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Yamaguchi M, Imai K, Chen D, Seong YA, Jo K, Ito K. The Similarities in Microbial and Chemical Patterns of Fermentation in Two Open Environments were Promoted by Using 150-Year-Old Nukadoko as Starters. Curr Microbiol 2024; 81:250. [PMID: 38951184 PMCID: PMC11217091 DOI: 10.1007/s00284-024-03760-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Accepted: 06/01/2024] [Indexed: 07/03/2024]
Abstract
Nukadoko, a fermented rice bran employed in traditional Japanese pickling, uses lactic acid bacteria to ferment vegetables. Here, we report the microbial and chemical data of a mixture of matured 150-year-old nukadoko and commercially available rice bran placed in two open environments over 29 days. Across the two environments, Loigolactobacillus was identified as the dominant microbial genera in the later stages of fermentation in nukadoko. The period of increase in the relative abundance of Loigolactobacillus correlated with a decrease in pH and Oxidation-Reduction Potential (ORP) values. While the two environments showed a difference in the rate of change in microbial diversity, they shared the common process through which Loigolactobacillus outcompeted adventitious bacteria in nukadoko, as indicated by the alpha and beta diversity index. Thus, the similarities in microbial and chemical data across two open environments during fermentation using starters indicate that starters contribute to the stability of fermentation in open environments.
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Affiliation(s)
- Marin Yamaguchi
- BIOTA Inc., Tokyo, 101-0022, Japan
- Faculty of Pharmaceutical Sciences, The University of Tokyo, Tokyo, 113-8654, Japan
- College of Arts and Sciences, The University of Tokyo, Tokyo, 153-8902, Japan
| | - Kota Imai
- BIOTA Inc., Tokyo, 101-0022, Japan
- Graduate School of Life and Medical Sciences, Doshisha University, Kyoto, 610-0394, Japan
| | - Dominique Chen
- Faculty of Letters, Arts and Sciences, Waseda University, Tokyo, 162-8644, Japan.
| | - Young Ah Seong
- Faculty of Engineering and Design, Hosei University, Tokyo, 102-8160, Japan
| | - Kazuhiro Jo
- Faculty of Design, Kyushu University, Fukuoka, 815-8540, Japan
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Valentino V, Magliulo R, Farsi D, Cotter PD, O'Sullivan O, Ercolini D, De Filippis F. Fermented foods, their microbiome and its potential in boosting human health. Microb Biotechnol 2024; 17:e14428. [PMID: 38393607 PMCID: PMC10886436 DOI: 10.1111/1751-7915.14428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/30/2024] [Accepted: 02/05/2024] [Indexed: 02/25/2024] Open
Abstract
Fermented foods (FFs) are part of the cultural heritage of several populations, and their production dates back 8000 years. Over the last ~150 years, the microbial consortia of many of the most widespread FFs have been characterised, leading in some instances to the standardisation of their production. Nevertheless, limited knowledge exists about the microbial communities of local and traditional FFs and their possible effects on human health. Recent findings suggest they might be a valuable source of novel probiotic strains, enriched in nutrients and highly sustainable for the environment. Despite the increasing number of observational studies and randomised controlled trials, it still remains unclear whether and how regular FF consumption is linked with health outcomes and enrichment of the gut microbiome in health-associated species. This review aims to sum up the knowledge about traditional FFs and their associated microbiomes, outlining the role of fermentation with respect to boosting nutritional profiles and attempting to establish a link between FF consumption and health-beneficial outcomes.
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Affiliation(s)
- Vincenzo Valentino
- Department of Agricultural SciencesUniversity of Naples Federico IIPorticiItaly
| | - Raffaele Magliulo
- Department of Agricultural SciencesUniversity of Naples Federico IIPorticiItaly
- NBFC‐National Biodiversity Future CenterPalermoItaly
| | - Dominic Farsi
- Department of Food BiosciencesTeagasc Food Research CentreMooreparkFermoyIreland
| | - Paul D. Cotter
- Department of Food BiosciencesTeagasc Food Research CentreMooreparkFermoyIreland
- APC Microbiome IrelandNational University of IrelandCorkIreland
- VistaMilk, FermoyCorkIreland
| | - Orla O'Sullivan
- Department of Food BiosciencesTeagasc Food Research CentreMooreparkFermoyIreland
- APC Microbiome IrelandNational University of IrelandCorkIreland
- VistaMilk, FermoyCorkIreland
| | - Danilo Ercolini
- Department of Agricultural SciencesUniversity of Naples Federico IIPorticiItaly
- Task Force on Microbiome StudiesUniversity of Naples Federico IIPorticiItaly
| | - Francesca De Filippis
- Department of Agricultural SciencesUniversity of Naples Federico IIPorticiItaly
- NBFC‐National Biodiversity Future CenterPalermoItaly
- Task Force on Microbiome StudiesUniversity of Naples Federico IIPorticiItaly
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An J, Sun L, Liu M, Dai R, Ge G, Wang Z, Jia Y. Influences of Growth Stage and Ensiling Time on Fermentation Characteristics, Nitrite, and Bacterial Communities during Ensiling of Alfalfa. PLANTS (BASEL, SWITZERLAND) 2023; 13:84. [PMID: 38202392 PMCID: PMC10780930 DOI: 10.3390/plants13010084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Revised: 12/05/2023] [Accepted: 12/15/2023] [Indexed: 01/12/2024]
Abstract
This study examined the impacts of growth stage and ensiling duration on the fermentation characteristics, nitrite content, and bacterial communities during the ensiling of alfalfa. Harvested alfalfa was divided into two groups: vegetative growth stage (VG) and late budding stage (LB). The fresh alfalfa underwent wilting until reaching approximately 65% moisture content, followed by natural fermentation. The experiment followed a completely randomized design, with samples collected after the wilting of alfalfa raw materials (MR) and on days 1, 3, 5, 7, 15, 30, and 60 of fermentation. The growth stage significantly influenced the chemical composition of alfalfa, with crude protein content being significantly higher in the vegetative growth stage alfalfa compared to that in the late budding stage (p < 0.05). Soluble carbohydrates, neutral detergent fiber, and acid detergent fiber content were significantly lower in the vegetative growth stage compared to the late budding stage (p < 0.05). Nitrite content, nitrate content, nitrite reductase activity, and nitrate reductase activity were all significantly higher in the vegetative growth stage compared to the late budding stage (p < 0.05). In terms of fermentation parameters, silage from the late budding stage exhibited superior characteristics compared to that from the vegetative growth stage. Compared to the alfalfa silage during the vegetative growth stage, the late budding stage group exhibited a higher lactate content and lower pH level. Notably, butyric acid was only detected in the silage from the vegetative growth stage group. Throughout the ensiling process, nitrite content, nitrate levels, nitrite reductase activity, and nitrate reductase activity decreased in both treatment groups. The dominant lactic acid bacteria differed between the two groups, with Enterococcus being predominant in vegetative growth stage alfalfa silage, and Weissella being predominant in late budding stage silage, transitioning to Lactiplantibacillus in the later stages of fermentation. On the 3rd day of silage fermentation, the vegetative growth stage group exhibited the highest abundance of Enterococcus, which subsequently decreased to its lowest level on the 15th day. Correlation analysis revealed that lactic acid bacteria, including Limosilactobacillus, Levilactobacillus, Loigolactobacillus, Pediococcus, Lactiplantibacillus, and Weissella, played a key role in nitrite and nitrate degradation in alfalfa silage. The presence of nitrite may be linked to Erwinia, unclassified_o__Enterobacterales, Pantoea, Exiguobacterium, Enterobacter, and Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium.
