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Xiong S, Xu X, Du T, Liu Q, Huang T, Ren H, Xiong T, Xie M. Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome. Food Chem 2024; 450:139335. [PMID: 38642533 DOI: 10.1016/j.foodchem.2024.139335] [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: 11/30/2023] [Revised: 03/31/2024] [Accepted: 04/09/2024] [Indexed: 04/22/2024]
Abstract
Laotan Suancai, a popular traditional Chinese fermented vegetable, is manufactured in the industry via four fermentation rounds. However, the differences in flavor quality of Laotan Suancai from the four fermentation rounds and the causes of this variation remain unclear. Metabolome analysis indicated that the different content of five taste compounds and 31 aroma compounds caused the differences in flavor quality among the variated fermentation rounds of Laotan Suancai. Amplicon sequencing indicated that the microbial succession exhibited a certain pattern during four fermentation rounds and further analysis unveiled that organic acids drove the microbiota shift to more acid-resistant populations. Spearman correlation analysis highlighted that seven core microbes may be involved in the formation of differential flavor and the corresponding metabolic pathways were reconstructed by function prediction. Our findings offer a novel perspective on comprehending the deterioration of flavor quality across the fermentation rounds of Laotan Suancai.
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Affiliation(s)
- Shijin Xiong
- State Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR China
| | - Xiaoyan Xu
- State Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR China
| | - Tonghao Du
- State Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR China
| | - Qiaozhen Liu
- State Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR China
| | - Tao Huang
- State Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR China; International Institute of Food Innovation, Nanchang University, Jiangxi, 330200, PR China
| | - Hongbing Ren
- Yunnan Key Laboratory of Fermented Vegetables, Honghe, Yunnan 661100, PR China
| | - Tao Xiong
- State Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR China.
| | - Mingyong Xie
- State Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR China
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2
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Gao Y, Zheng Z, Cheng X, Zhang Y, Liu X, Hu Y, Cai Y, Wang X. An innovative way to treat cash crop wastes: The fermentation characteristics and functional microbial community using different substrates to produce Agricultural Jiaosu. ENVIRONMENTAL RESEARCH 2023; 227:115727. [PMID: 36948282 DOI: 10.1016/j.envres.2023.115727] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/12/2023] [Accepted: 03/19/2023] [Indexed: 05/08/2023]
Abstract
With the increase of global demand for cash crops, a large of cash crop waste was produced and caused severe environmental issues. To produce Agricultural Jiaosu (AJ) using these wastes is a sustainable waste disposal method. However, the fermentation mechanism, metabolites, and microbial characteristics of AJ fermented with different substrates remain unclear. In this study, the effects of different substrates (fruit and vegetable waste and Chinese herbal medicine waste) on the fermentation characteristics of AJ, including metabolites and microbial community properties, were investigated. The results revealed that AJ fermentation was a process of converting organic matter into organic acids and other metabolites, mainly including hydrolysis, acidogenesis, and maturation stages. At the genus level, Lactobacillus, Acetobacter, Hydrogenibacillus, Halomonas, and Prevotella_1 were the dominant bacteria in the fermentation system. The bacterial diversity of composite substrate AJ was higher than that of single substrate AJ. The organic acids and secondary metabolites concentration and the composition of key microorganisms depended on the substrate type. Furthermore, AJ's potential functional genes were mainly concentrated in cofactors and vitamin, carbohydrate, and amino acid metabolism. The findings of this study indicated that AJ is an innovative eco-friendly technology that can convert cash crop wastes into sustainable eco-products, and that its characteristics depend on the substrate type. Therefore, the substrate used to produce AJ should be carefully selected according to the application field.
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Affiliation(s)
- Youhui Gao
- College of Agronomy and Biotechnology, China Agricultural University, Beijing, 100193, China
| | - Zehui Zheng
- Biology Institute, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 50103, China
| | - Xiaoqian Cheng
- College of Agronomy and Biotechnology, China Agricultural University, Beijing, 100193, China
| | - Yue Zhang
- Biotechnology Research Institute, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, China
| | - Xiaoping Liu
- Luzhou Agriculture and Rural Bureau, Luzhou City, Sichuan Province, 6461000, China
| | - Yuegao Hu
- College of Agronomy and Biotechnology, China Agricultural University, Beijing, 100193, China
| | - Yafan Cai
- School of Chemical Engineering, Zhengzhou University, Kexue Dadao 100, 450001 Zhengzhou, PR China.
| | - Xiaofen Wang
- College of Agronomy and Biotechnology, China Agricultural University, Beijing, 100193, China.
