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Liu S, Hu J, Zhong Y, Hu X, Yin J, Xiong T, Nie S, Xie M. A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods. Food Chem 2024; 440:137453. [PMID: 38154284 DOI: 10.1016/j.foodchem.2023.137453] [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: 03/30/2023] [Revised: 07/22/2023] [Accepted: 09/08/2023] [Indexed: 12/30/2023]
Abstract
Fermented plant-based foods that catering to consumers' diverse dietary preferences play an important role in promoting human health. Recent exploration of their nutritional value has sparked increasing interest in the structural and bioactive changes of polysaccharides during fermentation, the essential components of plant-based foods which have been extensively studied for their structures and functional properties. Based on the latest key findings, this review summarized the dominant fermented plant-based foods in the market, the involved microbes and plant polysaccharides, and the corresponding modification in polysaccharides structure. Further microbial utilization of these polysaccharides, influencing factors, and the potential contributions of altered structure to the functions of polysaccharides were collectively illustrated. Moreover, future research trend was proposed, focusing on the directional modification of polysaccharides and exploration of the mechanisms underlying structural changes and enhanced biological activity during fermentation.
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Affiliation(s)
- Shuai Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yadong Zhong
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaoyi Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Junyi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Tao Xiong
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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2
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Deng M, Hu X, Zhang Y, Zhang X, Ni H, Fu D, Chi L. Illuminating the Characteristics and Assembly of Prokaryotic Communities across a pH Gradient in Pit Muds for the Production of Chinese Strong-Flavor Baijiu. Foods 2024; 13:1196. [PMID: 38672869 PMCID: PMC11048939 DOI: 10.3390/foods13081196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 04/09/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
Pit mud (PM), as an important source of microorganisms, is necessary for Chinese strong-flavor baijiu (CSFB) production. Although it has been revealed that the PM prokaryotic community diversities are influenced by its quality, product area, ages, etc., the characteristics and assembly process of the prokaryotic community in PMs across a pH gradient are still unclear. In this study, the regular changes of α- and β-diversities of the prokaryotic community across a pH gradient in PMs were revealed, which could be divided into "stable", "relatively stable", and "drastically changed" periods. A total of 27 phyla, 53 classes, and 381 genera were observed in all given samples, dominated by Firmicutes, Bacteroidetes, Proteobacteria, Lactobacillus, Caproiciproducens, Proteiniphilum, etc. Meanwhile, the complexity of the network structure of the prokaryotic microbial communities is significantly influenced by pH. The community assembly was jointly shaped by deterministic and stochastic processes, with stochastic process contributing more. This study was a specialized report on elucidating the characteristics and assembly of PM prokaryotic communities across a pH gradient, and revealed that the diversity and structure of PM prokaryotic communities could be predictable, to some degree, which could contribute to expanding our understanding of prokaryotic communities in PM.
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Affiliation(s)
- Mingdong Deng
- Food Laboratory of Zhongyuan, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Xiaolong Hu
- Food Laboratory of Zhongyuan, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Yong Zhang
- Food Laboratory of Zhongyuan, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Xinyu Zhang
- School of Life Science and Technology, Xi’an Jiaotong University, Xi’an 710048, China
| | - Haifeng Ni
- Food Laboratory of Zhongyuan, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Danyang Fu
- Food Laboratory of Zhongyuan, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Lei Chi
- Food Laboratory of Zhongyuan, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
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3
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Ngamsamer C, Muangnoi C, Tongkhao K, Sae-Tan S, Treesuwan K, Sirivarasai J. Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles. Foods 2024; 13:982. [PMID: 38611288 PMCID: PMC11011267 DOI: 10.3390/foods13070982] [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: 02/21/2024] [Revised: 03/20/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
Fermented vegetables are increasingly being recognized as an important dietary component, particularly of plant-based diets, to achieve a sustainable healthy gut because of their microbial diversity and antioxidant properties. However, the functional relevance of fermented vegetables varies based on the raw ingredients used and nutrient supplementation. Therefore, in the present study, we investigated the microbial diversity and antioxidant activity of three formulas of fermented vegetables (standard, supplemented with Lacticaseibacillus rhamnosus GG, and supplemented with polyphenol vitexin) at days 0 and 15. The bacterial community profiles were determined through 16S rRNA sequencing analysis, and antioxidant activity was analyzed using 2,2-diphenyl-1-picrylhydrazyl and by measuring the oxygen radical absorbance capacity, the ferric reducing ability of plasma, and the total phenolic content. The results confirm microbial diversity in the taxonomic composition of the different formulas of fermented vegetables, with different bacteria predominating, particularly lactic acid bacteria including the genera Weissella, Pedicocccus, Leuconostoc, and Lactobacillus. Spearman's correlation analysis showed significant differences in the specific bacteria present in the different formulas of fermented vegetables that conferred antioxidant capacity. Our findings show that supplementation with L. rhamnosus GG and polyphenol vitexin may effectively enhance the functional relevance of foods by promoting cellular protection against oxidative stress.
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Affiliation(s)
- Chanya Ngamsamer
- Doctoral Program in Nutrition, Faculty of Medicine Ramathibodi Hospital and Institute of Nutrition, Mahidol University, Bangkok 10400, Thailand;
| | | | - Kullanart Tongkhao
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (K.T.); (S.S.-T.)
| | - Sudathip Sae-Tan
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (K.T.); (S.S.-T.)
| | - Khemmapas Treesuwan
- Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand;
| | - Jintana Sirivarasai
- Nutrition Division, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Bangkok 10400, Thailand
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4
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Liang T, Jiang T, Liang Z, Zhang N, Dong B, Wu Q, Gu B. Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products. Food Chem X 2023; 20:101036. [PMID: 38059176 PMCID: PMC10696159 DOI: 10.1016/j.fochx.2023.101036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 10/26/2023] [Accepted: 11/24/2023] [Indexed: 12/08/2023] Open
Abstract
Microbes are critical for flavor formation in fermented foods; however, their mechanisms of action are not fully understood. The microbial composition of 51 dairy and 47 vegetable products was functionally annotated and the carbohydrate-active enzyme (CAZyme) profiles of Lactiplantibacillus plantarum 84-3 (Lp84-3), isolated from dairy samples, can promote resistant starch (RS) degradation, were analyzed. Lactobacillus, Streptococcus, and Lactococcus were the predominant genera in dairy products, whereas the major genera in vegetables were Lactobacillus, Weissella, and Carnimonas. Phages from Siphoviridae, Myoviridae, and Herelleviridae were also present in dairy products. Additionally, the glycosyl hydrolase (GHs) family members GH1 and GH13 and the glycosyltransferase (GTs) family members GT2 and GT4 were abundant in Lp84-3. Moreover, Lp84-3 was enriched in butanoate metabolism enzymes and butanoate metabolite compounds. Therefore, fermented food microbes, especially Lp84-3, have an abundant repertoire of enzymes that promote flavor production, as starter improving the flavor of fermented dairy and vegetable products.