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Affiliation(s)
- Jiangbo An
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot 010019, China; (J.A.); (M.L.); (R.D.); (G.G.); (Z.W.)
- Key Laboratory of Grassland Resources, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010019, China
- College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, China
| | - Lin Sun
- Inner Mongolia Academy of Agricultural & Animal Husbandry Sciences, Hohhot 010031, China;
| | - Mingjian Liu
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot 010019, China; (J.A.); (M.L.); (R.D.); (G.G.); (Z.W.)
- Key Laboratory of Grassland Resources, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010019, China
- College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, China
| | - Rui Dai
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot 010019, China; (J.A.); (M.L.); (R.D.); (G.G.); (Z.W.)
- Key Laboratory of Grassland Resources, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010019, China
- College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, China
| | - Gentu Ge
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot 010019, China; (J.A.); (M.L.); (R.D.); (G.G.); (Z.W.)
- Key Laboratory of Grassland Resources, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010019, China
- College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, China
| | - Zhijun Wang
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot 010019, China; (J.A.); (M.L.); (R.D.); (G.G.); (Z.W.)
- Key Laboratory of Grassland Resources, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010019, China
- College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, China
| | - Yushan Jia
- Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot 010019, China; (J.A.); (M.L.); (R.D.); (G.G.); (Z.W.)
- Key Laboratory of Grassland Resources, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010019, China
- College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, China
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Irmler S, Bavan T, Binz E, Portmann R. Ability of Latilactobacillus curvatus FAM25164 to produce tryptamine: Identification of a novel tryptophan decarboxylase. Food Microbiol 2023; 116:104343. [PMID: 37689414 DOI: 10.1016/j.fm.2023.104343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 07/16/2023] [Accepted: 07/17/2023] [Indexed: 09/11/2023]
Abstract
Screenings of cheese isolates revealed that the Latilactobacillus curvatus strain FAM25164 formed tryptamine and tyramine. In the present study, it was studied whether a tryptophan decarboxylase, which has rarely been described in bacteria, could be involved in the production of tryptamine. The genome of strain FAM25164 was sequenced and two amino acid decarboxylase genes of interest were identified by sequence comparisons and gene context analyses. One of the two genes, named tdc1, showed 99% identity to the tdcA gene that has recently been demonstrated by knockout studies to play a role in tyramine formation in L. curvatus. The second gene, named tdc2, was predicted to have an amino acid decarboxylase function, but could not be assigned to a metabolic function. Its protein sequence has 51% identity with Tdc1 and the tdc2 gene is part of a gene cluster not often found in publicly available genome sequences of L. curvatus. Among others, the gene cluster includes a tryptophan-tRNA ligase, indicating that tdc2 plays a role in tryptophan metabolism. To study decarboxylase activity, tdc1 and tdc2 were cloned and expressed as His6-tagged proteins in Escherichia coli. The recombinant E. coli expressing tdc1 produced tyramine, whereas E. coli expressing tdc2 produced tryptamine. The purified recombinant Tdc1 protein decarboxylated tyrosine and 2,3-dihydroxy-l-phenylalanine (l-DOPA), but not tryptophan and phenylalanine. In contrast, the purified Tdc2 was capable of decarboxylating tryptophan but not l-DOPA, tyrosine, or phenylalanine. This study describes a novel bacterial tryptophan decarboxylase (EC 4.1.1.105) that may be responsible for tryptamine formation in cheese.
