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Ren Q, Wang D, Han J, Wang J, Liu Z, Wu Z. Ligilactobacillus cholophilus sp. nov., isolated from pickled potherb mustard ( Brassica juncea Coss.). Int J Syst Evol Microbiol 2023; 73. [PMID: 37947349 DOI: 10.1099/ijsem.0.006160] [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: 11/12/2023] Open
Abstract
Strain BD7642T was isolated from Chinese pickled potherb mustard (Brassica juncea Coss.) purchased from a local market in Shanghai, PR China. A polyphasic approach, including 16S rRNA gene sequence, housekeeping gene, average nucleotide identity (ANI), digital DNA-DNA hybridization (dDDH), G+C content and phenotypic analyses, was employed to characterize strain BD7642T. Cells of the bacterium were short round rods, Gram-stain-positive, non-spore-forming and catalase-negative. The strain grew at 30-45 °C and pH 4.0-8.0. Optimum growth occurred at 35-40 °C and pH 6.0-7.0. The strain exhibited growth with salt (NaCl) concentrations of up to 5 % (w/v). The G+C content of the strain's genomic DNA was 31.37 mol%. The major fatty acids were C16 : 0, C18 : 1 c9 and summed feature 10 (C18 : 1 c11/t9/t6). 16S rRNA gene sequencing revealed that strain BD7642T represents a member of the genus Ligilactobacillus and it had high sequence similarity to Ligilactobacillus aviarius NBRC 102162T (96.73 %), Ligilactobacillus araffinosus LGM 23560 (96.66 %) and Ligilactobacillus salivarius JCM 1231T (95.82 %). The dDDH values between strain BD7642T and its phylogenetically related species within the genus Ligilactobacillus ranged from 12.6 to 25.4 %. The ANI values between strain BD7642T and its closely related taxa were far lower than the threshold (95 %-96 %) used for species differentiation. Results of phylogenetic, physiological and phenotypic characterization confirmed that strain BD7642T represents a novel species within the genus Ligilactobacillus, for which the name Ligilactobacillus cholophilus sp. nov. is proposed. The type strain is BD7642T (=CCTCC AB 2022398T=JCM 36074T).
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Affiliation(s)
- Quanlu Ren
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, PR China
| | - Danqi Wang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, PR China
| | - Jin Han
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, PR China
| | - Jing Wang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, PR China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, PR China
| | - Zhengjun Wu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, PR China
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Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method. Foods 2022; 11:foods11223577. [PMID: 36429169 PMCID: PMC9689762 DOI: 10.3390/foods11223577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/28/2022] [Accepted: 11/04/2022] [Indexed: 11/12/2022] Open
Abstract
Apo pickle is a traditional Chinese fermented vegetable. However, the traditional fermentation process of Apo pickle is slow, easy to ruin, and cannot be judged with regard to time. To improve fermentation, LP-165 (L. Plantarum), which has a high salt tolerance, acidification, and growth capacity, was chosen as the starter culture. Meanwhile, a colorimetric sensor array (CSA) sensitive to pickle volatile compounds was developed to differentiate Apo pickles at varying degrees of fermentation. The color components were extracted from each dye in the color change profiles and were analyzed using principal component analysis (PCA) and linear discriminant analysis (LDA). The fermentation process of the Apo pickle was classified into four phases by LDA. The accuracy of backward substitution verification was 99% and the accuracy of cross validation was 92.7%. Furthermore, the partial least squares regression (PLSR) showed that data from the CSA were correlated with pH total acid, lactic acid, and volatile acids of the Apo pickle. These results illustrate that the CSA reacts quickly to inoculated Apo pickle and could be used to detect fermentation.
