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Wang J, Hao S, Ren Q. Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods. Foods 2023; 12:2691. [PMID: 37509783 PMCID: PMC10378637 DOI: 10.3390/foods12142691] [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: 06/04/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
Traditional Chinese fermented foods are diverse and loved by people for their rich nutrition and unique flavors. In the fermentation processes of these foods, the microorganisms in the fermentation systems play a crucial role in determining the flavor and quality. Currently, some microorganisms in the fermentation systems of traditional Chinese fermented foods are in a state of being unculturable or difficult to culture, which hinders the comprehensive analysis and resource development of the microbial communities in the fermentation systems. This article provides an overview of the uncultured microorganisms in the natural environment, in the fermentation systems of traditional Chinese fermented foods, and the research methods for studying such microorganisms. It also discusses the prospects of utilizing the uncultured microorganisms in the fermentation systems of traditional Chinese fermented foods. The aim is to gain a comprehensive understanding of the microbial diversity and uncultured microorganisms in the fermentation systems of traditional Chinese fermented foods in order to better exploit and utilize these microorganisms and promote the development of traditional Chinese fermented foods.
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Affiliation(s)
- Jiaxuan Wang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Shuyue Hao
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Qing Ren
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
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2
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Wu Y, Li A, Cheng L, Chen Q, Li J, Xu Y, Huo D. Deep Shotgun metagenomic and 16S rRNA analysis revealed the microbial diversity of lactic acid bacteria in traditional fermented foods of eastern Hainan, China. Food Funct 2022; 13:12938-12952. [PMID: 36448340 DOI: 10.1039/d2fo02501a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
The eastern part of Hainan, China, has a flat terrain and a suitable climate with abundant sunshine and rain. This unique environment makes the tropical microbial resources of natural fermented food unique and rich. Therefore, we combined Shotgun metagenomic sequencing, 16S rRNA sequencing and pure culture technology to analyze the microbial diversity, microbiota composition, species differences and correlation of 30 traditional fermented food samples collected from Wenchang, Qionghai, Wanning and Lingshui in the eastern part of Hainan province, and isolated, identified and preserved the microorganisms in them. The results showed that the microbial community structure differs significantly between samples from different regions and between different substrates. The alpha diversity of microorganisms in traditional fermented foods in the Wanning area was higher than those of the other three areas. The beta diversity indicated that the microbiota structural difference between Wanning and Qionghai was smaller. This is consistent with the fact that the precipitation in the Wanning area is the highest and similar to that of Qionghai. The alpha diversity of microorganisms was the highest in fermented vegetables, followed by fermented grains, and the lowest in fermented seafood. Beta diversity showed that the microbiota composition of fermented grains and fermented vegetables is very similar, but that of fermented seafood is significantly different. The results of microbiota structural analysis showed that firmicutes and proteobacteria are the dominant bacterial phyla, and Lactobacillus plantarum and Lactobacillus fermentum are the dominant species in traditional fermented foods in eastern Hainan. Lactic acid bacteria are the dominant species in traditional fermented foods from the eastern Hainan region of China, regardless of the substrate used in fermentation. According to the microbial functional characteristics, the microbial metabolism and biosynthesis pathways in traditional fermented foods in Hainan tend to be active. In addition, combined with pure culture technology, we isolated, identified and preserved 342 lactic acid bacteria strains from traditional fermented food in eastern Hainan province. This study helped us understand the different characteristics of microbial communities in tropical southern China and supplement the Lactobacillus species resource pool in tropical southern China. Moreover, it provided new insights and directions for the development and utilization of fermented foods.
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Affiliation(s)
- Yuqing Wu
- School of Food Science and Engineering, School of Public Administration, Hainan University, Haikou, China.
| | - Ao Li
- School of Food Science and Engineering, School of Public Administration, Hainan University, Haikou, China.
| | - Lin Cheng
- School of Food Science and Engineering, School of Public Administration, Hainan University, Haikou, China.
| | - Qianxi Chen
- School of Food Science and Engineering, School of Public Administration, Hainan University, Haikou, China.
| | - Jiyang Li
- School of Food Science and Engineering, School of Public Administration, Hainan University, Haikou, China.
| | - Yanqing Xu
- School of Food Science and Engineering, School of Public Administration, Hainan University, Haikou, China.
