Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development

Jeong, Do‐Won; Lee, Jong-Hoon

doi:10.1016/j.lwt.2015.07.031

Cited by 58 publications

(58 citation statements)

References 46 publications

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“…). Several prevalent LAB genera in kimchi, such as Leuconostoc , Weissella and Pediococcus (Chang and Chang ; Jeong and Lee ) were present in this research but never dominated during the fermentation process, probably because of their weaker resistance to acidity, origination from other raw materials (such as garlic or onions) or failure in competition for nutrients with Lactobacillus . It is worth mentioning that the proportions of some spoilage bacteria, such as Rahnella, Cedecea and Pseudomonas , decreased constantly and were always lower in HD1.7‐inoculated samples than those in control samples.…”

Section: Resultsmentioning

confidence: 72%

“…Moreover, Lactobacillus bacteria were also the most abundant genus in fermented vegetables in Hainan province of China regardless of the sampling regions and vegetable species (Peng et al 2018). Several prevalent LAB genera in kimchi, such as Leuconostoc, Weissella and Pediococcus (Chang and Chang 2010;Jeong and Lee 2015) were present in this research but never dominated during the fermentation process, probably because of their weaker resistance to acidity, origination from other raw materials (such as garlic or onions) or failure in competition for nutrients with Lactobacillus. It is worth mentioning that the proportions of some spoilage bacteria, such as Rahnella, Cedecea and Pseudomonas, decreased constantly and were always…”

Section: Changes In Bacterial Community Structurementioning

confidence: 71%

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Lactobacillus paracasei HD1.7 used as a starter modulates the bacterial community and metabolome profile during fermentation of Chinese cabbage

Zhao

Ping

et al. 2018

Lett Appl Microbiol

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Pickled Chinese cabbage is a very traditional and popular food in Asia and where Asians migrate. High-throughput sequencing and GC-MS have been used to investigate the effects of Lactobacillus paracasei HD1.7 as a starter on the bacterial community and metabolome during pickled Chinese cabbage fermentation. Lactobacillus paracasei HD1.7 accelerated acidification and resulted in server acidity. Lactobacillus dominated the entire fermentation process. Lactobacillus paracasei HD1.7-inoculated fermented cabbage had several advantages over naturally fermented cabbage, including a shorter fermentation process, fewer pathogens and more plentiful flavours. This research suggested that L. paracasei HD1.7 would be a desirable starter in the fermentation of other vegetables.

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Section: Resultsmentioning

confidence: 72%

Section: Changes In Bacterial Community Structurementioning

confidence: 71%

Lactobacillus paracasei HD1.7 used as a starter modulates the bacterial community and metabolome profile during fermentation of Chinese cabbage

Zhao

Ping

et al. 2018

Lett Appl Microbiol

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“…W. cibaria, W. confusa and W. paramesenteroides strains have been shown to be resistant to streptomycin and gentamicin. Only W. cibaria strains were resistant to penicillin G [179]. Several strains of Lb.…”

Section: Antibiotic Resistance Profile Of Weissellamentioning

confidence: 98%

“…The detection of genes encoding amino acid decarboxylase would help to confirm these observations. On the contrary, some Weissella strains (W. cibaria, W. confusa, W. paramesenteroides) have been shown to produce higher amount of biogenic amines (cadaverine, putrescine, histamine and tyramine) than Leuconostoc strains [179]. W. halotolerans W22 and Lb.…”

Section: Biogenic Amine Production Of Weissellamentioning

confidence: 99%

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

2017

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Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat, sauerkraut and homemade foods and beverages from dairy or vegetal origin. Among lactic acid bacteria, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Pediococcus are the majors genera used as starters whereas Weissella is not. Weissella spp. are frequently isolated from spontaneous fermented foods and participate to the characteristics of the fermented product. They possess a large set of functional and technological properties, which can enhance safety, nutritional and sensory characteristics of food. Particularly, Weissella cibaria and Weissella confusa have been described as high producers of exo-polysaccharides, which exhibit texturizing properties. Numerous bacteriocins have been purified from Weissella hellenica strains and may be used as bio-preservative. Some Weissella strains are able to decarboxylate polymeric phenolic compounds resulting in a better bioavailability. Other Weissella strains showed resistance to low pH and bile salts and were isolated from healthy human feces, suggesting their potential as probiotics. Despite all these features, the use of Weissella spp. as commercial starters remained non-investigated. Potential biogenic amine production, antibiotic resistance pattern or infection hazard partly explains this neglecting. Besides, Weissella spp. are not recognized as GRAS (Generally Recognized As Safe). However, Weissella spp. are potential powerful starters for food fermentation as well as Lactococcus, Leuconostoc or Lactobacillus species.

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“…[39] Therefore, BAs have not been reported in kimchi, and kimchi is considered to have low levels of BAs because its major ingredients (i.e., cabbage, radish, garlic, ginger, and red pepper powder) do not contain high levels of biogenic amine precursors (i.e., amino acids and microorganisms that possess decarboxylation activity). [40] The contents of nitrite and BAs in packaged and unpackaged NS were determined in this study (Figs. 1 and 2).…”

Section: Biogenic Amine Contents In Nsmentioning

confidence: 99%

Residual nitrite and biogenic amines of traditional northeast sauerkraut in China

Liu

Zhang

et al. 2017

International Journal of Food Properties

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The safety of northeast sauerkraut (NS) has always been a concern in China. In the present study, the nitrite and biogenic amine (BA) contents in 378 NS, collected or purchased from Chinese families and markets (including morning markets and local supermarkets), were measured. The results showed that the nitrite and BA contents of samples from Chinese families and some morning markets were higher than those from local supermarkets. The highest level of nitrites was 38.5 ± 5.2 mg/kg in unpackaged NS from Chinese families, and the lowest was 17.2 ± 2.1 mg/kg in packaged NS from local supermarkets. The highest levels of tyramine and tryptamine were 203 ± 3 and 28.1 ± 4 mg/kg in unpackaged NS from Chinese families, respectively. The highest levels of histamine, putrescine, and cadaverine were mainly found in Chinese families and morning markets, and the lowest level of BAs was from local supermarkets. The results suggest that improving the safety of NS by controlling environmental sanitation and strengthening standardised production is a top priority at present in China.

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Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development

Cited by 58 publications

References 46 publications

Lactobacillus paracasei HD1.7 used as a starter modulates the bacterial community and metabolome profile during fermentation of Chinese cabbage

Lactobacillus paracasei HD1.7 used as a starter modulates the bacterial community and metabolome profile during fermentation of Chinese cabbage

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Residual nitrite and biogenic amines of traditional northeast sauerkraut in China

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