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Pires-Cabral P, Pires-Cabral P, Quintas C. Salicornia ramosissima as a salt substitute in the fermentation of white cabbage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:597-605. [PMID: 35185179 PMCID: PMC8814293 DOI: 10.1007/s13197-021-05047-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/30/2021] [Accepted: 02/23/2021] [Indexed: 02/03/2023]
Abstract
This research aimed to study the fermentation of white cabbage (Brassica oleracea) replacing salt, totally or partially, with halophyte Salicornia ramosissima, to reduce the sodium content in the final products. Three fermentation trials of cabbage were done: A with 2.91% salt (~ 1.15% Na) (control); B with salicornia (~ 1.56% salt equivalent, ~ 0.34% Na); and C with salt and salicornia (~ 1.94% salt equivalent, ~ 0.49% Na). The fermentation profile was followed by the physicochemical (pH, total acidity) and microbial parameters [mesophilic microorganisms (MM), lactic-acid bacteria (LAB), coliforms and fungi]. The content of phenolics and antioxidant activity in the fermented products were also measured. In all experiments, there was an increase, followed by a stabilization of the MM (5.5-7.2 Log CFU/g) and LAB populations (5.4-6.6 Log CFU/g) and a decrease of fungi and coliforms until they disappeared. A decrease in pH (< 4) and a rise in acidity (~ 1.0%) were observed throughout the fermentations. The phenolics and antioxidant activity increased during fermentation, being significantly higher in C (37.3 mg/100 g and 3.63 mmol Trolox/100 g, respectively). The fermentation of cabbage with salicornia results in the final products having similar microbial quality to the control, but with a reduction of sodium and an increase in the antioxidant activity.
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Affiliation(s)
- Patrícia Pires-Cabral
- Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal
| | - Paula Pires-Cabral
- Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal
- MED, Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Célia Quintas
- Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal
- MED, Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
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Luo Y, Liu Y, Ren T, Wang B, Peng Y, Zeng S, Su Y. Sichuan paocai fermented by mixed-starter culture of lactic acid bacteria. Food Sci Nutr 2020; 8:5402-5409. [PMID: 33133542 PMCID: PMC7590268 DOI: 10.1002/fsn3.1833] [Citation(s) in RCA: 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: 01/09/2020] [Revised: 07/27/2020] [Accepted: 07/28/2020] [Indexed: 11/07/2022] Open
Abstract
To satisfy the demand of industrial production, selecting strains suitable for fermentation initiation is necessary. In this study, the effects of mixed-starter culture including Leuconostoc, Lactobacillus, and Weissella on the quality of Sichuan pickle were discussed. Results showed that mixed-starter culture can accelerate fermentation and had the highest efficiency for nitrite degradation, that is, the maximum nitrite concentration was 8.97 g/kg on day 1 and decreased to 1.88 mg/kg after 3 days. The mixed-starter culture improved the sensory properties of pickles, which easily produced acids but had reduced amounts of total acids. The pickle products fermented by the mixed-starter culture contained increased lactic acid (17.52 g/kg), mannitol (0.62%), umami (35.85), and sweet (11.36) amino acids on day 4. The strains Weissella paramesenteroides C2-2 and Lactobacillus brevis ZP11-2 grew well in the mixed-starter culture fermentation.