| | - Dongxue Huo
- School of Food Science and Engineering, School of Public Administration, Hainan University, Haikou, China. .,One Health Institute, Hainan University, Haikou, China
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3
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Yang Y, Wu YN, Ce LGE, Ge XGBR, Shuang Q, Zhang FM. Analysis of microbial community and its correlation with flavor compounds during Congee fermentation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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4
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Hailan L, Zhao Q, Liu W, Liao T, Huang Y, Xiaoyan Z. Changes in the microbiota of a vacuum-packed cooked bass product and the effects of cobalt irradiation on its quality during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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Kochetkova TV, Grabarnik IP, Klyukina AA, Zayulina KS, Elizarov IM, Shestakova OO, Gavirova LA, Malysheva AD, Shcherbakova PA, Barkhutova DD, Karnachuk OV, Shestakov AI, Elcheninov AG, Kublanov IV. Microbial Communities of Artisanal Fermented Milk Products from Russia. Microorganisms 2022; 10:microorganisms10112140. [PMID: 36363732 PMCID: PMC9697859 DOI: 10.3390/microorganisms10112140] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/22/2022] [Accepted: 10/26/2022] [Indexed: 11/16/2022] Open
Abstract
Fermented milk products (FMPs) have numerous health properties, making them an important part of our nutrient budget. Based on traditions, history and geography, there are different preferences and recipes for FMP preparation in distinct regions of the world and Russia in particular. A number of dairy products, both widely occurring and region-specific, were sampled in the households and local markets of the Caucasus republics, Buryatia, Altai, and the Far East and European regions of Russia. The examined FMPs were produced from cow, camel, mare’s or mixed milk, in the traditional way, without adding commercial starter cultures. Lactate and acetate were the major volatile fatty acids (VFA) of the studied FMPs, while succinate, formate, propionate and n-butyrate were present in lower concentrations. Bacterial communities analyzed by 16S rRNA gene V4 fragment amplicon sequencing showed that Firmicutes (Lactococcus, Lactobacillus, Streptococcus, Lentilactobacillus and Leuconostoc) was the predominant phylum in all analyzed FMPs, followed by Proteobacteria (Acetobacter, Klebsiella, Pseudomonas and Citrobacter). Lactobacillus (mainly in beverages) or Lactococcus (mainly in creamy and solid products) were the most abundant community-forming genera in FMPs where raw milk was used and fermentation took place at (or below) room temperature. In turn, representatives of Streptococcus genus dominated the FMPs made from melted or pasteurized milk and fermented at elevated temperatures (such as ryazhenka, cottage cheese and matsoni-like products). It was revealed that the microbial diversity of koumiss, shubat, ryazhenka, matsoni-like products, chegen, sour cream and bryndza varied slightly within each type and correlated well with the same products from other regions and countries. On the other hand, the microbiomes of kefir, prostokvasha, ayran, cottage cheese and suluguni-like cheese were more variable and were shaped by the influence of particular factors linked with regional differences and traditions expressed in specificities in the production process. The microbial diversity of aarts, khurunga, khuruud, tan, ayran and suluguni-like cheese was studied here, to our knowledge, for the first time. The results of this study emphasize the overall similarity of the microbial communities of various FMPs on the one hand, and specificities of regional products on the other. The latter are of particular value in the age of globalization when people have begun searching for new and unusual products and properties. Speaking more specifically, these novel products, with their characteristic communities, might be used for the development of novel microbial associations (i.e., starters) to produce novel products with improved or unique properties.
