1
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Ren R, Zhao AQ, Chen L, Wu S, Hung WL, Wang B. Therapeutic effect of Lactobacillus plantarum JS19 on mice with dextran sulfate sodium induced acute and chronic ulcerative colitis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4143-4156. [PMID: 36573836 DOI: 10.1002/jsfa.12414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 12/20/2022] [Accepted: 12/27/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Ulcerative colitis is associated with intestinal inflammation and dysbiosis. Previous studies have shown that probiotics are potential agents for treatment of inflammatory bowel disease (IBD). Jiang-shui is a traditional fermented vegetable that is rich in lactic acid bacteria (LABs), but the preventive effect of LABs in jiang-shui on IBD is not yet fully understood. RESULTS We isolated 38 LAB strains from jiang-shui, and Lactobacillus plantarum JS19 exhibited the strongest antioxidant activity among them. Our data indicate that oral administration of L. plantarum JS19 significantly inhibited body weight loss, colon shortening and damage, and reduced the disease activity index score in the mice with dextran sulfate sodium (DSS)-induced colitis. In addition, L. plantarum JS19 also alleviated inflammatory responses and oxidative stress through reducing lipid peroxidation, tumor necrosis factor-α expression, and myeloperoxidase activity and enhancing the antioxidant enzyme activity. Importantly, L. plantarum JS19 significantly rebalanced DSS-induced dysbiosis of gut microbiota. CONCLUSION L. plantarum JS19 may be used as a potential probiotic to prevent IBD, particularly ulcerative colitis. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Rong Ren
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Ai-Qing Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Li Chen
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Shan Wu
- Research and Development Center, Xi'an Yinqiao Dairy (Group) Co., Ltd, Xi'an, China
| | - Wei-Lun Hung
- School of Food Safety, College of Nutrition, Taipei Medical University, Taipei, Taiwan
| | - Bini Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
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2
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Zhang S, Zhang Y, Wu L, Zhang L, Wang S. Characterization of microbiota of naturally fermented sauerkraut by high-throughput sequencing. Food Sci Biotechnol 2023; 32:855-862. [PMID: 37041807 PMCID: PMC10082884 DOI: 10.1007/s10068-022-01221-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 09/28/2022] [Accepted: 12/01/2022] [Indexed: 12/24/2022] Open
Abstract
Sauerkraut is a traditionally fermented cabbage, with a unique taste and beneficial properties, in northeast China. The taste and flavor of sauerkraut vary from region to region, owing to the differences in microorganisms. Illumina MiSeq sequencing was used to identify and quantify the microbial community composition of the broth and leaves of the naturally fermented Suan-cai collected from northeast China. The alpha and beta diversity of the samples from three areas in Heilongjiang province shown that the complexity of bacterial diversity of the three samples was C, A and B in turn. The Lactobacillus widely existed in fermented sauerkraut, of these, Latilactobacillus sakei, Loigolactobacillus coryniformis subsp. torquens, Lactiplantibacillus plantarum subsp. plantarum, and Secundilactobacillus malefermentans were more abundant in the sauerkraut leaves than in fermentation broth. Other genera of lactic acid bacteria Pediococcus and Leuconostoc, which have potential probiotic properties, were also present. However, some harmful bacteria such as Arcobacter and Acinetobacter were also detected.
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Affiliation(s)
- Shuang Zhang
- Food Science College, Northeast Agricultural University, Harbin, 150030 People’s Republic of China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030 People’s Republic of China
| | - Yichen Zhang
- Food Science College, Northeast Agricultural University, Harbin, 150030 People’s Republic of China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030 People’s Republic of China
| | - Lihong Wu
- Food Science College, Northeast Agricultural University, Harbin, 150030 People’s Republic of China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030 People’s Republic of China
| | - Lili Zhang
- Food Science College, Northeast Agricultural University, Harbin, 150030 People’s Republic of China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030 People’s Republic of China
| | - Song Wang
- Food Science College, Northeast Agricultural University, Harbin, 150030 People’s Republic of China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030 People’s Republic of China
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3
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Li Y, Luo X, Long F, Wu Y, Zhong K, Bu Q, Huang Y, Gao H. Quality improvement of fermented chili pepper by inoculation of Pediococcus ethanolidurans M1117: Insight into relevance of bacterial community succession and metabolic profile. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
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4
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ZHANG H, XIANG S, ZHAI R, LI X, HU M, WANG T, ZHANG H, PAN L. Analysis of microbial and metabolic diversity in Jiangshui from Northwest China. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.107222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Affiliation(s)
- Haiyan ZHANG
- Ningxia University, China; Ningxia University, China
| | - Shuya XIANG
- Ningxia University, China; Ningxia University, China
| | - Ru ZHAI
- Ningxia University, China; Ningxia University, China
| | - Xuyang LI
- Ningxia University, China; Ningxia University, China
| | - Mingzhen HU
- Ningxia University, China; Ningxia University, China
| | - Tong WANG
- Ningxia University, China; Ningxia University, China
| | - Huiling ZHANG
- Ningxia University, China; Ningxia University, China
| | - Lin PAN
- Ningxia University, China; Ningxia University, China
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5
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Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup. FERMENTATION 2022. [DOI: 10.3390/fermentation8110589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Hongsuantang (HST) is a traditional Chinese and famous sour soup. However, the quality of naturally fermented HST is not controllable. We investigated the effects of different lactic acid bacteria starters on HST acid production, color, antioxidant capacity, total phenols, total carotenoids, organic acids, volatile substances, and sensory properties to determine the most suitable strain for HST production. The results showed that among the seven lactic acid bacteria strains used to inoculate fermented HST, Lactiplantibacillus plantarum SQ-4 exhibited the most excellent fermentation characteristics. SQ-4 rapidly reduced the HST’s pH by 0.77. It significantly increased the HST’s color, organic acids, total phenols, carotenoids, lycopene, and free radical scavenging ability. Lactiplantibacillus plantarum SQ-4 was an excellent starter for preparing HST with good acid production capacity, moderate sourness and spiciness, and good sensory and other characteristics. Each starter produces its distinct flavor components. α-Pinene, myrcene, α-copaene, and guaiol were vital aroma compounds in HST fermentation by the starter. This study laid a foundation for selecting HST starters and potential industrial production.
