Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine

Zhao, Nan; Lai, Haimei; Wang, Yali; Huang, Yatao; Shi, Qiao; He, Wei; Zhu, Shiyu; Li, Yanshu; Zhu, Yongqing; Li, Huajia; Ge, Lihong

doi:10.1016/j.fbio.2021.100958

Cited by 30 publications

(10 citation statements)

References 34 publications

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“…The significant differences in pH between fermentation samples from different containers (p < .05), which may affect the relative growth rates of the different microorganisms and the accumulation of metabolites, resulting in differences in the growth of microorganisms, especially LAB (Liu et al, 2020;Zhang, Xiao, et al, 2023). In addition, the abundance of fungi (e.g., P._membranifaciens) in the AB was significantly higher than those in the FB (p < .05) (Figure 2f), which was similar to the research results of Zhao et al (2021). The accumulation of metabolites and microorganisms during the reuse of AB might promote the stable existence of fungi.…”

Section: Discussionsupporting

confidence: 82%

“…Fermented or pickled chili pepper (Capsicum frutescens L.) is an appetizer and unique seasoning for the Southwest cuisine of China (Li representative process in the start-up process of vegetable fermentation (Zhao et al, 2020). FB is made by adding salt and other auxiliary materials to clean water, whereas AB is the brine that has been used repeatedly (Yang et al, 2022;Zhao et al, 2021). Chili peppers are usually fermented in pottery jars sealed with water or in open-air fermentation pools (Ye et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Fermented or pickled chili pepper ( Capsicum frutescens L.) is an appetizer and unique seasoning for the Southwest cuisine of China (Li et al., 2022). In the traditional fermentation process, fresh chili peppers are selected, soaked in brine, and then naturally fermented at room temperature (Ye, Shang, Zhang, et al., 2022; Zhao et al., 2021). Brine soaking (including fresh brine [FB] and aged brine [AB]) is the most representative process in the start‐up process of vegetable fermentation (Zhao et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

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Metagenomics reveals microbial communities and functional differences during chili pepper (Capsicum frutescens L.) natural fermentation: Effects of brines and containers

Zhang,

Bao,

Xiao

et al. 2024

Food Frontiers

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The study aimed to investigate the effect of fermentation brines and containers on the composition and functional dissimilarity of microbiota in fermented chili peppers: pool with fresh brine (PFB), pool with aged brine (PAB), jar with FB, and jar with AB. The results showed that brines had a greater impact on microbial diversity and fungal community structure than containers, whereas containers had a greater impact on bacterial community structure than brines. At the end of chili pepper fermentation, the dominant bacteria were unclassified_g__Pseudomonas, Lactobacillus_alimentarius, and Halococcus_thailandensis, whereas the dominant fungi were Pichia_membranifaciens and Wallemia_ichthyophaga. Based on the metagenomics functional analysis, the dominant bacteria and fungi were highly related to amino acid metabolism, glycerophospholipid metabolism, and most enzymes that promote carbohydrate substrate modulation. The fermented brines had a larger impact than containers on microbial function. Specifically, the use of FB was found to be beneficial for the biosynthesis of tetracycline, carotenoid, and isoflavonoid. On the other hand, AB was found to be beneficial for the biosynthesis of unsaturated fatty acids, amino acids, and various types of N‐glycan.

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Section: Discussionsupporting

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Metagenomics reveals microbial communities and functional differences during chili pepper (Capsicum frutescens L.) natural fermentation: Effects of brines and containers

Zhang,

Bao,

Xiao

et al. 2024

Food Frontiers

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“…The acid microenvironment in the fermentation system has been reported to influence the conversion of nitrogenous compounds 36 . B. amyloliquefaciens 1‐G6 strain showed an excellent degradation rate at pH 5–7 (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…The acid microenvironment in the fermentation system has been reported to influence the conversion of nitrogenous compounds. 36 B. amyloliquefaciens 1-G6 strain showed an excellent degradation rate at pH 5-7 (Fig. 3(C)), and the highest degradation rates towards PUT (40.26%), SPD (46.23%), and HIS (20.74%) were observed at pH 6.…”

Section: Isolation and Characteristics Of Ba-degrading Strainsmentioning

confidence: 99%

Patterns of biogenic amine during broad bean paste fermentation: microbial diversity and functionality via Bacillus bioaugmentation

Luo

Liao

et al. 2022

J Sci Food Agric

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BACKGROUND: Broad bean paste is a high nitrogen and high salt traditional Chinese condiment, which triggers biosynthesis of nitrogen hazards like biogenic amines (BAs). Mechanisms of association and applied research of functional safety and community assembly within multiple-microbial fermentation are currently lacking. Here, bioaugmentation was performed based on the profiles of BAs accumulation and microbial succession to evaluate the functional variation within broad bean paste fermentation.RESULTS: Putrescine, spermine, and spermidine were the main BAs during traditional broad bean paste fermentation. Staphylococcus, Streptococcus, Lactococcus, Lactobacillus, Leuconostoc, and Bacillus were the predominant bacteria, whereas Aspergillus and Zygosaccharomyces dominated in fungal species, and community structure shifted upon salt exposure. PICRUSt software uncovered that Bacillus contributed significantly (>1%) to the amine oxidase gene family. Bacillus amyloliquefaciens 1-G6 and Bacillus licheniformis 2-B3 were screened to perform the bioaugmentation of broad bean paste, which achieved a 29% and 16% BA decrease respectively. Interaction network analysis showed that Cronobacter and Lactobacillus were significantly negatively correlated with Bacillus (ρ = −0.829 and ρ = −0.714, respectively, P < 0.05) in the B. amyloliquefaciens 1-G6 group, and Staphylococcus and Buttiauxella were inhibited by Bacillus (ρ = −0.657 and ρ = −0.543, respectively, P < 0.05) in the B. licheniformis 2-B3 group.CONCLUSION: The synergism of amine oxidase activity and microbial interactions led to the decline of BAs. Thus, this study improves our understanding of the underlying mechanisms of microbial succession and functional variation to further facilitate the optimization of the fermented food industry.

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Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review

Lan,

Chen

2024

Food Safety and Health

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Healthy prepared dishes are receiving increasing attention, with high salt content being their prominent feature, and a long‐term high sodium diet may lead to various diseases. At present, replacing NaCl with non‐sodium salts has become the main salt reduction method, but these substitutes will bring adverse flavors to the product, and excessive use of KCl will also affect health. Therefore, the study of flavor peptides combined with new green technologies is a potentially effective strategy to reduce salt without reducing saltiness. This article reviews the current salt reduction strategies, the effects of food matrix, basic amino acids, other tastes and odors on saltiness, and the relationship between saltiness and receptor structure and transduction mechanism. In addition, the saltiness assessment methods were introduced, and the current challenges faced by the strategy of reducing salt without reducing saltiness were discussed. The preparation of salty peptides and salty enhancing peptides from natural foods and the combination of them with new green technologies may be an effective method for salt reduction in the food industry. This review can provide theoretical reference for the prepared dishes industry to reduce salt without reducing saltiness.

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Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine

Cited by 30 publications

References 34 publications

Metagenomics reveals microbial communities and functional differences during chili pepper (Capsicum frutescens L.) natural fermentation: Effects of brines and containers

Metagenomics reveals microbial communities and functional differences during chili pepper (Capsicum frutescens L.) natural fermentation: Effects of brines and containers

Patterns of biogenic amine during broad bean paste fermentation: microbial diversity and functionality via Bacillus bioaugmentation

Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review

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