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Lian Y, Song J, Mumby W, Suo H, Zhang Y. The correlation between flavor formation and microbial community dynamics during the fermentation of zha cai. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6233-6241. [PMID: 38451122 DOI: 10.1002/jsfa.13447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 12/29/2023] [Accepted: 03/07/2024] [Indexed: 03/08/2024]
Abstract
BACKGROUND Zha cai, a pickled vegetable with unique flavors, is produced by fermenting fresh mustard tubers. In this study, the main physicochemical indices and volatile flavor compounds were determined in three fermentation periods. The bacterial and fungal communities in the three fermentation periods of zha cai were also monitored using high-throughput sequencing. Key microbial communities were identified based on significant correlations with flavor substances. RESULTS Firmicutes and Proteobacteria were the main bacterial phyla found within the three fermentation periods. Lactic acid bacteria, namely Lactobacillus, was the predominant bacteria found at the genus level. Ascomycetes and Stenotrophomonas were the major fungal phyla found in the three fermentation periods. Yeast, namely Debaryomyces, was the predominant fungus found at the genus level. A total of 42 bacterial genera were negatively correlated with volatile flavor substances of zha cai, and 37 bacterial genera were positively correlated. Meanwhile, a total of 47 genera of fungi were negatively correlated with the volatile flavor substances of zha cai, while 50 genera were positively correlated. Several microbial genera were significantly correlated with volatile flavor compounds, including Lactobacillus, Halomonas, Rhodococcus, and Debaryomyces. CONCLUSION This study identified the microbial classes that positively regulate the flavor of zha cai which could provide valuable help for flavor modulation in zha cai production. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yinyin Lian
- School of Food Science, Southwest University, Chongqing, China
- National Teaching Demonstration Center of Food Science and Engineering of Southwest University, Southwest University, Chongqing, China
| | - Jiajia Song
- School of Food Science, Southwest University, Chongqing, China
| | - William Mumby
- College of Health and Human Sciences, Florida State University, Tallahassee, Florida, USA
| | - Huayi Suo
- School of Food Science, Southwest University, Chongqing, China
| | - Yu Zhang
- School of Food Science, Southwest University, Chongqing, China
- National Teaching Demonstration Center of Food Science and Engineering of Southwest University, Southwest University, Chongqing, China
- National Citrus Engineering Research Center, Southwest University, Chongqing, China
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Tang X, Chen X, Li F, Huang M, Xie L, Ge J, Ling H, Cheng K. Analysis of Pickled Cucumber Products, Based on Microbial Diversity and Flavor Substance Detection. Foods 2024; 13:1275. [PMID: 38672946 PMCID: PMC11048978 DOI: 10.3390/foods13081275] [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: 03/27/2024] [Revised: 04/13/2024] [Accepted: 04/19/2024] [Indexed: 04/28/2024] Open
Abstract
Changes to the microbial community during pickled cucumber fermentation were studied using the 16S rDNA technique. The changes of volatile organic compounds (VOCs) during pickled cucumber fermentation were studied by gas chromatograph-ion mobility spectrometry. At the phylum level, Cyanophyta and Proteobacteria were the dominant flora in the natural fermentation group, and Firmicutes were the dominant flora in the added-bacteria fermentation group. At the generic level, the addition of Lactobacillus led to changes in the community of the bacteria in the added-bacterial fermentation group and decreased the species abundance of other bacteria. In total, 75 volatile organic compounds were identified from naturally fermented pickled cucumber, and 60 volatile organic compounds were identified from fermented pickled cucumber with bacterial addition. The main metabolites were esters, aldehydes, acids, alcohols, ketones, alkanes, nitriles, and alkenes. These metabolites will bring their unique aroma components to the pickled cucumber. Metabolomic analysis of the O2PLS model showed that Weissella and Lactobacillus were closely and positively correlated with nine alcohols, six esters, five aldehydes, four acids, three ketones, and one pyrazine. Pseudomonas and norank_f_Mitochondria show a close positive correlation with four kinds of alcohols, two kinds of esters, one kind of aldehyde, and one kind of nitrile.
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Affiliation(s)
- Xiaoyue Tang
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (X.T.); (M.H.); (L.X.); (J.G.)
| | - Xiangyu Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical and Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China; (X.C.); (F.L.)
| | - Fuxiang Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical and Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China; (X.C.); (F.L.)
| | - Mengmeng Huang
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (X.T.); (M.H.); (L.X.); (J.G.)
| | - Lele Xie
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (X.T.); (M.H.); (L.X.); (J.G.)
| | - Jingping Ge
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (X.T.); (M.H.); (L.X.); (J.G.)
| | - Hongzhi Ling
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (X.T.); (M.H.); (L.X.); (J.G.)
| | - Keke Cheng
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical and Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China; (X.C.); (F.L.)