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Affiliation(s)
- Tingting Liang
- Guangdong Cardiovascular Institute, Guangdong Provincial People's Hospital, Guangdong Academy of Medical Sciences, Guangzhou, China
- Department of Clinical Laboratory Medicine, Guangdong Provincial People's Hospital (Guangdong Academy of Medical Sciences), Southern Medical University, Guangzhou, China
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Tong Jiang
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Zhuang Liang
- Department of Rehabilitation Hospital Pain Ward, Honghui Hospital, Xi'an Jiaotong University, Xi'an, Shaanxi 710054, China
| | - Ni Zhang
- Department of Clinical Laboratory Medicine, Guangdong Provincial People's Hospital (Guangdong Academy of Medical Sciences), Southern Medical University, Guangzhou, China
| | - Bo Dong
- Department of Rehabilitation Hospital Pain Ward, Honghui Hospital, Xi'an Jiaotong University, Xi'an, Shaanxi 710054, China
| | - Qingping Wu
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Bing Gu
- Department of Clinical Laboratory Medicine, Guangdong Provincial People's Hospital (Guangdong Academy of Medical Sciences), Southern Medical University, Guangzhou, China
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5
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Liu Y, Yu L, Tian F, Chen W, Zhai Q. Meta-analysis of microbiomes reveals metagenomic features of fermented vegetables. Food Res Int 2023; 173:113248. [PMID: 37803564 DOI: 10.1016/j.foodres.2023.113248] [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: 02/19/2023] [Revised: 07/04/2023] [Accepted: 07/06/2023] [Indexed: 10/08/2023]
Abstract
An insightful exploration of the fermented vegetable microbiome is the key to improving food quality and sustainability. Based on 57 fermented vegetable samples from China, Ireland, the UK, and Germany retrieved from public genome databases, we conducted a high-resolution meta-analysis of the fermented vegetable microbiomes. There were significant differences in the microbiota composition and functional pathway diversity of the tested samples, as reflected by the differences in their geographical origins. Metagenomic analysis also revealed the metagenomic features of carbohydrate-active enzymes and antibiotic resistance genes in the fermented vegetable metagenomes. Five putative new species were detected by recovering 221 metagenome-assembled genomes belonging to the genera Rubrobacteraceae, Bifidobacteriaceae, and Ruminococcaceae. Our results provide new ecological insights into the implications of fermented vegetable microbiota composition and functional potential and highlight the importance of high-resolution metagenomic analysis to further investigate the fermented food microbiome.
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Affiliation(s)
- Yang Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Leilei Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fengwei Tian
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qixiao Zhai
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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6
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Zhang K, Zhang TT, Guo RR, Ye Q, Zhao HL, Huang XH. The regulation of key flavor of traditional fermented food by microbial metabolism: A review. Food Chem X 2023; 19:100871. [PMID: 37780239 PMCID: PMC10534219 DOI: 10.1016/j.fochx.2023.100871] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/27/2023] [Accepted: 09/06/2023] [Indexed: 10/03/2023] Open
Abstract
The beneficial microorganisms in food are diverse and complex in structure. These beneficial microorganisms can produce different and unique flavors in the process of food fermentation. The unique flavor of these fermented foods is mainly produced by different raw and auxiliary materials, fermentation technology, and the accumulation of flavor substances by dominant microorganisms during fermentation. The succession and metabolic accumulation of microbial flora significantly impacts the distinctive flavor of fermented foods. The investigation of the role of microbial flora changes in the production of flavor substances during fermentation can reveal the potential connection between microbial flora succession and the formation of key flavor compounds. This paper reviewed the evolution of microbial flora structure as food fermented and the key volatile compounds that contribute to flavor in the food system and their potential relationship. Further, it was a certain guiding significance for food industrial production.
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Affiliation(s)
- Ke Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei 230601, Anhui, China
| | - Ting-Ting Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ren-Rong Guo
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Quan Ye
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hui-Lin Zhao
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Hui Huang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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7
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Liu J, Wang M, Huang Y, Sun H, Liu H. Study on the Characteristics of Vacuum-Bagged Fermentation of Apo Pickle and Visualization Array Analysis of the Fermentation Process. Foods 2023; 12:3573. [PMID: 37835226 PMCID: PMC10572875 DOI: 10.3390/foods12193573] [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: 08/26/2023] [Revised: 09/10/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Apo pickle is a fermented food with a long edible history in the Jiangnan region of China. Traditionally, plastic bottles are used as Apo pickle's fermentation containers, and artificial bottling costs are high. The goal of this study is to compare the fermentation effects of Apo pickle fermented under low pressure in a vacuum bag (VBA) and Apo pickle fermented under normal pressure in plastic bottles (TBA) to determine the feasibility of fermenting Apo pickle in a vacuum bag rather than a plastic bottle, thereby lowering production costs. At the same time, a gas-sensitive colorimetric sensor array (CSA) was developed to distinguish different fermentation stages of Apo pickle. The results revealed that the main genera in the initial and final phases of Apo pickle fermentation were Weissella and Lactobacillus, unaffected by fermentation containers. At the same fermentation time, the abundance of Lactobacillus and the content of flavor substances in VBA were higher, and the fermentation speed of VBA was faster at 0-15 d, so a vacuum bag could be used instead of a plastic bottle. The CSA could discriminate between different fermentation procedures of Apo pickles with an accuracy rate of 93.8%. Its principle is similar to that of an electronic nose. It has the advantages of convenience, rapidity, and no need for professional equipment, so it can be used as a new method to judge the fermentation degree of apo pickle.
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Affiliation(s)
- Jiawei Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214000, China; (J.L.); (M.W.); (Y.H.)
| | - Mengyao Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214000, China; (J.L.); (M.W.); (Y.H.)
| | - Ying Huang
- School of Food Science and Technology, Jiangnan University, Wuxi 214000, China; (J.L.); (M.W.); (Y.H.)
| | - Hai Sun
- Jiang Xiao Yao Food Technology Co., Ltd., Suzhou 215000, China;
| | - Haiying Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214000, China; (J.L.); (M.W.); (Y.H.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214000, China
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8
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Sun XH, Qi X, Han YD, Guo ZJ, Cui CB, Lin CQ. Characteristics of changes in volatile organic compounds and microbial communities during the storage of pickles. Food Chem 2023; 409:135285. [PMID: 36586248 DOI: 10.1016/j.foodchem.2022.135285] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 10/27/2022] [Accepted: 12/20/2022] [Indexed: 12/24/2022]
Abstract
The variations of volatile organic compounds (VOCs) and microbial communities of three pickles during storage at 4°C for one week were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), high-throughput sequencing, and Spearman correlation analysis. A total of 50 VOCs were identified from three pickles. During storage, most alcohols, aldehydes, ketones, and esters decreased, while acids increased, and sulfides, alkenes, and phenols were relatively equal. Firmicutes, Cyanobacteria, and Proteobacteria were the predominant bacterial phyla, and Weissella, Streptophyta, Leuconostoc, Bacillariophyta, and Lactobacillus were the predominant bacterial genera in three pickles. The bacterial diversity level significantly decreased during storage (P < 0.05). Spearman correlation coefficient indicated that Leuconostoc, Lactobacillus, and Weissella were highly correlated with the flavor of pickles, while Bacillariophyta and Streptophyta were highly correlated with the flavor formation of pickles during storage. These results could contribute to a better understanding of the impact of bacteria in flavor formation during pickle storage.