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6
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Zhou X, Zhou W, He X, Deng Y, Li L, Li M, Feng X, Zhang L, Zhao L. Effects of post-fermentation on the flavor compounds formation in red sour soup. Front Nutr 2022; 9:1007164. [PMID: 36386903 PMCID: PMC9651139 DOI: 10.3389/fnut.2022.1007164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Accepted: 09/20/2022] [Indexed: 12/05/2022] Open
Abstract
Red Sour Soup (RSS) is a traditional fermented food in China. After two rounds of fermentation, sour soup has a mellow flavor. However, the microbial composition and flavor formation processes in post-fermentation in RSS are unclear. This study investigates the bacteria composition of RSS during the post-fermentation stage (0–180 days) using high-throughput sequencing. The results show that lactic acid bacteria (LAB) are dominant during the post-fermentation process, and their abundance gradually increases with fermentation time. Additionally, gas chromatography-mass spectrometry was used to detect volatile flavor compounds in the post-fermentation process. Seventy-seven volatile flavor compounds were identified, including 24 esters, 14 terpenes, 9 aromatic hydrocarbons, 9 alkanes, 6 heterocyclic compounds, 3 alcohols, 3 acids, 3 ketones, 2 phenols, 2 aldehydes, 1 amine, and 1 other. Esters and aromatic hydrocarbons are the main volatile compounds in RSS during the post-fermentation process. Orthogonal partial least squares screening and correlation analysis derived several significant correlations, including 48 pairs of positive correlations and 19 pairs of negative correlations. Among them, Acetobacter spp., Clostridium spp. and Sporolactobacillus spp. have 15, 14, 20 significant correlation pairs, respectively, and are considered the most important bacterial genera post-fermentation. Volatile substances become abundant with increasing fermentation time. LAB are excessive after more than 120 days but cause a drastic reduction in volatile ester levels. Thus, the post-fermentation time should be restricted to 120 days, which retains the highest concentrations of volatile esters in RSS. Overall, these findings provide a theoretical basis to determine an optimal post-fermentation time duration, and identify essential bacteria for manufacturing high-quality starter material to shorten the RSS post-fermentation processing time.
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Affiliation(s)
- Xiaojie Zhou
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Wenhua Zhou
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
| | - Xiaojie He
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Yaxin Deng
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Liangyi Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
| | - Ming Li
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Xuzhong Feng
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- Shenzhen Shanggutang Food Development Co., Ltd., Shenzhen, China
| | - Lin Zhang
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
- *Correspondence: Lin Zhang,
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- Liangzhong Zhao,
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7
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Relationship between Fungal Communities and Volatile Flavor Components during the Traditional Chinese Fermentation of Capsicum annuum L. Var. Dactylus M. Processes (Basel) 2022. [DOI: 10.3390/pr10081513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
Microbial diversity and dynamic changes play an important role in the production of fermented peppers. In this study, the relationship between fungal communities and the volatile flavor compounds of traditional Chinese fermented peppers was investigated by high-throughput sequencing technology. The results showed that Hanseniaspora was a dominant fungus during the whole fermentation course and accounted for 82.22% of the fungal community on average (ranging from 50.44% to 98.15%). Bidirectional orthogonal partial least squares (O2PLS) analysis between fungal community and volatile flavor compounds showed that Pichia, Hanseniaspora, Cryptococcus, Debarvomvces, and Trichosporon were closely correlated with the concentrations of the volatile flavor components such as α-terpineol, trans-3-tetradecene, 4-methylpentyl 3-methylbutanoate, and 11 other volatile flavor compounds. This study elucidated the dynamics of fungal communities and volatile flavor compounds during pepper fermentation and the correlation between them. Our analysis of the relationships between fungal communities and volatile flavor compounds advanced our understanding of the formation mechanism of volatile flavor compounds in fermented peppers.