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Tan X, Cui F, Wang D, Lv X, Li X, Li J. Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions. Foods 2023; 13:38. [PMID: 38201066 PMCID: PMC10777956 DOI: 10.3390/foods13010038] [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: 11/30/2023] [Revised: 12/17/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and their safety concerns. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. It was found that vitamin C would commonly be lost, the soluble protein would degrade into free amino acids, new nutrient compositions would be produced, and the flavor correlated with the chemical changes. These changes would be influenced by the variety/location of raw materials, the original bacterial population, starter cultures, fermentation conditions, seasoning additions, and post-fermentation processing. Consuming fermented vegetables benefits human health, including antibacterial effects, regulating intestinal bacterial populations, and promoting health (anti-cancer effects, anti-diabetes effects, and immune regulation). However, fermented vegetables have chemical and biological safety concerns, such as biogenic amines and the formation of nitrites, as well as the existence of pathogenic microorganisms. To reduce hazardous components and control the quality of fermented vegetables, unique starter cultures, high pressure, ultrasound, cold plasma, photodynamic, and other technologies can be used to solve these problems.
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Affiliation(s)
- Xiqian Tan
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Fangchao Cui
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Xinran Lv
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
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4
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Huang L, Tang Y, Zheng J, Kan J, Wu Y, Wu Y, Awad S, Ibrahim A, Du M. Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste. Foods 2023; 12:3849. [PMID: 37893743 PMCID: PMC10606277 DOI: 10.3390/foods12203849] [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: 08/20/2023] [Revised: 09/07/2023] [Accepted: 09/11/2023] [Indexed: 10/29/2023] Open
Abstract
Zhalajiao, a traditional Chinese fermented food, is popular due to its unique flavor. Traditional Zhalajiao fermentation is closely related to flavor compounds production. However, the mechanisms underlying the formation of these crucial flavor components in Zhalajiao remain unclear. Here, we explored the dynamic changes in physical and chemical properties, microbial diversity, and flavor components of Zhalajiao at various fermentation times. In total, 6 organic acids, 17 amino acids, and 21 key volatile compounds were determined as flavor components. In Zhalajiao, Lactobacillus and Cyanobacterium were the main bacteria that were involved in the formation of crucial flavor compounds. Candida showed a significant correlation with 14 key flavor compounds during fermentation (p < 0.05) and was the main fungal genus associated with flavor formation in Zhalajiao. This research offers a theoretical foundation for the flavor regulation and quality assurance of Zhalajiao.
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Affiliation(s)
- Luhan Huang
- College of Food Science, Southwest University, Chongqing 400715, China
- Chinese-Hungarian Cooperative Research Center for Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Yanyan Tang
- Chongqing Houjie Pharmaceutical Group Co., Ltd., Chongqing 404100, China
| | - Jiong Zheng
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing 400715, China
- Chinese-Hungarian Cooperative Research Center for Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Yun Wu
- College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, Urumqi 830052, China
| | - Yating Wu
- College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, Urumqi 830052, China
- Institute of Quality Standards & Testing Technology for Agro-Products, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
| | - Sameh Awad
- Faculty of Agriculture, Alexandria University, Alexandria 21500, Egypt
| | - Amel Ibrahim
- Faculty of Agriculture, Alexandria University, Alexandria 21500, Egypt
| | - Muying Du
- College of Food Science, Southwest University, Chongqing 400715, China
- Chinese-Hungarian Cooperative Research Center for Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
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5
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Zhang X, Li Y, Zhao Y, Guan H, Jin C, Gong H, Sun X, Wang P, Li H, Liu W. Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai. Food Res Int 2023; 168:112780. [PMID: 37120226 DOI: 10.1016/j.foodres.2023.112780] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 03/24/2023] [Accepted: 03/26/2023] [Indexed: 05/01/2023]
Abstract
The aim of this study was to investigate the effectiveness of Levilactobacillus brevis on the fermentation kinetics and flavor quality of radish paocai. Compared with spontaneous fermentation (SF), the radish paocai of inoculated fermentation (IF) using Levilactobacillus brevis PL6-1 as a starter could rapidly utilize sugar to produce acid, thus accelerating the fermentation process. The texture including hardness, chewiness, and springiness of the IF were all higher than that of the SF, and the IF paocai showed higher L value in color. L. brevis PL6-1 as a starter could increase the final levels of metabolites of mannitol (5.43 mg/g), lactic acid (543.44 mg/100 g) and acetic acid (87.79 mg/100 g). Fifteen volatile organic compounds (VOCs) were identified as key aroma-active compounds in radish paocai and 8 differential VOCs were considered as the potential markers. L. brevis PL6-1 could improve the levels of 1,8-cineole, 1-hexanol, hexanoic acid, 2-methoxy-4-vinylphenol, and eugenol, giving the radish paocai floral, sweet, and sour aroma, and reduce the unpleasant odor of garlic, onion, and pungent, contributed by erucin, diallyl disulfide, and allyl trisulfide. Sensory evaluation results showed that the appearance, taste, texture, and overall acceptability of IF paocai were all better than the SF group. Therefore, L. brevis PL6-1 could be a potential starter to improve the flavor and sensory quality for radish paocai fermentation.