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Affiliation(s)
- Xi-Han Sun
- Agricultural College, Yanbian University, Yanji, Jilin 133000, China
| | - Xin Qi
- Pharma College, Yanbian University, Yanji, Jilin 133000, China
| | - Yu-di Han
- Convergence College, Yanbian University, Yanji, Jilin 133000, China
| | - Zhi-Jun Guo
- Agricultural College, Yanbian University, Yanji, Jilin 133000, China
| | - Cheng-Bi Cui
- Agricultural College, Yanbian University, Yanji, Jilin 133000, China; Pharma College, Yanbian University, Yanji, Jilin 133000, China; Convergence College, Yanbian University, Yanji, Jilin 133000, China; Key Laboratory of Natural Medicine Research of Changbai Mountain, Ministry of Education, Yanbian University, Yanji, Jilin 133000, China.
| | - Chang-Qing Lin
- Medical College, Yanbian University, Yanji, Jilin 133000, China.
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Liu Y, Chen X, Li F, Shi H, He M, Ge J, Ling H, Cheng K. Analysis of Microbial Diversity and Metabolites in Sauerkraut Products with and without Microorganism Addition. Foods 2023; 12:foods12061164. [PMID: 36981091 PMCID: PMC10048197 DOI: 10.3390/foods12061164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 03/06/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
The microbial compositions and metabolites of fermented sauerkraut with and without the addition of microorganisms have been compared. The OTU clustering, nonvolatile compounds, volatile compounds and associations between bacterial taxa and metabolites were analyzed by 16S rRNA high-throughput sequencing technology, ultra performance liquid chromatography (UPLC), gas chromatography ion mobility mass spectrometry (GC-IMS) and the O2PLS model studies. The results showed that at the phylum level, the microbial species in the four sauerkraut types consisted mainly of the phyla Firmicutes and Proteobacteria, but different modes of microbial addition formed their own unique microbial communities. There were significant differences in the microbial communities among different northeast China sauerkraut samples, and different microbial communities exerted similar effects to inhibit Firmicutes production. At the genus level, sauerkraut without added microorganisms had the lowest microbial diversity. A total of 26 amino acids and 11 organic acids were identified and were more abundant in nonmicrobially fermented sauerkraut; 88 volatile organic compounds were identified in the 4 types of sauerkraut, with the microbially fermented sauerkraut being richer in alcohols, esters and acids. Different brands of sauerkraut contain their own unique flavor compounds. Cystine and tyrosine, ascorbic acid and acetic acid, and alcohols and esters are closely related to a wide range of microorganisms in sauerkraut. Elucidating the correlations among microbiota and metabolites will help guide future improvements in sauerkraut fermentation processes.
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Affiliation(s)
- Yueyi Liu
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (Y.L.); (H.S.); (M.H.); (J.G.)
| | - Xiaochun Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China; (X.C.); (F.L.)
- Dongguan Institute of Technology Innovation, Dongguan 523000, China
| | - Fuxiang Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China; (X.C.); (F.L.)
- Dongguan Institute of Technology Innovation, Dongguan 523000, China
| | - Huiling Shi
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (Y.L.); (H.S.); (M.H.); (J.G.)
| | - Mingyi He
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (Y.L.); (H.S.); (M.H.); (J.G.)
| | - Jingping Ge
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (Y.L.); (H.S.); (M.H.); (J.G.)
| | - Hongzhi Ling
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (Y.L.); (H.S.); (M.H.); (J.G.)
- Correspondence: (H.L.); (K.C.)
| | - Keke Cheng
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China; (X.C.); (F.L.)
- Correspondence: (H.L.); (K.C.)
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10
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Ren H, Deng Y, Wang X. Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.11.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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11
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Yang Y, Fan Y, Li T, Yang Y, Zeng F, Wang H, Suo H, Song J, Zhang Y. Microbial composition and correlation between microbiota and quality-related physiochemical characteristics in chongqing radish paocai. Food Chem 2022; 369:130897. [PMID: 34455330 DOI: 10.1016/j.foodchem.2021.130897] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 08/16/2021] [Accepted: 08/16/2021] [Indexed: 01/21/2023]
Abstract
Chongqing radish paocai (paocai) is produced by fermentation of fresh vegetables. It gained attention for its non-negligible contribution in Sichuan cuisine and potential health benefits. This study explored microbial structures in six home-made paocai using high through-put sequencing. Key microbial communities were identified based on significant correlations with quality-related physiochemical attributes. Results suggest bacterial diversity level significantly decreased during fermentation, while fungal diversity level were inconsistent across different alpha-diversity indexes. Firmicutes and Proteobacteria were the predominant bacterial phylum in all samples. Lactic acid bacteria, namely Lactobacillus and L. plantarum were the predominant bacteria at genus and species levels. Fungi had overall weak correlations with physiochemical attributes, several bacterial species significantly correlated with physiochemical attributes, including Lactobacillus plantarum, Lactobacillus acetotolerans, and Weissella cibaria. Overall, this study identified key microbial communities and discussed their functional roles that could contribute to consistent production of high-quality Chongqing radish paocai.
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Affiliation(s)
- Yanli Yang
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China; National Teaching Demonstration Center of Food Science and Engineering of Southwest University, Southwest University, Beibei 400700, Chongqing, China
| | - Ying Fan
- General Mills. Inc. Minneapolis, MN 55426, USA
| | - Ting Li
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Yang Yang
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Fankun Zeng
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Hongwei Wang
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Huayi Suo
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Jiajia Song
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Yu Zhang
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China; National Teaching Demonstration Center of Food Science and Engineering of Southwest University, Southwest University, Beibei 400700, Chongqing, China.