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3
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Regulation of the nitrite, biogenic amine and flavor quality of Cantonese pickle by selected lactic acid bacteria. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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4
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Zhao Y, Zhao Z, Gao Y, Yang G, Liu X, Huang R, Liang W, Li S. Assessment of autochthonous lactic acid bacteria as starter culture for improving traditional Chinese Dongbei Suancai fermentation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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5
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Yang W, Liu J, Zhang Q, Liu H, Lv Z, Zhang C, Jiao Z. Changes in nutritional composition, volatile organic compounds and antioxidant activity of peach pulp fermented by lactobacillus. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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Sun Z, Cong Y, Li T, Meng X, Zhang F. Enhancement of nutritional, sensory and storage stability by lactic fermentation of Auricularia auricula. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5172-5180. [PMID: 35289935 DOI: 10.1002/jsfa.11869] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/22/2022] [Accepted: 03/15/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Auricularia auricula is of important nutritional value, although its utilization or consumption are mainly under the original form with no further processing. Indeed, its liquid or other fermented products contribute to improved digestion and absorption of nutrients. RESULTS The present study used Lactiplantibacillus plantarum to ferment A. auricula juice after an initial processing comprising superfine grinding and high-pressure homogenization. The content of probiotic bacteria in the juice of A. auricula reached 8.48 log colony-forming units mL-1 after 24 h of fermentation under 37 °C, with the addition of 3% carbon and 0.3% nitrogen source. Meanwhile, the antioxidant activity was increased approximately two-fold, as well as the enriched volatile flavors, both effectively cover up the unwelcoming earthy smell of A. auricula. Furthermore, the storage stability was also strengthened up to 28 days. CONCLUSION In summary, the introduced fermentation process not only realized the purpose of improving the nutritional value of A. auricula, but also effectively upgraded the sensory evaluation of A. auricula products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Zhengchen Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yu Cong
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Tianyu Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Fang Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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7
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Li X, Zhang X, Wu X, Han Y, Wang C, Gao Y, Li L. Effect of Chinese Baijiu coupled with a ternary mixed starter on the flavor component structure of Chinese Dongbei suancai. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiao Li
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Xiaoli Zhang
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Xingzhuang Wu
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Yanqiu Han
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Chen Wang
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Ya Gao
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Lifeng Li
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
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Lin LJ, Zeng J, Tian QM, Ding XQ, Zhang XY, Gao XY. Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment – Red sour soup – During fermentation. Food Res Int 2022; 155:111059. [DOI: 10.1016/j.foodres.2022.111059] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 02/19/2022] [Accepted: 02/22/2022] [Indexed: 12/16/2022]
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9
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Ibrahim M, Raman K. Two-species community design of lactic acid bacteria for optimal production of lactate. Comput Struct Biotechnol J 2021; 19:6039-6049. [PMID: 34849207 PMCID: PMC8605394 DOI: 10.1016/j.csbj.2021.11.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 11/01/2021] [Accepted: 11/07/2021] [Indexed: 01/03/2023] Open
Abstract
Microbial communities that metabolise pentose and hexose sugars are useful in producing high-value chemicals, resulting in the effective conversion of raw materials to the product, a reduction in the production cost, and increased yield. Here, we present a computational analysis approach called CAMP (Co-culture/Community Analyses for Metabolite Production) that simulates and identifies appropriate communities to produce a metabolite of interest. To demonstrate this approach, we focus on the optimal production of lactate from various Lactic Acid Bacteria. We used genome-scale metabolic models (GSMMs) belonging to Lactobacillus, Leuconostoc, and Pediococcus species from the Virtual Metabolic Human (VMH; https://vmh.life/) resource and well-curated GSMMs of L. plantarum WCSF1 and L. reuteri JCM 1112. We analysed 1176 two-species communities using a constraint-based modelling method for steady-state flux-balance analysis of communities. Flux variability analysis was used to detect the maximum lactate flux in the communities. Using glucose or xylose as substrates separately or in combination resulted in either parasitism, amensalism, or mutualism being the dominant interaction behaviour in the communities. Interaction behaviour between members of the community was deduced based on variations in the predicted growth rates of monocultures and co-cultures. Acetaldehyde, ethanol, acetate, among other metabolites, were found to be cross-fed between community members. L. plantarum WCSF1 was found to be a member of communities with high lactate yields. In silico community optimisation strategies to predict reaction knock-outs for improving lactate flux were implemented. Reaction knock-outs of acetate kinase, phosphate acetyltransferase, and fumarate reductase in the communities were found to enhance lactate production.
