobacillus appeared in the middle stage, and Lactobacillus dominated fermentation in the late stage. Finally, at 35 °C, Lactococcus, Weissella, and Lactobacillus started fermentation, Weissella and Lactobacillus appeared in the middle stage, and Lactobacillus dominated fermentation in the late stage. A total of 647 strains of bacteria were isolated by culture-dependent methods and were divided into 12 genera and 19 species by randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) and 16S ribosomal RNA gene (rDNA) sequencing technology. More types of bacteria were isolated in the early stage of fermentation. At 10 °C, Lactococcus lactis began fermentation, and Lactobacillus brevis and Leuconostoc mesenteroides dominated acid production in the middle and late stages of paocai fermentation. At 15 °C, L. lactis initiates fermentation, while Lactobacillus plantarum dominates the acid fermentation of paocai. At 25 °C and 35 °C, there were a large number of Enterobacteriaceae bacteria in the start-up fermentation stage, and L. plantarum was dominant after 1-2 days of fermentation. Redundancy analysis (RDA) found that the lower the temperature, the more bacterial species that are produced, and the higher the temperature and the longer the time, the more obvious are the effects of L. plantarum on paocai. The results of dominant bacteria studied by culture-dependent and culture-independent methods are similar. The results indicate that most of the dominant microorganisms in the paocai fermentation system are culturable. This discovery can provide data and physical support for modernization and regulation of different types of paocai production.
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Affiliation(s)
- Dongdong Wang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, PR China; College of Food Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Gong Chen
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, PR China; Sichuan Academy of Food and Fermentation Industries, Chengdu 611130, PR China
| | - Yao Tang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, PR China; College of Food Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Heng Li
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, PR China; Sichuan Academy of Food and Fermentation Industries, Chengdu 611130, PR China
| | - Wenxi Shen
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, PR China; College of Food Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Meng Wang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, PR China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, PR China.
| | - Qisheng Zhang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, PR China; Sichuan Academy of Food and Fermentation Industries, Chengdu 611130, PR China.
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Chen A, Luo W, Niu K, Peng Y, Liu X, Shen G, Zhang Z, Wan H, Luo Q, Li S. Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14237] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- An‐jun Chen
- College of Food Science Sichuan Agricultural University Ya’an China
| | - Wei Luo
- College of Food Science Southwest University Chongqing China
| | - Kai‐li Niu
- Grain and Oil Quality Monitoring Station of Guangyuan City Guangyuan China
| | - Yi‐tao Peng
- College of Food Science Sichuan Agricultural University Ya’an China
| | - Xing‐yan Liu
- College of Food Science Sichuan Agricultural University Ya’an China
| | - Guang‐hui Shen
- College of Food Science Sichuan Agricultural University Ya’an China
| | - Zhi‐qing Zhang
- College of Food Science Sichuan Agricultural University Ya’an China
| | - Hu Wan
- Sichuan Liji Pickles & Flavouring Co., Ltd Meishan China
| | - Qing‐ying Luo
- College of Food Science Sichuan Agricultural University Ya’an China
| | - Shan‐shan Li
- College of Food Science Sichuan Agricultural University Ya’an China
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46
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Liu Z, Li J, Wei B, Huang T, Xiao Y, Peng Z, Xie M, Xiong T. Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA. Int J Food Microbiol 2019; 306:108271. [DOI: 10.1016/j.ijfoodmicro.2019.108271] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 06/16/2019] [Accepted: 07/21/2019] [Indexed: 11/15/2022]
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47
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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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48
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Yang X, Hu W, Jiang A, Xiu Z, Ji Y, Guan Y, Sarengaowa, Yang X. Effect of salt concentration on quality of Chinese northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100421] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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49
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Zhang Q, Jin L, Zhang F, Yao K, Ren Y, Zhang J, Zhang Q, He Q, Wan Y, Chi Y. Analysis of 7 volatile N-nitrosamines in Chinese Sichuan salted vegetables by gas chromatography-tandem mass spectrometry coupled to modified QuEchERS extraction. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.047] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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50
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Xiong T, Chen J, Huang T, Xie M, Xiao Y, Liu C, Peng Z. Fast evaluation by quantitative PCR of microbial diversity and safety of Chinese Paocai inoculated with Lactobacillus plantarum NCU116 as the culture starter. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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