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8
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Natural Environmental Variation Determines Microbial Diversity Patterns in Serofluid Dish, a Traditional Chinese Fermented Vegetable Food. Curr Microbiol 2022; 79:270. [PMID: 35881202 DOI: 10.1007/s00284-022-02965-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Accepted: 07/06/2022] [Indexed: 11/03/2022]
Abstract
Serofluid dish is a traditional fermented food that contains rich microbial populations. To gain insight into the environmental variables shaping the microbial diversity patterns, serofluid dish samples were collected from different areas, and 16S rRNA sequencing was performed. Analyses revealed both species and community diversity, including phylotype richness, Shannon index and phylogenetic diversity, were mostly influenced by pH. Additionally, such effects were corroborated by the Mantel test of pairwise UniFrac distances and variable selection of multiple linear regression models. Eventually, correlations between dominant lineages and the pH of serofluid dish other than geographical distance explained a large portion of the changes in microbial composition and diversity. Lactobacillus and related genera, Pediococcus and Acetobacter were largely driven by the variability of pH, and higher richness was observed under moderate pH ranges. Collectively, the results demonstrated that a microbial diversity pattern in serofluid dish is predictable by natural environmental variation and can be better understood through pH conditions.
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9
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Gänzle M. The periodic table of fermented foods: limitations and opportunities. Appl Microbiol Biotechnol 2022; 106:2815-2826. [PMID: 35412130 DOI: 10.1007/s00253-022-11909-y] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 03/29/2022] [Accepted: 03/30/2022] [Indexed: 01/08/2023]
Abstract
Fermentation is one of the oldest methods of food processing and accounts for a substantial proportion of human foods, including not only staple foods such as bread, cereal porridges or fermented legumes but also fermented vegetables, meats, fish and dairy, alcoholic beverages as well as coffee, cocoa and condiments such as vinegar, soy sauce and fish sauces. Adding the regional varieties to these diverse product categories makes for an almost immeasurable diversity of fermented foods. The periodic table of fermented foods aims to map this diversity on the 118 entries of the periodic table of chemical elements. While the table fails to represent the diversity of fermented foods, it represents major fermentation substrates, product categories, fermentation processes and fermentation organisms. This communication not only addresses limitations of the graphical display on a "periodic table of fermented foods", but also identifies opportunities that relate to questions that are facilitated by this graphical presentation: on the origin and purpose of food fermentation, which fermented foods represent "indigenous" foods, differences and similarities in the assembly of microbial communities in different fermentations, differences in the global preferences for food fermentation, the link between microbial diversity, fermentation time and product properties, and opportunities of using traditional food fermentations as template for development of new products. KEY POINTS: • Fermented foods are produced in an almost immeasurable diversity. • Fermented foods were mapped on a periodic table of fermented foods. • This table facilitates identification of communalities and differences of products.
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Affiliation(s)
- Michael Gänzle
- Dept. of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For Centre, Edmonton, AB, T6G 2P5, Canada.
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10
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Li P, Ju N, Zhang S, Wang Y, Luo Y. Evaluation of microbial diversity of Jiangshui from the Ningxia Hui autonomous region in China. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2054818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Puyu Li
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Ning Ju
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Shengzhuo Zhang
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Yuanyuan Wang
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Yulong Luo
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
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11
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Liu C, Xue WJ, Ding H, An C, Ma SJ, Liu Y. Probiotic Potential of Lactobacillus Strains Isolated From Fermented Vegetables in Shaanxi, China. Front Microbiol 2022; 12:774903. [PMID: 35178036 PMCID: PMC8844445 DOI: 10.3389/fmicb.2021.774903] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Accepted: 12/13/2021] [Indexed: 12/17/2022] Open
Abstract
The objective of this study was to assess in vitro probiotic potential of Lactobacillus strains derived from artisanal fermented vegetables in Shaanxi, China. In total, 74 acid-producing Gram-positive strains with rod-shaped under the microscope were isolated from 16 samples of spontaneously fermented vegetables. Out of 74 strains, 26 showed high survival rate under low pH and high bile salts conditions and were subjected to molecular identification by 16S rRNA gene sequencing analysis. The results showed that 15 isolates belonged to Lactobacillus plantarum, 9 isolates belonged to Lactobacillus brevis, and the 2 remaining strains belonged to Weissella viridescens. The 24 Lactobacillus strains were investigated for their survival rate to transit simulated gastrointestinal tract, cell surface hydrophobicity, auto-aggregation, co-aggregation with pathogen, adhesion to Caco-2, antimicrobial activity, antibiotics susceptibility, radical scavenging ability, α-glucosidase inhibition, and the cholesterol assimilation. The results showed that the probiotic characteristics were strain-dependent, and several strains exhibited great probiotic potential with specific health benefits, which indicated that they might be excellent candidates for production of functional foods. Interestingly, it was first found that L. plantarum generally had higher antibacterial activities, α-glucosidase inhibition ability, and antibiotics susceptibility compared to L. brevis in this study. The results indicated that Lactobacillus strains isolated from fermented vegetables in Shaanxi, China, could be exploited as a promising novel probiotic source.