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Affiliation(s)
- Maziya Ibrahim
- Department of Biotechnology, Bhupat and Jyoti Mehta School of Biosciences, IIT Madras, India
- Centre for Integrative Biology and Systems mEdicine (IBSE), IIT Madras, India
- Robert Bosch Centre for Data Science and Artificial Intelligence (RBC-DSAI), IIT Madras, India
| | - Karthik Raman
- Department of Biotechnology, Bhupat and Jyoti Mehta School of Biosciences, IIT Madras, India
- Centre for Integrative Biology and Systems mEdicine (IBSE), IIT Madras, India
- Robert Bosch Centre for Data Science and Artificial Intelligence (RBC-DSAI), IIT Madras, India
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10
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Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:9925344. [PMID: 34336996 PMCID: PMC8321756 DOI: 10.1155/2021/9925344] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 07/01/2021] [Accepted: 07/09/2021] [Indexed: 12/13/2022]
Abstract
The aim of this study was to evaluate the quality and health-promoting constituents of several variants of kimchi obtained from Chinese cabbage, kohlrabi, white radish, and cucumbers. The level of dry matter, total soluble solids, ash, total acidity, pH, dietary fiber, and vitamins C, B1, and B2, as well as total polyphenols (TP) and antioxidant activity AA (ABTS, DPPH) in kimchi, were determined. In addition, color parameters were determined (L∗, a∗, b∗, C∗, and ho). Kimchi with the highest proportion of Chinese cabbage (63%) had the highest levels of dry matter (11.01 g), ash (2.57 g), and vitamins: C, B1, and B2 (51 mg, 52 μg, and 242 μg, respectively), expressed per 100 g of fresh weight. In addition, this product showed the highest total AA of 132.3 μmol Tx/g (ABTS) and 49.7 μmol Tx/g (DPPH) due to its high level of TP (194 mg/100 g). Cucumber-derived kimchi (85%) also had a high content of TP (147 mg/100 g) and high AA of 88.7 μmol Tx/g (ABTS) and 36.3 μmol Tx/g (DPPH). Additionally, stuffed kimchi from kohlrabi (88%) had the highest amounts of total dietary fiber, 3.65 g/100 g fresh weight. In all products, red (a∗) and yellow (b∗) were the dominant colors, with values of L∗ ranging between 32.63 and 53.16. In general, our studies have shown that depending on the raw materials used, kimchi is a good source of dietary fiber but also vitamins and polyphenols.
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11
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Zhou M, Zheng X, Zhu H, Li L, Zhang L, Liu M, Liu Z, Peng M, Wang C, Li Q, Li D. Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles. Food Chem 2021; 365:130495. [PMID: 34243128 DOI: 10.1016/j.foodchem.2021.130495] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 06/26/2021] [Accepted: 06/27/2021] [Indexed: 02/05/2023]
Abstract
Lactobacillus enriched with organic/inorganic selenium and pickles fermented with the Lactobacillus plantarum R were prepared. The results showed that selenium-enriched Lactobacillus plantarum R enhanced the antioxidant capacity, inhibition rate of advanced glycation end-products (AGEs), nitrite degradation, and the organic acid production of fermented pickles, while Lactobacillus plantarum R enriched with inorganic selenium (R-Se-IN) showed the best performance. Twenty-three aroma-active substances and seven characteristic compounds were detected in the R-Se-IN group. Moreover, the bacterial community result revealed that Lactococcus, Lactobacillus, and Leuconostoc were predominant in the R-Se-IN group, while the other groups contained Enterobacter, Halomonas, and Klebsiella. Furthermore, the correlations between environmental factors, differential flavor substances, and microbial communities were explored based on multivariate statistical analysis. These results indicate that the addition of Lactobacillus plantarum R enriched with organic/inorganic selenium influenced the environmental factors, differential flavor substances, and microbial communities of the fermented pickles.