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Affiliation(s)
- Tatiana V. Kochetkova
- Winogradsky Institute of Microbiology, Federal Research Center of Biotechnology of the Russian Academy of Sciences, 117312 Moscow, Russia
- Correspondence:
| | - Ilya P. Grabarnik
- Winogradsky Institute of Microbiology, Federal Research Center of Biotechnology of the Russian Academy of Sciences, 117312 Moscow, Russia
- Applied Genomics Laboratory, SCAMT Institute, ITMO University, 197101 Saint Petersburg, Russia
| | - Alexandra A. Klyukina
- Winogradsky Institute of Microbiology, Federal Research Center of Biotechnology of the Russian Academy of Sciences, 117312 Moscow, Russia
| | - Kseniya S. Zayulina
- Winogradsky Institute of Microbiology, Federal Research Center of Biotechnology of the Russian Academy of Sciences, 117312 Moscow, Russia
| | - Ivan M. Elizarov
- Winogradsky Institute of Microbiology, Federal Research Center of Biotechnology of the Russian Academy of Sciences, 117312 Moscow, Russia
| | | | - Liliya A. Gavirova
- Faculty of Biology, Lomonosov Moscow State University, 119234 Moscow, Russia
| | | | | | - Darima D. Barkhutova
- Institute of General and Experimental Biology Siberian Branch of the Russian Academy of Sciences, 600047 Ulan-Ude, Russia
| | - Olga V. Karnachuk
- Laboratory of Biochemistry and Molecular Biology, Tomsk State University, 634050 Tomsk, Russia
| | - Andrey I. Shestakov
- Faculty of Biology, Lomonosov Moscow State University, 119234 Moscow, Russia
| | - Alexander G. Elcheninov
- Winogradsky Institute of Microbiology, Federal Research Center of Biotechnology of the Russian Academy of Sciences, 117312 Moscow, Russia
| | - Ilya V. Kublanov
- Winogradsky Institute of Microbiology, Federal Research Center of Biotechnology of the Russian Academy of Sciences, 117312 Moscow, Russia
- Faculty of Biology, Lomonosov Moscow State University, 119234 Moscow, Russia
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6
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Suárez SE, Sun H, Mu T, Añón MC. Bacterial characterization of fermented sweet potato leaves by high‐throughput sequencing and their impact on the nutritional and bioactive composition. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16957] [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)
- Santiago Emmanuel Suárez
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Facultad de Ciencias Exactas, Universidad Nacional de La Plata. CCT, La Plata, CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas). CIC (Comisión de Investigaciones Científicas de la Provincia de Buenos Aires) La Plata Argentina
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - María Cristina Añón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Facultad de Ciencias Exactas, Universidad Nacional de La Plata. CCT, La Plata, CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas). CIC (Comisión de Investigaciones Científicas de la Provincia de Buenos Aires) La Plata Argentina
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7
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Yang Q, Yao H, Liu S, Mao J. Interaction and Application of Molds and Yeasts in Chinese Fermented Foods. Front Microbiol 2022; 12:664850. [PMID: 35496819 PMCID: PMC9041164 DOI: 10.3389/fmicb.2021.664850] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Accepted: 12/28/2021] [Indexed: 11/22/2022] Open
Abstract
Fermentation is an ancient food preservation and processing technology with a long history of thousands of years, that is still practiced all over the world. Fermented foods are usually defined as foods or beverages made by controlling the growth of microorganisms and the transformation of raw and auxiliary food components, which provide the human body with many beneficial nutrients or health factors. As fungus widely used in traditional Chinese fermented foods, molds and yeasts play an irreplaceable role in the formation of flavor substances and the production of functional components in fermented foods. The research progress of molds and yeasts in traditional Chinese fermented foods from traditional to modern is reviewed, including the research on the diversity, and population structure of molds and yeasts in fermented foods. The interaction between fermenting mold and yeast and the latest research results and application development prospects of related industries were discussed.
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Affiliation(s)
- Qilin Yang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
| | - Hongli Yao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
| | - Shuangping Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.,Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, China.,National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, China
| | - Jian Mao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.,Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, China.,National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, China
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8
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Eating Fermented: Health Benefits of LAB-Fermented Foods. Foods 2021; 10:foods10112639. [PMID: 34828920 PMCID: PMC8620815 DOI: 10.3390/foods10112639] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/26/2021] [Accepted: 10/27/2021] [Indexed: 12/21/2022] Open
Abstract
Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion. In this review, we aim to gather and discuss available information on the health-related effects of LAB-fermented foods. In particular, we focused on the most widely consumed LAB-fermented foods such as yoghurt, kefir, cheese, and plant-based products such as sauerkrauts and kimchi.