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Affiliation(s)
- Chen Liu
- Shaanxi Institute of Microbiology, Xi'an, China
| | | | - Hao Ding
- Shaanxi Institute of Microbiology, Xi'an, China
| | - Chao An
- Shaanxi Institute of Microbiology, Xi'an, China
| | - Sai-Jian Ma
- Shaanxi Institute of Microbiology, Xi'an, China
| | - Yao Liu
- Shaanxi Institute of Microbiology, Xi'an, China
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12
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Li H, Fei Y, Xue S, Zhang G, Bian Z, Guo F, Wang L, Chai R, Zhang S, Cui Z, Wang S, Zhang J. Removal of Antimony in Wastewater by Antimony Tolerant Sulfate-Reducing Bacteria Isolated from Municipal Sludge. Int J Mol Sci 2022; 23:ijms23031594. [PMID: 35163515 PMCID: PMC8836028 DOI: 10.3390/ijms23031594] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2021] [Revised: 01/19/2022] [Accepted: 01/25/2022] [Indexed: 02/06/2023] Open
Abstract
Antimony (Sb), a global and priority controlled pollutant, causes severe environmental issues. Bioremediation by microbial communities containing sulfate-reducing bacteria (SRB) is considered to be among the safest, economical, and environmentally friendly methods to remove Sb from wastewater. However, the roles of SRB species in these communities remain uncertain, and pure cultures of bacteria that may be highly efficient have not yet been developed for Sb removal. In this study, an Sb tolerant community was enriched from municipal sludge, and molecular ecological analysis showed that Escherichia (40%) and Desulfovibrio (15%) were the dominant bacteria. Further isolation and identification showed that the enriched SRB strains were closely related to Cupidesulfovibrio oxamicus, based on the molecular analyses of 16S rRNA and dsrB genes. Among them, a strain named SRB49 exhibited the highest activity in removal of Sb(V). SRB49 was able to remove 95% of Sb(V) at a concentration of 100 mg/L within 48 h under optimum conditions: a temperature of 37–40 °C, an initial pH value of 8, 4 mM of sulfate, and an initial redox potential of 145–229 mV. SEM-EDX analysis showed that SRB49 did not adsorb Sb(V) but reduced and precipitated Sb(V) via the formation of Sb2S3. The results demonstrated the potential roles that pure cultures of SRB species may play in Sb removal and the use of Sb-tolerant SRB strains for Sb remediation.
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Affiliation(s)
- He Li
- College of Life Sciences, Northwest University, Xi’an 710069, China; (H.L.); (Y.F.); (S.X.); (G.Z.); (Z.B.); (F.G.); (L.W.); (R.C.); (S.Z.); (Z.C.)
- Shaanxi Key Laboratory of Animal Conservation, College of Life Sciences, Northwest University, Xi’an 710069, China
- Key Laboratory of Resources Biology and Biotechnology in Western China, Ministry of Education, Northwest University, Xi’an 710069, China
| | - Yue Fei
- College of Life Sciences, Northwest University, Xi’an 710069, China; (H.L.); (Y.F.); (S.X.); (G.Z.); (Z.B.); (F.G.); (L.W.); (R.C.); (S.Z.); (Z.C.)
- Shaanxi Key Laboratory of Animal Conservation, College of Life Sciences, Northwest University, Xi’an 710069, China
- Key Laboratory of Resources Biology and Biotechnology in Western China, Ministry of Education, Northwest University, Xi’an 710069, China
| | - Shuwen Xue
- College of Life Sciences, Northwest University, Xi’an 710069, China; (H.L.); (Y.F.); (S.X.); (G.Z.); (Z.B.); (F.G.); (L.W.); (R.C.); (S.Z.); (Z.C.)
- Key Laboratory of Resources Biology and Biotechnology in Western China, Ministry of Education, Northwest University, Xi’an 710069, China
| | - Gege Zhang
- College of Life Sciences, Northwest University, Xi’an 710069, China; (H.L.); (Y.F.); (S.X.); (G.Z.); (Z.B.); (F.G.); (L.W.); (R.C.); (S.Z.); (Z.C.)
- Shaanxi Key Laboratory of Animal Conservation, College of Life Sciences, Northwest University, Xi’an 710069, China
- Key Laboratory of Resources Biology and Biotechnology in Western China, Ministry of Education, Northwest University, Xi’an 710069, China
| | - Ziqi Bian
- College of Life Sciences, Northwest University, Xi’an 710069, China; (H.L.); (Y.F.); (S.X.); (G.Z.); (Z.B.); (F.G.); (L.W.); (R.C.); (S.Z.); (Z.C.)