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Affiliation(s)
- Mengzhou Zhou
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Xin Zheng
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Hanjian Zhu
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Leibing Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Lin Zhang
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Menglin Liu
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Zeping Liu
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Mingye Peng
- School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Chao Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Qin Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
| | - Dongsheng Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
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12
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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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13
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He J, Li F, Wang Y, Wu H, Yang H. Fermentation characteristics and bacterial dynamics during Chinese sauerkraut fermentation by Lactobacillus curvatus LC-20 under varied salt concentrations reveal its potential in low-salt suan cai production. J Biosci Bioeng 2021; 132:33-40. [PMID: 33865692 DOI: 10.1016/j.jbiosc.2021.03.009] [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: 09/30/2020] [Revised: 03/16/2021] [Accepted: 03/17/2021] [Indexed: 11/29/2022]
Abstract
Salt profoundly affects the physicochemical properties and microbial abundance of fermented foods such as suan cai, a popular traditional fermented food in China. It is vital to systematically investigate the effects of salt concentrations on fermented suan cai for high fermentation quality and large-scale production. We elucidated the effects of salt concentrations on Lactobacillus curvatus (LC-20) and suan cai during fermentation, and found that salt (0-1%) favoured an increase in LC-20 growth and a decrease in pH (salt: 0-2%). For suan cai fermentation, the results from sensory scoring judged 1% salt treatment the highest. Salt concentration also affected the nitrite content of the fermentation system with peak nitrite values in low salt treatments being significantly higher on the first day, and gradually decreasing to similar levels. After fermentation, the total titratable acid and lactic acid concentrations in the 0-1% treatments were higher (p < 0.05) than those in 2-5% treatments. The colony forming units of lactic acid bacteria increased initially and then decreased after 6 d of fermentation. At the phylum level, Firmicutes and Proteobacteria were predominant in all treatments, and at the genus level, Lactobacillus dominated the fermentation. Other lactic acid bacteria such as Lactococcus and Weissella were also detected. Quantitative PCR showed DNA concentration of LC-20 at 0.5-2% salt treatments were higher than that in other treatments and L. curvatus was the dominant microorganism during fermentation. Hence, we conclude that L. curvatus could be used for suan cai product at low salt concentrations.
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Affiliation(s)
- Jiale He
- College of Life Sciences, Northeast Forestry University, Harbin, Heilongjiang 150036, China
| | - Fengzi Li
- College of Life Sciences, Northeast Forestry University, Harbin, Heilongjiang 150036, China
| | - Yan Wang
- College of Life Sciences, Northeast Forestry University, Harbin, Heilongjiang 150036, China
| | - Hao Wu
- College of Life Sciences, Northeast Forestry University, Harbin, Heilongjiang 150036, China
| | - Hongyan Yang
- College of Life Sciences, Northeast Forestry University, Harbin, Heilongjiang 150036, China.
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14
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Wu Y, Li S, Tao Y, Li D, Han Y, Show PL, Wen G, Zhou J. Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation. Food Chem 2021; 348:129083. [PMID: 33517000 DOI: 10.1016/j.foodchem.2021.129083] [Citation(s) in RCA: 92] [Impact Index Per Article: 30.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 01/04/2021] [Accepted: 01/07/2021] [Indexed: 11/18/2022]
Abstract
In this study, three potential probiotic strains were selected to ferment blueberry and blackberry juices. The viable cell counts of selected strains were increased by 0.4-0.7 log CFU/mL in berry juices environments after 48-h fermentation. Meanwhile, the contents of cyanindin-3-glucoside and peonidin-3-glucoside decreased over 30%. Heatmap presented an upgrade trend of syringic acid, ferulic acid, gallic acid and lactic acid during fermentation. However, the contents of p-coumaric acid, protocatechuic acid, chlorogenic acid, critic acid and malic acid showed downgrade trend. The metabolism of phenolics probably contributed to the enhancement of the ABTS radical scavenging activity (40%-60%) in fermented berry juices. Moreover, the three strains presented different capacities on changing the quality of berry juices according to the PCA and LDA analysis. The contents of individual organic acids had positive correlations with sensory quality, especially for sourness. Overall, probiotic fermentation could improve the sensory quality of berry juices.
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Affiliation(s)
- Yue Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Sujin Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, 43500 Semenyih, Selangor, Malaysia
| | - Guangzhong Wen
- Majiang Postgraduate Working Station, Majiang, Guizhou 557600, China
| | - Jianzhong Zhou
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
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15
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Hu N, Lei M, Zhao X, Zhang Z, Gu Y, Zhang Y, Wang S. Analysis of the Microbial Diversity and Characteristics of Fermented Blueberry Beverages from Different Regions. Foods 2020; 9:foods9111656. [PMID: 33198380 PMCID: PMC7697986 DOI: 10.3390/foods9111656] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 11/01/2020] [Accepted: 11/09/2020] [Indexed: 12/26/2022] Open
Abstract
In this study, high-throughput sequencing methods were used to analyze the composition and diversity of the microbial communities of three different traditional fermented blueberry beverages (Jiaosu A, Jiaosu B, and Jiaosu C) produced in three different regions. Lactic acid bacteria and yeast counts, total soluble solids, total titration acid, total phenols, total flavonoids, total anthocyanin, superoxide dismutase, and antioxidant activity were analyzed in all samples. The results showed that at the phylum level, the bacteria in all samples were predominantly Firmicutes and Proteobacteria, while the majority of fungus belonged to Ascomycota. At the genus level, Lactobacillus, Gluconobacter, and Acetobacter were the dominant bacteria, and Dekkera and Issatchenkia were the dominant fungi. Our data show that the lactic acid bacteria counts in Jiaosu A were the lowest of the three products, in the range of 4.31–10.9 log CFU/mL, while yeast counts ranged from 6.71 to 7.35 log CFU/mL. The antioxidant activities of Jiaosu C were greater than those of Jiaosu A and Jiaosu B, and Spearman correlation analysis showed that the relative abundance of Lactobacillus and Dekkera was significantly positively correlated with total phenolics, total anthocyanin, total flavonoids, and antioxidant index.