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Liu N, Li X, Hu Y, Qin L, Bao A, Qin W, Miao S. Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup. Foods 2023; 12:3753. [PMID: 37893649 PMCID: PMC10606709 DOI: 10.3390/foods12203753] [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: 08/29/2023] [Revised: 09/27/2023] [Accepted: 09/29/2023] [Indexed: 10/29/2023] Open
Abstract
In this study, the effects of Lentilactobacillus buchneri (L. buchneri: CCTCC M 2023228) and Kazachstania bulderi (K. bulderi: CCTCC M 2023227) on the quality characteristics and volatile flavor substances in fermented red sour soup were explored based on natural fermentation. Compared to natural fermentation (nitrite: 5.5 mg/kg; amino acid nitrogen: 0.17 g/100 g; lycopene: 63.73 µg/mL), three fortified fermentation methods using L. buchneri, K. bulderi, and both strains together significantly reduced the concentrations of nitrite (2.62, 2.49, and 2.37 mg/kg), amino acid nitrogen (0.03 g/100 g, 0.02 g/100 g, and 0.05 g/100 g), and lycopene (26.64, 32.45, and 51.89 µg/mL). Total acid content (11.53 g/kg) and lactic acid bacteria count (285.9 ± 1.65 × 106 CFU/mL) were the elements most significantly increased by fortified fermentation with L. buchneri relative to other fermentation methods. A total of 99 volatile compounds were determined in red sour soup and could be roughly classified into alcohols, aldehydes, ketones, and esters. Fortified fermentation with two strains and fortified fermentation with K. bulderi increased the content of methyl butanoate and 3-hydroxybutan-2-one-acetoin (D). This study confirmed the effects of L. buchneri and K. bulderi on the quality and flavor of fermented red sour soup and provided a theoretical basis for the fortified fermentation of red sour soup.
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Affiliation(s)
- Na Liu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (N.L.); (X.L.); (Y.H.)
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Xiuli Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (N.L.); (X.L.); (Y.H.)
| | - Yue Hu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (N.L.); (X.L.); (Y.H.)
| | - Likang Qin
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (N.L.); (X.L.); (Y.H.)
| | - Aiming Bao
- Guizhou Nanshanpo Food Processing Co., Ltd., Anshun 561000, China; (A.B.); (W.Q.)
| | - Weijun Qin
- Guizhou Nanshanpo Food Processing Co., Ltd., Anshun 561000, China; (A.B.); (W.Q.)
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland
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Chen M, Guo HM, Di SS, Zhao Y, Zhou DD, Cao YW, Tian P, Yang ZH, Zhao HY. Stereoselective behaviors and enantiomeric effects of paclobutrazol on microorganisms during Chinese cabbage pickling process. Chirality 2023; 35:376-386. [PMID: 36924145 DOI: 10.1002/chir.23549] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 01/31/2023] [Accepted: 02/14/2023] [Indexed: 03/18/2023]
Abstract
Studies on the differences between chiral pesticide enantiomers have caused widespread concern in the last decade. In the current work, the selective behaviors and different biological activities of paclobutrazol enantiomers during Chinese cabbage pickling process were evaluated. Results of degradation kinetics indicated that when paclobutrazol reside in raw material (Chinese cabbage) and was introduced into the pickling process, the degradation rates of the two paclobutrazol enantiomers were significantly different, the half-lives of (2R, 3R)-paclobutrazol (R-paclobutrazol) and (2S, 3S)-paclobutrazol (S-paclobutrazol) were 18.24 and 6.19 d, respectively. Besides, the conversion between the two enantiomers could also be observed, and the conversion rate of R-paclobutrazol to S-paclobutrazol was slower than that of reverse process. In addition, from the analysis of 16S rRNA and ITS sequencing, we inferred that the degradation of paclobutrazol was probably due to the presence of Pseudomonas and Serratia. Moreover, there has a significant difference in biological activity between R-paclobutrazol and S-paclobutrazol and shown an obviously enantiomeric effects on microbial community composition of pickling system. Besides, the analysis of microbial community displayed R-paclobutrazol might inhibit the growth of Erwinia (a sort of plant pathogens). Results from this study served to enhance our understanding of chiral pesticide residues on food safety and the potential risks to human health.
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Affiliation(s)
- Min Chen
- College of Plant Science and Technology, Department of Plant Protection, Huazhong Agriculture University, Wuhan, China
| | - Hao-Ming Guo
- College of Plant Science and Technology, Department of Plant Protection, Huazhong Agriculture University, Wuhan, China
| | - Shan-Shan Di
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China.,Agricultural Ministry Key Laboratory for Pesticide Residue Detection, Hangzhou, P. R. China
| | - Yue Zhao
- College of Plant Science and Technology, Department of Plant Protection, Huazhong Agriculture University, Wuhan, China
| | - Dong-Dong Zhou
- College of Plant Science and Technology, Department of Plant Protection, Huazhong Agriculture University, Wuhan, China
| | - Yi-Wen Cao
- College of Plant Science and Technology, Department of Plant Protection, Huazhong Agriculture University, Wuhan, China
| | - Pei Tian
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China.,Agricultural Ministry Key Laboratory for Pesticide Residue Detection, Hangzhou, P. R. China
| | - Zhong-Hua Yang
- College of Plant Science and Technology, Department of Plant Protection, Huazhong Agriculture University, Wuhan, China
| | - Hui-Yu Zhao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China.,Agricultural Ministry Key Laboratory for Pesticide Residue Detection, Hangzhou, P. R. China
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Yongsawas R, Inta A, Kampuansai J, Pandith H, Suwannarach N, Lamyong S, Chantawannakul P, Chitov T, Disayathanoowat T. Bacterial Communities in Lanna Phak-Gard-Dong (Pickled Mustard Green) from Three Different Ethnolinguistic Groups in Northern Thailand. BIOLOGY 2022; 11:biology11010150. [PMID: 35053147 PMCID: PMC8772952 DOI: 10.3390/biology11010150] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 01/10/2022] [Accepted: 01/15/2022] [Indexed: 01/04/2023]
Abstract
The Lanna region, the main part of northern Thailand, is a place of ethnic diversity. In this study, we investigated phak-gard-dong (PGD), or pickled mustard green (Brassica juncea L. Czern.), for its beneficial bacteria content and to analyse the variations in bacterial compositions among the PGD of three different ethnolinguistic groups, the Karen, Lawa, and Shan. DNA was extracted from the PGD pickled brine, and 16S rRNA gene Illumina sequencing was performed. Metagenomic data were analysed and the results demonstrated that the dominant bacterial species were Weissella (54.2%, 65.0%, and 10.0%) and Lactobacillus (17.5%, 5.6%, and 79.1%) in the PGD of the Karen, Lawa, and Shan, respectively. Pediococcus was found only in the PGD of the Karen and Shan. Bacterial communities in PGD of the Lawa were distinctive from the other ethnic groups, both in the alpha and beta diversity, as well as the predicted functions of the bacterial communities. In addition, overall network analysis results were correlated to bacterial proportions in every ethnic PGD. We suggest that all ethnic PGDs have the potential to be a good source of beneficial bacteria, warranting its conservation and further development into health food products.