- Shaanxi Key Laboratory of Animal Conservation, College of Life Sciences, Northwest University, Xi’an 710069, China
- Key Laboratory of Resources Biology and Biotechnology in Western China, Ministry of Education, Northwest University, Xi’an 710069, China
| | - Fanfan Guo
- College of Life Sciences, Northwest University, Xi’an 710069, China; (H.L.); (Y.F.); (S.X.); (G.Z.); (Z.B.); (F.G.); (L.W.); (R.C.); (S.Z.); (Z.C.)
- Shaanxi Key Laboratory of Animal Conservation, College of Life Sciences, Northwest University, Xi’an 710069, China
- Key Laboratory of Resources Biology and Biotechnology in Western China, Ministry of Education, Northwest University, Xi’an 710069, China
| | - Li Wang
- College of Life Sciences, Northwest University, Xi’an 710069, China; (H.L.); (Y.F.); (S.X.); (G.Z.); (Z.B.); (F.G.); (L.W.); (R.C.); (S.Z.); (Z.C.)
- Shaanxi Key Laboratory of Animal Conservation, College of Life Sciences, Northwest University, Xi’an 710069, China
- Key Laboratory of Resources Biology and Biotechnology in Western China, Ministry of Education, Northwest University, Xi’an 710069, China
| | - Ruiqing Chai
- College of Life Sciences, Northwest University, Xi’an 710069, China; (H.L.); (Y.F.); (S.X.); (G.Z.); (Z.B.); (F.G.); (L.W.); (R.C.); (S.Z.); (Z.C.)
- Shaanxi Key Laboratory of Animal Conservation, College of Life Sciences, Northwest University, Xi’an 710069, China
- Key Laboratory of Resources Biology and Biotechnology in Western China, Ministry of Education, Northwest University, Xi’an 710069, China
| | - Shuqi Zhang
- College of Life Sciences, Northwest University, Xi’an 710069, China; (H.L.); (Y.F.); (S.X.); (G.Z.); (Z.B.); (F.G.); (L.W.); (R.C.); (S.Z.); (Z.C.)
- Shaanxi Key Laboratory of Animal Conservation, College of Life Sciences, Northwest University, Xi’an 710069, China
- Key Laboratory of Resources Biology and Biotechnology in Western China, Ministry of Education, Northwest University, Xi’an 710069, China
| | - Zhenyu Cui
- College of Life Sciences, Northwest University, Xi’an 710069, China; (H.L.); (Y.F.); (S.X.); (G.Z.); (Z.B.); (F.G.); (L.W.); (R.C.); (S.Z.); (Z.C.)
- Shaanxi Key Laboratory of Animal Conservation, College of Life Sciences, Northwest University, Xi’an 710069, China
- Key Laboratory of Resources Biology and Biotechnology in Western China, Ministry of Education, Northwest University, Xi’an 710069, China
| | - Shiwei Wang
- College of Life Sciences, Northwest University, Xi’an 710069, China; (H.L.); (Y.F.); (S.X.); (G.Z.); (Z.B.); (F.G.); (L.W.); (R.C.); (S.Z.); (Z.C.)
- Key Laboratory of Resources Biology and Biotechnology in Western China, Ministry of Education, Northwest University, Xi’an 710069, China
- Correspondence: (S.W.); (J.Z.)
| | - Jun Zhang
- College of Life Sciences, Northwest University, Xi’an 710069, China; (H.L.); (Y.F.); (S.X.); (G.Z.); (Z.B.); (F.G.); (L.W.); (R.C.); (S.Z.); (Z.C.)
- Shaanxi Key Laboratory of Animal Conservation, College of Life Sciences, Northwest University, Xi’an 710069, China
- Key Laboratory of Resources Biology and Biotechnology in Western China, Ministry of Education, Northwest University, Xi’an 710069, China
- Correspondence: (S.W.); (J.Z.)
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13
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Zhou Z, Hu S, Zhang R, Ma Y, Du K, Sun M, Zhang H, Jiang X, Tu H, Wang X, Chen P. A simple and novel biomarker panel for serofluid dish rapid quality and safety assessment based on gray relational analysis. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101188] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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14
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Culture-independent analysis of the bacterial community in Chinese fermented vegetables and genomic analysis of lactic acid bacteria. Arch Microbiol 2021; 203:4693-4703. [PMID: 34189594 DOI: 10.1007/s00203-021-02375-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 05/07/2021] [Accepted: 05/10/2021] [Indexed: 12/26/2022]
Abstract
Six different fermented vegetables were collected from Zhejiang Province, China, to explore the associated bacterial community using a high-throughput sequencing platform. A total of 24 phyla, 274 families and 569 genera were identified from 6 samples. Firmicutes and Proteobacteria were the main phyla in all of the samples. Brevibacterium was the major genus in Xiaoshan pickled radish. Lactobacillus-related genera and Vibrio were the major genera in fermented potherb mustard and its brine. Enterobacter and Cobetia were the major genera in fermented radish and its brine. Chromohalobacter was the major genus in the tuber mustard. These results indicated clear differences were there between the bacterial genera present in Xiaoshan pickled radish, fermented potherb mustard, fermented radish, and tuber mustard. This demonstrated the possible influences of raw materials and manufacturing processes. Furthermore, a large number of lactic acid bacteria were isolated and identified by culture-dependent and 16S rRNA gene sequence analysis, which accounted for more than 68% of all the isolates. In addition, whole-genome analysis of Levilactobacillus suantsaii, Latilactobacillus sakei subsp. sakei, and Weissella cibaria showed that they had large numbers of genes associated with carbohydrate metabolism. This may explain why these three bacterial strains can grow in fermented vegetable environments.
