Analysis of bacterial community dynamics in the manufacture process of lajiaojiang (red chili paste)

Niu, Chengtuo; Xue, Yue; Jia, Yun; Xu, Tingbi; Liu, Chunfeng; Zheng, Fang; Wang, Jinjing; Li, Qi

doi:10.1016/j.lwt.2019.108976

Cited by 13 publications

(3 citation statements)

References 20 publications

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“…Conversely, under conditions of ample substrate, pyruvate primarily undergoes lactate fermentation, yielding two ATP molecules for carbohydrate metabolism, resulting in the production of only one ATP molecule per glucose molecule . Most fermented foods undergo lactate fermentation initiation and follow a clear and consistent ecological succession, with environmental changes caused by metabolic cooperation between early colonizing species and functional groups as potential drivers. , For instance, the transformation process from starter LAB to nonstarter LAB can be observed in the manufacturing of cheese and pickles, , which distributes LAB of different fermentation types, highlighting the stable coexistence and functional division of various fermentation types within the LAB community. However, the mechanism of metabolic interaction and stable coexistence in inner-species LAB is still unclear.…”

Section: Introductionmentioning

confidence: 99%

“…17 between early colonizing species and functional groups as potential drivers. 10,18 For instance, the transformation process from starter LAB to nonstarter LAB can be observed in the manufacturing of cheese and pickles, 11,19 which distributes LAB of different fermentation types, highlighting the stable coexistence and functional division of various fermentation types within the LAB community. However, the mechanism of metabolic interaction and stable coexistence in inner-species LAB is still unclear.…”

Section: Introductionmentioning

confidence: 99%

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Unraveling the Metabolic Behavior and Interspecific Interaction Pattern of Lactic Acid Bacteria within Chinese Rice Wine

Luo,

Liao,

Huang

et al. 2024

J. Agric. Food Chem.

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The synthetic community of lactic acid bacteria (LAB) is commonly utilized in the food industry for manipulating product properties. However, the intermediate interactions and ecological stability resulting from metabolic differences among various LAB types remain poorly understood. We aimed to analyze the metabolic behavior of single and combined lactic acid bacteria in China rice wine based on microbial succession. Three-stage succession patterns with obligate heterofermentative LAB dominating prefermentation and homofermentative LAB prevailing in main fermentation were observed. Facultative heterofermentative LAB exhibited significant growth. Pairwise coculture interactions revealed 63.5% positive, 34.4% negative, and 2.1% neutral interactions, forming nontransitive and transitive competition modes. Nontransitive competitive combinations demonstrated stability over ∼200 generations through amino acid (mainly aspartic acid, glutamine, and serine) cross-feeding and lactic acid detoxification, which also showed potential for controlling biogenic amines and developing LAB starter cultures. Our findings offer insights into the mechanistic underpinnings of LAB interaction networks.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Unraveling the Metabolic Behavior and Interspecific Interaction Pattern of Lactic Acid Bacteria within Chinese Rice Wine

Luo,

Liao,

Huang

et al. 2024

J. Agric. Food Chem.

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“…During storage, red chili may undergo microbial growth that will decay and lower its qualities due to lipolytic and proteolytic activities, and also contribute to the aroma compound degeneration and sensory quality decay [1]. As the basic prerequisites in paste products, pre-storage handling is required to keep their quality during storage.…”

Section: Introductionmentioning

confidence: 99%

Consumer Perception on the Redness and Off Flavor Upon Stored Red Chili Paste with Hypoiodous Acid Treatment

Al-Baarri,

Hadipernata,

Abduh

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Red chili has a short shelf life because its respiration rate increases quickly. The development of pretreatment with hypoiodous acid (HIO) to extend the shelf life of agricultural products is now underway. This study intends to determine the impact of HIO treatment on the color and flavor of red chili paste during storage, which was employed as a quality indicator at the level of consumer perception. Red chili was used for the treatments, which were carried out by soaking it in 10 mM HIO for 15 minutes, whereas pure water was used for the control treatment. By reacting 20 mM H2O2 and 20 mM KI, HIO was produced. Every day for seven days, the redness value and scent were analyzed. The average and standard deviation were calculated to generate the data, which was then plotted with error bars. The outcomes showed that, starting at 51.55 and 54.10, the redness values for the control and HIO treatments were 42.94 and 43.71, respectively. The findings also revealed that whereas off flavor first appeared in the control treatment on the third day of storage, it first appeared in the HIO treatment on the seventh day. In conclusion, HIO therapy may limit the loss of redness and guard against changes in the flavor of red chili paste.

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Relationship between microbial community and flavor profile during the fermentation of chopped red chili (Capsicum annuum L.)

et al. 2022

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Analysis of bacterial community dynamics in the manufacture process of lajiaojiang (red chili paste)

Cited by 13 publications

References 20 publications

Unraveling the Metabolic Behavior and Interspecific Interaction Pattern of Lactic Acid Bacteria within Chinese Rice Wine

Unraveling the Metabolic Behavior and Interspecific Interaction Pattern of Lactic Acid Bacteria within Chinese Rice Wine

Consumer Perception on the Redness and Off Flavor Upon Stored Red Chili Paste with Hypoiodous Acid Treatment

Relationship between microbial community and flavor profile during the fermentation of chopped red chili (Capsicum annuum L.)

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