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9
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Zhen-Dong Z, Yu-Rong W, Fan-Shu X, Qiang-Chuan H, Zhuang G. Distinct bacterial community of a solid-state fermented Chinese traditional food huase sufu revealed by high-throughput sequencing. Food Sci Biotechnol 2021; 30:1233-1241. [PMID: 34603822 DOI: 10.1007/s10068-021-00963-3] [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: 12/12/2020] [Revised: 06/25/2021] [Accepted: 07/29/2021] [Indexed: 11/24/2022] Open
Abstract
Sufu is a common solid-state traditional fermented food made from soybean. Huase sufu is a typical type found in several provinces of China, especially in Hubei. However, little is known about the bacterial community. High-throughput sequencing technology revealed that the dominant taxa at phylum level were: Firmicutes, Proteobacteria and Bacteroides, and at the genus level were: Pseudomonas, Lactococcus, Acinetobacter, etc. Additionally, LEfSe revealed that compared with the bacterial community of red sufu and white sufu, the biomarker genera for both huase sufu were Enterococcus, and Myroides. Moreover, there were twenty-eight hubs for the huase sufu samples, and four of them were dominant genera: Citrobacter, Myroides, Vagococcus, and Enterococcus. These results provide a new insight into our understanding of the bacterial diversity of huase sufu, and will facilitate the isolation, screening, and development potential bacterial strains for production of huase sufu. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-00963-3.
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Affiliation(s)
- Zhang Zhen-Dong
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei People's Republic of China
| | - Wang Yu-Rong
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei People's Republic of China
| | - Xiang Fan-Shu
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei People's Republic of China
| | - Hou Qiang-Chuan
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei People's Republic of China
| | - Guo Zhuang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei People's Republic of China
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10
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Ren F, Yan D, Liu Y, Wang C, Guo C. Bacterial and fungal communities of traditional fermented Chinese soybean paste (Doujiang) and their properties. Food Sci Nutr 2021; 9:5457-5466. [PMID: 34646516 PMCID: PMC8498056 DOI: 10.1002/fsn3.2505] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/24/2021] [Accepted: 07/17/2021] [Indexed: 11/30/2022] Open
Abstract
Soybean paste (Doujiang) is one of the traditional fermented foods from China, fermented by various microorganisms. However, the microflora of Doujiang keeps little known. In this study, the microbial communities of seven kinds of representative Doujiang samples were investigated by both culture-independent and culture-dependent methods. We found that core OTUs among seven Doujiang samples were mainly from Bacillus, Pseudomonas, Candida, and Aspergillus according to Illumina sequencing. Every type of Doujiang sample harbored a different composition of microbial community. Doujiang LSJ and LBJ had the highest bacterial and fungal richness and diversity, respectively. The structure of microbial community was remarkably correlated with Doujiang properties-pH, and the content of total protein, soluble protein, amino acid, and total sugar (p < .05). Bacillus spp. were most frequently isolated bacterial species. Fungi of Monascus, Candida, and Aspergillus were also isolated. Eleven microbial strains showed high protease activities to degrade corn proteins, which can form obvious transparent hydrolytic circles in corn gluten meal medium plates. Therefore, microbial communities were supposed to tightly connect to Doujiang type and properties. It is possible to apply potential protein-degrading microbial strains to corn byproducts for protein production in the future study.
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Affiliation(s)
- Fei Ren
- Institute of Cereal & Oil Science and TechnologyAcademy of National Food and Strategic Reserves AdministrationBeijingChina
| | - Dong‐Hui Yan
- The Key Laboratory of Forest Protection affiliated to State Forestry Administration of ChinaInstitute of Forest EcologyEnvironment and ProtectionChinese Academy of ForestryBeijingChina
| | - Yuchun Liu
- Institute of Cereal & Oil Science and TechnologyAcademy of National Food and Strategic Reserves AdministrationBeijingChina
| | - Chao Wang
- Institute of Cereal & Oil Science and TechnologyAcademy of National Food and Strategic Reserves AdministrationBeijingChina
| | - Chao Guo
- Institute of Cereal & Oil Science and TechnologyAcademy of National Food and Strategic Reserves AdministrationBeijingChina
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11
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Wang Z, Wang Z, Ji L, Zhang J, Zhao Z, Zhang R, Bai T, Hou B, Zhang Y, Liu D, Wang W, Chen L. A Review: Microbial Diversity and Function of Fermented Meat Products in China. Front Microbiol 2021; 12:645435. [PMID: 34163441 PMCID: PMC8215344 DOI: 10.3389/fmicb.2021.645435] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Accepted: 04/30/2021] [Indexed: 11/13/2022] Open
Abstract