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15
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Zhang J, Zhang C, Xin X, Liu D, Zhang W. Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community. Front Microbiol 2021; 12:631054. [PMID: 33995294 PMCID: PMC8118120 DOI: 10.3389/fmicb.2021.631054] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Accepted: 04/07/2021] [Indexed: 01/28/2023] Open
Abstract
Differences in flavor compounds and bacterial communities of Xuecai by traditional and modern fermentation are poorly understood. Allyl isothiocyanate (E9), ethyl acetate (E1), 3-butenenitrile (N1), phenol (P1), ethanol (A1), and 3-(2,6,6-trimethyl-1-cyclohexen-1-yl) acrylaldehyde (L11) were the main flavor compounds that differed between Xuecai produced by traditional and modern fermentation. Among these compounds, the contents of N1 and E9 were higher in modern fermentation Xuecai. Traditional fermentation Xuecai possessed higher contents of A1, P1, E1, and L11. High-throughput sequencing showed that Lactobacillus-related genera was the most abundant genus (50%) in modern fermentation Xuecai. However, in traditional fermentation Xuecai, Halanaerobium (29.06%) and Halomonas (12.96%) were the dominant genera. Halophilic bacteria (HB) positively contribute to the flavor of Xuecai. Carbohydrate metabolism and amino acid metabolism were the most abundant pathways associated with the bacterial communities of the Xuecai. This indicated that Xuecai flavor formation is mainly dependent on protein and carbohydrate degradation. This study provides a novel insight that HB may be important for flavor formation of Xuecai.
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Affiliation(s)
- Jianming Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Chengcheng Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Xiaoting Xin
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Daqun Liu
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Wenwu Zhang
- Hangzhou Trendbiotech Co., Ltd, Hangzhou, China
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16
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Liu Z, Li J, Zhou X, Wei B, Xie S, Du T, Zhao X, Jiang L, Xiong T. The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China. Arch Microbiol 2021; 203:3171-3182. [PMID: 33825934 DOI: 10.1007/s00203-021-02222-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 05/28/2020] [Accepted: 02/11/2021] [Indexed: 10/21/2022]
Abstract
The aim of this study was to investigate the lactic acid bacteria (LAB) and yeast community from home-made sauerkraut collected from Southwest China through culture-dependent and culture-independent technology. Forty-eight samples of home-made sauerkraut were collected from households at three different locations in Southwest China. The pH, total acidity and salt contents among these fermented vegetables were 3.69 ± 0.42, 0.86 ± 0.43 g/100 ml, and 3.86 ± 2.55 g/100 ml, respectively. The number of lactic acid bacteria (LAB) and yeasts were 7.25 ± 1.05 log10 colony-forming units (CFU)/ml and 3.74 ± 1.01 log CFU/ml, respectively. A total of 182 LAB and 81 yeast isolates were identified. The dominant isolates were Lactobacillus plantarum, L. brevis, Pediococcus ethanolidurans, Pichia membranifaciens, P. fermentans and Kazachstania bulderi. Denaturing gradient gel electrophoresis (DGGE) showed that L. plantarum, uncultured Lactobacillus sp, P. ethanolidurans, and K. exigua were the predominant microflora. Our studies demonstrated that the DGGE technique combined with a culture-dependent method is very effective for studying the LAB and yeast community in Chinese traditional fermentation vegetables. The results will give us an understanding of LAB and yeast community of Chinese sauerkraut and improve the knowledge of LAB and yeast community of Chinese sauerkraut.
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Affiliation(s)
- Zhanggen Liu
- State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.,School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
| | - Junyi Li
- State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.,School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
| | - Xiaowei Zhou
- Department of Nutrition, Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan, 512005, China
| | - Benliang Wei
- State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.,School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
| | - Shuhu Xie
- State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.,School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
| | - Tonghao Du
- State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.,School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
| | - Xueting Zhao
- State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.,School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
| | - Li Jiang
- Jiangxi University of Traditional Chinese Medicine, Nanchang, 330004, Jiangxi, People's Republic of China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China. .,School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.