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Affiliation(s)
- Nan Hu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
| | - Ming Lei
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
| | - Xiuli Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
| | - Zhen Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
| | - Ying Gu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
- Correspondence: ; Tel.: +86-22-85358445
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16
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Xiang WL, Zhang ND, Lu Y, Zhao QH, Xu Q, Rao Y, Liu L, Zhang Q. Effect of Weissella cibaria co-inoculation on the quality of Sichuan Pickle fermented by Lactobacillus plantarum. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108975] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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17
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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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18
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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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19
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Andeta AF, Teffera FE, Misganaw FW, Borremans A, Vandeweyer D, De Smedt A, Bossaert S, Crauwels S, Lievens B, Vancampenhout K, Van Campenhout L. Development and validation of lactic acid starter cultures for enset (Ensete ventricosum) fermentation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108462] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Liu Z, Peng Z, Huang T, Xiao Y, Li J, Xie M, Xiong T. Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage. Food Microbiol 2019; 83:141-149. [DOI: 10.1016/j.fm.2019.02.012] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2018] [Revised: 01/22/2019] [Accepted: 02/22/2019] [Indexed: 01/02/2023]
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21
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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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22
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Liu Z, Peng Z, Huang T, Guan Q, Li J, Xie M, Xiong T. Bacterial community dynamics and physicochemical characteristics in natural fermentation of jiang-shui, a traditional food made in northwest China. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3391-3397. [PMID: 30609036 DOI: 10.1002/jsfa.9556] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 11/15/2018] [Accepted: 12/26/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Chinese jiang-shui is fermented food without salt. In consideration of the few studies of the bacterial community and dynamics of jiang-shui fermentation, the aim of this study was to investigate the microbial diversity and dynamics of jiang-shui fermentation using high-throughput sequencing (HTS), denaturing gradient gel electrophoresis (DGGE) and the culture-dependent method. RESULTS The culture-dependent method showed that pathogenic bacteria (Staphylococcus aureus, Salmonella and Escherichia coli) and yeast mainly existed in the early stage and lactic acid bacteria dominated until the end stage. HTS and DGGE revealed that Serratia marcescens, Serratia sp., Lactobacillus curvatus, Lactococcus lactis, uncultured bacterium and Bacillus thuringiensis started the fermentation, followed by the middle stage with Lactococcus lactis, Weissella sp. and Bacillus arthracis as the predominant species. The end stage was characterized with Lactobacillus pentosus, Weissella cibaria and Weissella sp. as the major bacteria. CONCLUSIONS The results showed that genera Serratia, Lactococcus, Weissella and Lactobacillus dominated the whole process of jiang-shui fermentation. This study provided a good analysis of the bacterial changes of jiang-shui fermentation, and future studies should consider the relationships among the sensory characteristics, microbial communities and metabolites. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Zhanggen Liu
- State Key Laboratory of Food Science and Technology, Nanchang, Jiangxi, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Zhen Peng
- State Key Laboratory of Food Science and Technology, Nanchang, Jiangxi, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang, Jiangxi, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Qianqian Guan
- State Key Laboratory of Food Science and Technology, Nanchang, Jiangxi, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Junyi Li
- State Key Laboratory of Food Science and Technology, Nanchang, Jiangxi, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, Nanchang, Jiangxi, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology, Nanchang, Jiangxi, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, PR China
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23
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Rao Y, Qian Y, Tao Y, She X, Li Y, Che Z, Li H, Liu L. Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai). RSC Adv 2019; 9:38520-38530. [PMID: 35540217 PMCID: PMC9075915 DOI: 10.1039/c9ra05994f] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Accepted: 11/18/2019] [Indexed: 11/21/2022] Open
Abstract
The physicochemical and microbial changes, volatile profile, texture and appearance were investigated in three groups of Sichuan pickles differing in oxygen exposure during a 64 day fermentation process.