Fermented meat products have a long history in China. These products exhibit a characteristic unique flavor, compact meat quality, clear color, long shelf life and wide variety and are easy to transport. During the processing and storage of fermented meat products, microorganisms are present and exhibit diverse characteristics. Microorganisms can accelerate the degradation of proteins and fats to produce flavor compounds, inhibit the growth and reproduction of heterozygous bacteria, and reduce the content of chemical pollutants. This paper reviews the microbial diversity of Chinese ham, sausage, preserved meat, pressed salted duck, preserved fish and air-dried meat and provides analyses of the microbial compositions of various products. Due to the differences in raw materials, technology, auxiliary materials, and fermentation technology, the microbial species found in various fermented meat products in China are different. However, most fermented meat products in China are subjected to pickling and fermentation, so their microbial compositions also have similarities. Microorganisms in fermented meat products mainly include staphylococci, lactobacilli, micrococci, yeasts, and molds. The study of microbial diversity is of great significance for the formation of quality flavor and the safety control of fermented meat products, and it provides some theoretical reference for the study of fermented meat products in China.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | - Wei Wang
- Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Lin Chen
- Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
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12
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Cai H, Dumba T, Sheng Y, Li J, Lu Q, Liu C, Cai C, Feng F, Zhao M. Microbial diversity and chemical property analyses of sufu products with different producing regions and dressing flavors. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111245] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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13
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Chen M, Qin Y, Deng F, Zhou H, Wang R, Li P, Liu Y, Jiang L. Illumina MiSeq sequencing reveals microbial community succession in salted peppers with different salinity during preservation. Food Res Int 2021; 143:110234. [PMID: 33992347 DOI: 10.1016/j.foodres.2021.110234] [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: 07/03/2020] [Revised: 02/08/2021] [Accepted: 02/14/2021] [Indexed: 12/26/2022]
Abstract
Chopped pepper is one of the traditional fermented pepper products in China. At present, the industrial production method is mainly to preserve the peppers with high salt about 1 year, and then make the product after desalination and seasoning when it is processed. However, the composition and succession of the bacterial community involved in the long-term preservation of salted pepper was complex. In this study, Illumina Miseq sequencing technology was used to reveal the succession in the bacterial community structure of different salted pepper within 10 months of preservation. The results showed that Firmicutes and Proteobacteria were dominant bacteria in all samples at the Phylum level. At the Genus level, among fresh unsalted capsicum, Fructobacillus (44.66%), Enterobacteriaceae unclassified (26.78%), Leuconostoc (12.04%) and Lactococcus (8.45%) had relatively high abundance. Enterobacteriaceae unclassified, Lactobacillus, Marinospirillum and Halomonas were identified as the main dominant bacteria in the samples with 6%-12% (w/w) salinity, and Enterobacteriaceae unclassified mainly appeared in the early stage of preservation. In 15% and 18%(w/w) salinity samples, with the increase of preservation time, the dominant genus was changed from Enterobacteriaceae unclassified to Chromohalobacterter, Tetragenococcus, Halomonas, Halovibrio, etc., while the relative abundance of Lactobacillus remained at an extremely low level. The bacterial structure of 6% (w/w) salinity samples changed significantly during preservation, while the distribution in PCoA analysis of salinity samples of 9% was similar to that of 12%. In the high-salinity samples (15%-18%), the composition of the community was highly similar in 0-6 months, but the composition changed significantly with the increase of the preservation time and the growth of halophilic bacteria (p < 0.01). Pearson correlation analysis was used to investigate that Lactobacillus exhibited a negative correlation with salinity (p < 0.01). And the salinity had a positive correlation with both the species richness and evenness in the samples, which might be the key factor for the change of the microbial community.
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Affiliation(s)
- Mengjuan Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, People's Republic of China
| | - Yeyou Qin
- Hunan tantanxiang Biotechnology Co., Ltd, Changsha 410128, People's Republic of China
| | - Fangming Deng
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, People's Republic of China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, People's Republic of China
| | - Hui Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, People's Republic of China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, People's Republic of China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, People's Republic of China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, People's Republic of China
| | - Pao Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, People's Republic of China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, People's Republic of China
| | - Yang Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, People's Republic of China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, People's Republic of China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, People's Republic of China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, People's Republic of China.