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17
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Yang M, Liu X, Luo Y, Pearlstein AJ, Wang S, Dillow H, Reed K, Jia Z, Sharma A, Zhou B, Pearlstein D, Yu H, Zhang B. Machine learning-enabled non-destructive paper chromogenic array detection of multiplexed viable pathogens on food. NATURE FOOD 2021; 2:110-117. [PMID: 37117406 DOI: 10.1038/s43016-021-00229-5] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Accepted: 01/18/2021] [Indexed: 04/30/2023]
Abstract
Fast and simultaneous identification of multiple viable pathogens on food is critical to public health. Here we report a pathogen identification system using a paper chromogenic array (PCA) enabled by machine learning. The PCA consists of a paper substrate impregnated with 23 chromogenic dyes and dye combinations, which undergo colour changes on exposure to volatile organic compounds emitted by pathogens of interest. These colour changes are digitized and used to train a multi-layer neural network (NN), endowing it with high-accuracy (91-95%) strain-specific pathogen identification and quantification capabilities. The trained PCA-NN system can distinguish between viable Escherichia coli, E. coli O157:H7 and other viable pathogens, and can simultaneously identify both E. coli O157:H7 and Listeria monocytogenes on fresh-cut romaine lettuce, which represents a realistic and complex environment. This approach has the potential to advance non-destructive pathogen detection and identification on food, without enrichment, culturing, incubation or other sample preparation steps.
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Affiliation(s)
- Manyun Yang
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, USA
| | - Xiaobo Liu
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, USA
| | - Yaguang Luo
- Environmental Microbial and Food Safety Lab, US Department of Agriculture, Agriculture Research Service, Beltsville, MD, USA.
| | - Arne J Pearlstein
- Department of Mechanical Science and Engineering, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Shilong Wang
- Department of Electrical and Computer Engineering, University of Massachusetts, Lowell, MA, USA
| | - Hayden Dillow
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, USA
| | - Kevin Reed
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, USA
| | - Zhen Jia
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, USA
| | - Arnav Sharma
- Department of Biological Sciences, University of Connecticut, Farmington, CT, USA
| | - Bin Zhou
- Environmental Microbial and Food Safety Lab, US Department of Agriculture, Agriculture Research Service, Beltsville, MD, USA
| | - Dan Pearlstein
- Environmental Microbial and Food Safety Lab, US Department of Agriculture, Agriculture Research Service, Beltsville, MD, USA
| | - Hengyong Yu
- Department of Electrical and Computer Engineering, University of Massachusetts, Lowell, MA, USA
| | - Boce Zhang
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, USA.
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18
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Luo F, Yang Z, Zhong K, Huang C, Yu Z, Peng Z, Wu Y, Bu Q, Gao H. Effects of Bacillus megaterium L222 on quality and bacterial diversity of Sichuan paocai. Food Res Int 2020; 140:109994. [PMID: 33648228 DOI: 10.1016/j.foodres.2020.109994] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 11/29/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
Bacillus sp. was found in the Sichuan paocai, but their possible effects on Sichuan paocai fermentation are still elusive. In this study, the effect of Bacillus megaterium L222 isolated from high-quality homemade Sichuan paocai on the flavor characteristics and bacterial diversity was investigated. Overall, 7 organic acids, 16 free amino acids, and 48 volatile substances were detected in the B. megaterium L222-inoculated paocai (BMP) and spontaneously fermented paocai (SP) within 7 days. The metabolites produced in BMP were significantly different from that in SP, and 13 main flavor-related metabolites were the discriminant markers. The contents of free amino acids in BMP were much higher than that in SP. Compared to the SP group, the BMP group could better maintain the high level of alcohols, which improved the synthesis of esters, and controlled the increase of the content of sulfides. The representative bacteria in BMP were Weissella, Lactococcus, Bacillus, Leuconostoc, and the inoculation of B. megaterium L222 could significantly increase the amount of Weissella and inhibit the growth of opportunistic pathogen and other bacteria during the fermentation process of paocai. This study presents an important basis for the development of B. megaterium L222 as a starter for paocai fermentation.
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Affiliation(s)
- Fangping Luo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China
| | - Zhenying Yang
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China
| | - Kai Zhong
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China.
| | - Chi Huang
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Zhiyi Yu
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Ziyue Peng
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yanping Wu
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China
| | - Qian Bu
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China.