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12
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ABDUL-ABBAS SJ, AL ALNABI DIB, AL-HATIM RR, AL-YOUNIS ZK, AL-SHAWI SG, BOKOV DO, ABDELBASSET WK. Effects of mixed strains of rhizopus oryzae and lactobacillus on corn meal fermentation. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.73621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | | | - Dmitry Olegovich BOKOV
- Sechenov First Moscow State Medical University, Russian Federation; Biotechnology and Food Safety, Russian Federation
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13
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Zhang Z, Han Z, Wu Y, Jiang S, Ma C, Zhang Y, Zhang J. Metagenomics assembled genome scale analysis revealed the microbial diversity and genetic polymorphism of Lactiplantibacillus plantarum in traditional fermented foods of Hainan, China. Food Res Int 2021; 150:110785. [PMID: 34865800 DOI: 10.1016/j.foodres.2021.110785] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 09/01/2021] [Accepted: 10/24/2021] [Indexed: 11/30/2022]
Abstract
Exploring the microbiome in fermented foods and their effects on food quality and sustainability is beneficial to provide data support for understanding how they affects human physiology. Here, metagenomic sequencing and metagenomic assembled genomes (MAGs) were applied to appraise the microbial diversity of fermented Yucha (FYC) and fermented vegetables (FVE). The antibiotic resistance genes (ARGs) enrichment and genetic polymorphism of Lactiplantibacillus plantarum in fermented foods of different regions were compared. The results showed that Lactiplantibacillus plantarum was the dominant species in FYC, while Lactiplantibacillus fermentum in FVE occupied the dominant position. From 32 high-quality MAGs, the central differential Lactic acid bacteria were higher in FVE. By comparing the Lactiplantibacillus plantarum MAGs in Hainan and Other regions, we found that the total Single Nucleotide Polymorphisms of Lactiplantibacillus plantarum in Hainan were significantly higher than other areas. Six non-synonymous mutations were included in the primary differential mutation, especially TrkA family potassium uptake protein and MerR family transcriptional regulator, which may be related to the hypersaline environment and highest ARGs enrichment in Hainan. This research provides valuable insight into our understanding of the microbiome of fermented food. Meanwhile, the analysis of Lactiplantibacillus plantarum genetic polymorphism based on MAGs helps us understand this strain's evolutionary history.
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Affiliation(s)
- Zeng Zhang
- College of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, Hainan, China
| | - Zhe Han
- College of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, Hainan, China
| | - Yuqing Wu
- College of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, Hainan, China
| | - Shuaiming Jiang
- College of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, Hainan, China
| | - Chenchen Ma
- College of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, Hainan, China
| | - Yanjun Zhang
- Chinese Academy of Tropical Agricultural Science, Spice and Beverages Research Institute, Wanning, Hainan 571533, China.
| | - Jiachao Zhang
- College of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, Hainan, China.
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14
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Muriuki SW, Rengan MS, Budambula NLM. Prokaryotic diversity and potentially pathogenic bacteria in vended foods and environmental samples. ANN MICROBIOL 2021. [DOI: 10.1186/s13213-021-01640-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Abstract
Purpose
Ready-to-eat fast food vending outlets provide a cheap and readily available food. Foodborne diseases have been previously reported in Embu, Kenya, but data on the prokaryotic metagenome in vended foods is scanty. This study aimed to determine the prokaryotic diversity in fruits, vegetable salad, African sausage, chips (potato fries), fried fish, roasted beef (meat), smokies, samosa, soil, and water collected from food vendors and the surrounding environment in Embu Town and Kangaru Market.
Methods
The study used 454 pyrosequencing, Illumina high-throughput sequencing of 16S rRNA gene in the analysis of total community DNA extracted from samples using the phenol-chloroform method. The 16S rRNA gene variable region (V4-V7) of the extracted DNA was amplified and library construction performed. Sequence analysis was done using QIIME2. Hierarchical clustering of samples, diversity indices, rarefaction curves, and Venn diagrams were generated using the R programming language in R software version 3.6.3.
Results
Bacterial operational taxonomic units (OUTs) were distributed in Proteobacteria (52.81%), Firmicutes (31.16%), and Lentisphaerae (0.001%). The OTUs among archaea were Candidatus Nitrososphaera (63.56%) and Nitrososphaera spp. (8.77%). Brucella spp. and Bacillus cereus associated with foodborne diseases were detected. Potential pathogens, Rickettsia spp. in risk group 2 and Brucella spp. in risk group 3, were detected. Uncultured Candidatus Koribacter and Candidatus Solibacter were also detected in the food samples. There was a significant difference in the microbial community structure among the sample types (P<0.1).
Conclusion
The results demonstrated the presence of some prokaryotes that are associated with food spoilage or foodborne diseases in vended foods and environmental samples. This study also detected uncultured prokaryotes. The presence of potential pathogens calls for stringent hygiene measures in food vending operations.
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15
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Bacterial community diversity of yak milk dreg collected from Nyingchi region of Tibet, China. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111308] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Zhang L, Yin X, Zhang J, Wei Y, Huo D, Ma C, Chang H, Cai K, Shi H. Comprehensive microbiome and metabolome analyses reveal the physiological mechanism of chlorotic Areca leaves. TREE PHYSIOLOGY 2021; 41:147-161. [PMID: 32857860 DOI: 10.1093/treephys/tpaa112] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 08/24/2020] [Accepted: 08/25/2020] [Indexed: 06/11/2023]
Abstract
As an important economic crop in tropical areas, Areca catechu L. affects the livelihood of millions of farmers. The Areca yellow leaf phenomenon (AYLP) leads to severe crop losses and plant death. To better understand the relationship of microbes and chlorotic Areca leaves, microbial community structure as well as its correlation with differential metabolites was investigated by high-throughput sequencing and metabolomic approaches. High-throughput sequencing of the internal transcribed spacer 1 and 16S rRNA gene revealed that fungal diversity was dominated by Ascomycota and the bacterial community consisted of Proteobacteria as well as Actinobacteria. The microbiota structure on chlorotic Areca leaves exhibited significant changes based on non-metric multidimensional scaling analysis, which were attributed to 477 bacterial genera and 183 fungal genera. According to the results of the Kruskal-Wallis test, several potential pathogens were enriched on chlorotic Areca leaves. Further analysis based on metabolic pathways predicted by Phylogenetic Investigation of Communities by Reconstruction of Unobserved States revealed the metabolism of half-yellow leaves and yellow leaves microbiota were significantly elevated in amino acid metabolism, carbohydrate metabolism, glycan biosynthesis and metabolism, metabolism of cofactors and vitamins, partial xenobiotics biodegradation and metabolism. Furthermore, 22 significantly variable metabolites in Areca leaves were identified by ultra-performance liquid chromatography-quadrupole-time of flight mass spectrometry and statistical analysis. Moreover, we further investigated the correlation between the predominant microbes and differential metabolites. Taken together, the association between AYLP and microbiome of Areca leaves was explored from the microecological perspective by omics techniques, and these findings provide new insights into possible prevention, monitoring and control of AYLP in the future.