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14
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Yue X, Li M, Liu Y, Zhang X, Zheng Y. Microbial diversity and function of soybean paste in East Asia: what we know and what we don’t. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.012] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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15
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Meng Y, Chen X, Sun Z, Li Y, Chen D, Fang S, Chen J. Exploring core microbiota responsible for the production of volatile flavor compounds during the traditional fermentation of Koumiss. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110049] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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16
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Misery B, Legendre P, Rue O, Bouchart V, Guichard H, Laplace JM, Cretenet M. Diversity and dynamics of bacterial and fungal communities in cider for distillation. Int J Food Microbiol 2020; 339:108987. [PMID: 33321431 DOI: 10.1016/j.ijfoodmicro.2020.108987] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 10/21/2020] [Accepted: 11/17/2020] [Indexed: 11/18/2022]
Abstract
Bacterial and fungal population dynamics in cider for distillation have so far been explored by culture-dependant methods. Cider for distillation can be produced by the spontaneous fermentation of apples that do not undergo any intervention during the process. In this study, cider microbiomes extracted from six tanks containing ciders for distillation from four producers in Normandy were characterized at three main stages of the fermentation process: fermentation Initiation (I), end of the alcoholic Fermentation (F) and end of the Maturation period (M). Cider samples were subjected to Illumina MiSeq sequencing (rRNA 16S V1-V3 and ITS1 region targeting) to determine bacterial and fungal communities. Yeasts (YGC), Zymomonas (mZPP) and lactic acid bacteria selective media (mMRS, mMLO, mPSM) were also used to collect 807 isolates. Alcoholic levels, glycerol, sugar content (glucose, fructose and sucrose), pH, total and volatile acidity, nitrogen, malic and lactic acid contents were determined at all sampling points. Alpha diversity indexes show significant differences (p < 0.05) in microbial populations between I, F and M. Fungal communities were characterized by microorganisms from the environment and phytopathogens at I followed by the association of yearsts with alcoholic fermentation like Saccharomyces and non-Saccharomyces yeasts (Hanseniaspora, Candida). A maturation period for cider leads to an increase of the Dekkera/Brettanomyces population, which is responsible for off-flavors in cider for all producers. Among bacterial communities, the genera community associated to malolactic fermentation (Lactobacillus sp., Leuconostoc sp., Oenococcus sp.) was the most abundant at F and M. Acetic acid bacteria such as Acetobacter sp., Komagataeibacter sp. and Gluconobacter sp. were also detected during the process. Significant differences (p < 0.05) were found in fungal and bacterial populations between the four producers and during the fermentation process. The development of microorganisms associated with cider spoilage such as Zymomonas mobilis, Lactobacillus collinoides or Brettanomyces/Dekkera sp. was anticipated by a metagenomic approach. The monitoring of microbial diversity via high throughput sequencing combined with physical-chemical analysis is an interesting approach to improve the fermentation performance of cider for distillation and therefore, the quality of Calvados.
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Affiliation(s)
- B Misery
- Normandie Univ, UNICAEN, UNIROUEN, ABTE, 14000 Caen, France
| | - P Legendre
- LABÉO Frank Duncombe, 1 Route de Rosel, 14053 Caen Cedex 4, France
| | - O Rue
- Université Paris-Saclay, INRAE, BioinfOmics, MIGALE Bioinformatics Facility, 78350 Jouy-en-Josas, France
| | - V Bouchart
- LABÉO Frank Duncombe, 1 Route de Rosel, 14053 Caen Cedex 4, France
| | - H Guichard
- Institut Français des Produits Cidricoles (IFPC), Domaine de la Motte, 35653 Le Rheu, France
| | - J M Laplace
- Normandie Univ, UNICAEN, UNIROUEN, ABTE, 14000 Caen, France
| | - M Cretenet
- Normandie Univ, UNICAEN, UNIROUEN, ABTE, 14000 Caen, France.