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Affiliation(s)
- Rujipas Yongsawas
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (R.Y.); (A.I.); (J.K.); (H.P.); (N.S.); (S.L.); (P.C.); (T.C.)
| | - Angkana Inta
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (R.Y.); (A.I.); (J.K.); (H.P.); (N.S.); (S.L.); (P.C.); (T.C.)
| | - Jatupol Kampuansai
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (R.Y.); (A.I.); (J.K.); (H.P.); (N.S.); (S.L.); (P.C.); (T.C.)
| | - Hataichanok Pandith
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (R.Y.); (A.I.); (J.K.); (H.P.); (N.S.); (S.L.); (P.C.); (T.C.)
- Research Center in Bioresources for Agriculture, Industry and Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Nakarin Suwannarach
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (R.Y.); (A.I.); (J.K.); (H.P.); (N.S.); (S.L.); (P.C.); (T.C.)
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Saisamorn Lamyong
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (R.Y.); (A.I.); (J.K.); (H.P.); (N.S.); (S.L.); (P.C.); (T.C.)
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Panuwan Chantawannakul
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (R.Y.); (A.I.); (J.K.); (H.P.); (N.S.); (S.L.); (P.C.); (T.C.)
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Thararat Chitov
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (R.Y.); (A.I.); (J.K.); (H.P.); (N.S.); (S.L.); (P.C.); (T.C.)
| | - Terd Disayathanoowat
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (R.Y.); (A.I.); (J.K.); (H.P.); (N.S.); (S.L.); (P.C.); (T.C.)
- Research Center in Bioresources for Agriculture, Industry and Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
- Correspondence: ; Tel.: +66-81-7249624
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Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard. Molecules 2021; 26:molecules26206173. [PMID: 34684752 PMCID: PMC8541185 DOI: 10.3390/molecules26206173] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 10/01/2021] [Accepted: 10/04/2021] [Indexed: 11/17/2022] Open
Abstract
Biogenic amines (BAs) and nitrites are both considered harmful compounds for customer health, and are closely correlated with the microorganisms in fermented mustard (FM). In this study, BAs and nitrite contents in fifteen FM samples from different brands were analyzed. The concentrations of cadaverine in one sample and of histamine in one sample were above the toxic level. Moreover, five FM samples contained a high level of nitrite, exceeding the maximum residue limit (20 mg/kg) suggested by the National Food Safety Standard. Then, this study investigated bacterial and fungal communities by high-throughput sequencing analysis. Firmicutes and Basidiomycota were identified as the major bacteria and fungi phylum, respectively. The correlations among microorganisms, BAs and nitrite were analyzed. Typtamine showed a positive correlation with Lactobacillus and Pseudomonas. Cadaverine and nitrite is positively correlated with Leuconostoc. Furthermore, thirteen strains were selected from the samples to evaluate the accumulation and degradation properties of their BAs and nitrite. The results indicated that the Lactobacillus isolates, including L. plantarum GZ-2 and L. brevis SC-2, can significantly reduce BAs and nitrite in FM model experiments. This study not only assessed the contents of BAs and nitrite in FM samples, but also provided potential starter cultures for BAs and nitrite control in the FM products industry.
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Huang YY, Liu DM, Jia XZ, Liang MH, Lu Y, Liu J. Whole genome sequencing of Lactobacillus plantarum DMDL 9010 and its effect on growth phenotype under nitrite stress. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111778] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Zhou M, Zheng X, Zhu H, Li L, Zhang L, Liu M, Liu Z, Peng M, Wang C, Li Q, Li D. Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles. Food Chem 2021; 365:130495. [PMID: 34243128 DOI: 10.1016/j.foodchem.2021.130495] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 06/26/2021] [Accepted: 06/27/2021] [Indexed: 02/05/2023]
Abstract
Lactobacillus enriched with organic/inorganic selenium and pickles fermented with the Lactobacillus plantarum R were prepared. The results showed that selenium-enriched Lactobacillus plantarum R enhanced the antioxidant capacity, inhibition rate of advanced glycation end-products (AGEs), nitrite degradation, and the organic acid production of fermented pickles, while Lactobacillus plantarum R enriched with inorganic selenium (R-Se-IN) showed the best performance. Twenty-three aroma-active substances and seven characteristic compounds were detected in the R-Se-IN group. Moreover, the bacterial community result revealed that Lactococcus, Lactobacillus, and Leuconostoc were predominant in the R-Se-IN group, while the other groups contained Enterobacter, Halomonas, and Klebsiella. Furthermore, the correlations between environmental factors, differential flavor substances, and microbial communities were explored based on multivariate statistical analysis. These results indicate that the addition of Lactobacillus plantarum R enriched with organic/inorganic selenium influenced the environmental factors, differential flavor substances, and microbial communities of the fermented pickles.
