Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage

Liu, Zhanggen; Peng, Zhen; Huang, Tao; Xiao, Yazhong; Li, Junyi; Xie, Mingyong; Xiong, Tao

doi:10.1016/j.fm.2019.02.012

Cited by 83 publications

(34 citation statements)

References 38 publications

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“…The salinities ranged between 0.58 and 2.61%, which is in accordance with other paocai products (Liu et al, ). The salinity at appropriate levels could elicit the saline taste and help the leakage of tissue fluid of vegetables because of the osmotic dehydration and then accelerate the fermentation process.…”

Section: Resultssupporting

confidence: 88%

“…This phenomenon can be explained by the same raw vegetables and similar fermentation conditions. Although the radishes were fermented by different aged brines, the dominant microbial flora was similar, such as Lactobacillus and Wautersiella families and so on (Cao et al, , Liang et al, , Liu et al, ). The similar microorganisms’ community may generate similar metabolites and further form similar sensory properties.…”

Section: Resultsmentioning

confidence: 99%

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Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Chen

Luo

Niu³

et al. 2019

J Food Process Preserv

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Paocai is a popular fermented vegetable side dish or appetizer in China. This study was to investigate the relationship between its sensory quality and physicochemical properties by different statistical methods and to establish a regression prediction model for sensory scores. Principal component analysis disclosed that the sensory properties were negatively correlated with lactic acid and acetic acid contents. The cluster analysis classified the samples into three groups based on their sensory scores and the main differences among the groups were firmness, salinity, and acid production. Finally, a prediction model with an adjusted R2 of 85.28% was established by partial least squares regression to predict the sensory scores and showed high reliability on six tested samples. Practical applications Paocai is a popular side dish or appetizer in China that has a large annual production and consumption. Nowadays, the evaluation of the quality of paocai is mainly relied on sensory assessment, which is expensive to implement, time‐consuming, and sometimes cannot be implemented online for immediate feedback. By establishing the relationship between sensory quality and physicochemical properties of paocai, it is possible to build online feedback of paocai production by instrumental detections.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Chen

Luo

Niu³

et al. 2019

J Food Process Preserv

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“…A comprehensive survey of the microbial communities in traditional suansun samples was presented using HTS technology. As in many other kinds of fermented vegetables, 11,20 Firmicutes www.soci.org Q Guan et al…”

Section: Discussionmentioning

confidence: 99%

Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China

Guan

Zheng

et al. 2020

J Sci Food Agric

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BACKGROUND: Suansun is a traditional salt-free fermented bamboo shoot product that has been widely consumed as a cooking ingredient in south China for centuries. The aim of this study was to evaluate and compare the microbial and metabolic diversity in samples of two kinds of suansun, namely Guangdong suansun (GD) and Yunnan suansun (YN), using high-throughput sequencing (HTS) and headspace solid-phase microextraction-gas chromatograph-mass spectrometry (HS-SPME/GC-MS), respectively, and then to assess the influence of environmental factors on the microbial communities. RESULTS: The results showed that Lactobacillus and Serratia were the most abundant bacterial genera in both the GD and YN groups. For the fungi, Pichia, Candida, and Debaryomyces were the major genera in the GD group, whereas Pichia and Zygosaccharomyces were the dominant genera in the YN group. The canonical correlation analysis (CCA) results demonstrated that three environmental factorstemperature, longitude, and altitudeplay a more important role in affecting the microbial community composition of suansun than physical and chemical factors. The fugal community composition was more influenced by environmental factors than the bacterial community. The volatile profile of the GD group differed from that of the YN group, and the difference was mainly reflected in the relative alcohol, aldehyde, ester, and aromatic compound content. CONCLUSIONS: This study provided insights into the microbial and metabolic profiles of suansun products. The findings might be useful for the improvement and standardization of suansun production.

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“…The traditional Chinese pickled vegetable paocai is produced by fermentation without sterilization. The high salinity and acidity (average pH is 3.86) of paocai result in a relatively simple ecological environment dominated by the bacterial genera Lactobacillus, Pediococcus, Serratia, Stenotrophomonas, and Weissella (Liu et al, 2019). As a result, bacterial growth in the relatively low-diversity environment was strongly influenced by the chemical environment rather than the interaction between bacteria (Cao et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

Niche-Specific Adaptive Evolution of Lactobacillus plantarum Strains Isolated From Human Feces and Paocai

Pan

Cen

et al. 2021

Front. Cell. Infect. Microbiol.

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Lactobacillus plantarum, a widely used probiotic in the food industry, exists in diverse habitats, which has led to its niche-specific genetic evolution. However, the relationship between this type of genetic evolution and the bacterial phenotype remains unclear. Here, six L. plantarum strains derived from paocai and human feces were analyzed at the genomic and phenotypic levels to investigate the features of adaptive evolution in different habitats. A comparative genomic analysis showed that 93 metabolism-related genes underwent structural variations (SVs) during adaptive evolution, including genes responsible for carbohydrate, lipid, amino acid, inorganic ion and coenzyme transport and metabolism, and energy production and conversion. Notably, seven virulence factor-related genes in strains from both habitats showed SVs — similar to the pattern found in the orthologous virulence genes of pathogenic bacteria shared similar niches, suggesting the possibility of horizontal gene transfer. These genomic variations further influenced the metabolic abilities of strains and their interactions with the commensal microbiota in the host intestine. Compared with the strains from feces, those from paocai exhibited a shorter stagnation period and a higher growth rate in a diluted paocai solution because of variations in functional genes. In addition, opposite correlations were identified between the relative abundances of L. plantarum strains and the genus Bifidobacterium in two media inoculated with strains from the two habitats. Overall, our findings revealed that the niche-specific genetic evolution of L. plantarum strains is associated with their fermentation abilities and physiological functions in host gut health. This knowledge can help guiding the exploration and application of probiotics from the specific niches-based probiotic exploitation.

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Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage

Cited by 83 publications

References 38 publications

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China

Niche-Specific Adaptive Evolution of Lactobacillus plantarum Strains Isolated From Human Feces and Paocai

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