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Affiliation(s)
- Yuanli Luo
- The Center of Postharvest Storage and ProcessingSoutheast Chongqing Academy of Agricultural SciencesChongqingChina
| | - Yuling Liu
- The Center of Postharvest Storage and ProcessingSoutheast Chongqing Academy of Agricultural SciencesChongqingChina
| | - Ting Ren
- The Center of Postharvest Storage and ProcessingSoutheast Chongqing Academy of Agricultural SciencesChongqingChina
| | - Bin Wang
- The Center of Postharvest Storage and ProcessingSoutheast Chongqing Academy of Agricultural SciencesChongqingChina
| | - Yumei Peng
- The Center of Postharvest Storage and ProcessingSoutheast Chongqing Academy of Agricultural SciencesChongqingChina
| | - Sheng Zeng
- The Center of Postharvest Storage and ProcessingSoutheast Chongqing Academy of Agricultural SciencesChongqingChina
| | - Yu Su
- The Center of Postharvest Storage and ProcessingSoutheast Chongqing Academy of Agricultural SciencesChongqingChina
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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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Zheng XF, Yang ZQ, Zhang H, Jin WX, Xu CW, Gao L, Rao SQ, Jiao XA. Isolation of virulent phages infecting dominant mesophilic aerobic bacteria in cucumber pickle fermentation. Food Microbiol 2020; 86:103330. [DOI: 10.1016/j.fm.2019.103330] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 08/04/2019] [Accepted: 09/10/2019] [Indexed: 12/29/2022]
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Liu Z, Li J, Huang T, Xiao Y, Peng Z, Xie M, Xiong T. Comparison of the bacterial communities in home-made Nanfeng yancai with and without salt. Food Res Int 2019; 125:108509. [DOI: 10.1016/j.foodres.2019.108509] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 06/18/2019] [Accepted: 06/21/2019] [Indexed: 12/19/2022]
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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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Bacterial community and quality characteristics of the fermented potherb mustard (Brassica juncea var. multiceps) under modified atmospheres. Food Res Int 2019; 116:266-275. [DOI: 10.1016/j.foodres.2018.08.032] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 08/06/2018] [Accepted: 08/12/2018] [Indexed: 02/05/2023]
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Xiao M, Xiong T, Peng Z, Liu C, Huang T, Yu H, Xie M. Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai. Food Res Int 2018; 114:123-132. [PMID: 30361008 DOI: 10.1016/j.foodres.2018.06.051] [Citation(s) in RCA: 140] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 06/19/2018] [Accepted: 06/21/2018] [Indexed: 02/01/2023]
Abstract
Sichuan Paocai (SCP), a traditional fermentationed food, possesses unique flavours driven by various microbiota in fermentation ecosystems. However, the association between these microbiota and flavours is poorly understood. Here, we measured the structural dynamics of the microbial diversity and flavour compounds during SCP fermentation (0-7 days) using high-throughput sequencing and flavour analyses. Firstly, a total of 90 bacteria and 135 fungi were identified. The results showed that fermentation process was initiated by environmental microorganisms, such as Micrococcaceae, followed by a heterolactic fermentation phase dominated by Leuconostocaceae, and finally succeeded by homolactic fermentation led by Lactobacillaceae. Secondly, 6 organic acids, 12 amino acids and 86 volatile flavours were detected. The fermentation process was divided into 4 stages based on flavours: Day 0; Days 1-3; Days 4-6; and Day 7. Analysis of the correlation between microbiota and flavours indicated that bacteria contributed more to flavours formation than did fungi, and Lactobacillus, Leuconostoc, Achromobacter and Pediococcus were closely correlated with flavours. This study provides a systematic method for understanding the characteristics of fermented foods and useful guidelines for screening of strains that produce desirable flavours and functional substances.
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Affiliation(s)
- Muyan Xiao
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Tao Xiong
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China.