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Affiliation(s)
- Mengzhou Zhou
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Xin Zheng
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Hanjian Zhu
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Leibing Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Lin Zhang
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Menglin Liu
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Zeping Liu
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Mingye Peng
- School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Chao Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Qin Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
| | - Dongsheng Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
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11
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Sawada K, Koyano H, Yamamoto N, Yamada T. The effects of vegetable pickling conditions on the dynamics of microbiota and metabolites. PeerJ 2021; 9:e11123. [PMID: 33868815 PMCID: PMC8034358 DOI: 10.7717/peerj.11123] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Accepted: 02/26/2021] [Indexed: 01/04/2023] Open
Abstract
Background Salting is a traditional procedure for producing pickled vegetables. Salting can be used as a pretreatment, for safe lactic acid fermentation and for salt stock preparation. This study aimed to provide valuable knowledge to improve pickle production by investigating the dynamics of microbiota and metabolites during the pretreatment and salt stock preparation processes, which have previously been overlooked. The differences in these process conditions would be expected to change the microbiota and consequently influence the content of metabolites in pickles. Methods Samples, collected from eight commercial pickle manufacturers in Japan, consisted of the initial raw materials, pickled vegetables and used brine. The microbiota were analyzed by 16S rRNA sequencing and the metabolites quantified by liquid chromatograph-mass spectrometry. Statistical analyses helped to identify any significant differences between samples from the initial raw materials, pretreatment process and salt stock preparation process groups. Results Under pretreatment conditions, aerobic and facultative anaerobic bacteria were predominant, including Vibrio, a potentially undesirable genus for pickle production. Under salt stock preparation conditions, the presence of halophilic bacteria, Halanaerobium, suggested their involvement in the increase in pyruvate derivatives such as branched-chain amino acids (BCAA). PICRUSt analysis indicated that the enhanced production of BCAA in salt stock was caused not by quantitative but by qualitative differences in the biosynthetic pathway of BCAA in the microbiota. Conclusion The differences in the microbiota between pretreatment and previously studied lactic acid fermentation processes emphasized the importance of anaerobic conditions and low pH under moderate salinity conditions for assuring safe pickle production. The results from the salt stock preparation process suggested that the Halanaerobium present may provide a key enzyme in the BCAA biosynthetic pathway which prefers NADH as a coenzyme. This feature can enhance BCAA production under anaerobic conditions where NADH is in excess. The effects shown in this study will be important for adjusting pickling conditions by changing the abundance of bacteria to improve the quality of pickled vegetables.
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Affiliation(s)
- Kazunori Sawada
- Innovation Division, Gurunavi, Inc., Chiyoda-ku, Tokyo, Japan
| | - Hitoshi Koyano
- School of Life Science and Technology, Tokyo Institute of Technology, Meguro-ku, Tokyo, Japan
| | - Nozomi Yamamoto
- School of Life Science and Technology, Tokyo Institute of Technology, Meguro-ku, Tokyo, Japan
| | - Takuji Yamada
- School of Life Science and Technology, Tokyo Institute of Technology, Meguro-ku, Tokyo, Japan
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12
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He J, Li F, Wang Y, Wu H, Yang H. Fermentation characteristics and bacterial dynamics during Chinese sauerkraut fermentation by Lactobacillus curvatus LC-20 under varied salt concentrations reveal its potential in low-salt suan cai production. J Biosci Bioeng 2021; 132:33-40. [PMID: 33865692 DOI: 10.1016/j.jbiosc.2021.03.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 03/16/2021] [Accepted: 03/17/2021] [Indexed: 11/29/2022]
Abstract
Salt profoundly affects the physicochemical properties and microbial abundance of fermented foods such as suan cai, a popular traditional fermented food in China. It is vital to systematically investigate the effects of salt concentrations on fermented suan cai for high fermentation quality and large-scale production. We elucidated the effects of salt concentrations on Lactobacillus curvatus (LC-20) and suan cai during fermentation, and found that salt (0-1%) favoured an increase in LC-20 growth and a decrease in pH (salt: 0-2%). For suan cai fermentation, the results from sensory scoring judged 1% salt treatment the highest. Salt concentration also affected the nitrite content of the fermentation system with peak nitrite values in low salt treatments being significantly higher on the first day, and gradually decreasing to similar levels. After fermentation, the total titratable acid and lactic acid concentrations in the 0-1% treatments were higher (p < 0.05) than those in 2-5% treatments. The colony forming units of lactic acid bacteria increased initially and then decreased after 6 d of fermentation. At the phylum level, Firmicutes and Proteobacteria were predominant in all treatments, and at the genus level, Lactobacillus dominated the fermentation. Other lactic acid bacteria such as Lactococcus and Weissella were also detected. Quantitative PCR showed DNA concentration of LC-20 at 0.5-2% salt treatments were higher than that in other treatments and L. curvatus was the dominant microorganism during fermentation. Hence, we conclude that L. curvatus could be used for suan cai product at low salt concentrations.
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Affiliation(s)
- Jiale He
- College of Life Sciences, Northeast Forestry University, Harbin, Heilongjiang 150036, China
| | - Fengzi Li
- College of Life Sciences, Northeast Forestry University, Harbin, Heilongjiang 150036, China
| | - Yan Wang
- College of Life Sciences, Northeast Forestry University, Harbin, Heilongjiang 150036, China
| | - Hao Wu
- College of Life Sciences, Northeast Forestry University, Harbin, Heilongjiang 150036, China
| | - Hongyan Yang
- College of Life Sciences, Northeast Forestry University, Harbin, Heilongjiang 150036, China.
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13
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Sawada K, Koyano H, Yamamoto N, Yamada T. The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds. Sci Rep 2021; 11:1791. [PMID: 33469050 PMCID: PMC7815776 DOI: 10.1038/s41598-021-81105-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Accepted: 01/04/2021] [Indexed: 01/02/2023] Open
Abstract
The microbial community during fermented vegetable production has a large impact on the quality of the final products. Lactic acid bacteria have been well-studied in such processes, but knowledge about the roles of non-lactic acid bacteria is limited. This study aimed to provide useful knowledge about the relationships between the microbiota, including non-lactic acid bacteria, and metabolites in commercial pickle production by investigating Japanese pickles fermented in rice-bran. The samples were provided by six manufacturers, divided into two groups depending on the production conditions. The microbiological content of these samples was investigated by high-throughput sequencing, and metabolites were assessed by liquid chromatography-mass spectrometry and enzymatic assay. The data suggest that Halomonas, halophilic Gram-negative bacteria, can increase glutamic acid content during the pickling process under selective conditions for bacterial growth. In contrast, in less selective conditions, the microbiota consumed glutamic acid. Our results indicate that the glutamic acid content in fermented pickle is influenced by the microbiota, rather than by externally added glutamic acid. Our data suggest that both lactic acid bacteria and non-lactic acid bacteria are positive key factors in the mechanism of commercial vegetable fermentation and affect the quality of pickles.