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Affiliation(s)
- Lin Zhang
- College of Food Science and Technology, College of Tropical Crops, College of Life and Pharmaceutical Sciences, Hainan Key Laboratory for Sustainable Utilization of Tropical Bioresources, Hainan University, Haikou, Hainan 570228, China
| | - Xiaojian Yin
- State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, No. 639 Longmian Road, Nanjing, Jiangsu 211198, China
| | - Jiachao Zhang
- College of Food Science and Technology, College of Tropical Crops, College of Life and Pharmaceutical Sciences, Hainan Key Laboratory for Sustainable Utilization of Tropical Bioresources, Hainan University, Haikou, Hainan 570228, China
| | - Yunxie Wei
- College of Food Science and Technology, College of Tropical Crops, College of Life and Pharmaceutical Sciences, Hainan Key Laboratory for Sustainable Utilization of Tropical Bioresources, Hainan University, Haikou, Hainan 570228, China
| | - Dongxue Huo
- College of Food Science and Technology, College of Tropical Crops, College of Life and Pharmaceutical Sciences, Hainan Key Laboratory for Sustainable Utilization of Tropical Bioresources, Hainan University, Haikou, Hainan 570228, China
| | - Chenchen Ma
- College of Food Science and Technology, College of Tropical Crops, College of Life and Pharmaceutical Sciences, Hainan Key Laboratory for Sustainable Utilization of Tropical Bioresources, Hainan University, Haikou, Hainan 570228, China
| | - Haibo Chang
- College of Food Science and Technology, College of Tropical Crops, College of Life and Pharmaceutical Sciences, Hainan Key Laboratory for Sustainable Utilization of Tropical Bioresources, Hainan University, Haikou, Hainan 570228, China
| | - Kun Cai
- College of Food Science and Technology, College of Tropical Crops, College of Life and Pharmaceutical Sciences, Hainan Key Laboratory for Sustainable Utilization of Tropical Bioresources, Hainan University, Haikou, Hainan 570228, China
| | - Haitao Shi
- College of Food Science and Technology, College of Tropical Crops, College of Life and Pharmaceutical Sciences, Hainan Key Laboratory for Sustainable Utilization of Tropical Bioresources, Hainan University, Haikou, Hainan 570228, China
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17
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Yang X, Hu W, Xiu Z, Jiang A, Yang X, Saren G, Ji Y, Guan Y, Feng K. Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households. Front Microbiol 2020; 11:1878. [PMID: 32849461 PMCID: PMC7419431 DOI: 10.3389/fmicb.2020.01878] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Accepted: 07/16/2020] [Indexed: 12/22/2022] Open
Abstract
Sauerkraut, one of the most popular traditional fermented vegetable foods in northern China, has been widely consumed for thousands of years. In this study, the physicochemical characteristics, microbial composition and succession, and metabolome profile were elucidated during the fermentation of traditional northeast sauerkraut sampled from different households. The microbial community structure as determined by high-throughput sequencing (HTS) technology demonstrated that Firmicutes and Proteobacteria were the predominant phyla and Weissella was the most abundant genus in all samples. Except for Weissella, higher relative abundance of Clostridium was observed in #1 sauerkraut, Clostridium and Enterobacter in #2 sauerkraut, and Lactobacillus in #3 sauerkraut, respectively. Meanwhile, Principal component analysis (PCA) revealed significant variances in the volatilome profile among different homemade sauerkraut. Acids and lactones were dominant in the #1 sauerkraut. The #2 sauerkraut had significantly higher contents of alcohols, aldehydes, esters, sulfides, and free amino acids (FAAs). In comparison, higher contents of terpenes and nitriles were found in the #3 sauerkraut. Furthermore, the potential correlations between the microbiota and volatilome profile were explored based on Spearman’s correlation analysis. Positive correlations were found between Clostridium, Enterobacter, Lactobacillus, Leuconostoc, Weissella and most volatile compounds. Pseudomonas, Chloroplast, Rhizobium, Aureimonas, and Sphingomonas were negatively correlated with volatile compounds in sauerkraut. This study provided a comprehensive picture of the dynamics of microbiota and metabolites profile during the fermentation of different homemade northeast sauerkraut. The elucidation of correlation between microbiota and volatile compounds is helpful for guiding future improvement of the fermentation process and manufacturing high-quality sauerkraut.
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Affiliation(s)
- Xiaozhe Yang
- School of Bioengineering, Dalian University of Technology, Dalian, China.,College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Wenzhong Hu
- College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Zhilong Xiu
- School of Bioengineering, Dalian University of Technology, Dalian, China
| | - Aili Jiang
- College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Xiangyan Yang
- College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Gaowa Saren
- School of Bioengineering, Dalian University of Technology, Dalian, China.,College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Yaru Ji
- School of Bioengineering, Dalian University of Technology, Dalian, China.,College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Yuge Guan
- School of Bioengineering, Dalian University of Technology, Dalian, China.,College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Ke Feng
- College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
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18
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Chinese Liquor Fermentation: Identification of Key Flavor-Producing Lactobacillus spp. by Quantitative Profiling with Indigenous Internal Standards. Appl Environ Microbiol 2020; 86:AEM.00456-20. [PMID: 32276974 DOI: 10.1128/aem.00456-20] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Accepted: 03/31/2020] [Indexed: 12/13/2022] Open
Abstract
Identifying the functional microbes in spontaneous food fermentation is important for improving food quality. To identify the key flavor producers in Chinese liquor fermentation, we propose a novel quantitative microbiome profiling method that uses indigenous internal standards to normalize high-throughput amplicon sequencing results. We screened Lactobacillus acetotolerans and Lactobacillus jinshani as indigenous internal standards based on their high distribution frequencies and relative abundances. After determining the absolute abundance of indigenous internal standards using quantitative PCR with species-specific primers, the liquor-fermented bacterial community and its dynamics were better characterized by internal standards normalization. Based on quantitative microbiome profiling, we identified that Lactobacillus was a key flavor producer correlated with eight flavor compounds. Metatranscriptomic analysis indicated that Lactobacillus was active in transcribing genes involving the biosynthesis of flavor compounds and their precursors. This work has developed a novel and extensible absolute quantification method for microbiota that will alleviate concerns in the statistical analyses based on relative microbiome profiling, and shed insights into the function of Lactobacillus in food fermentation. It can potentially be applied to other microbial ecology studies.IMPORTANCE In this study, we developed a novel strategy using indigenous internal standards to normalize the high-throughput amplicon sequencing results. We chose two Lactobacillus species as indigenous internal standards and characterized the absolute abundance of the bacterial community. Further, we identified Lactobacillus as the key flavor producer using quantitative microbiome profiling combined with multivariate statistics and metatranscriptomic analysis. This work developed a novel strategy for absolute quantitative abundance analysis of microbiota and expanded our understanding of the role of Lactobacillus in food fermentation.