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Affiliation(s)
- Xiru Zhang
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Yaxin Li
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Yaran Zhao
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Hui Guan
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Chengwu Jin
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Hansheng Gong
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Xuemei Sun
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Ping Wang
- Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai 264025, China
| | - Huamin Li
- School of Food Engineering, Ludong University, Yantai 264025, China; Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China; Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai 264025, China.
| | - Wenli Liu
- School of Food Engineering, Ludong University, Yantai 264025, China; Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China.
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6
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Sun XH, Qi X, Han YD, Guo ZJ, Cui CB, Lin CQ. Characteristics of changes in volatile organic compounds and microbial communities during the storage of pickles. Food Chem 2023; 409:135285. [PMID: 36586248 DOI: 10.1016/j.foodchem.2022.135285] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 10/27/2022] [Accepted: 12/20/2022] [Indexed: 12/24/2022]
Abstract
The variations of volatile organic compounds (VOCs) and microbial communities of three pickles during storage at 4°C for one week were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), high-throughput sequencing, and Spearman correlation analysis. A total of 50 VOCs were identified from three pickles. During storage, most alcohols, aldehydes, ketones, and esters decreased, while acids increased, and sulfides, alkenes, and phenols were relatively equal. Firmicutes, Cyanobacteria, and Proteobacteria were the predominant bacterial phyla, and Weissella, Streptophyta, Leuconostoc, Bacillariophyta, and Lactobacillus were the predominant bacterial genera in three pickles. The bacterial diversity level significantly decreased during storage (P < 0.05). Spearman correlation coefficient indicated that Leuconostoc, Lactobacillus, and Weissella were highly correlated with the flavor of pickles, while Bacillariophyta and Streptophyta were highly correlated with the flavor formation of pickles during storage. These results could contribute to a better understanding of the impact of bacteria in flavor formation during pickle storage.
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Affiliation(s)
- Xi-Han Sun
- Agricultural College, Yanbian University, Yanji, Jilin 133000, China
| | - Xin Qi
- Pharma College, Yanbian University, Yanji, Jilin 133000, China
| | - Yu-di Han
- Convergence College, Yanbian University, Yanji, Jilin 133000, China
| | - Zhi-Jun Guo
- Agricultural College, Yanbian University, Yanji, Jilin 133000, China
| | - Cheng-Bi Cui
- Agricultural College, Yanbian University, Yanji, Jilin 133000, China; Pharma College, Yanbian University, Yanji, Jilin 133000, China; Convergence College, Yanbian University, Yanji, Jilin 133000, China; Key Laboratory of Natural Medicine Research of Changbai Mountain, Ministry of Education, Yanbian University, Yanji, Jilin 133000, China.
| | - Chang-Qing Lin
- Medical College, Yanbian University, Yanji, Jilin 133000, China.
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Yu Y, Xu Y, Li L, Chen S, An K, Yu Y, Xu ZL. Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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8
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Lin X, Bakyrbay S, Liu L, Tang X, Liu Y. Microbiota Succession and Chemical Composition Involved in Lactic Acid Bacteria-Fermented Pickles. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Pickles are a type of traditional fermented vegetables in China. To ascertain the effect of different lactic acid bacteria on pickles, the chemical composition characteristics, flavor substances, and bacterial diversity of the pickles fermented by natural bacteria, Lactobacillus plantarum R5, Lactobacillus pentosus R8, and L. plantarum R5 plus L. pentosus R8 were investigated in this study. The results showed that Lactobacillus enhanced the decrease in pH, increase in total acid content, degradation of nitrite, and production of organic acid (lactic acid and malic acid) of fermented pickles. A total of 80 flavors were detected in the pickles fermented for 14 days, and esters in pickles fermented by Lactobacillus were more plentiful. Firmicutes emerged as the predominant microbial phyla. Amongst these, the commonly encountered microorganisms were Lactobacillus, unclassified Enterobacteriaceae, Pantoea, and Weissella. The multivariate statistical analysis further showed that Lactobacillus had a strong negative correlation with pH and a strong positive correlation with malic acid and lactic acid, and the microorganisms in pickles could acclimate to the changing fermentation environment. The insights gained from this study may be of assistance to us in obtaining new insights into the microbiota succession and chemical compounds involved in the pickles fermented by Lactobacillus.