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Affiliation(s)
- Yu Rao
- School of Food Science and Bioengineering
- Xihua University
- Chengdu 610039
- China
| | - Yang Qian
- School of Food Science and Bioengineering
- Xihua University
- Chengdu 610039
- China
- Department of Wine and Food Engineering
| | - Yufei Tao
- School of Food Science and Bioengineering
- Xihua University
- Chengdu 610039
- China
| | - Xiao She
- School of Food Science and Bioengineering
- Xihua University
- Chengdu 610039
- China
| | - Yalin Li
- School of Food Science and Bioengineering
- Xihua University
- Chengdu 610039
- China
| | - Zhenming Che
- School of Food Science and Bioengineering
- Xihua University
- Chengdu 610039
- China
| | - Hehe Li
- Beijing Key Laboratory of Flavor Chemistry
- Beijing Technology and Business University (BTBU)
- Beijing 100048
- China
| | - Lei Liu
- School of Food Science and Bioengineering
- Xihua University
- Chengdu 610039
- China
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24
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Rao Y, Tao Y, Li Y, She X, Yang J, Qian Y, Du H, Liu L, Xiao H. Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation. Food Funct 2019; 10:6936-6944. [DOI: 10.1039/c9fo01191a] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
A probiotic starter can be used for Chinese pickle fermentation and the resulting product may be a promising anti-Candida probiotic.
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Affiliation(s)
- Yu Rao
- School of Food Science and Bioengineering
- Xihua University
- Chengdu
- 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
| | - Xiao She
- School of Food Science and Bioengineering
- Xihua University
- Chengdu
- China
| | - Jiantao Yang
- Zhaoqing Institute for Food Control
- Zhaoqing
- China
| | - Yang Qian
- Sichuan Technology and Business College
- Dujiangyan
- China
| | - Hengjun Du
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Lei Liu
- School of Food Science and Bioengineering
- Xihua University
- Chengdu
- China
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
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25
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Zhou Q, Zang S, Zhao Z, Li X. Dynamic changes of bacterial communities and nitrite character during northeastern Chinese sauerkraut fermentation. Food Sci Biotechnol 2017; 27:79-85. [PMID: 30263727 DOI: 10.1007/s10068-017-0279-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Revised: 07/21/2017] [Accepted: 09/22/2017] [Indexed: 11/26/2022] Open
Abstract
Northeastern Chinese sauerkraut is a well-known traditional fermented vegetable in China. Incomplete identification of the microorganisms' (bacteria in spontaneous fermentation) diversity and accumulation of nitrite make it difficult to normalize the fermentation process and product qualities of northeastern Chinese sauerkraut. Conventional culturing and polymerase chain reaction-denaturing gradient gel electrophoresis methods were combined to describe microbial structure and diversity. Lactobacillus, Leuconostoc, Enterobacter, Accumulibacter, Thermotoga, Pseudomonas, Clostridium, Rahnella and Citrobacter were predominant microorganisms in different fermentation periods. The pH value and nitrite concentration presented a certain relevance to the amount of lactic acid bacteria. Lactobacillus and Leuconostoc had the ability to decrease nitrite by inhibiting nitrate-reducing bacteria such as Enterobacter. Therefore, Northeastern Chinese sauerkraut should not be eaten until 4 weeks of fermentation for the safety and quality of fermented foods. Northeastern Chinese sauerkraut is rich in lactic acid bacteria, which demonstrate its ability as an excellent probiotic for applications in functional foods.
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Affiliation(s)
- Qi Zhou
- Department of Biotechnology, Dalian Medical University, Dalian, China
| | - Shizhu Zang
- Department of Biotechnology, Dalian Medical University, Dalian, China
| | - Zinan Zhao
- Department of Biotechnology, Dalian Medical University, Dalian, China
| | - Xinli Li
- Department of Biotechnology, Dalian Medical University, Dalian, China
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26
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Du R, Ge J, Zhao D, Sun J, Ping W, Song G. Bacterial diversity and community structure during fermentation of Chinese sauerkraut with Lactobacillus casei 11MZ-5-1 by Illumina Miseq sequencing. Lett Appl Microbiol 2017; 66:55-62. [PMID: 29131360 DOI: 10.1111/lam.12824] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2017] [Revised: 10/17/2017] [Accepted: 10/18/2017] [Indexed: 12/21/2022]
Abstract
The bacterial diversity and community structure involved in Chinese sauerkraut is one of the most important factors shaping the final characteristics of traditional foods. In this research, Lactobacillus casei 11MZ-5-1 was applied in Chinese sauerkraut fermentation as a starter culture. Illumina Miseq sequencing analysis was used to reveal the bacterial diversity and community structure during Chinese sauerkraut fermentation. A total of 177 283 high-quality reads of 16S rRNA V4 regions were obtained. The inoculation of L. casei 11MZ-5-1 decreased considerably the bacterial richness and bacterial diversity. This inoculum led to the replacement of Lactococcus by Lactobacillus. The levels of Pseudomonas and Enterobacter bacteria decreased. These findings reveal the evolution of important bacterial groups that are involved in fermentation and will facilitate improvements in the Chinese sauerkraut fermentation process. SIGNIFICANCE AND IMPACT OF THE STUDY This research thoroughly revealed the effects of Lactobacillus casei 11MZ-5-1 starter cultures on bacterial communities during Chinese sauerkraut fermentation. Illumina Miseq sequencing was effective technique to monitor the bacterial diversity and community structure. The inoculation of L. casei 11MZ-5-1 led to the decline of bacterial richness and diversity together with a consistent predominance of Lactobacillus during spontaneous fermentation. The result collectively suggested L. casei 11MZ-5-1 is a promising starter in Chinese sauerkraut manufacturing.