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19
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Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.). Food Microbiol 2020; 91:103510. [PMID: 32539980 DOI: 10.1016/j.fm.2020.103510] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 04/02/2020] [Accepted: 04/03/2020] [Indexed: 12/12/2022]
Abstract
High-throughput sequencing and gas chromatography-mass spectrometry (GC-MS) were used to investigate changes in bacterial and fungal communities and volatile flavor compounds during a 32-day fermentation process of red pepper (Capsicum annuum L.). Key odorants were identified by olfactometry combined with GC-MS. Sixteen volatile compounds differed significantly after fermentation, including seven odorants. After fermentation, 1-butanol, 3-methyl-, acetate, phenol, 4-ethyl-2-methoxy-, octanoic acid, ethyl ester, styrene and 2-methoxy-4-vinylphenol were the key odorants, producing a flavor described as peppery, fruity, sour, and spicy. The correlation between microorganisms and odorants in the fermentation was studied and 18 odorants significantly correlated with the core microbial communities in the fermented samples. For further analysis, strains of seven genera were isolated and correlation analysis by O2PLS indicated that Aspergillus, Bacillus, Brachybacterium, Microbacterium and Staphylococcus were highly correlated with the flavor formation. These findings would help to understand the fermentation mechanism of fermented red pepper flavor formation.
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20
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Liu L, She X, Chen X, Qian Y, Tao Y, Li Y, Guo S, Xiang W, Liu G, Rao Y. Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process in Different Containers. Front Microbiol 2020; 11:445. [PMID: 32318030 PMCID: PMC7146078 DOI: 10.3389/fmicb.2020.00445] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Accepted: 03/02/2020] [Indexed: 11/25/2022] Open
Abstract
Traditional Chinese fermented vegetables are a type of brine-salted fermented vegetable product. During the spontaneous fermentation, various compounds are produced, degraded, and converted, influencing the quality of the fermented pickle. To ascertain the effect of different containers on the fermentation process of the pickles, this study investigated the bacterial diversity and the chemical composition characteristics of the pickle (radish) fermented in commonly used containers including glass jars (GL), porcelain jars (PO), and plastic jars (PL). The correlation between chemical compounds and microbial community was further analyzed. The changes in pH values suggested that PL may facilitate the quickest fermentation of the pickles, while the process in PO progressed at the lowest rate. The PL brine samples contained higher levels of lactic acid and threonine, while more abundant volatile chemical compounds were evident in PO. The container materials had no significant influence on the microbial structure, wherein Lactobacillus was the absolute dominant genus in all containers. But container material did have an effect on the abundance of specific genus, such as Lactococcus and Pediococcus. The correlation between these major genera was also analyzed and gene function prediction indicated that the top three pathways were: carbohydrate metabolism, amino acid metabolism, and energy metabolism. Lactobacillus negatively correlated with methionine, tyrosine, lysine, and arginine, but positively correlated with ammonia, and lactic acid and acetic acid both just correlated with Pediococcus. This study provides new insights into the microbiota succession and chemical compounds involved in the vegetable fermentation.
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Affiliation(s)
- Lei Liu
- School of Food Science and Bioengineering, Xihua University, Chengdu, China
| | - Xiao She
- School of Food Science and Bioengineering, Xihua University, Chengdu, China
| | - Xing Chen
- School of Food Science and Bioengineering, Xihua University, Chengdu, China
| | - Yang Qian
- School of Food Science and Bioengineering, Xihua University, Chengdu, China.,Department of Wine and Food Engineering, Sichuan Technology and Business College, Dujiangyan, China
| | - Yufei Tao
- School of Food Science and Bioengineering, Xihua University, Chengdu, China
| | - Yalin Li
- School of Food Science and Bioengineering, Xihua University, Chengdu, China
| | - Shuyu Guo
- School of Food Science and Bioengineering, Xihua University, Chengdu, China
| | - Wenliang Xiang
- School of Food Science and Bioengineering, Xihua University, Chengdu, China
| | - Guorong Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Yu Rao
- School of Food Science and Bioengineering, Xihua University, Chengdu, China
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21
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Guan Q, Zheng W, Huang T, Xiao Y, Liu Z, Peng Z, Gong D, Xie M, Xiong T. Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables. Food Res Int 2020; 128:108755. [DOI: 10.1016/j.foodres.2019.108755] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 10/05/2019] [Accepted: 10/13/2019] [Indexed: 01/17/2023]
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22
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Tamang JP, Cotter PD, Endo A, Han NS, Kort R, Liu SQ, Mayo B, Westerik N, Hutkins R. Fermented foods in a global age: East meets West. Compr Rev Food Sci Food Saf 2020; 19:184-217. [PMID: 33319517 DOI: 10.1111/1541-4337.12520] [Citation(s) in RCA: 213] [Impact Index Per Article: 53.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 11/17/2019] [Accepted: 11/18/2019] [Indexed: 12/11/2022]
Abstract
Fermented foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on every continent. These foods are often well-preserved and serve as stable and significant sources of proteins, vitamins, minerals, and other nutrients. Despite these common features, however, many differences exist with respect to substrates and products and the types of microbes involved in the manufacture of fermented foods and beverages produced globally. In this review, we describe these differences and consider the influence of geography and industrialization on fermented foods manufacture. Whereas fermented foods produced in Europe, North America, Australia, and New Zealand usually depend on defined starter cultures, those made in Asia and Africa often rely on spontaneous fermentation. Likewise, in developing countries, fermented foods are not often commercially produced on an industrial scale. Although many fermented products rely on autochthonous microbes present in the raw material, for other products, the introduction of starter culture technology has led to greater consistency, safety, and quality. The diversity and function of microbes present in a wide range of fermented foods can now be examined in detail using molecular and other omic approaches. The nutritional value of fermented foods is now well-appreciated, especially in resource-poor regions where yoghurt and other fermented foods can improve public health and provide opportunities for economic development. Manufacturers of fermented foods, whether small or large, should follow Good Manufacturing Practices and have sustainable development goals. Ultimately, preferences for fermented foods and beverages depend on dietary habits of consumers, as well as regional agricultural conditions and availability of resources.