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Affiliation(s)
- Kazunori Sawada
- Corporate Strategy Office, Gurunavi, Inc., Toho Hibiya Building, 1-2-2 Yurakucho, Chiyoda-ku, Tokyo, 100-0006, Japan
| | - Hitoshi Koyano
- School of Life Science and Technology, Tokyo Institute of Technology, 2-12-1 Ookayama, Meguro-ku, Tokyo, 152-8550, Japan
| | - Nozomi Yamamoto
- School of Life Science and Technology, Tokyo Institute of Technology, 2-12-1 Ookayama, Meguro-ku, Tokyo, 152-8550, Japan
| | - Takuji Yamada
- School of Life Science and Technology, Tokyo Institute of Technology, 2-12-1 Ookayama, Meguro-ku, Tokyo, 152-8550, Japan.
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14
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Xiong K, Han F, Wang Z, Du M, Chen Y, Tang Y, Wang Z. Screening of dominant strains in red sour soup from Miao nationality and the optimization of inoculating fermentation conditions. Food Sci Nutr 2021; 9:261-271. [PMID: 33473290 PMCID: PMC7802559 DOI: 10.1002/fsn3.1992] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 10/03/2020] [Accepted: 10/17/2020] [Indexed: 02/06/2023] Open
Abstract
Red sour soup is a traditional fermented product in southwest China. Currently, the existing production process mainly adopts the method of natural fermentation, with long fermentation cycles and poor stability between batches. Rapid establishment of dominant strains can accelerate the formation of lactic acid, which can inhibit the growth of miscellaneous bacteria. It is also helpful for the inhibition of nitrite accumulation, shortening of fermentation. In this study, the dominant strain H9, with lactic acid-producing ability, was isolated from the natural fermented red sour soup, and was identified as Lactobacillus buchneri, based on the 16s rRNA sequence analysis and biochemical identification. Then, the optimization of fermentation conditions was performed using L. buchneri H9 strain as external bacteria. The optimized fermentation conditions were temperature of 22°C, starch dosage of 11.24 g/L, and initial inoculation of 3.5 × 108 cfu/L. The concentration of lactic acid reached 8.029 g/L after 8 days of inoculating fermentation, which exceeded 6.221 g/L for 20 days of natural fermentation. Compared with natural fermentation, the peak of nitrite during inoculating fermentation appeared earlier and the peak height was lower. While the nitrite content in inoculating fermentation decreased to safety threshold more quickly. The volatile flavor compounds analysis showed that 41 types of volatile compounds were detected in the inoculating fermentation product, while 45 in the natural fermentation product. Over 88% compounds were overlapped, which means similar flavor between two fermentation products. These results provide a sufficient scientific basis for the industrialized production of inoculating fermentation of red sour soup.
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Affiliation(s)
- Kexin Xiong
- National Engineering Research Center of SeafoodCollege of Food ScienceDalian Polytechnic UniversityDalianChina
| | - Fei Han
- National Engineering Research Center of SeafoodCollege of Food ScienceDalian Polytechnic UniversityDalianChina
| | - Zehan Wang
- National Engineering Research Center of SeafoodCollege of Food ScienceDalian Polytechnic UniversityDalianChina
| | - Ming Du
- National Engineering Research Center of SeafoodCollege of Food ScienceDalian Polytechnic UniversityDalianChina
| | - Yan Chen
- National Engineering Research Center of SeafoodCollege of Food ScienceDalian Polytechnic UniversityDalianChina
| | - Yang Tang
- National Engineering Research Center of SeafoodCollege of Food ScienceDalian Polytechnic UniversityDalianChina
| | - Zhenyu Wang
- National Engineering Research Center of SeafoodCollege of Food ScienceDalian Polytechnic UniversityDalianChina
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15
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Behera SS, El Sheikha AF, Hammami R, Kumar A. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits? J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103971] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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16
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Huang TT, Wu ZY, Zhang WX. Effects of garlic addition on bacterial communities and the conversions of nitrate and nitrite in a simulated pickle fermentation system. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107215] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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17
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Xu D, Wang P, Zhang X, Zhang J, Sun Y, Gao L, Wang W. High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food. Food Microbiol 2020; 86:103340. [PMID: 31703864 DOI: 10.1016/j.fm.2019.103340] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 09/19/2019] [Accepted: 09/20/2019] [Indexed: 10/25/2022]
Abstract
Red sufu is a traditional food produced by the fermentation of soybean. In this study, sufu samples were periodically collected during the whole fermentation to investigate the dynamic changes of fungal and bacterial communities using high-throughput sequencing technology. The overall process can be divided into pre- and post-fermentation. During post-fermentation, the pH value showed a gradual decrease over time while the amino nitrogen content increased. Trichosporon, Actinomucor and Cryptococcus were the main genera in pre-fermentation while Monascus and Aspergillus were dominant in post-fermentation. This huge shift in fungal composition was caused by process procedure of pouring dressing mixture. However, the bacterial composition was not greatly changed after pouring dressing mixture, the Acinetobacter and Enterobacter were the predominant genera throughout the whole process. Furthermore, Bacillus species were first detected after adding dressing mixture, but declined abruptly to a very low level (0.07%) by the end of the fermentation. Our work demonstrates the dynamic changes of physicochemical properties and microbial composition in every fermentation stage, the knowledge of which could potentially serve as a foundation for improving the safety and quality of sufu in the future.