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Affiliation(s)
- R Du
- Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, China
| | - J Ge
- Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, China.,Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, China
| | - D Zhao
- Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, China.,Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, China
| | - J Sun
- Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, China
| | - W Ping
- Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, China.,Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, China
| | - G Song
- Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, China.,Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, China
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27
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Rao Y, Qian Y, She X, Yang J, He P, Jiang Y, Wang M, Xiang W. Pellicle formation, microbial succession and lactic acid utilisation during the aerobic deteriorating process of Sichuan pickle. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13652] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yu Rao
- School of Food Science and Bioengineering; Xihua University; Chengdu 610039 China
| | - Yang Qian
- School of Food Science and Bioengineering; Xihua University; Chengdu 610039 China
| | - Xiao She
- School of Food Science and Bioengineering; Xihua University; Chengdu 610039 China
| | - Jiantao Yang
- School of Food Science and Bioengineering; Xihua University; Chengdu 610039 China
| | - Penghui He
- School of Food Science and Bioengineering; Xihua University; Chengdu 610039 China
| | - Yunlu Jiang
- School of Food Science and Bioengineering; Xihua University; Chengdu 610039 China
| | - Meng Wang
- School of Food Science and Bioengineering; Xihua University; Chengdu 610039 China
| | - Wenliang Xiang
- School of Food Science and Bioengineering; Xihua University; Chengdu 610039 China
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28
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Affiliation(s)
- Nevin Şanlier
- Biruni University, Faculty of Health Sciences, Nutrition and Dietetics Department, İstanbul, Turkey
| | - Büşra Başar Gökcen
- Gazi University, Faculty of Health Sciences, Nutrition and Dietetics Department, Ankara, Turkey
| | - Aybüke Ceyhun Sezgin
- Gazi University, Faculty of Tourism, Department of Gastronomy and Culinary Art, Gölbaşı/Ankara, Turkey
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29
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Li C, Rui X, Zhang Y, Cai F, Chen X, Jiang M. Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.054] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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30
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Zhao N, Cai J, Zhang C, Guo Z, Lu W, Yang B, Tian FW, Liu XM, Zhang H, Chen W. Suitability of various DNA extraction methods for a traditional Chinese paocai system. Bioengineered 2017; 8:642-650. [PMID: 28409998 DOI: 10.1080/21655979.2017.1300736] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
Abstract
Traditional paocai brine (PB), which is continuously propagated by back-slopping and contains various species of lactic acid bacteria (LAB), is critical for the flavor of paocai. Culture-independent approaches are commonly used to investigate the microbial communities of fermented food. To evaluate the influence of different DNA (DNA) extraction methods on estimates of bacterial community profiles from 4 PBs, the lysis efficiency, DNA yield, purity and denaturing gradient gel electrophoresis (DGGE) profiles of V3 region of a 16S ribosomal ribonucleic acid gene were acquired. The cell lysis pattern of SDS + beads and Lysing matrix E+ beads (methods 3 and 4) showed higher cell lysis efficiency than SDS and SDS + Lysozyme (methods 1 and 2) in all PBs. SDS + beads obtained the largest DNA yield of the 4 methods. Moreover, methods 3 and 4 resulted in higher H' values and generated more global bacteria profiles than other methods. Overall, our results demonstrate that the properties of PB significantly affect the efficiency of DNA extraction methods. Methods 3 and 4 were both suitable for DNA extraction from PB. Method 3 is more economic, simple and rapid than method 4 for large-scale studies of the bacterial profiles of PB.