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Profiling the composition and metabolic functions of microbial community in pellicle-forming radish paocai. Int J Food Microbiol 2023; 388:110087. [PMID: 36689828 DOI: 10.1016/j.ijfoodmicro.2023.110087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 12/29/2022] [Accepted: 01/08/2023] [Indexed: 01/15/2023]
Abstract
Pellicle formation is an obvious indicator of spoilage and is followed by a loss of flavor in a variety of fermented vegetables. In this study, the pellicle-forming microorganisms were isolated using culture-dependent approaches, then a comparative analysis between the pellicle-forming (PF) radish paocai and normal fermented paocai in the diversity and function of microbial community was conducted by metagenome sequencing. Based on a pairwise t-test and OPLS-DA analysis, diallyl sulfide, (z)-1-allyl-2-(prop-1-en-1-yl) disulfane, and terpineol were considered to be the main components responsible for the unpleasant flavor of PF paocai. Yarrowia spp., Enterobacter spp., and Pichia spp. were the main pellicle-forming microorganisms. All 17 isolated Enterobacter strains showed pectinase-producing and cellulase-producing abilities, and 3 isolated Pichia strains showed gas-producing capacity. According to LEfSe analysis based on metagenomes, unclassified_g__Citrobacter and Yarrowia lipolytica were the uppermost biomarkers that distinguished the PF paocai from normal paocai. Unclassified_g__Lactobacillus and Lactobacillus plantarum were found to be actively engaged in starch and sucrose metabolism, cysteine and methionine metabolism, galactose metabolism, fructose and mannose metabolism, lysine biosynthesis, fatty acid biosynthesis, and arginine biosynthesis, all of which contributed to the flavor formation of paocai. Combining the results of metagenome sequencing with the data obtained based on the culture-dependent method, we could deduce that the growth of Yarrowia lipolytica first promoted the increase of pH and the formation of pellicle, which provided a suitable niche for the growth of some harmful bacteria such as Enterobacter, Citrobacter, and Serratia. These hazardous bacteria then worked in concert to induce the odorous stench and texture softening of paocai, as well as more pellicle formation.
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10
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Zheng Z, Zhou Q, Chen Q, Gao J, Wu Y, Yang F, Zhong K, Gao H. Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying. J Food Sci 2023; 88:1292-1307. [PMID: 36815393 DOI: 10.1111/1750-3841.16486] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Revised: 12/13/2022] [Accepted: 01/18/2023] [Indexed: 02/24/2023]
Abstract
Spontaneously dried-fermented radishes have been consumed in China for hundreds of years and are usually fermented for a long time to acquire high quality. In this study, the spontaneously dried-fermented radishes with short-term manufacturing periods were made from five different varieties of radishes that grew in the same environment. In addition, the physicochemical characteristics (i.e., moisture content, soluble solid, and pH value), flavor profiles (i.e., free amino acids, organic acids, and volatile compounds), and functional properties (i.e., total phenolics content, total flavonoids content, sulforaphane content, and γ-aminobutyric acid [GABA] content) of these five raw radishes and spontaneously dried-fermented radishes were analyzed and compared. In detail, the content of volatile and nonvolatile compounds increased, especially in oxalic acid, succinic acid, and umami free amino acids. Furthermore, functional components, such as sulforaphane and GABA, were also enriched via spontaneous fermentation after drying. In addition, the results of principal component analysis, hierarchical clustering analysis, and redundancy analysis showed that there were significant discrepancies appeared when raw radishes were processed via spontaneous fermentation or not. These results suggested that the process of spontaneous fermentation after drying may contribute to improving the quality of fresh radishes. Notably, radishes with red skin and flesh were regarded as exceptional varieties for processing, because of the preferable flavor profiles and affluent functional substances via spontaneous fermentation after drying. Therefore, these findings could deliver a systematical insight into developing processed radishes with high quality. PRACTICAL APPLICATION: The spontaneously dried-fermented radishes were manufactured through the process of spontaneous fermentation after drying, which acquired tasty and healthy characteristics by accumulating the volatile and nonvolatile compounds as well as the functional components, like total phenolics, total flavonoids, sulforaphane, and γ-aminobutyric acid. Importantly, because of the excellent processing properties, the radishes with red skin and flesh could be more appropriate to produce spontaneously dried-fermented radishes. Our findings may provide a practical strategy for developing vegetable relishes with superb flavor profiles and good functional properties in pickled vegetables.
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Affiliation(s)
- Zimeng Zheng
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Qian Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Qian Chen
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Jia Gao
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China
| | - Yanping Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Feng Yang
- Rice and Sorghum Research Institute, Sichuan Academy of Agricultural Sciences, Deyang, Sichuan, China.,Vegetable Germplasm Innovation and Variety Improvement Key Laboratory of Sichuan Province, Chengdu, Sichuan, China
| | - Kai Zhong
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Hong Gao
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
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11
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Zhang S, Xiao Y, Jiang Y, Wang T, Cai S, Hu X, Yi J. Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper ( Capsicum frutescens L.) during Natural Fermentation. Foods 2022; 12:foods12010101. [PMID: 36613316 PMCID: PMC9818826 DOI: 10.3390/foods12010101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/13/2022] [Accepted: 12/16/2022] [Indexed: 12/28/2022] Open
Abstract
The effects of (fresh/aged) brine and (pool/jar) containers on the flavor characteristics of pickled chili peppers were investigated based on a multivariate analysis integrated with kinetics modeling. The results showed that the effect of brine on organic acid, sugar, and aroma was more dominant than that of containers, while free amino acids production was more affected by containers than brines. Chili pepper fermented using aged brine exhibited higher acidity (3.71−3.92) and sugar (7.92−8.51 mg/g) than that using fresh brine (respective 3.79−3.96; 6.50−9.25 mg/g). Besides, chili peppers fermented using pool containers showed higher free amino acids content (424.74−478.82 mg/100 g) than using a jar (128.77−242.90 mg/100 g), particularly with aged brine. As for aroma, the number of volatiles in aged brine was higher (88−96) than that in fresh brine (76−80). The contents of the esters, alcohols, and ketones were significantly higher in the aged brine samples than those in fresh brine (p < 0.05), while terpenes in chili pepper fermented using the pool were higher than those using the jar. In general, jar fermentation with aged brine contributed more flavor to pickled chili peppers than other procedures.