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Affiliation(s)
- Dandan Xu
- Beijing Academy of Food Sciences, 100068, Beijing, China; Beijing Food Brewing Institute, 100050, Beijing, China
| | - Peng Wang
- Beijing Academy of Food Sciences, 100068, Beijing, China; Beijing Food Brewing Institute, 100050, Beijing, China
| | - Xin Zhang
- Beijing Academy of Food Sciences, 100068, Beijing, China
| | - Jian Zhang
- Beijing Academy of Food Sciences, 100068, Beijing, China; Beijing Food Brewing Institute, 100050, Beijing, China
| | - Yong Sun
- Beijing Academy of Food Sciences, 100068, Beijing, China
| | - Lihua Gao
- Beijing Academy of Food Sciences, 100068, Beijing, China
| | - Wenping Wang
- Beijing Academy of Food Sciences, 100068, Beijing, China.
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18
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Tomita S, Watanabe J, Nakamura T, Endo A, Okada S. Characterisation of the bacterial community structures of sunki, a traditional unsalted pickle of fermented turnip leaves. J Biosci Bioeng 2019; 129:541-551. [PMID: 31826833 DOI: 10.1016/j.jbiosc.2019.11.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 11/12/2019] [Accepted: 11/17/2019] [Indexed: 01/19/2023]
Abstract
The bacterial community structure in 29 naturally fermented samples of sunki, an unsalted lactic-fermented pickle in Japan, was determined by 16S rRNA gene-targeted metagenomic analysis. The data revealed that genus Lactobacillus was dominant in all samples and various bacterial species, related to Lactobacillus delbrueckii, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus crispatus, Lactobacillus intestinalis, and Lactobacillus gasseri, showed a range of dominance depending on the samples. Comparative analysis of the bacterial composition by principal coordinate analysis and hierarchical clustering classified the varied bacterial composition of the 29 samples into three types of bacterial community structure. These types comprised lactobacilli belonging to different phylogenetic groups: type A had a certain ratio of Lactobacillus fermentum (70.3-22.1%, average 41.2%) in combination with several species belonging to Lactobacillus delbrueckii-phylogenetic group, type B comprised remarkably high levels of species Lactobacillus delbrueckii (average 89.5%), and type C had combinations of species belonging to Lactobacillus plantarum- and Lactobacillus buchneri-phylogenetic groups. Interestingly, these types differed in the compositional profiles of water-soluble and volatile compounds, and statistically significant differences were observed in the levels of acetic acid, succinic acid, ethanol, ethyl acetate, glutamic acid, γ-aminobutyric acid, and isovaleraldehyde. Furthermore, metabolomic analysis revealed a correlation of Lactobacillus fermentum dominance with pH value and lactic and acetic acid levels, with high R values of 0.643, -0.642, and 0.528, respectively. The data reported in this study showed the characteristics of the bacterial composition in the unsalted sunki pickle and its potential relationship with the compositional profile.
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Affiliation(s)
- Satoru Tomita
- Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
| | - Jun Watanabe
- Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Toshihide Nakamura
- Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Akihito Endo
- Department of Food, Aroma and Cosmetic Chemistry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan
| | - Sanae Okada
- Kiso Town Resource Institute, 2326-6 Fukushima, Kisomachi, Kiso, Nagano 397-8588, Japan; Department of Applied Biological Science, Faculty of Agriculture, Takasaki University of Health and Welfare, 54 Nakaorui, Takasaki, Gunma 370-0033, Japan
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19
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Tang Y, Zhou X, Huang S, Li Y, Long M, Zhao X, Suo H, Zalán Z, Hegyi F, Du M. Microbial community analysis of different qualities of pickled radishes by Illumina MiSeq sequencing. J Food Saf 2018. [DOI: 10.1111/jfs.12596] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yanyan Tang
- College of Food Sciences, Southwest University Chongqing China
| | - Xianrong Zhou
- College of Food Sciences, Southwest University Chongqing China
| | - Shenglan Huang
- College of Food Sciences, Southwest University Chongqing China
| | - Yuzhu Li
- College of Food Sciences, Southwest University Chongqing China
| | - Mou Long
- College of Food Sciences, Southwest University Chongqing China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education Chongqing China
| | - Huayi Suo
- College of Food Sciences, Southwest University Chongqing China
| | - Zsolt Zalán
- Chinese‐Hungarian Cooperative Research Centre for Food Science, Southwest University Chongqing China
- Food Science Research Institute of National Agricultural Research and Innovation Center Budapest Hungary
| | - Ferenc Hegyi
- Chinese‐Hungarian Cooperative Research Centre for Food Science, Southwest University Chongqing China
- Food Science Research Institute of National Agricultural Research and Innovation Center Budapest Hungary
| | - Muying Du
- College of Food Sciences, Southwest University Chongqing China
- Chinese‐Hungarian Cooperative Research Centre for Food Science, Southwest University Chongqing China
- Chongqing Key Laboratory of Produce Processing and Storage, Southwest University Chongqing China
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20
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Culture-dependent and -independent analysis of bacterial community structure in Jiangshui, a traditional Chinese fermented vegetable food. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.038] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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21
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Ding Z, Johanningsmeier SD, Price R, Reynolds R, Truong VD, Payton SC, Breidt F. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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22
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Tomita S, Nakamura T, Okada S. NMR- and GC/MS-based metabolomic characterization of sunki , an unsalted fermented pickle of turnip leaves. Food Chem 2018; 258:25-34. [DOI: 10.1016/j.foodchem.2018.03.038] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 03/07/2018] [Accepted: 03/10/2018] [Indexed: 01/11/2023]
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23
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Bacterial and fungal microbiota of spontaneously fermented Chinese products, Rubing milk cake and Yan-cai vegetable pickles. Food Microbiol 2018; 72:106-111. [DOI: 10.1016/j.fm.2017.11.014] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Revised: 11/09/2017] [Accepted: 11/24/2017] [Indexed: 01/31/2023]
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24