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19
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Yang X, Hu W, Xiu Z, Jiang A, Yang X, Saren G, Ji Y, Guan Y, Feng K. Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut. J Appl Microbiol 2020; 129:1458-1471. [PMID: 32677269 DOI: 10.1111/jam.14786] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 06/29/2020] [Accepted: 07/12/2020] [Indexed: 11/30/2022]
Abstract
AIM The aim of this study was to study the effects of salt concentrations on the microbial communities, physicochemical properties, metabolome profiles and sensory characteristics during the fermentation of traditional northeast sauerkraut. METHODS AND RESULTS Northeast sauerkraut was spontaneously fermented under four salt concentrations (0·5, 1·5, 2·5 and 3·5%, w/w). The result of microbiological analysis showed that the population of lactic acid bacteria in 2·5%-salted sauerkraut was significantly higher than that in the other samples. Correspondingly, the speed of decrease in pH and accumulation of acids were the highest in 2·5%-salted sauerkraut. The glucose (analysed by HPLC) in 2·5%-salted sauerkraut was consumed more completely to produce higher levels of organic acids compared to those in the other samples. Principle component analysis showed clear differences in the metabolites of sauerkraut according to different salt concentrations. A higher level of volatiles (detected by HS-SPME/GC-MS) was identified in 2·5%-salted sauerkraut, and sensory evaluation demonstrated that 2·5%-salted sauerkraut had the best sensory characteristics. CONCLUSION The best quality of sauerkraut was obtained from fermented under 2·5% salt concentration. SIGNIFICANCE AND IMPACT OF THE STUDY This study facilitated the understanding of the effects of salt on the sauerkraut fermentation and may be useful for developing the quality of sauerkraut.
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Affiliation(s)
- X Yang
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China.,College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - W Hu
- College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - Z Xiu
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China
| | - A Jiang
- College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - X Yang
- College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - G Saren
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China.,College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - Y Ji
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China.,College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - Y Guan
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China.,College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - K Feng
- College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
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20
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Torres S, Verón H, Contreras L, Isla MI. An overview of plant-autochthonous microorganisms and fermented vegetable foods. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.02.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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21
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He Z, Chen H, Wang X, Lin X, Ji C, Li S, Liang H. Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108773] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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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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23
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Gao Z, Daliri EBM, Wang J, Liu D, Chen S, Ye X, Ding T. Inhibitory Effect of Lactic Acid Bacteria on Foodborne Pathogens: A Review. J Food Prot 2019; 82:441-453. [PMID: 30794461 DOI: 10.4315/0362-028x.jfp-18-303] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Foodborne pathogens are serious challenges to food safety and public health worldwide. Fermentation is one of many methods that may be used to inactivate and control foodborne pathogens. Many studies have reported that lactic acid bacteria (LAB) can have significant antimicrobial effects. The current review mainly focuses on the antimicrobial activity of LAB, the mechanisms of this activity, competitive growth models, and application of LAB for inhibition of foodborne pathogens.
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Affiliation(s)
- Zhenhong Gao
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China.,2 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, and Key Laboratory of Industrial Microbiology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Eric Banan-Mwine Daliri
- 3 Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, South Korea
| | - Jun Wang
- 4 College of Food Science and Engineering, Qingdao Agricultural University, Chengyang, Qingdao 266109, People's Republic of China (ORCID: http://orcid.org/0000-0001-7676-0493 )
| | - Donghong Liu
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Shiguo Chen
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Xingqian Ye
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Tian Ding
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China.,2 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, and Key Laboratory of Industrial Microbiology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
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24
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Liang H, Chen H, Ji C, Lin X, Zhang W, Li L. Dynamic and Functional Characteristics of Predominant Species in Industrial Paocai as Revealed by Combined DGGE and Metagenomic Sequencing. Front Microbiol 2018; 9:2416. [PMID: 30356774 PMCID: PMC6189446 DOI: 10.3389/fmicb.2018.02416] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2018] [Accepted: 09/20/2018] [Indexed: 01/12/2023] Open
Abstract
The microbial community during the fermentation of industrial paocai, a lactic acid fermented vegetable food, was investigated via combined denaturing gradient gel electrophoresis (DGGE) and metagenomic sequencing. Firmicutes and Proteobacteria were identified as the dominant phyla during the fermentation. DGGE results of the bacterial community analysis showed that many genera were observed during the fermentation of industrial paocai, but the same predominant genus and species were observed: Lactobacillus and Lactobacillus (L.) alimentarius/L. paralimentarius. The abundance of L. alimentarius/L. paralimentarius increased fast during the initial stage of fermentation and approximately remained constant during the later stage. Metagenomic sequencing was used to finally identify the predominant species and their genetic functions. Metabolism was the primary functions of the microbial community in industrial paocai fermentation, including carbohydrate metabolism (CM), overview (OV), amino acid metabolism (AAM), nucleotide metabolism (NM), energy metabolism (EM), etc. The predominant species L. alimentarius and L. paralimentarius were involved in plenty of pathways in metabolism and played different roles in the metabolism of carbohydrate, amino acid, lipid to form flavor compounds during industrial paocai fermentation. This study provided valuable information about the predominant species in industrial paocai and its functional properties, which could enable us to advance our understanding of the fermentation mechanism during fermentation of industrial paocai. Our results will advance the understanding of the microbial roles in the industrial paocai fermentation and provide a theoretical basis for improving the quality of industrial paocai products.
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Affiliation(s)
- Huipeng Liang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Huiying Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Chaofan Ji
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xinping Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Wenxue Zhang
- Food Eco-engineering and Biotechnology Lab, College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Li Li
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Zigong, China
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