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17
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Monitoring microbial succession and metabolic activity during manual and mechanical solid-state fermentation of Chinese cereal vinegar. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109868] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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18
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Guan Q, Zheng W, Mo J, Huang T, Xiao Y, Liu Z, Peng Z, Xie M, Xiong T. Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5197-5206. [PMID: 32530042 DOI: 10.1002/jsfa.10569] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 05/30/2020] [Accepted: 06/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Suansun is a traditional salt-free fermented bamboo shoot product that has been widely consumed as a cooking ingredient in south China for centuries. The aim of this study was to evaluate and compare the microbial and metabolic diversity in samples of two kinds of suansun, namely Guangdong suansun (GD) and Yunnan suansun (YN), using high-throughput sequencing (HTS) and headspace solid-phase microextraction-gas chromatograph-mass spectrometry (HS-SPME/GC-MS), respectively, and then to assess the influence of environmental factors on the microbial communities. RESULTS The results showed that Lactobacillus and Serratia were the most abundant bacterial genera in both the GD and YN groups. For the fungi, Pichia, Candida, and Debaryomyces were the major genera in the GD group, whereas Pichia and Zygosaccharomyces were the dominant genera in the YN group. The canonical correlation analysis (CCA) results demonstrated that three environmental factors - temperature, longitude, and altitude - play a more important role in affecting the microbial community composition of suansun than physical and chemical factors. The fugal community composition was more influenced by environmental factors than the bacterial community. The volatile profile of the GD group differed from that of the YN group, and the difference was mainly reflected in the relative alcohol, aldehyde, ester, and aromatic compound content. CONCLUSIONS This study provided insights into the microbial and metabolic profiles of suansun products. The findings might be useful for the improvement and standardization of suansun production. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Qianqian Guan
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Wendi Zheng
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Jialing Mo
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Yangsheng Xiao
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Zhanggen Liu
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Zhen Peng
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
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19
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Identification of Fungi in the Debitterizing Water of Apricot Kernels and Their Preliminary Evaluation on Degrading Amygdalin. Processes (Basel) 2020. [DOI: 10.3390/pr8091061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Debitterizing water contains a great amount of amygdalin, a potential toxic compound, so it is mandatory the degradation of amygdalin to reduce the water’s toxicity and environmental pollution. In this paper, the suspended mycelia in debitterizing water were firstly investigated by digital microscope, cold field emission scanning electron microscope, and internal transcribed spacers (ITS) high-throughput sequencing. Thereafter, the degradation of commercial amygdalin by the identified species was assessed by determining the changes of amygdalin content and the β-glucosidase activity. The results indicate that the mycelia matched with genus of lower fungi, mainly including Irpex, Trichoderma and white rot fungus. Among them, Irpex lacteus had a definite promoting effect on the degradation of amygdalin, which was not caused by producing β-glucosidase, and the suitable degrading colony numbers ranged from 6.4 × 106 CFU/mL to 6.4 × 107 CFU/mL. In conclusion, this research might provide a potential novel approach to treat debitterizing water, so as to reduce the water pollution in the processing industry of apricot kernels.
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20
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Woods DF, Kozak IM, O'Gara F. Microbiome and Functional Analysis of a Traditional Food Process: Isolation of a Novel Species ( Vibrio hibernica) With Industrial Potential. Front Microbiol 2020; 11:647. [PMID: 32373093 PMCID: PMC7179675 DOI: 10.3389/fmicb.2020.00647] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Accepted: 03/20/2020] [Indexed: 11/29/2022] Open
Abstract
Traditional food preservation processes are vital for the food industry. They not only preserve a high-quality protein and nutrient source but can also provide important value-added organoleptic properties. The Wiltshire process is a traditional food curing method applied to meat, and special recognition is given to the maintenance of a live rich microflora within the curing brine. We have previously analyzed a curing brine from this traditional meat process and characterized a unique microbial core signature. The characteristic microbial community is actively maintained and includes the genera, Marinilactibacillus, Carnobacterium, Leuconostoc, and Vibrio. The bacteria present are vital for Wiltshire curing compliance. However, the exact function of this microflora is largely unknown. A microbiome profiling of three curing brines was conducted and investigated for functional traits by the robust bioinformatic tool, Tax4Fun. The key objective was to uncover putative metabolic functions associated with the live brine and to identify changes over time. The functional bioinformatic analysis revealed metabolic enrichments over time, with many of the pathways identified as being involved in organoleptic development. The core bacteria present in the brine are Lactic Acid Bacteria (LAB), with the exception of the Vibrio genus. LAB are known for their positive contribution to food processing, however, little work has been conducted on the use of Vibrio species for beneficial processes. The Vibrio genome was sequenced by Illumina MiSeq technologies and annotated in RAST. A phylogenetic reconstruction was completed using both the 16S rRNA gene and housekeeping genes, gapA, ftsZ, mreB, topA, gyrB, pyrH, recA, and rpoA. The isolated Vibrio species was defined as a unique novel species, named Vibrio hibernica strain B1.19. Metabolic profiling revealed that the bacterium has a unique substrate scope in comparison to other closely related Vibrio species tested. The possible function and industrial potential of the strain was investigated using carbohydrate metabolizing profiling under food processing relevant conditions. Vibrio hibernica is capable of metabolizing a unique carbohydrate profile at low temperatures. This characteristic provides new application options for use in the industrial food sector, as well as highlighting the key role of this bacterium in the Wiltshire curing process.
