Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria

Choi, Yun-Jeong; Yong, Sojin; Lee, Min Jung; Park, Sung Jin; Yun, Ye‐Rang; Park, Sung-Hee; Lee, Mi-Ai

doi:10.1016/j.lwt.2019.02.001

Cited by 105 publications

(56 citation statements)

References 31 publications

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“…Multivariate analysis was used in order to select the best-performing lactic acid bacteria strains to formulate a starter culture for sausage fermentation [99] or to determine the existing correlations between specific compounds or ingredients and the sensorial properties of the foods [100][101][102][103][104]. PCA was successfully used to emphasize the microbial diversity of some sourdoughs from different geographical areas [91,[105][106][107][108][109][110]. In this study, the analysis of the first five PCs with eigenvalues higher than the unit explained 76.4% of the variance.…”

Section: Selection Of Presumptive Lactic Acid Bacteria Strains Based mentioning

confidence: 99%

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

et al. 2020

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The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.

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Section: Selection Of Presumptive Lactic Acid Bacteria Strains Based mentioning

confidence: 99%

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

et al. 2020

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“…Changes in the concentration of sugars can be used to evaluate microbial growth, flavour and overall product maturity (Choi et al . 2019). At the early stage of fermentation, the increase in glucose concentration was most likely due to their liberation from vegetables.…”

Section: Discussionmentioning

confidence: 99%

Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut

Yang

Xiu

et al. 2020

J Appl Microbiol

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Aim The aim of this study was to study the effects of salt concentrations on the microbial communities, physicochemical properties, metabolome profiles and sensory characteristics during the fermentation of traditional northeast sauerkraut. Methods and Results Northeast sauerkraut was spontaneously fermented under four salt concentrations (0·5, 1·5, 2·5 and 3·5%, w/w). The result of microbiological analysis showed that the population of lactic acid bacteria in 2·5%‐salted sauerkraut was significantly higher than that in the other samples. Correspondingly, the speed of decrease in pH and accumulation of acids were the highest in 2·5%‐salted sauerkraut. The glucose (analysed by HPLC) in 2·5%‐salted sauerkraut was consumed more completely to produce higher levels of organic acids compared to those in the other samples. Principle component analysis showed clear differences in the metabolites of sauerkraut according to different salt concentrations. A higher level of volatiles (detected by HS‐SPME/GC‐MS) was identified in 2·5%‐salted sauerkraut, and sensory evaluation demonstrated that 2·5%‐salted sauerkraut had the best sensory characteristics. Conclusion The best quality of sauerkraut was obtained from fermented under 2·5% salt concentration. Significance and Impact of the Study This study facilitated the understanding of the effects of salt on the sauerkraut fermentation and may be useful for developing the quality of sauerkraut.

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“…The terpene biotransformation mechanisms of LAB are not well established. Although there have been some reports about the biotransformation activities of LAB during juice and pickle fermentation [16,19], it is di cult to infer the complex relationships between them based on the changes in either the nal amount of terpenes or in the kinetics, since there are many other compounds that could interact with terpenes or in uence the metabolic behavior of LAB.…”

Section: Discussionmentioning

confidence: 99%

“…Current research suggests that a large amount of alcohol is produced during ensilage and that the volatile content of ethanol in corn silage is up to 70% of total VOCs [3,27,28], however, in this study, no ethanol was detected at any stage. Except for ethanol, there is a lack of data on alcohols in silage which are probably generated by amino acid catabolism or by the reduction of aldehydes and ketones [16].…”

Section: Changes In Alcohol Levelsmentioning

confidence: 99%

Enriching the Nutritive Value of Marigold (Tagetes Erecta L) Crop Residues as a Ruminant Feed by Lactic Acid During Ensilage

Hou

Liu

Cai

et al. 2020

Preprint

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Background: Marigold (Tagetes erecta L) accounts for over half of the world's loose flower production, and marigold crop residues (MCR) are abundantly available and should be used as a forage. In this study, MCR from the last commercial flower pickings was ensilaged with lactic acid bacteria (LAB) and the shift in their volatile organic compounds (VOCs) profiles was monitored. Samples were collected at 6 different times during ensilage (3, 6, 9, 12, 15, 30 days) to determine and quantify the VOCs changes using a solid-phase microextraction (SPME) technique and gas chromatography – mass spectrometry (GC-MS). Results: After 30 days, the caryophyllene and piprocyone, which account for 14.67% and 12.17% of total VOCs, decreased by 32.86% and 9.62% respectively, alcohols increased from 2.8% to 8.13%, and the acetic acid content increased by 560%. Conclusion: The results reported in this study show that during ensilage, LAB influences type and levels of VOCs. These results have shed light on our understanding of how to improve marigold residue odor and to enhance terpene degradation by lactic acid bacteria fermentation.

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Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria

Cited by 105 publications

References 31 publications

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut

Enriching the Nutritive Value of Marigold (Tagetes Erecta L) Crop Residues as a Ruminant Feed by Lactic Acid During Ensilage

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Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria

Cited by 105 publications

References 31 publications

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut

Enriching the Nutritive Value of Marigold (Tagetes Erecta L) Crop Residues as a Ruminant​ Feed by Lactic Acid​ During Ensilage

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Enriching the Nutritive Value of Marigold (Tagetes Erecta L) Crop Residues as a Ruminant Feed by Lactic Acid During Ensilage