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Affiliation(s)
- Shiyao Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
| | - Yue Xiao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
| | - Yongli Jiang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
| | - Tao Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- Correspondence: ; Tel.: +86-15810687441
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12
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Impact of Inoculating with Indigenous Bacillus marcorestinctum YC-1 on Quality and Microbial Communities of Yibin Yacai (Fermented Mustard) during the Fermentation Process. Foods 2022; 11:foods11223593. [PMID: 36429185 PMCID: PMC9689668 DOI: 10.3390/foods11223593] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 11/09/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022] Open
Abstract
Bacillus species play an important role in improving the quality of some fermented foods and are also one of the dominant bacteria in Yibin Yacai (fermented mustard). However, little is known about their effects on the quality of Yibin Yacai. Here, the effect of Bacillus marcorestinctum YC-1 on the quality and microbial communities of Yibin Yacai during the fermentation process was investigated. Results indicated that the inoculation of Bacillus marcorestinctum YC-1 promoted the growth of Weissella spp. and Lactobacillus spp. and inhibited the growth of pathogens, accelerating the synthesis of free amino acids and organic acids and the degradation of nitrite. Furthermore, inoculating Yibin Yacai with YC-1 could effectively enhance the synthesis of alcohols and terpenoids in yeasts, thus producing more linalool, terpinen-4-ol, and α-muurolen in Yibin Yacai, and endowing it with pleasant floral, fruity, woody, and spicy aromas. These findings reveal that the inoculation of B. marcorestinctum YC-1 can improve the quality and safety of Yibin Yacai by changing microbial communities as fermentation proceeds.
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13
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Di H, Ma J, Zhang Y, Wei J, Yang J, Ma J, Bian J, Xu J, Huang Z, Tang Y, Li H, Zheng Y, Zhang F, Sun B. Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process. Food Chem 2022; 405:134965. [DOI: 10.1016/j.foodchem.2022.134965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 11/01/2022] [Accepted: 11/13/2022] [Indexed: 11/22/2022]
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14
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Wang D, Chen G, Tang Y, Li J, Huang R, Ye M, Ming J, Wu Y, Xu F, Lai X, Zhang Q, Zhang W. Correlation between autochthonous microbial communities and flavor profiles during the fermentation of mustard green paocai (Brassica juncea Coss.), a typical industrial-scaled salted fermented vegetable. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Liu L, Tao Y, Li Y, Deng X, Liu G, Yao Y, Chen X, Yang S, Tu M, Peng Q, Huang L, Xiang W, Rao Y. Isolation and characterization of bacteria that produce quorum sensing molecules during the fermentation and deterioration of pickles. Int J Food Microbiol 2022; 379:109869. [DOI: 10.1016/j.ijfoodmicro.2022.109869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 07/26/2022] [Accepted: 07/29/2022] [Indexed: 10/16/2022]
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16
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Li X, Liu D. Effects of wheat bran co-fermentation on the quality and bacterial community succession during radish fermentation. Food Res Int 2022; 157:111229. [DOI: 10.1016/j.foodres.2022.111229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 04/04/2022] [Accepted: 04/05/2022] [Indexed: 11/04/2022]
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17
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Du J, Zhang M, Zhang L, Law CL, Liu K. Shelf-Life Prediction and Critical Value of Quality Index of Sichuan Sauerkraut Based on Kinetic Model and Principal Component Analysis. Foods 2022; 11:foods11121762. [PMID: 35741958 PMCID: PMC9222660 DOI: 10.3390/foods11121762] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/08/2022] [Accepted: 06/08/2022] [Indexed: 01/25/2023] Open
Abstract
Kinetic models and accelerated shelf-life testing were employed to estimate the shelf-life of Sichuan sauerkraut. The texture, color, total acid, microbe, near-infrared analysis, volatile components, taste, and sensory evaluation of Sichuan sauerkraut stored at 25, 35, and 45 °C were determined. Principal component analysis (PCA) and Fisher discriminant analysis (FDA) were used to analyze the e-tongue data. According to the above analysis, Sichuan sauerkraut with different storage times can be divided into three types: completely acceptable period, acceptable period, and unacceptable period. The model was found to be useful to determine the critical values of various quality indicators. Furthermore, the zero-order kinetic reaction model (R2, 0.8699-0.9895) was fitted better than the first-order kinetic reaction model. The Arrhenius model (Ea value was 47.23-72.09 kJ/mol, kref value was 1.076 × 106-9.220 × 1010 d-1) exhibited a higher fitting degree than the Eyring model. Based on the analysis of physical properties, the shelf-life of Sichuan sauerkraut was more accurately predicted by the combination of the zero-order kinetic reaction model and the Arrhenius model, while the error back propagation artificial neural network (BP-ANN) model could better predict the chemical properties. It is a better choice for dealers and consumers to judge the shelf life and edibility of food by shelf-life model.