| | - Zhen Peng
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Changgen Liu
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Tao Huang
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Hong Yu
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Mingyong Xie
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China
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Yang J, Cao J, Xu H, Hou Q, Yu Z, Zhang H, Sun Z. Bacterial diversity and community structure in Chongqing radish paocai brines revealed using PacBio single-molecule real-time sequencing technology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3234-3245. [PMID: 29417994 DOI: 10.1002/jsfa.8935] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2017] [Revised: 01/16/2018] [Accepted: 01/31/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Traditional Chongqing radish paocai fermented with aged brine is considered to have the most intense flavor and authentic taste. Eight 'Yanzhi' (red, RRPB group) and 'Chunbulao' (white, WRPB) radish paocai brine samples were collected from Chongqing peasant households, and the diversity and community structures of bacteria present in these brines were determined using PacBio single-molecule real-time sequencing of their full-length 16S rRNA genes. RESULTS In total, 30 phyla, 218 genera, and 306 species were identified from the RRPB group, with 20 phyla, 261 genera, and 420 species present in the WRPB group. Obvious differences in bacterial profiles between the RRPB and WRPB groups were found, with the bacterial diversity of the WRPB group shown to be greater than that of the RRPB group. This study revealed several characteristics of the bacteria composition, including the predominance of heterofermentative lactic acid bacteria, the species diversity of genus Pseudomonas, and the presence of three opportunistic pathogenic species. CONCLUSION This study provides detailed information on the bacterial diversity and community structure of Chongqing radish paocai brine samples, and suggests it may be necessary to analyze paocai brine for potential sources of bacterial contamination and take appropriate measures to exclude any pathogenic species. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jixia Yang
- Key laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, P. R. China
- College of Food Science, Southwest University, Tiansheng Road No.2, Beibei, Chongqing, P. R. China
| | - Jialu Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Haiyan Xu
- Key laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, P. R. China
| | - Qiangchuan Hou
- Key laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, P. R. China
| | - Zhongjie Yu
- Key laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, P. R. China
| | - Heping Zhang
- Key laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, P. R. China
| | - Zhihong Sun
- Key laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, P. R. China
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Huang JY, Fang TJ. Use of Recycled Mustard Pickle Brine in the Production of Salted Duck Eggs. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0278] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
We aimed to develop a process for making salted duck eggs using recycled mustard pickle brine. Saturated brine was generated from mustard pickle salt (experimental) or solar salt (control). Mustard pickled egg (MPE) weight slightly decreased and salted egg (SE) weight slightly increased following pickling. For MPE and SE egg yolk (MPEY/SEY), yolk index, NaCl content, total solids, and hardness significantly increased (p < 0.05) during the pickling period, with significantly greater increases (p < 0.05) in yolk index and NaCl content at 28 days for MPEY vs. SEY. MPE and SE egg white (MPEW/SEW) parameters, including albumen index, moisture, pH value, G′, G” and η, decreased significantly (p < 0.05), whereas NaCl content, total solids, and tan δ increased significantly (p < 0.05). Our results showed that mustard pickle brine could be applied in making salted duck eggs, thereby decreasing the disposal of excess brine from food production.
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Joyce OT, Chakraborty SK, Tripathi MK, Kotwaliwale N, Chandra P. Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey. FOOD SCI TECHNOL INT 2017; 24:187-197. [DOI: 10.1177/1082013217741798] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
The quality parameters of sauerkraut fermented using Lactobacillus paracasei in terms of its lactic acid bacteria count, texture, colour and biochemical properties were studied. As a starter culture L. paracasei grown in tofu whey was used for sauerkraut fermentation. The experiments were planned using central composite rotatable design of response surface methodology for input variables – culture volume (ml), fermentation time (days) and salt concentration (g/100 g). The linear and interactive effect of variables on responses was understood by statistically significant (p < 0.01) second-order models. Amongst all the input variables culture volume was found to have an overwhelming effect over all the responses. There was a significant (p < 0.01) increase in the lactic acid bacteria count of finished product; it was less hard but there was a departure in colour from the traditional product. The optimized condition for sauerkraut fermentation in terms of culture volume (ml), fermentation time (day) and salt concentration (g/100 g) was 30 ml, 28 days and 1 g/100 g, respectively. It was also observed that phenolics content was better in starter culture sauerkraut over the one traditionally prepared.