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Du R, Ge J, Zhao D, Sun J, Ping W, Song G. Bacterial diversity and community structure during fermentation of Chinese sauerkraut with Lactobacillus casei 11MZ-5-1 by Illumina Miseq sequencing. Lett Appl Microbiol 2017; 66:55-62. [PMID: 29131360 DOI: 10.1111/lam.12824] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2017] [Revised: 10/17/2017] [Accepted: 10/18/2017] [Indexed: 12/21/2022]
Abstract
The bacterial diversity and community structure involved in Chinese sauerkraut is one of the most important factors shaping the final characteristics of traditional foods. In this research, Lactobacillus casei 11MZ-5-1 was applied in Chinese sauerkraut fermentation as a starter culture. Illumina Miseq sequencing analysis was used to reveal the bacterial diversity and community structure during Chinese sauerkraut fermentation. A total of 177 283 high-quality reads of 16S rRNA V4 regions were obtained. The inoculation of L. casei 11MZ-5-1 decreased considerably the bacterial richness and bacterial diversity. This inoculum led to the replacement of Lactococcus by Lactobacillus. The levels of Pseudomonas and Enterobacter bacteria decreased. These findings reveal the evolution of important bacterial groups that are involved in fermentation and will facilitate improvements in the Chinese sauerkraut fermentation process. SIGNIFICANCE AND IMPACT OF THE STUDY This research thoroughly revealed the effects of Lactobacillus casei 11MZ-5-1 starter cultures on bacterial communities during Chinese sauerkraut fermentation. Illumina Miseq sequencing was effective technique to monitor the bacterial diversity and community structure. The inoculation of L. casei 11MZ-5-1 led to the decline of bacterial richness and diversity together with a consistent predominance of Lactobacillus during spontaneous fermentation. The result collectively suggested L. casei 11MZ-5-1 is a promising starter in Chinese sauerkraut manufacturing.
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Affiliation(s)
- R Du
- Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, China
| | - J Ge
- Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, China.,Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, China
| | - D Zhao
- Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, China.,Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, China
| | - J Sun
- Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, China
| | - W Ping
- Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, China.,Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, China
| | - G Song
- Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin, China.,Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, China
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25
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Liu A, Liu G, Huang C, Shen L, Li C, Liu Y, Liu S, Hu B, Chen H. The bacterial diversity of ripened Guang'yuan Suancai and in vitro evaluation of potential probiotic lactic acid bacteria isolated from Suancai. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.021] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Andreevskaya M, Johansson P, Jääskeläinen E, Rämö T, Ritari J, Paulin L, Björkroth J, Auvinen P. Lactobacillus oligofermentans glucose, ribose and xylose transcriptomes show higher similarity between glucose and xylose catabolism-induced responses in the early exponential growth phase. BMC Genomics 2016; 17:539. [PMID: 27487841 PMCID: PMC4972977 DOI: 10.1186/s12864-016-2840-x] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2016] [Accepted: 06/15/2016] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Lactobacillus oligofermentans has been mostly isolated from cold-stored packaged meat products in connection with their spoilage, but its precise role in meat spoilage is unknown. It belongs to the L. vaccinostercus group of obligate heterofermentative lactobacilli that generally ferment pentoses (e.g. xylose and ribose) more efficiently than hexoses (e.g. glucose). However, more efficient hexose utilization can be induced. The regulation mechanisms of the carbohydrate catabolism in such bacteria have been scarcely studied. To address this question, we provided the complete genome sequence of L. oligofermentans LMG 22743(T) and generated time course transcriptomes during its growth on glucose, ribose and xylose. RESULTS The genome was manually annotated and its main functional features were examined. L. oligofermentans was confirmed to be able to efficiently utilize several hexoses and maltose, which is, presumably, induced by its repeated cultivation with glucose in vitro. Unexpectedly, in the beginning of the exponential growth phase, glucose- and xylose-induced transcriptome responses were more similar, whereas toward the end of the growth phase xylose and ribose transcriptomes became more alike. The promoter regions of genes simultaneously upregulated both on glucose and xylose in comparison with ribose (particularly, hexose and xylose utilization genes) were found to be enriched in the CcpA- binding site. Transcriptionally, no glucose-induced carbon catabolite repression was detected. The catabolism of glucose, which requires initial oxidation, led to significant overexpression of the NAD(P)H re-oxidation genes, the upstream regions of which were found to contain a motif, which was highly similar to a Rex repressor binding site. CONCLUSIONS This paper presents the second complete genome and the first study of carbohydrate catabolism-dependent transcriptome response for a member of the L. vaccinostercus group. The transcriptomic changes detected in L. oligofermentans for growth with different carbohydrates differ significantly from those of facultative heterofermentative lactobacilli. The mechanism of CcpA regulation, putatively contributing to the observed similarities between glucose- and xylose-induced transcriptome responses and the absence of stringent carbon catabolite control, requires further studies. Finally, the cell redox balance maintenance, in terms of the NAD(P)+/NAD(P)H ratio, was predicted to be regulated by the Rex transcriptional regulator, supporting the previously made inference of Rex-regulons for members of the Lactobacillaceae family.
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Affiliation(s)
| | - Per Johansson
- Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland
| | - Elina Jääskeläinen
- Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland
| | - Tanja Rämö
- Institute of Biotechnology, University of Helsinki, Helsinki, Finland
- Present Address: The National Bureau of Investigation, Vantaa, Finland
| | - Jarmo Ritari
- Institute of Biotechnology, University of Helsinki, Helsinki, Finland
- Present Address: Finnish Red Cross Blood Service, Helsinki, Finland
| | - Lars Paulin
- Institute of Biotechnology, University of Helsinki, Helsinki, Finland
| | - Johanna Björkroth
- Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland
| | - Petri Auvinen
- Institute of Biotechnology, University of Helsinki, Helsinki, Finland
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