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Affiliation(s)
- David F Woods
- BIOMERIT Research Centre, School of Microbiology, University College Cork, Cork, Ireland
| | - Iwona M Kozak
- BIOMERIT Research Centre, School of Microbiology, University College Cork, Cork, Ireland
| | - Fergal O'Gara
- BIOMERIT Research Centre, School of Microbiology, University College Cork, Cork, Ireland.,Human Microbiome Programme, School of Biomedical Sciences, Curtin Health Innovation Research Institute, Curtin University, Perth, WA, Australia.,Telethon Kids Institute, Perth Children's Hospital, Perth, WA, Australia
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21
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Guo HM, Zhao Y, Ou Yang MN, Yang ZH. Enantiomeric effect of paclobutrazol on the microorganism composition during wine fermentation. Chirality 2020; 32:489-499. [PMID: 32048357 DOI: 10.1002/chir.23183] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 01/13/2020] [Accepted: 01/15/2020] [Indexed: 12/28/2022]
Abstract
Pesticide residues in food can bring potential risks to human health and has been widely concerned in recent years. In the current study, the influence of paclobutrazol, which resided in raw material (grape) on wine fermentation process, were investigated. The degradation kinetic results indicated that the enantiomers of paclobutrazol not be degraded during 30 days of fermentation process. In order to achieve the fermented microorganism information of diversity, community composition, and function, the analysis of 16S rRNA and ITS sequencing were performed. Results demonstrated that the dominant microorganisms multiplied and the microbial diversity in the samples decreased as the fermentation process progresses. Furthermore, the paclobutrazol stimulated the growth of Pichia, which was observed during wine fermentation and which may have an underlying impact on the quality of the wine. The above results inferred that paclobutrazol residue could disturb the microbial community stability during wine fermentation, and the stable existence of paclobutrazol will cause potential risks to food safety and human health. In this work, we have successfully devised a method to investigate the influences of pesticide residues in raw materials during food processing and conclusions from this study could provide basis for dietary risk assessment.
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Affiliation(s)
- Hao-Ming Guo
- Department of Plant Protection, Huazhong Agriculture University, Wuhan, China
| | - Yue Zhao
- Department of Plant Protection, Huazhong Agriculture University, Wuhan, China
| | - Mei-Nan Ou Yang
- Department of Plant Protection, Huazhong Agriculture University, Wuhan, China
| | - Zhong-Hua Yang
- Department of Plant Protection, Huazhong Agriculture University, Wuhan, China
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22
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Aregbe AY, Mu T, Sun H. Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing. Food Chem 2019; 290:125-134. [DOI: 10.1016/j.foodchem.2019.03.100] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 03/19/2019] [Accepted: 03/19/2019] [Indexed: 10/27/2022]
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23
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Huang S, Miskelly D. Steamed bread-A review of manufacturing, flour quality requirements, and quality evaluation. Cereal Chem 2018. [DOI: 10.1002/cche.10096] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Diane Miskelly
- Westcott Consultants; Goulburn New South Wales Australia
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24
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Alvarenga VO, Campagnollo FB, do Prado-Silva L, Horita CN, Caturla MYR, Pereira EPR, Crucello A, Sant'Ana AS. Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 85:131-175. [PMID: 29860973 DOI: 10.1016/bs.afnr.2018.02.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Unit operations modify material properties aiming to produce uniform and high-quality food products with greater acceptance by the increasingly demanding consumers or with longer shelf life and better possibilities of storage and transport. Microorganisms, including bacteria, molds, viruses, and parasites, may have different susceptibilities to unit operations employed during food processing. On-farm (cleaning, selection and classification, cooling, storage, and transport) and on-factory unit operations (heating, refrigeration/freezing, dehydration, modification of atmosphere, irradiation, and physical, chemical, and microbial-based operations) are commonly employed throughout food production chain. The intensity and combination of unit operations along with food composition, packaging, and storage conditions will influence on the dominance of specific microorganisms, which can be pathogenic or responsible for spoilage. Thus, in the context of food safety objective (FSO), the knowledge and the quantification of the effects caused by each step of processing can enable to control and ensure the quality and safety of manufactured products.
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Affiliation(s)
| | | | | | - Claudia N Horita
- Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | | | | | - Aline Crucello
- Faculty of Food Engineering, University of Campinas, Campinas, Brazil
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