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Affiliation(s)
- Olatunji T Joyce
- Research Operations Division, Nigerian Stored Product Research Institute, Ilorin, Nigeria
| | - Subir K Chakraborty
- Agro Produce Processing Division, ICAR – Central Institute of Agricultural Engineering, Bhopal, India
| | - Manoj K Tripathi
- Agro Produce Processing Division, ICAR – Central Institute of Agricultural Engineering, Bhopal, India
| | - Nachiket Kotwaliwale
- Agro Produce Processing Division, ICAR – Central Institute of Agricultural Engineering, Bhopal, India
| | - Punit Chandra
- Centre for Excellence in Soybean Processing and Utilization, ICAR – Central Institute of Agricultural Engineering, Bhopal, India
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Wang Y, Chen C, Cai D, Wang Z, Qin P, Tan T. The optimization of l-lactic acid production from sweet sorghum juice by mixed fermentation of Bacillus coagulans and Lactobacillus rhamnosus under unsterile conditions. BIORESOURCE TECHNOLOGY 2016; 218:1098-1105. [PMID: 27469090 DOI: 10.1016/j.biortech.2016.07.069] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Revised: 07/17/2016] [Accepted: 07/18/2016] [Indexed: 06/06/2023]
Abstract
The cost reduction of raw material and sterilization could increase the economic feasibility of l-lactic acid fermentation, and the development of an cost-effective and efficient process is highly desired. To improve the efficiency of open fermentation by Lactobacillus rhamnosus based on sweet sorghum juice (SSJ) and to overcome sucrose utilization deficiency of Bacillus coagulans, a mixed fermentation was developed. Besides, the optimization of pH, sugar concentration and fermentation medium were also studied. Under the condition of mixed fermentation and controlled pH, a higher yield of 96.3% was achieved, compared to that (68.8%) in sole Lactobacillus rhamnosus fermentation. With an optimized sugar concentration and a stepwise-controlled pH, the l-lactic acid titer, yield and productivity reached 121gL(-1), 94.6% and 2.18gL(-1)h(-1), respectively. Furthermore, corn steep powder (CSP) as a cheap source of nitrogen and salts was proved to be an efficient supplement to SSJ in this process.
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Affiliation(s)
- Yong Wang
- National energy R&D center for biorefinery, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Changjing Chen
- National energy R&D center for biorefinery, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Di Cai
- National energy R&D center for biorefinery, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Zheng Wang
- National energy R&D center for biorefinery, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Peiyong Qin
- National energy R&D center for biorefinery, Beijing University of Chemical Technology, Beijing 100029, PR China.
| | - Tianwei Tan
- National energy R&D center for biorefinery, Beijing University of Chemical Technology, Beijing 100029, PR China
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Xiong T, Li J, Liang F, Wang Y, Guan Q, Xie M. Effects of salt concentration on Chinese sauerkraut fermentation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.057] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Hunaefi D, Gruda N, Riedel H, Akumo DN, Saw NMMT, Smetanska I. Improvement of Antioxidant Activities in Red Cabbage Sprouts by Lactic Acid Bacterial Fermentation. FOOD BIOTECHNOL 2013. [DOI: 10.1080/08905436.2013.836709] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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17
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Hunaefi D, Riedel H, Akumo DN, Gruda N, Smetanska I. Effect of Lactic Acid Bacteria Fermentation on Rosmarinic Acid and Antioxidant Properties ofin vitroShoot Culture ofOrthosiphon aristatusas a Model Study. FOOD BIOTECHNOL 2013. [DOI: 10.1080/08905436.2013.781948] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Hunaefi D, Akumo DN, Smetanska I. Effect of Fermentation on Antioxidant Properties of Red Cabbages. FOOD BIOTECHNOL 2013. [DOI: 10.1080/08905436.2012.755694] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Hunaefi D, Akumo DN, Riedel H, Smetanska I. The Effect of Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM Fermentation on Antioxidant Properties of Selected in Vitro Sprout Culture of Orthosiphon aristatus (Java Tea) as a Model Study. Antioxidants (Basel) 2012; 1:4-32. [PMID: 26787613 PMCID: PMC4665396 DOI: 10.3390/antiox1010004] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2012] [Revised: 08/31/2012] [Accepted: 09/17/2012] [Indexed: 11/16/2022] Open
Abstract