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Affiliation(s)
- Jie Du
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.D.); (L.Z.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.D.); (L.Z.)
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi 214122, China
- Correspondence: ; Tel./Fax: +86-510-85877225
| | - Lihui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.D.); (L.Z.)
| | - Chung Lim Law
- Department of Chemical and Environmental Engineering, Malaysia Campus, University of Nottingham, Semenyih 43500, Selangor, Malaysia;
| | - Kun Liu
- Sichuan Tianwei Food Group Co., Ltd., Chengdu 610207, China;
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18
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Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai. Int J Food Microbiol 2022; 375:109702. [DOI: 10.1016/j.ijfoodmicro.2022.109702] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 04/17/2022] [Accepted: 05/01/2022] [Indexed: 11/17/2022]
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19
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Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during Storage. Foods 2022; 11:foods11081147. [PMID: 35454734 PMCID: PMC9032337 DOI: 10.3390/foods11081147] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/09/2022] [Accepted: 04/12/2022] [Indexed: 11/16/2022] Open
Abstract
To reveal the potential relationship between the bacterial community and quality attributes of vacuum-packaged peeled potatoes, the bacterial community dynamics, visual quality, organic acids, flavor and volatile organic compounds (VOCs) during 12 days of storage under 10 °C were studied, and a correlation analysis was performed between the bacterial community and VOCs. During the whole storage, the dominant bacteria changed from Ralstonia, Pseudomonas, Pantoea and Comamonas to Clostridia, Clostridium, Lacrimispora, Lactococcus and Leuconostoc. The visual quality and hardness deteriorated significantly on day 12; meanwhile, lactic and acetic acid content accumulated to 0.79 and 4.87 mg/g FW, respectively. Potatoes’ flavor deteriorated severely after 8 days, as evidenced by results of an electronic nose (e-nose). A total of 37 VOCs were detected, and the total content showed an increasing trend from 2164.85 to 10658.68 μg/kg during the whole storage. A correlation analysis showed that Enterobacteriaceae, Erwinia, Lacrimispora, Lactococcus, Serratia, Pantoea, Clostridium, Flavobacterium and Clostridia were positively correlated with the biosynthesis of VOCs. In addition, 10 spoilage markers were screened according to a variable importance in projection (VIP) ≥ 1. Ethanol, which was the most abundant spoilage marker, was significantly related to Enterobacteriaceae, Erwinia, Lacrimispora and Lactococcus. The results of this study have great practical significance for prolonging the shelf life of fresh-cut agricultural produce.
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20
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Li X, Liu D. Nutritional Content Dynamics and Correlation of Bacterial Communities and Metabolites in Fermented Pickled Radishes Supplemented With Wheat Bran. Front Nutr 2022; 9:840641. [PMID: 35350410 PMCID: PMC8957936 DOI: 10.3389/fnut.2022.840641] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Accepted: 02/07/2022] [Indexed: 01/06/2023] Open
Abstract
Wheat bran supplementation in cereal food processing improves the nutritional value and quality of the final products. However, whether wheat bran has the potential as a biofortifier to enhance nutritional and flavor of fermented vegetables remains unknown. The study aimed to evaluate the potential of wheat bran supplementation for nutrition and flavor fortification during radish fermentation, and to explore the role of microorganisms in nutritional and flavor development. Using high-throughput sequencing coupled with high-performance liquid chromatography and headspace solid-phase microextraction-gas chromatography-mass spectrometry, the microbial community profiles and nutritional and flavor changes of wheat bran-treated samples were analyzed and compared with control samples. Correlation analysis between bacteria taxa with metabolites were also performed. The results showed that wheat bran treatment increased the content of most free amino acids (FAAs), α-linolenate, thiamine, and riboflavin in the samples (p < 0.05). In addition, the increased consumption of reducing sugar and glutamate in the wheat bran-treated samples was due to the production of secondary metabolites such as lactic acid, ethanol, acetic acid, and GABA (p < 0.05). Moreover, compared with control samples, the flavor of the wheat bran-treated pickled radish was preferable. Wheat bran increased the amount of alcohol, ester, acid, and ketones compounds but reduced the number of sulfides, which increased the aroma but decreased the pungent flavor. Additionally, the correlation analysis suggested that Lactobacillus, the most dominant genus, was boosted by wheat bran and was positively associated with most of FAAs, GABA, and lactate, while negatively associated with most sulfides. Therefore, compared with the control, wheat bran treatment could improve the nutritional values and sensorial properties of radish pickles. New areas of research should explore the co-fermentation of other vegetables with wheat bran, and the potential of this processing technique to provide consumers with products of high nutritional quality.