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Affiliation(s)
- Nan Zhao
- a State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi , P.R. China
| | - Jialiang Cai
- a State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi , P.R. China
| | - Chuchu Zhang
- a State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi , P.R. China
| | - Zhuang Guo
- d Northwest Hubei Research Institute of Traditional Fermented Food, College of Chemical Engineering and Food Science, Hu Bei University of Arts and Science , Xiangyang , China
| | - Wenwei Lu
- a State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi , P.R. China.,c International Joint Research Laboratory for Probiotics at Jiangnan University
| | - Bo Yang
- a State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi , P.R. China.,c International Joint Research Laboratory for Probiotics at Jiangnan University
| | - Feng-Wei Tian
- a State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi , P.R. China.,c International Joint Research Laboratory for Probiotics at Jiangnan University
| | - Xiao-Ming Liu
- a State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi , P.R. China.,c International Joint Research Laboratory for Probiotics at Jiangnan University
| | - Hao Zhang
- a State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi , P.R. China.,c International Joint Research Laboratory for Probiotics at Jiangnan University
| | - Wei Chen
- a State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi , P.R. China.,b Beijing Innovation Centre of Food Nutrition and Human Health , Beijing Technology & Business University , Beijing , P.R. China.,c International Joint Research Laboratory for Probiotics at Jiangnan University
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Ghosh S, Chowdhury R, Bhattacharya P. Mixed consortia in bioprocesses: role of microbial interactions. Appl Microbiol Biotechnol 2016; 100:4283-95. [DOI: 10.1007/s00253-016-7448-1] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2016] [Revised: 03/03/2016] [Accepted: 03/08/2016] [Indexed: 12/22/2022]
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Zhao N, Zhang C, Yang Q, Guo Z, Yang B, Lu W, Li D, Tian F, Liu X, Zhang H, Chen W. Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography-Mass Spectrometry-Based Metabolomics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2415-2422. [PMID: 26915389 DOI: 10.1021/acs.jafc.5b05332] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Traditional paocai brine (PB) is continuously propagated by back-slopping and contains numerous lactic acid bacteria (LAB) strains. Although PB is important for the quality of paocai (Chinese sauerkraut), the taste features, taste-related compounds of PB-paocai and the effects of LAB communities from PB on the taste compounds remain unclear. An electronic tongue was used to evaluate the taste features of 13 PB-paocai samples. Umami, saltiness, bitterness, sweetness, and aftertaste astringency were the main taste features of PB-paocai. A total of 14 compounds were identified as discriminant taste markers for PB-paocai via gas chromatography-mass spectrometry (GC-MS)-based multimarker profiling. A LAB co-culture (Lactobacillus plantarum, Lactobacillus buchneri, and Pediococcus ethanoliduran) from PB could significantly increase glutamic acid (umami), sucrose (sweetness), glycine (sweetness), lactic acid (sourness), and γ-aminobutyric acid in PB-paocai, which would endow it with important flavor features. Such features could then facilitate starter screening and fermentation optimization to produce paocai-related foods with better nutritional and sensory qualities.
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Affiliation(s)
- Nan Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
| | - Chuchu Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
| | - Qin Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
| | - Zhuang Guo
- Northwest Hubei Research Institute of Traditional Fermented Food, College of Chemical Engineering and Food Science, Hubei University of Arts and Science , Xiangyang, Hubei 441053, People's Republic of China
| | - Bo Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
| | - Wenwei Lu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
| | - Dongyao Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
| | - Fengwei Tian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
- U.K.-China Joint Centre on Probiotic Bacteria , Norwich NR4 7UA, United Kingdom
| | - Xiaoming Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
- U.K.-China Joint Centre on Probiotic Bacteria , Norwich NR4 7UA, United Kingdom
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
- U.K.-China Joint Centre on Probiotic Bacteria , Norwich NR4 7UA, United Kingdom
- Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, People's Republic of China
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Zhao N, Zhang C, Yang Q, Yang B, Lu W, Li D, Liu X, Tian F, Zhang H, Chen W. Multiple roles of lactic acid bacteria microflora in the formation of marker flavour compounds in traditional chinese paocai. RSC Adv 2016. [DOI: 10.1039/c6ra12474g] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Traditional paocai brine (PB), which is continuously propagated by back-slopping and contains multiple species of lactic acid bacteria (LAB), is critical for the flavour of paocai.
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Wu R, Yu M, Liu X, Meng L, Wang Q, Xue Y, Wu J, Yue X. Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China. Int J Food Microbiol 2015; 211:23-31. [DOI: 10.1016/j.ijfoodmicro.2015.06.028] [Citation(s) in RCA: 94] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2014] [Revised: 05/08/2015] [Accepted: 06/27/2015] [Indexed: 11/26/2022]
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