High rosmarinic acid (RA) productivity has been achieved by applying jasmonic acid and yeast extract elicitors to the in vitro sprout culture of Orthosiphon aritatus (IOSC). The highest RA accumulation from three solvents was detected in IOSC after treatment with yeast extract (5 g/L). HPLC analysis clearly confirmed a drastic increase in RA subjected to yeast extract elicitation. Therefore, this yeast extract elicited IOSC was chosen for a lactic acid bacteria (LAB) fermentation study as a model system. This selected IOSC was subjected to different types of LAB fermentations (Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM) for different periods of time 24, 48 and 72 h. The LAB fermentations consisted of solid state fermentations (SSF) and liquid state fermentations (LSF) in a Digital Control Unit (DCU) fermenter system. The aim was to determine the effect of fermentation on the antioxidant properties of the plant extract. Results indicated that all types of LAB fermentation decreased the level of RA and total phenolics, however, a slight increase in total flavonoids and flavonols was observed in SSF samples. HPLC results confirmed that the longer the fermentation, the greater the reduction in RA content. The highest reduction was obtained in the sample of LSF inoculated with L. plantarum for a period of 72 h. The temperature of fermentation (37 °C) was predicted as contributing to the declining level in RA content. The loss in RA was concomitant with a loss of total antioxidant activity (1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, Trolox Equivalent Antioxidant Capacity (TEAC), and Superoxide Dismutase (SOD)-like activity). These results indicate that RA is the major contributor to the antioxidant activity of this plant.
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Affiliation(s)
- Dase Hunaefi
- Department Method in Food Biotechnology, Institute of Food Technology and Food Chemistry, Berlin University of Technology, Königin-Luise Str. 22, 14195 Berlin, Germany.
- Department of Food Science and Technology, Bogor Agricultural University, Bogor, Indonesia.
| | - Divine N Akumo
- Institute of Biotechnology, Laboratory of Bioprocess Engineering, Berlin University of Technology Ackerstr. 71-76, 13355 Berlin, Germany.
| | - Heidi Riedel
- Department Method in Food Biotechnology, Institute of Food Technology and Food Chemistry, Berlin University of Technology, Königin-Luise Str. 22, 14195 Berlin, Germany.
| | - Iryna Smetanska
- Department Method in Food Biotechnology, Institute of Food Technology and Food Chemistry, Berlin University of Technology, Königin-Luise Str. 22, 14195 Berlin, Germany.
- Department of Plant Food Processing, University of Applied Science Weihenstephan-Triesdorf, Steingruber Str. 2, 91746 Weidenbach, Germany.
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Fang Z, Hu Y, Liu D, Chen J, Ye X. Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling. Food Chem 2007; 108:811-7. [PMID: 26065739 DOI: 10.1016/j.foodchem.2007.11.033] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2007] [Revised: 10/19/2007] [Accepted: 11/15/2007] [Indexed: 01/25/2023]
Abstract
Phenolic acids in potherb mustard (Brassica juncea, Coss.) were determined and the effects of pickling methods on the contents of total free phenolic acids, total phenolic acids, total phenolics, and antioxidant activities were investigated. Gallic acid, protocatechuic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, p-coumaric acid, ferulic acid, and sinapic acid were identified in the present study. The contents of total free phenolic acids, total phenolic acids and total phenolics in fresh potherb mustard were 84.8±0.58μg/g dry weight (DW), 539±1.36μg/g DW, and 7.95±0.28mg/g DW, respectively. The total free phenolic acids increased during the pickling processes, but the total phenolic acids, total phenolics, and antioxidant activities decreased. However, after 5 weeks of fermentation, all the pickling methods retained over 70% of total phenolic contents and above 65% of antioxidant capacities. The results indicated that pickling processes were relatively good methods for the preservation of phenolic acids and antioxidants for potherb mustard.
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Affiliation(s)
- Zhongxiang Fang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Province, Hangzhou 310029, China
| | - Yuxia Hu
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Province, Hangzhou 310029, China
| | - Donghong Liu
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Province, Hangzhou 310029, China
| | - Jianchu Chen
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Province, Hangzhou 310029, China
| | - Xingqian Ye
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Zhejiang Province, Hangzhou 310029, China.
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