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21
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Tang Y, Chen G, Wang D, Hu R, Li H, Liu S, Zhang Q, Ming J, Chi Y. Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and bacterial community during the fermentation of Chinese salted radishes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113084] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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22
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Ye Z, Shang Z, Zhang S, Li M, Zhang X, Ren H, Hu X, Yi J. Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process. Food Res Int 2022; 153:110952. [DOI: 10.1016/j.foodres.2022.110952] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/13/2021] [Accepted: 01/10/2022] [Indexed: 01/03/2023]
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23
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Gopalakrishnappa C, Gowda K, Prabhakara KH, Kuehn S. An ensemble approach to the structure-function problem in microbial communities. iScience 2022; 25:103761. [PMID: 35141504 PMCID: PMC8810406 DOI: 10.1016/j.isci.2022.103761] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
The metabolic activity of microbial communities plays a primary role in the flow of essential nutrients throughout the biosphere. Molecular genetics has revealed the metabolic pathways that model organisms utilize to generate energy and biomass, but we understand little about how the metabolism of diverse, natural communities emerges from the collective action of its constituents. We propose that quantifying and mapping metabolic fluxes to sequencing measurements of genomic, taxonomic, or transcriptional variation across an ensemble of diverse communities, either in the laboratory or in the wild, can reveal low-dimensional descriptions of community structure that can explain or predict their emergent metabolic activity. We survey the types of communities for which this approach might be best suited, review the analytical techniques available for quantifying metabolite fluxes in communities, and discuss what types of data analysis approaches might be lucrative for learning the structure-function mapping in communities from these data.
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Affiliation(s)
| | - Karna Gowda
- Department of Ecology and Evolution, University of Chicago, Chicago, IL 60637, USA
- Center for the Physics of Evolving Systems, University of Chicago, Chicago, IL 60637, USA
| | - Kaumudi H. Prabhakara
- Department of Ecology and Evolution, University of Chicago, Chicago, IL 60637, USA
- Center for the Physics of Evolving Systems, University of Chicago, Chicago, IL 60637, USA
| | - Seppe Kuehn
- Department of Ecology and Evolution, University of Chicago, Chicago, IL 60637, USA
- Center for the Physics of Evolving Systems, University of Chicago, Chicago, IL 60637, USA
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24
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Yang Y, Fan Y, Li T, Yang Y, Zeng F, Wang H, Suo H, Song J, Zhang Y. Microbial composition and correlation between microbiota and quality-related physiochemical characteristics in chongqing radish paocai. Food Chem 2022; 369:130897. [PMID: 34455330 DOI: 10.1016/j.foodchem.2021.130897] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 08/16/2021] [Accepted: 08/16/2021] [Indexed: 01/21/2023]
Abstract
Chongqing radish paocai (paocai) is produced by fermentation of fresh vegetables. It gained attention for its non-negligible contribution in Sichuan cuisine and potential health benefits. This study explored microbial structures in six home-made paocai using high through-put sequencing. Key microbial communities were identified based on significant correlations with quality-related physiochemical attributes. Results suggest bacterial diversity level significantly decreased during fermentation, while fungal diversity level were inconsistent across different alpha-diversity indexes. Firmicutes and Proteobacteria were the predominant bacterial phylum in all samples. Lactic acid bacteria, namely Lactobacillus and L. plantarum were the predominant bacteria at genus and species levels. Fungi had overall weak correlations with physiochemical attributes, several bacterial species significantly correlated with physiochemical attributes, including Lactobacillus plantarum, Lactobacillus acetotolerans, and Weissella cibaria. Overall, this study identified key microbial communities and discussed their functional roles that could contribute to consistent production of high-quality Chongqing radish paocai.
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Affiliation(s)
- Yanli Yang
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China; National Teaching Demonstration Center of Food Science and Engineering of Southwest University, Southwest University, Beibei 400700, Chongqing, China
| | - Ying Fan
- General Mills. Inc. Minneapolis, MN 55426, USA
| | - Ting Li
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Yang Yang
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Fankun Zeng
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Hongwei Wang
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Huayi Suo
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Jiajia Song
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Yu Zhang
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China; National Teaching Demonstration Center of Food Science and Engineering of Southwest University, Southwest University, Beibei 400700, Chongqing, China.