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Affiliation(s)
- Jyoti Prakash Tamang
- DAICENTER and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, Sikkim, India
| | - Paul D Cotter
- Food Biosciences, Principal Research Officer, Teagasc Food Research Centre, Moorepark, Fermoy and APC Microbiome Ireland, Cork, Ireland
| | - Akihito Endo
- Department of Food, Aroma and Cosmetic Chemistry, Tokyo University of Agriculture, Tokyo, Japan
| | - Nam Soo Han
- Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Chungbuk, Republic of Korea
| | - Remco Kort
- Department of Molecular Cell Biology, VU University Amsterdam, The Netherlands.,Yoba for Life foundation, Amsterdam, The Netherlands
| | - Shao Quan Liu
- Food Science and Technology Programme, National University of Singapore
| | - Baltasar Mayo
- Department of Microbiology and Chemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, Asturias, Spain
| | - Nieke Westerik
- Department of Molecular Cell Biology, VU University Amsterdam, The Netherlands.,Yoba for Life foundation, Amsterdam, The Netherlands
| | - Robert Hutkins
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska
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23
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Microbial transformation of diosgenin to diosgenone by Wickerhamomyces anomalus JQ-1 obtained from Naxi traditional Jiu Qu. Bioorg Chem 2020; 95:103508. [DOI: 10.1016/j.bioorg.2019.103508] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 12/12/2019] [Accepted: 12/14/2019] [Indexed: 12/25/2022]
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24
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He J, Chen C, He Q, Li J, Ying F, Chen G. The central bacterial community in Pericarpium Citri Reticulatae 'Chachiensis'. Food Res Int 2019; 125:108624. [PMID: 31554059 DOI: 10.1016/j.foodres.2019.108624] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 08/11/2019] [Accepted: 08/15/2019] [Indexed: 12/17/2022]
Abstract
The dried and aged pericarps of Citri Reticulatae are condiments and medicinal products in southeast and eastern Asia for hundreds of years, among which Pericarpium Citri Reticulatae 'Chachiensis' (PCR-C) is the premium one with obvious health benefits. In order to explore the microbiota in PCR-C and their relationship with the chemical components during aging, culture-independent methods were applied to investigate PCR-C microbiota for the first time. Here in different PCR-C samples, 16S rRNA gene amplicon sequencing revealed common central bacterial community, which were absent or only accounted for small proportion in fresh pericarps or jute bag controls. Bacillus and Lactococcus were the top two dominant genera in PCR-C with acidic pH (4.06-4.51) and low moisture (11.48%-19.13%). Several OTUs were found to closely relate with specific compositions in essential oils and phenolics, such as d-limonene and nobiletin, which contributed to PCR-C flavor and quality. As the first study to reveal the central bacterial communities in PCR-C, it provides new insights to improve the quality and aging process of traditional Pericarpium Citri Reticulatae, and lays foundation for functional characterization of the microbes within.
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Affiliation(s)
- Jing He
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, 510641 Guangzhou, China
| | - Congcong Chen
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, 510641 Guangzhou, China
| | - Qianxian He
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, 510641 Guangzhou, China
| | - Jingyu Li
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, 510641 Guangzhou, China
| | - Fan Ying
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, 510641 Guangzhou, China
| | - Gu Chen
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, 510641 Guangzhou, China.
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25
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Jiang S, Ma C, Peng Q, Huo D, Li W, Zhang J. Microbial Profile and Genetic Polymorphism of Predominant Species in Some Traditional Fermented Seafoods of the Hainan Area in China. Front Microbiol 2019; 10:564. [PMID: 30984126 PMCID: PMC6448011 DOI: 10.3389/fmicb.2019.00564] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Accepted: 03/05/2019] [Indexed: 11/13/2022] Open
Abstract
Fermented fish, fermented shrimp and fermented crab are traditionally prepared seafoods that are commonly consumed in the Hainan area in China. We studied the microbial diversity and metabolic pathways in traditional fermented seafoods using high-throughput sequencing technology, and based on our previous research, we also compared the differences between fermented seafood and fermented vegetables. The alpha diversity of fermented seafood was higher than that of fermented vegetables and attained the highest level in fermented shrimp. The dominant genera in fermented seafood were different from those of fermented vegetables. Furthermore, we analyzed the 16S rDNA gene polymorphisms (SNPs) of the same dominant species (Lactobacillus plantarum and Lactobacillus fermentum) in two fermented environments, which showed that most of the mutations occurred in fermented vegetables and that fermenting environment might be the major factor for these mutations. This research provides us with new insights into beneficial microbial resources in regard to microbial diversity and genetic polymorphisms and lays a foundation for the subsequent development and utilization of beneficial microorganisms.
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Affiliation(s)
- Shuaiming Jiang
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Chenchen Ma
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Qiannan Peng
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Dongxue Huo
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Wu Li
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Jiachao Zhang
- College of Food Science and Technology, Hainan University, Haikou, China
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26
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Wang T, Teng K, Liu Y, Shi W, Zhang J, Dong E, Zhang X, Tao Y, Zhong J. Lactobacillus plantarum PFM 105 Promotes Intestinal Development Through Modulation of Gut Microbiota in Weaning Piglets. Front Microbiol 2019; 10:90. [PMID: 30804899 PMCID: PMC6371750 DOI: 10.3389/fmicb.2019.00090] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2018] [Accepted: 01/16/2019] [Indexed: 12/20/2022] Open
Abstract
Lactobacillus plantarum is a widespread bacterial species and is commonly used as a probiotic. L. plantarum PFM105 was isolated from the rectum of a healthy sow. Here we found that L. plantarum PFM105 showed probiotic effect on weaning piglets in which intestinal inflammation and unbalanced gut microbiota happened frequently. L. plantarum PFM105 was identified to improve the growth of weaning piglet and promote the development of small intestinal villi. Antibiotics are often used in weaning piglet to prevent intestinal infection and promote the growth of animal. We found that weaning piglets feeding with L. plantarum PFM105 showed similar growth promotion but decreased diarrhea incidence compared with those feeding with antibiotics. High-throughput sequencing was used to analyze the gut microbiota in weaning piglets treated with L. plantarum PFM105 or antibiotics. The relative abundance of beneficial microbes Prevotellaceae and Bifidobacteriaceae were increased in colon of weaning piglet feeding L. plantarum PFM105, while antibiotics increased the relative abundance of bacteria associated with pathogenicity, such as Spirochaeta and Campylobacteraceae. L. plantarum PFM 105 increased indicators of intestinal health including serum levels of IgM, IL-10, and TGF-β, and colonic levels of SCFAs. We found strong correlations between the alterations in gut microbiota composition caused by feeding antibiotics and probiotics and the measured growth and health parameters in weaning piglets. The addition of L. plantarum PFM105 could significantly increase the relative abundance of metabolic genes which may important to intestinal microbiota maturation. Altogether, we demonstrated here that L. plantarum PFM 105 could promote intestinal development through modulation of gut microbiota in weaning piglets.
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Affiliation(s)
- Tianwei Wang
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
- School of Life Science, University of Chinese Academy of Sciences, Beijing, China
| | - Kunling Teng
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Yayong Liu
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
- School of Life Science, University of Chinese Academy of Sciences, Beijing, China
| | - Weixiong Shi
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
- School of Life Science, University of Chinese Academy of Sciences, Beijing, China
| | - Jie Zhang
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Enqiu Dong
- LongDa Foodstuff Group Co., Ltd, Laiyang, China
| | - Xin Zhang
- LongDa Foodstuff Group Co., Ltd, Laiyang, China
| | - Yong Tao
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
- School of Life Science, University of Chinese Academy of Sciences, Beijing, China
| | - Jin Zhong
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
- School of Life Science, University of Chinese Academy of Sciences, Beijing, China
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27
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Peng Q, Chang H, Wang R, You Z, Jiang S, Ma C, Huo D, Zhu X, Zhang J. Potassium sorbate suppresses intestinal microbial activity and triggers immune regulation in zebrafish (Danio rerio). Food Funct 2019; 10:7164-7173. [DOI: 10.1039/c9fo01237k] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Potassium sorbate (PS) is a class of bacteriostatic antiseptic agent widely used in the food industry; the effects of its intake on host health are currently unclear.
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Affiliation(s)
- Qiannan Peng
- College of Food Science and Engineering
- School of Life and Pharmaceutical Science
- Hainan University
- Haikou 570228
- P. R. China
| | - Haibo Chang
- College of Food Science and Engineering
- School of Life and Pharmaceutical Science
- Hainan University
- Haikou 570228
- P. R. China
| | - Rui Wang
- College of Food Science and Engineering
- School of Life and Pharmaceutical Science
- Hainan University
- Haikou 570228
- P. R. China
| | - Zhengkai You
- College of Food Science and Engineering
- School of Life and Pharmaceutical Science
- Hainan University
- Haikou 570228
- P. R. China
| | - Shuaiming Jiang
- College of Food Science and Engineering
- School of Life and Pharmaceutical Science
- Hainan University
- Haikou 570228
- P. R. China
| | - Chenchen Ma
- College of Food Science and Engineering
- School of Life and Pharmaceutical Science
- Hainan University
- Haikou 570228
- P. R. China
| | - Dongxue Huo
- College of Food Science and Engineering
- School of Life and Pharmaceutical Science
- Hainan University
- Haikou 570228
- P. R. China
| | - Xiaopeng Zhu
- Key Laboratory of Tropical Biological Resources
- Ministry of Education
- Hainan University
- Haikou 570228
- P. R. China
| | - Jiachao Zhang
- College of Food Science and Engineering
- School of Life and Pharmaceutical Science
- Hainan University
- Haikou 570228
- P. R. China
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28
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Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation5010003] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of high interest as alternatives to milk and for gluten-free diets. Fermentation or addition of probiotic cultures to tiger nut beverages has proven the ability of lactic acid bacteria to acidify the beverages. Preliminary sensory assays concluded that acceptable products are obtained. In the absence of pasteurization, the safety of tiger nut-based beverages is not warranted. In spite of fermentation, some foodborne pathogens or mycotoxigenic fungi have been observed in fermented beverages. Further studies are required to select a tailored bacterial cocktail which would effectively dominate endogenous flora, preserve bioactive compounds and result in a well-accepted beverage.
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29
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Xu X, Luo D, Bao Y, Liao X, Wu J. Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices. Front Microbiol 2018; 9:2539. [PMID: 30405588 PMCID: PMC6205992 DOI: 10.3389/fmicb.2018.02539] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Accepted: 10/04/2018] [Indexed: 12/14/2022] Open
Abstract
The diversity of indigenous lactic acid bacteria (LAB) in fermented broccoli, cherry, ginger, white radish, and white-fleshed pitaya juices was analyzed using culture-independent and -dependent approaches. The major properties of selected probiotic strains, including dynamic variations in pH, viable cell counts, antibiotic resistance, bacterial adhesion to hydrophobic compounds, and survivability during simulated gastrointestinal transit, were investigated using broccoli as the fermentation substrate. In broccoli and ginger juices, the genus Lactobacillus occupied the dominant position (abundances of 79.0 and 30.3%, respectively); in cherry and radish juices, Weissella occupied the dominant position (abundances of 78.3 and 83.2%, respectively); and in pitaya juice, Streptococcus and Lactococcus occupied the dominant positions (52.2 and 37.0%, respectively). Leuconostoc mesenteroides, Weissella cibaria/soli/confusa, Enterococcus gallinarum/durans/hirae, Pediococcus pentosaceus, Bacillus coagulans, and Lactococcus garvieae/lactis subspecies were identified by partial 16S rRNA gene sequencing. In general, the selected autochthonous LAB isolates displayed no significant differences in comparison with commercial strains with regard to growth rates or acidification in fermented broccoli juice. Among all the isolates, L. mesenteroides B4-25 exhibited the highest antibiotic resistance profile (equal to that of L. plantarum CICC20265), and suitable adhesion properties (adhesion of 13.4 ± 5.2% ∼ 36.4 ± 3.2% and 21.6 ± 1.4% ∼ 69.6 ± 2.3% to ethyl acetate and xylene, respectively). Furthermore, P. pentosaceus Ca-4 and L. mesenteroides B-25 featured the highest survival rates (22.4 ± 2.6 and 21.2 ± 1.4%, respectively), after simulated gastrointestinal transit. These results indicated a high level of diversity among the autochthonous bacterial community in fermented fruit and vegetable juices, and demonstrated the potential of these candidate probiotics for applications in fermentation.
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Affiliation(s)
- Xinxing Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Dongsheng Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Yejun Bao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Xiaojun Liao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Jihong Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
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30
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Zhao D, Du R, Ping W, Ge J. Lactobacillus paracasei
HD1.7 used as a starter modulates the bacterial community and metabolome profile during fermentation of Chinese cabbage. Lett Appl Microbiol 2018; 67:411-419. [DOI: 10.1111/lam.13056] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 07/16/2018] [Accepted: 07/16/2018] [Indexed: 01/15/2023]
Affiliation(s)
- D. Zhao
- Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences; Heilongjiang University; Harbin China
- Engineering Research Center of Agricultural Microbiology Technology; Ministry of Education, Heilongjiang University; Harbin China
| | - R.P. Du
- Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences; Heilongjiang University; Harbin China
| | - W.X. Ping
- Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences; Heilongjiang University; Harbin China
- Engineering Research Center of Agricultural Microbiology Technology; Ministry of Education, Heilongjiang University; Harbin China
| | - J.P. Ge
- Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences; Heilongjiang University; Harbin China
- Engineering Research Center of Agricultural Microbiology Technology; Ministry of Education, Heilongjiang University; Harbin China
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