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25
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Sarkar P, Tamili D, Bhattacharjee P. Low dose gamma‐irradiation enhances shelf‐life and contents of serotonin and melatonin in green plantains (
Musa paradisiaca
): A study involving antioxidant synergy. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15934] [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)
- Poulami Sarkar
- Department of Food Technology and Biochemical Engineering Jadavpur University Kolkata India
| | - Dipshikha Tamili
- Department of Food Technology and Biochemical Engineering Jadavpur University Kolkata India
| | - Paramita Bhattacharjee
- Department of Food Technology and Biochemical Engineering Jadavpur University Kolkata India
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26
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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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27
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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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28
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Characterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03772-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Correlation of the bacterial communities with umami components, and chemical characteristics in Zhejiang xuecai and fermented brine. Food Res Int 2021; 140:109986. [DOI: 10.1016/j.foodres.2020.109986] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 12/03/2020] [Accepted: 12/08/2020] [Indexed: 01/23/2023]
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30
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Chen Z, Kang J, Zhang Y, Yi X, Pang X, Li-Byarlay H, Gao X. Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province. ANN MICROBIOL 2020. [DOI: 10.1186/s13213-020-01605-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
AbstractPurposeFermented vegetables can be divided into two types, natural fermented and artificially inoculated fermented. By detecting and identifying the changes of bacterial diversity using physical and chemical indicators during natural and inoculation fermentation, we analyzed and determined the dominant bacteria in the fermentation process and revealed the relationship between bacteria and volatile substances.MethodsWe used the Illumina Miseq to sequence the bacteria in fermented vegetable samples at different fermentation periods, and calculated the total number of mesophilic microorganisms and lactic acid bacteria. We used the pH and nitrite to monitor the acidification process. GC-MS was used to determine volatile flavor compounds. Finally, we analyzed the correlation between volatile flavor compounds and bacteria.ResultsTotal mesophilic microorganisms and the number of lactic acid bacteria in the inoculated fermentation were higher than the natural fermentation. The bacterial diversity Shannon and Simpson indexes of the natural fermentation, higher than those of inoculated fermentation in 0~7 days, were between 55~71% and 36~45%, respectively. On the 7th day, the proportion ofLactobacillusin the natural fermentation and inoculated fermentation were 53.4% and 90.2%, respectively, which were significantly different.Lactobacilluswas the dominant genus in the fermented vegetables and an important genus to promote the formation of volatile flavors.Lactobacilluswas negatively correlated with two volatile substances (4-[2,2,6-trimethyl-7-oxabicyclo [4.1.0] hept-1-yl]-3-Buten-2-one (K4) and a-Phellandrene (X1)) and played a leading role in the fermentation process.ConclusionsResults demonstrated that the total number of mesophilic microorganisms and lactic acid bacteria in inoculated fermentation were more than those in natural fermentation. Inoculated fermentation can shorten the fermentation cycle and reduce the content of nitrite. Lactic acid bacteria were the dominant bacteria in fermented vegetables.
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31
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Lin L, Wu J, Chen X, Huang L, Zhang X, Gao X. The Role of the Bacterial Community in Producing a Peculiar Smell in Chinese Fermented Sour Soup. Microorganisms 2020; 8:E1270. [PMID: 32825573 PMCID: PMC7570168 DOI: 10.3390/microorganisms8091270] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 07/30/2020] [Accepted: 08/11/2020] [Indexed: 01/02/2023] Open
Abstract
In this paper, the volatile flavour constituents and the bacterial diversity in characteristic Chinese fermented sour soup were analysed, and the dynamics of bacteria associated with the odour were characterized. The bacterial diversity of sour soup was studied by high-throughput sequencing. A total of 10 phyla and 89 genera were detected. Firmicutes was the dominant phylum of sour soup, accounting for 87.14-98.57%. The genus structure of normal sour soup was relatively simple, and Lactobacillus (78.05-90.26%) was the dominant genus. In addition to Lactobacillus, the foul-smelling sour soup contained more Pediococcus spp., Caproiciproducens spp., and Clostridium-sensu-stricto12 spp. (relative abundance >1%) than the normal sour soup. A total of 51 aroma compounds were detected by gas chromatography-mass spectrometry(GC-IMS), including 25 esters, 8 terpenes, 8 alcohols, 3 sulfur compounds, 2 acids, 2 ketones, 1 pyrazine, 1 monoterpene and 1 aldehyde. According to the relative odour active value (ROAV) calculation, 51 important flavour-contributing substances and 7 flavour-coordinating substances were determined. The esters with the highest relative percentages and ROAV values provided the pleasant flavour of the sour soup. In the foul-smelling sour soup, the ROAV values of 1,8-cineole, isobutyl acetate, ethyl butanoate, ethyl octanoate-M, and ethyl hexanoate-M decreased, while those of diallyl disulfide-M and diallyl disulfide-D, which were probably responsible for the foul flavour, increased. Through Pearson correlation analysis, the odour production of the foul-smelling soup was determined to be related to Pediococcus spp., Caproiciproducens spp., Clostridiumsensu_stricto_12 spp., Oscillibacter spp., Bacteroides spp., Fibaculaceae_unclassified spp., Acinetobacter spp. and Halomonas spp.
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Affiliation(s)
- Liangjing Lin
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (L.L.); (J.W.); (X.C.); (L.H.)
| | - Jinyuan Wu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (L.L.); (J.W.); (X.C.); (L.H.)
| | - Xi Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (L.L.); (J.W.); (X.C.); (L.H.)
| | - Libiao Huang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (L.L.); (J.W.); (X.C.); (L.H.)
| | - Xiaoyong Zhang
- Joint Laboratory of Guangdong Province and Hong Kong Region on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou 510642, China
| | - Xiangyang Gao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (L.L.); (J.W.); (X.C.); (L.H.)
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Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107174] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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